I think that the best use of truffles is on a dish that would otherwise be rather plain; things like potatoes, or rice or other bland starchy foods could use a little livening up as opposed to adding it to dishes that already have a lot of flavor like beef tenderloin or mac and cheese. I actually had an experience the other day at a catering gig where the chef handed be a $500 black truffle and a truffle shaver and told me to go make the dishes “look opulent” and I proceeded to shave the expensive tuber to my hearts content over poached lobster, which seemed like a nice pairing of sweet seafood with earthy fungus.
This location's proprietor, Nazzareno Miele, was kind enough to show me all of the different products they offer and even gave me tips on using the truffles to their full potential. I've decided to use the truffle butter I got to drizzle over freshly popped popcorn on the next episode of The Curious Cook! Nazza suggested that I try using 3 different truffle products on 3 batches of popcorn and see which one tastes the best, which I'm more than happy to sacrifice the time, labor and calories to do!
I used the same method to pop all of my popcorn: ¼ grapeseed oil to ½ cup unpopped popcorn in a big old pot on the stove. After I popped 3 batches I added 2 oz of melted truffle butter and 1 tbs coarse salt to the first batch, 2 oz of truffle oil and 1 tbs coarse salt to the second batch and to the last batch I added 2 oz clarified butter and 1 tbs of the truffle salt. The truffle butter popcorn was by far the best. It had the buttery flavor you expect from popcorn and the truffle flavor was the most mellow. The truffle oil popcorn was just a little too greasy and the truffle salt popcorn didn't taste strongly enough of truffle. Here is a link to my final recipe, so enjoy!