I worked at an event on Saturday in Napa with my good friend Marcella. She's someone who can make the appropriate squeal of glee when hearing that the gigantic pig on the spit has been stuffed with thousands of dollars worth of truffles and we get to stick around to watch it be hacked up and then eat the poor little thing.
Have you ever eaten a chunk of black truffle? Our conclusion was that we thought it would taste a lot more decadent and truffle-ey than it did. Marcella said "it could have been a potato" and I had to agree. But then the sauce that it was paired with had that rich truffle taste....so maybe someone can clear that up for us...do truffles only have that taste when they're cooked down into a sauce?