REC - Poor Mans Caviar - RFC Cookbook page 7

rec.food.cooking - cookbook - page 7
Appetizers & Beverages

Poor Man's Caviar (Aubergine Caviar)

2 medium aubergines (eggplants)
2 cloves garlic
1 medium onion, chopped
2 medium tomatoes, peeled, seeded and chopped
1 tablespoon (optionally) each of parsley, chervil and tarragon,
minced
5-6 tablespoons olive oil
a bit of red wine vinegar or lemon juice
salt and pepper to taste

Preheat the oven to 180C (350F). Bake the aubergines for about 35
minutes or longer until they are soft and their skin is charred. To
peel, plunge them into cold water and the skin will come off easily.
Alternatively, remove the flesh with a spoon. Discard the seeds. Put
into
the food processor one after another: garlic, then onions, then
tomatoes and then aubergines, chopping them to not quite a puree-like
consistency and putting in the next component after chopping the
previous one. The 'caviar' should be a tiny bit chunky, not too
smooth. (The classic method is to chop everything by hand, of course.)
Remove everything from the food processor to a mixing bowl and add 4
tablespoons of olive oil, vinegar, salt and pepper and, optionally,
the minced herbs. Mix together thoroughly. Heat the remaining olive
oil in the skillet over moderate heat and pour in the aubergine
mixture. Bring to the boil, stirring constantly, then turn the heat to
low and simmer until excessive moisture has evaporated. If necessary,
add more salt, pepper and vinegar (or lemon juice). Transfer the
'caviar' to a bowl and chill until ready to serve. Serve with crusty
bread.

Source: Victor Sack - Germany

On 2009-03-07, Rusty > wrote:

> Poor Man's Caviar

Obviously, someone has never eaten caviar.

nb

In article >,
notbob > wrote:

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

Agreed.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Om wrote:

>>> Poor Man's Caviar
>>
>> Obviously, someone has never eaten caviar.
>>
>
> Agreed.

Just as nobody in Texas could POSSIBLY have ever eaten caviar, as proven by
the existence of this recipe:

Texas Caviar (posted by Cindy Hamilton last December)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Salads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Black Eyed Peas -- Dry
1/2 cup Green Pepper -- Diced
1/4 cup White Onion -- Diced
2 tablespoons Canned Jalapeno Peppers -- Finely Chopped
2 tablespoons Vegetable Oil
2 tablespoons Red Wine Vinegar
1 medium Clove Garlic -- Minced
1/4 teaspoon Black Pepper -- Freshly Ground

Sort the black-eyed peas and soak overnight in 6 cups of water. Drain.
Cook peas in 4 cups of fresh water until done but still firm, about 1 1/2
hours. Rinse in cold water and drain. In a medium bowl, combine all the
remaining ingredients and mix well. Add the peas and chill.


Bob

On Mar 7, 6:35*am, notbob > wrote:
> On 2009-03-07, Rusty > wrote:
>
> > Poor Man's Caviar
>
> Obviously, someone has never eaten caviar.
>
Eggplant caviar is an old, old recipe. The name was meant to imply
something you spread on toast or crackers. There never was a
suggestion that it would taste like fish roe. -aem

On 2009-03-07, > wrote:

> Eggplant caviar is an old, old recipe. The name was meant to imply
> something you spread on toast or crackers. There never was a
> suggestion that it would taste like fish roe. -aem

Sez you. Every tried "mock apple pie" made with vanilla wafer or ritz
crackers or whatever the heck it is. What's next? Burnt bread crumbs as
coffee?

nb

notbob wrote on Sat, 07 Mar 2009 17:59:07 GMT:

>> Eggplant caviar is an old, old recipe. The name was meant to
>> imply something you spread on toast or crackers. There never
>> was a suggestion that it would taste like fish roe. -aem

> Sez you. Every tried "mock apple pie" made with vanilla wafer
> or ritz crackers or whatever the heck it is. What's next?
> Burnt bread crumbs as coffee?

