Just got back from an awesome trip to Portland and the fab Farmer's Market at PSU there and picked up 5 golf ball size Oregon White Truffles and 1 similar size Italian Black Truffle. One of the uses I planned for the white truffles was to grind them down to make a nice truffle salt to share with some friends and family. My big dilemma is whether or not a med coarse sea salt or kosher salt would be better suited for this application, or doesn't it matter which salt I use?
Appreciate the replies. Thanks.