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.

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

ompOmelet wrote:
> 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.
>

Yes,I have tried paddlefish. Smoked. Tastes just like osetra and other
sturgeons.

And I rtasted a little bit of padlefish caviar: tasted like other small
sturgeon caviars. I like beluga for its low salt, size and aroma.

Is paddlefish caviar indeed like beluga caviar?

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

I would never. Here in SF I can get excellent salmon caviar for $20 per
pound and decent tobiko for $6 per pound.

>
> 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.
>

Use tobiko instead.

>
> 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.
>

Lumpfish????!!!!!!!!!!!!

>
> 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!
>

Lumpfish????!!!!!!!!!!!!

In article . com>,
wrote:

> > Have you tried the Paddlefish? It has the gentle smokiness of the Beluga
> > but it's a LOT lower in price.
> >
>
> Yes,I have tried paddlefish. Smoked. Tastes just like osetra and other
> sturgeons.
>
> And I rtasted a little bit of padlefish caviar: tasted like other small
> sturgeon caviars. I like beluga for its low salt, size and aroma.
>
> Is paddlefish caviar indeed like beluga caviar?

Hm. must depend on the grade. I got to taste a little of each last time
I bought fresh over the holidays. It's been a couple of years.

>
> >
> > Still pricey for fresh tho'.
> >
> > I confess to usually using the red or black lumpfish. It's not even in
> > the same class...... <sigh>
> >
>
> I would never. Here in SF I can get excellent salmon caviar for $20 per
> pound and decent tobiko for $6 per pound.

I am going to have to look for tobiko! I've not had it and that's an
excellent price. I may never buy Lumpfish again!
I hope I can find it. Probably at CM in Austin or even the asian market.

>
> >
> > 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.
> >
>
> Use tobiko instead.

See above, thanks for the idea!
I was not aware of tobiko until recently. It's used in sushi.

One good reason to join a cooking list is to get an education! :-)
>
> >
> > 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.
> >
>
> Lumpfish????!!!!!!!!!!!!

It worked. I coated the outside of the log with it.
And yes, last holiday season I shelled out $7.00 for a 1/4 oz. jar of it
at the grocery store. I thought it was a bit steep too..... but I did
not have any other options at the time.

>
> >
> > 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!
> >
>
> Lumpfish????!!!!!!!!!!!!

Note I said that I'm aware that jarred Lumpfish is not in the same class
as fresh caviar. ;-) Sorry if I made ya nauseous or anything!

It has fond memories. I cringe to say this, but Lumpfish caviar was the
first I ever had and it got me started on at least appreciating it. I've
since learned better but still......
--
Peace, Om

Remove _ to validate e-mails.

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

ompOmelet wrote:
> In article . com>,
> wrote:
>
> > > Have you tried the Paddlefish? It has the gentle smokiness of the Beluga
> > > but it's a LOT lower in price.
> > >
> >
> > Yes,I have tried paddlefish. Smoked. Tastes just like osetra and other
> > sturgeons.
> >
> > And I rtasted a little bit of padlefish caviar: tasted like other small
> > sturgeon caviars. I like beluga for its low salt, size and aroma.
> >
> > Is paddlefish caviar indeed like beluga caviar?
>
> Hm. must depend on the grade. I got to taste a little of each last time
> I bought fresh over the holidays. It's been a couple of years.
>
> >
> > >
> > > Still pricey for fresh tho'.
> > >
> > > I confess to usually using the red or black lumpfish. It's not even in
> > > the same class...... <sigh>
> > >
> >
> > I would never. Here in SF I can get excellent salmon caviar for $20 per
> > pound and decent tobiko for $6 per pound.
>
> I am going to have to look for tobiko! I've not had it and that's an
> excellent price. I may never buy Lumpfish again!
> I hope I can find it. Probably at CM in Austin or even the asian market.
>
> >
> > >
> > > 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.
> > >
> >
> > Use tobiko instead.
>
> See above, thanks for the idea!
> I was not aware of tobiko until recently. It's used in sushi.
>
> One good reason to join a cooking list is to get an education! :-)
> >
> > >
> > > 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.
> > >
> >
> > Lumpfish????!!!!!!!!!!!!
>
> It worked. I coated the outside of the log with it.
> And yes, last holiday season I shelled out $7.00 for a 1/4 oz. jar of it
> at the grocery store. I thought it was a bit steep too..... but I did
> not have any other options at the time.
>