My grandfather tried coffee made from roast acorns during WW II. Most of
the family pronounced it a failure.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
...
> notbob wrote on Sat, 07 Mar 2009 17:59:07 GMT:
>
>>> Eggplant caviar is an old, old recipe. The name was meant to
>>> imply something you spread on toast or crackers. There never
>>> was a suggestion that it would taste like fish roe. -aem
>
>> Sez you. Every tried "mock apple pie" made with vanilla wafer
>> or ritz crackers or whatever the heck it is. What's next?
>> Burnt bread crumbs as coffee?
>
> My grandfather tried coffee made from roast acorns during WW II. Most of
> the family pronounced it a failure.
>
>
During the US Civil War coffee was made from the roasted seeds of the
Kentucky coffeetree. It's a very interesting tree, I planted one in my
yard.

http://en.wikipedia.org/wiki/Kentucky_coffeetree

On Mar 7, 2:07*pm, "James Silverton" >
wrote:
> *notbob *wrote *on Sat, 07 Mar 2009 17:59:07 GMT:
>
> >> Eggplant caviar is an old, old recipe. *The name was meant to
> >> imply something you spread on toast or crackers. *There never
> >> was a suggestion that it would taste like fish roe. * * -aem
> > Sez you. *Every tried "mock apple pie" made with vanilla wafer
> > or ritz crackers or whatever the heck it is. *What's next?
> > Burnt bread crumbs as coffee?
>
> My grandfather tried coffee made from roast acorns during WW II. Most of
> the family pronounced it a failure.

They're lucky they didn't get sick from it! Acorns are so high in
tannins! He shoulda tried chickory root.
On second thought, he probably did.

maxine in ri

On Sat, 7 Mar 2009 09:40:46 -0800 (PST), wrote:

> On Mar 7, 6:35*am, notbob > wrote:
>> On 2009-03-07, Rusty > wrote:
>>
>>> Poor Man's Caviar
>>
>> Obviously, someone has never eaten caviar.
>>
> Eggplant caviar is an old, old recipe. The name was meant to imply
> something you spread on toast or crackers. There never was a
> suggestion that it would taste like fish roe. -aem

i was just about to post something along these lines, aem.

your pal,
blake

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

On Sun, 8 Mar 2009 00:28:50 +0100, (Victor Sack)
wrote:

>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.

I've been waiting for this post all day, Bubba!

Hugs,
Carol

--
Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress > wrote:

> I've been waiting for this post all day, Bubba!

I endeavour to give satisfaction, ma'am.

Bubba Jeeves

On Sun, 8 Mar 2009 12:57:48 +0100, (Victor Sack)
wrote:

>Damsel in dis Dress > wrote:
>
>> I've been waiting for this post all day, Bubba!
>
>I endeavour to give satisfaction, ma'am.
>
>Bubba Jeeves

Damn, you're sexy when you talk like that!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Sun, 8 Mar 2009 12:57:48 +0100, Victor Sack wrote:

> Damsel in dis Dress > wrote:
>
>> I've been waiting for this post all day, Bubba!
>
> I endeavour to give satisfaction, ma'am.
>
> Bubba Jeeves

god, i would love to have jeeves working for me, even though i don't think
i'm as dim as poor bertie.

i'm amazed someone hasn't tried marketing version of jeeves' morning
restorative, if they haven't already.

your pal,
pelham

On Sun, 8 Mar 2009 00:28:50 +0100 in rec.food.cooking,
(Victor Sack) wrote,
>Guess again. The recipe is Russian. The "caviar" in such recipes is a
>direct translation of the Russian "ikra"

Hmmm, that suggests that it should be possible to make okra caviar.
Little round seeds, slimy juice, as widely disparaged as eggplant, what
could go wrong?

On Sun, 08 Mar 2009 12:08:54 -0700, David Harmon >
wrote:

>On Sun, 8 Mar 2009 00:28:50 +0100 in rec.food.cooking,
(Victor Sack) wrote,
>>Guess again. The recipe is Russian. The "caviar" in such recipes is a
>>direct translation of the Russian "ikra"
>
>Hmmm, that suggests that it should be possible to make okra caviar.
>Little round seeds, slimy juice, as widely disparaged as eggplant, what
>could go wrong?

I call tomato innards, "tomato caviar."

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Sun, 08 Mar 2009 14:22:24 -0500 in rec.food.cooking, Damsel in dis
Dress > wrote,
>I call tomato innards, "tomato caviar."

The guy from Spain on the cooking show - forgive me for forgetting his
name - called them the same thing a couple of days ago.

His technique:

- Slice the top and bottom from a roma tomato.

- Looking at the end, cut into the tomato lengthwise at the edge of one
of the three seed chambers. Pull back the outside of the tomato like a
door, exposing the seeds.

- Slice under the seeds, lifting the seeds and the bit of core that are
attached to on the blade of your knife.

- Set the intact seed bed on top of your dish as a garnish.

In article
>,
Rusty > wrote:

> REC - Poor Mans Caviar - RFC Cookbook page 7
>
> rec.food.cooking - cookbook - page 7
> Appetizers & Beverages
>
> Poor Man's Caviar (Aubergine Caviar)
>
> 2 medium aubergines (eggplants)

EW! I hate eggplant.

I'd use minced black olives.

I've eaten caviar and imho, the flavor of black olive is FAR closer to
cheap canned caviar than eggplant ever dreamed of being.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet wrote on Sat, 07 Mar 2009 11:29:01 -0600:

>> REC - Poor Mans Caviar - RFC Cookbook page 7
>>
>> rec.food.cooking - cookbook - page 7
>> Appetizers & Beverages
>>
>> Poor Man's Caviar (Aubergine Caviar)
>>
>> 2 medium aubergines (eggplants)

> EW! I hate eggplant.

> I'd use minced black olives.

> I've eaten caviar and imho, the flavor of black olive is FAR
> closer to cheap canned caviar than eggplant ever dreamed of
> being. --
> Peace! Om

I've eaten the eggplant spread and there are a number of good Indian,
Greek and Italian dips made from charred eggplant. There are also quite
a lot of quite decent caviar substitutes made from various fish roes,
like whitefish (usually tinted black) and salmon. The Japanese use
sea-urchin eggs in sushi as well as salmon.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
"James Silverton" > wrote:

> Omelet wrote on Sat, 07 Mar 2009 11:29:01 -0600:
>
> >> REC - Poor Mans Caviar - RFC Cookbook page 7
> >>
> >> rec.food.cooking - cookbook - page 7
> >> Appetizers & Beverages
> >>
> >> Poor Man's Caviar (Aubergine Caviar)
> >>
> >> 2 medium aubergines (eggplants)
>
> > EW! I hate eggplant.
>
> > I'd use minced black olives.
>
> > I've eaten caviar and imho, the flavor of black olive is FAR
> > closer to cheap canned caviar than eggplant ever dreamed of
> > being. --
> > Peace! Om
>
> I've eaten the eggplant spread and there are a number of good Indian,
> Greek and Italian dips made from charred eggplant. There are also quite
> a lot of quite decent caviar substitutes made from various fish roes,
> like whitefish (usually tinted black) and salmon. The Japanese use
> sea-urchin eggs in sushi as well as salmon.

We used to live in California. I've had fresh sea urchin roe collected
right there on the beach, right out of the cracked open critter.

It's quite good actually.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet wrote on Sat, 07 Mar 2009 12:06:31 -0600:

>> Omelet wrote on Sat, 07 Mar 2009 11:29:01 -0600:
>>
> >>> REC - Poor Mans Caviar - RFC Cookbook page 7
> >>>
> >>> rec.food.cooking - cookbook - page 7
> >>> Appetizers & Beverages
> >>>
> >>> Poor Man's Caviar (Aubergine Caviar)
> >>>
> >>> 2 medium aubergines (eggplants)
>>
> >> EW! I hate eggplant.
>>
> >> I'd use minced black olives.
>>
> >> I've eaten caviar and imho, the flavor of black olive is
> >> FAR closer to cheap canned caviar than eggplant ever
> >> dreamed of being. -- Peace! Om
>>
>> I've eaten the eggplant spread and there are a number of good
>> Indian, Greek and Italian dips made from charred eggplant.
>> There are also quite a lot of quite decent caviar substitutes
>> made from various fish roes, like whitefish (usually tinted
>> black) and salmon. The Japanese use sea-urchin eggs in sushi
>> as well as salmon.

> We used to live in California. I've had fresh sea urchin roe
> collected right there on the beach, right out of the cracked
> open critter.

> It's quite good actually.

You are making me envious! I have heard of doing that with the rest of
the edible parts of a sea urchin but have never had the chance.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
"James Silverton" > wrote:

> Omelet wrote on Sat, 07 Mar 2009 12:06:31 -0600:
>
> >> Omelet wrote on Sat, 07 Mar 2009 11:29:01 -0600:
> >>
> > >>> REC - Poor Mans Caviar - RFC Cookbook page 7
> > >>>
> > >>> rec.food.cooking - cookbook - page 7
> > >>> Appetizers & Beverages
> > >>>
> > >>> Poor Man's Caviar (Aubergine Caviar)
> > >>>
> > >>> 2 medium aubergines (eggplants)
> >>
> > >> EW! I hate eggplant.
> >>
> > >> I'd use minced black olives.
> >>
> > >> I've eaten caviar and imho, the flavor of black olive is
> > >> FAR closer to cheap canned caviar than eggplant ever
> > >> dreamed of being. -- Peace! Om
> >>
> >> I've eaten the eggplant spread and there are a number of good
> >> Indian, Greek and Italian dips made from charred eggplant.
> >> There are also quite a lot of quite decent caviar substitutes
> >> made from various fish roes, like whitefish (usually tinted
> >> black) and salmon. The Japanese use sea-urchin eggs in sushi
> >> as well as salmon.
>
> > We used to live in California. I've had fresh sea urchin roe
> > collected right there on the beach, right out of the cracked
> > open critter.
>
> > It's quite good actually.
>
> You are making me envious! I have heard of doing that with the rest of
> the edible parts of a sea urchin but have never had the chance.

Location is the key. ;-)
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"Omelet" wrote
>
> EW! I hate eggplant.
>
>
You should try cooking eggplant some way besides pressure proccessing.

Om wrote:

> We used to live in California. I've had fresh sea urchin roe collected
> right there on the beach, right out of the cracked open critter.
>
> It's quite good actually.

Ahem... You know that the part of the sea urchin which is eaten isn't
actually ROE, don't you?

Bob

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > We used to live in California. I've had fresh sea urchin roe collected
> > right there on the beach, right out of the cracked open critter.
> >
> > It's quite good actually.
>
> Ahem... You know that the part of the sea urchin which is eaten isn't
> actually ROE, don't you?
>
> Bob

This was. The eggs.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Sat, 7 Mar 2009 20:01:44 -0800, "Bob Terwilliger"
> wrote:

>Om wrote:
>
>> We used to live in California. I've had fresh sea urchin roe collected
>> right there on the beach, right out of the cracked open critter.
>>
>> It's quite good actually.
>
>Ahem... You know that the part of the sea urchin which is eaten isn't
>actually ROE, don't you?

Okay, now I'm frightened.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Sat, 07 Mar 2009 12:06:31 -0600, Omelet wrote:

> In article >,
> "James Silverton" > wrote:
>
>>
>> I've eaten the eggplant spread and there are a number of good Indian,
>> Greek and Italian dips made from charred eggplant. There are also quite
>> a lot of quite decent caviar substitutes made from various fish roes,
>> like whitefish (usually tinted black) and salmon. The Japanese use
>> sea-urchin eggs in sushi as well as salmon.
>
> We used to live in California. I've had fresh sea urchin roe collected
> right there on the beach, right out of the cracked open critter.
>
> It's quite good actually.

baby-killer.

your pal,
blake

In article >,
blake murphy > wrote:

> On Sat, 07 Mar 2009 12:06:31 -0600, Omelet wrote:
>
> > In article >,
> > "James Silverton" > wrote:
> >
> >>
> >> I've eaten the eggplant spread and there are a number of good Indian,
> >> Greek and Italian dips made from charred eggplant. There are also quite
> >> a lot of quite decent caviar substitutes made from various fish roes,
> >> like whitefish (usually tinted black) and salmon. The Japanese use
> >> sea-urchin eggs in sushi as well as salmon.
> >
> > We used to live in California. I've had fresh sea urchin roe collected
> > right there on the beach, right out of the cracked open critter.
> >
> > It's quite good actually.
>
> baby-killer.
>
> your pal,
> blake

