FoodBanter.com - View Single Post

ompOmelet

In article . com>,
wrote:

> 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.
>
I'm told that butter and toast points are the classic way to serve it.
It's also good on bagels with cream cheese as are Lox.

> > > 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.

Have you tried the Paddlefish? It has the gentle smokiness of the Beluga
but it's a LOT lower in price.

Still pricey for fresh tho'.

I confess to usually using the red or black lumpfish. It's not even in
the same class...... <sigh>

But if I'm taking it to a party, I can't afford to spring for the good
stuff. :-)

Last year I made a cream cheese log and coated it in red lumpfish
caviar. It was still $7.00 per 1/4 oz. and I used 1/2 oz. total. The
party guests were impressed and ate it up.

I had taken one more jar of the black with me to be served on the table
with the rest of the goodies, but the host stashed it. <G> I was
amused.... and it was ok. They were good friends so I just chalked it up
to the "host gift" that I forgot to bring!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson