I just made the Truffled Potato and Celery Root Gratin recipe that was in the December issue of San Francisco magazine. I thought I'd do a test run since it sounded like it might be a good recipe to have for Thanksgiving. I left the black truffle paste out - figured I'd see if it was any good without it first. It was - really good! Good enough that I'm gonna make it for T-Day. So, two questions: where can I buy black truffle paste in SF, and will it be worth the $30 I'll probably pay for it? (I already found I place I could order it online and that's what they charge). The recipe was really delicious without it, so I'm wondering if the truffle paste will make it way better or if I'll even notice it. I don't mind splurging for the holidays, but I don't want to be silly either (I'm already forking out some dough for the equipment to deep fry a turkey...).