<snork>

I see you are in a mood today. ;-)

Whatcha drinkin'?
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Sat, 07 Mar 2009 11:29:01 -0600, Omelet >
wrote:

>In article
>,
> Rusty > wrote:
>
>> REC - Poor Mans Caviar - RFC Cookbook page 7
>>
>> rec.food.cooking - cookbook - page 7
>> Appetizers & Beverages
>>
>> Poor Man's Caviar (Aubergine Caviar)
>>
>> 2 medium aubergines (eggplants)
>
>EW! I hate eggplant.
>
In that case, you've missed out on one of life's lovely delicacies if
you've never tasted baba ganoush. I've been fortunate enough to know
people who make it, so I've never done it myself but I hear it's very
easy. http://www.davidlebovitz.com/archive...ba_ganosh.html
I don't think I've ever eaten a version with chili in it, so that
ingredient is definitely optional.


Baba Ganoush
http://vegetarian.about.com/od/sauce...ushparsely.htm

Ingredients:

1 eggplant
2 t olive oil
2 t lemon juice
3 t tahini
3 cloves garlic
1/4 t paprika
1/4 t salt
3 t fresh chopped parsley

Preparation:

Slice eggplant in half, and roast in 400 degree oven for approximately
45 minutes, or until soft.

Allow to cool slightly, then scoop out inside of eggplant, leaving
skin behind.

In a blender or food processor, combine eggplant and remaining
ingredients, except parsley, until smooth. You may need to add more or
less oil and lemon juice in order to get the proper consistency.

Stir in parsley.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Mar 7, 4:35*pm, sf > wrote:
> On Sat, 07 Mar 2009 11:29:01 -0600, Omelet >
> wrote:
>
> >In article
> >,
> > Rusty > wrote:
>
> >> REC - Poor Mans Caviar - RFC Cookbook page 7
>
> >> rec.food.cooking - cookbook - page 7
> >> Appetizers & Beverages
>
> >> Poor Man's Caviar (Aubergine Caviar)
>
> >> 2 medium aubergines (eggplants)
>
> >EW! *I hate eggplant.
>
> In that case, you've missed out on one of life's lovely delicacies if

Roasting does change the character and flavor immensely, and usually
for the better in most vegetables. I despised sweet potatoes and
beets until I tried them roasted. Ditto winter squashes.

If you have a chance, try a taste of it. Whole Foods will usually
allow you to sample almost anything in the store, and I know they
carry it.

I like it as part of a ratatouille, where the tomatoes and aliums
mellow the taste. Plain, it reminds me of tofu, a good base for
almost any strong flavor.

maxine in ri

On Sun, 8 Mar 2009 09:34:38 -0700 (PDT), maxine >
wrote:

>I despised sweet potatoes and
>beets until I tried them roasted. Ditto winter squashes.

What did you do to winter squashes if you didn't roast them? I can't
imagine steamed acorn squash.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article >,
sf > wrote:

> On Sun, 8 Mar 2009 09:34:38 -0700 (PDT), maxine >
> wrote:
>
> >I despised sweet potatoes and
> >beets until I tried them roasted. Ditto winter squashes.
>
> What did you do to winter squashes if you didn't roast them? I can't
> imagine steamed acorn squash.

It actually steams quite well. It's not unusual for me to microwave or
pressure cook it.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Mar 7, 8:07*am, Rusty > wrote:
> REC - Poor Mans Caviar - RFC Cookbook page 7

and James Silverton added:
There are also quite
a lot of quite decent caviar substitutes made from various fish roes,
like whitefish (usually tinted black) and salmon.

================================

Can you say "Baba Ghanoush"? How about "Taramosalata"?
Lynn in Fargo

On Mar 7, 1:55 pm, Lynn from Fargo Ografmorffig >
wrote:

> ================================
>
> Can you say "Baba Ghanoush"? How about "Taramosalata"?
> Lynn in Fargo

Ohh. Taramasalata.

