I frequently pick up ingredients that look intriguing and figure out what to do with them later. This week is no different. The other day I was at Trader Joe's and came across a small cylindrical-shaped tin with the label "Himalayan Salt with Truffles". It was sealed, but only $5.99 so I grabbed one. When I got home I opened it up to take a look and a whiff. It smells absolutely divine! For a long time I've wanted to try working with truffles in some way; however, it can be expensive and I've been told it's easy to overwhelm a dish if too much is used. As much as I'd be happy to sit around and take an occasional whiff of this stuff . . . I would appreciate suggestions how to best use this truffle salt to acquaint myself with the flavor profile. Since it cost under six bucks, I can afford to be experimental . . . I just don't want to be foolish.