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 Post subject: Caviar
PostPosted: Sat Mar 13, 2010 2:12 pm 
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You know, I've traditionally never been a big caviar fan (probably because I always ate it stand alone out of the can). But today I bought some cheap stuff from my local Kroger (Romanoff brand ~$6) and put some on Sun-dried tomato and basil Wheat Thins . . . and man was it nothing but good!

If I could ever justify it, I wouldn't mind getting one of those $100+ cans of beluga eggs and see if the experience is any better.

I also found that eating it with your nose placed snootily in the air helps the experience ;P


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PostPosted: Sat Mar 13, 2010 2:21 pm 
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Technically, caviar is sturgeon eggs, anything else is roe

Yes, the Beluga caviar is much better than average caviar.

However, it isn't worth the price except for very special occasions where you are trying to impress people. I've been impressed, never bothered trying to impress, with Beluga.

It also tends to look different than the everyday stuff, bigger, clearer eggs, so you aren't going to fool any true caviar lover by loading a couple empty Beluga containers with the cheap stuff, and I've seen that tried.

Trader Joe's carries some okay reasonably priced caviar and roe if you have them in your area.

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PostPosted: Sat Mar 13, 2010 2:26 pm 
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Unfortunately, we don't have a Trader Joe's close :( I wish we did, tho.

In fact, I have no idea where one can even buy high quality caviar (in my area, at least) aside from online.

I was watching something on the Travel Channel about the best pizza places, and one of them was an up-scale place where you could buy a $1000 pizza that had like four different types of premium caviar on it (which explains the price). This got me to thinking -- I wonder if I can buy some cheap stuff at my local grocer and still enjoy it. Guess this proves I can.


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PostPosted: Sat Mar 13, 2010 2:28 pm 
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Very heavy on the salt by the way.

Just be aware of that if you have any blood pressure issues.

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PostPosted: Sat Mar 13, 2010 2:52 pm 
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Caviar rocks. Maybe I should say "Fish eggs rock," but that doesn't have quite the same panache.

My wife picked up some taramosalata, which is a Greek-style caviar spread. I was really diggin' it on crackers, etc., and then one evening I looked at the ingredients: Carp eggs. It was even bolded on the label, like it was something to be proud of ... only unsettled me for a moment, then I chowed down some more.

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PostPosted: Sat Mar 13, 2010 3:07 pm 
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I don't quite understand what you are getting at Aethien. Unless you mean that "caviar" traditionally refers to roe from specifically sturgeons.


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 Post subject: Re: Caviar
PostPosted: Sat Mar 13, 2010 4:25 pm 
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Image

:neko:

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PostPosted: Sat Mar 13, 2010 4:28 pm 
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Flying Fish Roe

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PostPosted: Sun Mar 14, 2010 12:45 am 
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This gives me the shivers....I couldn't eat fish eggs..

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PostPosted: Sun Mar 14, 2010 2:02 pm 
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Rodahn wrote:
I don't quite understand what you are getting at Aethien. Unless you mean that "caviar" traditionally refers to roe from specifically sturgeons.

In my mind it does, yes. Although I fully realize that it just means "fish eggs salted and preserved" or whatever, and I've had some pretty good salmon caviar. (OK, actually, according to Wikipedia, depending on the country, only roe from some kind of sturgeon can be considered caviar; same for the FAO. I suspect the U.S. isn't as finicky as what's labeled as caviar.)

But, really, it was just jarring to realize I was eating carp eggs. They're not an appetizing fish, to my mind, although I realize some cuisines consider them a delicacy.

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PostPosted: Mon Mar 15, 2010 10:11 am 
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Flying fish roe sushi is the bomb, it's right up there with Uni on my favorite things at a good sushi place.

I've had fish roe on a mini baked potato, just a little bit on the top, really adds a nice flavor to it.


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 Post subject: Re: Caviar
PostPosted: Mon Mar 15, 2010 1:33 pm 
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I just had salmon roe sushi the other day. Yum, so good! I can't wait to get my hands on some flying fish roe sushi. I like uni, though it didn't taste as pungent as I would have liked. It had a very subtle flavor.


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PostPosted: Mon Mar 15, 2010 2:09 pm 
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The place here in Dallas I go for sushi usually leaves the Uni for last, which is fine with me, because I find it's got a slightly sweet flavor. It's like custard of the sea.


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PostPosted: Wed Mar 17, 2010 1:35 pm 
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Kitchen Temptress
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Kirra wrote:
This gives me the shivers....I couldn't eat fish eggs..


Why not? You eat chicken eggs, don't you?


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PostPosted: Wed Mar 17, 2010 3:26 pm 
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I do..it's not the egg idea, just the looks and smell of caviar is not appealing to me. I'm not much for seafood.

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