Julia Altshuler wrote:
>
> I enjoy many
> types of seafood but not cavier which I think is slimy, salty and
fishy.
> I wouldn't go near fois gras. Personally, I don't like olives, but

> others do. I do like saffron which is expensive, and I'm learning
about
> wines and slowly starting to think I can tell the difference between
the
> good stuff and the cheap stuff. Most of us like the blue cheeses
though
> there's a preference for the milder ones as opposed to the strong,
wet
> authentic ones from Roquefort.
>

To appreciate caviar you need vodka. Chill it in the freezer, make some
blini, put the caviar on top, bite a blin sip a gulp. After enough
vodka move on to the pete and have it with a good bottle of wine -
depending on the pete. After some vodka and wine you can then proceed
to the fois gras, stinky cheeses or the nearest plant in a pot for that
matter.