Interesting insight on selling truffles to restaurants in New York, from the New York Times (registration may be required):
"Mr. Magazino opened a plastic foam cooler and pulled out the truffles, which had been sorted by size. The smallest, called first choice, range from the size of chestnuts to the size of plums. The medium-size “extras” can be as large as a tangerine, and the big-daddy “supers” can be as big as a baby’s head, though that day they were closer to an avocado’s dimensions. Mr. Magazino handed a cooler of caviar to his intern, Alex Zambelli, then grabbed the $30,000 worth of truffles, along with a stainless steel kitchen scale, and lugged them into the kitchen. (Rule No. 1: never take your eyes off the truffles.) Like most chefs, Shea Gallante reached right for the supers, fondling and sniffing each one. “The bigger ones aren’t any better than the smaller guys in terms of aroma or taste, but they make a better presentation in the dining room,” Mr. Magazino explained, inhaling the musky, funky, earthy, pungently cheesy scent of an extra that had the shape of a fingerling."
Give me a baby's head any day. Reminds me of some sage advice - "never eat anything larger than your head". And I never have...
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