Even in Chicago I had to make special trips to Greektown for the carp
roe. You can it get in Fargo? Didn't think there were a lot of
either fish or Greeks there.

On a gig in Utah or one of those ski resort places once. Thought I'd
do something nice for my hosts. Had to make do with black caviar.
Not nearly as good as with the cheap stuff from the Greek deli.

B

On Mar 7, 4:56*pm, bulka > wrote:
> On Mar 7, 1:55 pm, Lynn from Fargo Ografmorffig >
> wrote:
>
> > ================================
>
> > Can you say "Baba Ghanoush"? *How about "Taramosalata"?
> > Lynn in Fargo
>
> Ohh. Taramasalata.
>
> Even in Chicago I had to make special trips to Greektown for the carp
> roe. *You can it get in Fargo? *Didn't think there were a lot of
> either fish or Greeks there.
>
> On a gig in Utah or one of those ski resort places once. *Thought I'd
> do something nice for my hosts. *Had to make do with black caviar.
> Not nearly as good as with the cheap stuff from the Greek deli.
>
> B
======================================
Three blocks from my door. Teeny little "middle eastern" restaurant
with a small deli case "Cafe Aladdin". Run by a couple of Palestinian
brothers; Ahmed Younis and Younis Younis, or - as I like to call him
Younis2. They stock it in jars. I hate caviar and so have passed on
the taramasalata. Sometimes he can get Egyptian triple cream feta Oh
my . . .

They make good (affordable $6 - $8) gyros and felafel. Wonderful
tzatziki. Somebody (good) ships him baklava & pastries from Chicago.
Lynn in Fargo

On Sat, 7 Mar 2009 15:45:32 -0800 (PST), Lynn from Fargo Ografmorffig
wrote:

> On Mar 7, 4:56*pm, bulka > wrote:
>> On Mar 7, 1:55 pm, Lynn from Fargo Ografmorffig >
>> wrote:
>>
>>> ================================
>>
>>> Can you say "Baba Ghanoush"? *How about "Taramosalata"?
>>> Lynn in Fargo
>>
>> Ohh. Taramasalata.
>>
>> Even in Chicago I had to make special trips to Greektown for the carp
>> roe. *You can it get in Fargo? *Didn't think there were a lot of
>> either fish or Greeks there.
>>
>> On a gig in Utah or one of those ski resort places once. *Thought I'd
>> do something nice for my hosts. *Had to make do with black caviar.
>> Not nearly as good as with the cheap stuff from the Greek deli.
>>
>> B
> ======================================
> Three blocks from my door. Teeny little "middle eastern" restaurant
> with a small deli case "Cafe Aladdin". Run by a couple of Palestinian
> brothers; Ahmed Younis and Younis Younis, or - as I like to call him
> Younis2. They stock it in jars. I hate caviar and so have passed on
> the taramasalata. Sometimes he can get Egyptian triple cream feta Oh
> my . . .

you really should try some (especially if they make it fresh). it doesn't
have the qualities some object to in caviar (too salty, eggs popping on
teeth) due to the olive oil, lemon juice and bread used to make it. with
some nice pita, it's really luscious.

>
> They make good (affordable $6 - $8) gyros and felafel. Wonderful
> tzatziki. Somebody (good) ships him baklava & pastries from Chicago.
> Lynn in Fargo

you are fortunate. do they have the gyro meat on a spit? again, no place
near me has that.

your pal,
blake

On Sat, 7 Mar 2009 14:56:50 -0800 (PST), bulka wrote:

> On Mar 7, 1:55 pm, Lynn from Fargo Ografmorffig >
> wrote:
>
>> ================================
>>
>> Can you say "Baba Ghanoush"? How about "Taramosalata"?
>> Lynn in Fargo
>
> Ohh. Taramasalata.
>
> Even in Chicago I had to make special trips to Greektown for the carp
> roe. You can it get in Fargo? Didn't think there were a lot of
> either fish or Greeks there.
>
> On a gig in Utah or one of those ski resort places once. Thought I'd
> do something nice for my hosts. Had to make do with black caviar.
> Not nearly as good as with the cheap stuff from the Greek deli.
>
> B

love that stuff. unfortunately, i can't find it near me.

your pal,
blake