That's like $450 per pound! Lumpfish!!! Crazy! When you can get good,
real, delicious, large, juicy salmon (!!!!!!!!!!!!) caviar for less
than $25 per pound at a local Russian, Japanese or even some general
Asian stores! Or for heaven's sake (pun intended), order "ikura sushi"
("ikura" is Japanese for Russian "ikra" (caviar)) at any Japanese
restaurant. Costs orders of magnitude less and tastes orders of
magnitude better.

Good salmon caviar, in its own way, is just as great as sturgeon
caviar.

But you probbaly mean $7 per a 4 oz jar, not 1/4 oz. 1/4 oz is nothing.
Two teaspoons or so. Jars don't come that small.

Oh btw, a linguistic puzzle for the readers: most Japanese restaurants
in Russia feature a sushi called "sepasy roll". Try to guess what's in
it.

>
> > > 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!
> > >
> >
> > Lumpfish????!!!!!!!!!!!!
>
> Note I said that I'm aware that jarred Lumpfish is not in the same class
> as fresh caviar. ;-) Sorry if I made ya nauseous or anything!
>
> It has fond memories. I cringe to say this, but Lumpfish caviar was the
> first I ever had and it got me started on at least appreciating it. I've
> since learned better but still......
>

Try fresh salmon caviar instead.

>
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article om>,
wrote:

> But you probbaly mean $7 per a 4 oz jar, not 1/4 oz. 1/4 oz is nothing.
> Two teaspoons or so. Jars don't come that small.

I think you are correct. ;-) Brain cramp on my part...

>
> Oh btw, a linguistic puzzle for the readers: most Japanese restaurants
> in Russia feature a sushi called "sepasy roll". Try to guess what's in
> it.
>
> >
> > > > 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!
> > > >
> > >
> > > Lumpfish????!!!!!!!!!!!!
> >
> > Note I said that I'm aware that jarred Lumpfish is not in the same class
> > as fresh caviar. ;-) Sorry if I made ya nauseous or anything!
> >
> > It has fond memories. I cringe to say this, but Lumpfish caviar was the
> > first I ever had and it got me started on at least appreciating it. I've
> > since learned better but still......
> >
>
> Try fresh salmon caviar instead.

I don't think so...
It'd be too much like eating fish bait.
I've used a lot of salmon eggs to fish for trout in Colorado. ;-)
--
Peace, Om

Remove _ to validate e-mails.

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

ompOmelet wrote:
> In article om>,
> wrote:
>
> > But you probbaly mean $7 per a 4 oz jar, not 1/4 oz. 1/4 oz is nothing.
> > Two teaspoons or so. Jars don't come that small.
>
> I think you are correct. ;-) Brain cramp on my part...
>
> >
> > Oh btw, a linguistic puzzle for the readers: most Japanese restaurants
> > in Russia feature a sushi called "sepasy roll". Try to guess what's in
> > it.
> >
> > >
> > > > > 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!
> > > > >
> > > >
> > > > Lumpfish????!!!!!!!!!!!!
> > >
> > > Note I said that I'm aware that jarred Lumpfish is not in the same class
> > > as fresh caviar. ;-) Sorry if I made ya nauseous or anything!
> > >
> > > It has fond memories. I cringe to say this, but Lumpfish caviar was the
> > > first I ever had and it got me started on at least appreciating it. I've
> > > since learned better but still......
> > >
> >
> > Try fresh salmon caviar instead.
>
> I don't think so...
> It'd be too much like eating fish bait.
> I've used a lot of salmon eggs to fish for trout in Colorado. ;-)
>

I used to use bread as bait. Somehow, I still eat bread, no problem...

I also used small fish and shrimp as bait. And I still eat fish and
shrimp though.