truffles for the masses

I’m in the middle of writing a story for the Register-Guard on Oregonian truffles for Oregonians, which aims to demystify truffles for the home cook of modest means.

One of the many wonders of our world is a decent supply of winter truffles, both white and black.  And they’re cheaper than you might think in markets like Sundance and Market of Choice, if you don’t have your own conifer grove.  A little goes a long way.

There’s a lively discussion on my Facebook page about the question: if you had a walnut-sized black or white Oregon truffle, what would you do with it?  I’d love to hear your opinion.  If you’d like me to withhold it, I am happy to withhold your name.

I’ve got eggs just about covered — any other creative ideas?

Thank you!


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