notbob > wrote:

> On 2009-03-07, Rusty > wrote:
>
> > Poor Man's Caviar
>
> Obviously, someone has never eaten caviar.

Guess again. The recipe is Russian. The "caviar" in such recipes is a
direct translation of the Russian "ikra" - and there are all kinds of
vegetable "caviars" (beetroot, bean, mushroom, garlic, vegetable marrow,
etc.) there. Some of them do resemble visually some kinds of caviar and
roe, especially if traditionally chopped up with a knife. Pressed
caviar traditionally made by salting sturgeon caviar still in its sacs,
then spreading it on trays for light air-drying and slight fermentation
of the upper layer, and then pressing the slightly dried layers together
with the fresh lower ones results in something that visually resembles
some vegetable "caviars" more than you can imagine.

Victor