Fifo wrote:
>
> 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.

To get me to eat caviar it would be "chug a fifth of vodka,
put caviar on blini, top with habanero salsa, close eyes,
and swallow whole. ;-)

> 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,

Now pate, that's delicious, long as there are no
truffles in it.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?