feverish wrote:
> OmManiPadmeOmelet wrote:
>
> > Heh! It is an acquired taste I guess. ;-)
> > I always, _always_ eat it with cream cheese on crackers or melba toast.
> > The cream cheese cuts the saltiness considerably.
>

Try caviar on french bread or crepes with unsalted whipped butter.

>
> Makes sense. Like putting a potato into a pot of too salty something or
> other.
>
> > I only eat it once per year for New Years. It's kinda traditional.
> > Even the cheap jarred stuff is expensive.
>
> /thinking back
> I believe it *was* on New Year's eve that I had this "treat"
>
> > Central Market allows you to taste the various fresh caviar that they
> > sell during the holiday season and I've just found that the less
> > expensive ones are actually tastier than the really high priced ones.
>
> I don't know where you are, Om, but by that time, I'll be in a little town
> with a population under 700. No giving out of tastes of caviar there, more
> than likely.. heheh
>
> > Paddlefish is becoming very popular due to the price of Beluga.
> > Paddlefish are also not a threatened species. They are actually being
> > farmed for caviar.
>
> That's cool. I wonder what the snobs think of paddlefish caviar?
>

I prefer good beluga. Expensive though. Like hell. May be cheaper to
buy a roundtrip ticket to Russia and to buy and eat it there, from a
good farmer's market. They let you taste, so choose a good jar.