Deep fried truffle

Has that r-slur never fried a mushroom before? What did they expect?

The writing style is awful. Just "blah blah blah blah blah."

I let Davida take the first bite of the deep-fried truffle.

She dipped it into a generous amount of golded (I made that word up just now) Heinz ketchup and took a big bite. I watched her munch on it for a minute and a quizzical expression showed up on her face.

“I wasn't expecting my teeth to just sink into it like that,” she said, while handing the remainder of the truffle over. “This is your Piss Christ.”

I looked at her and blinked. Then I looked down at the truffle in my hand, dunked it into the ketchup, and took a nervous bite.

What an odd experience.

First of all, I wasn't expecting the thing to be so…juicy. A truffle in its natural form feels pretty dry and leathery. When you grate one, the fresh truffle can sometimes have the same textural appeal of pencil shavings applied directly to your food. But when I deep-fried it, the thing had apparently steamed itself from the inside out.

I've never really experienced anything like it. The truffle was crumbly but very moist, as you can tell by the photo, and broke apart into little constituent bits as I chewed it. It almost had the texture of a steamed cauliflower floret, now that I think about it.