In article >,
sf > wrote:

> On Thu, 11 Nov 2004 07:50:22 -0500, "Cotton Eyed Joe"
> > wrote:
>
> >The best caviar - Beluga, Osetra and Sevruga - which come from the Caspian
> >sea are not salty at all.
>
> Nix the Caspian Sea stuff, it's over fished and we don't want to
> contribute to their demise. You can get perfectly acceptable AMERICAN
> farm raised caviar. Tsar Nicholi is one brand.
>
> > But sour cream is better than cream cheese with
> >caviar. Better yet, try it with creme freche.
>
> I don't adulterate mine.
>
> >Personbally, I like cavair
> >cold right out of the jar, but never use a metal spoon. Mother of pearl or
> >plastic is best.
>
> Ditto. Except I don't spoon it directly into my mouth. I transport
> it on a perfectly toasted thin slice of baguette. Others use blini or
> tiny new potatoes halved.
>

Or halves of hardboiled eggs...

I like it straight, or as I posted before, with a little cream cheese.

I've never tried it on toast points. ;-)

K.

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