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have you tried caviar, truffles, and such and such?
what does caviar and truffles taste like?
what other gourmet stuff have you eaten? are they better than pizza and chopsuey? |
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"Lady Chatterly" > wrote in message ... > In article > > (neurocratic malfunction) wrote: >> >>what other gourmet stuff have you eaten? > > Are you a hacker? You don't need to be a 'hacker' to post a message on usenet. |
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"neurocratic malfunction" > wrote in message m... > what does caviar and truffles taste like? > > what other gourmet stuff have you eaten? > > are they better than pizza and chopsuey? Perhaps before you try 'gourmet' food and splatter your ill-informed opinions on random ngs, you should try some plain un-gourmet good quality everyday food made with good quality fresh ingredients and without chemical additives. It is unlikely that somebody who uses pizza and chop suey as a reference point has a sophisticated palette. |
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> In article > , > (neurocratic malfunction) wrote: > > > what does caviar and truffles taste like? > > I've still not tried Truffles, but eat Caviar on special occasions > annually. I love it, but it's an aquired taste. It's best IMHO with > cream cheese to tone down the saltiness. The best caviar - Beluga, Osetra and Sevruga - which come from the Caspian sea are not salty at all. But sour cream is better than cream cheese with caviar. Better yet, try it with creme freche. Personbally, I like cavair cold right out of the jar, but never use a metal spoon. Mother of pearl or plastic is best. |
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La Donna Mobile wrote:
> > "neurocratic malfunction" > wrote in message > m... > > what does caviar and truffles taste like? > > > > what other gourmet stuff have you eaten? > > > > are they better than pizza and chopsuey? > > Perhaps before you try 'gourmet' food and splatter your ill-informed > opinions on random ngs, you should try some plain un-gourmet good quality > everyday food made with good quality fresh ingredients and without chemical > additives. It is unlikely that somebody who uses pizza and chop suey as a > reference point has a sophisticated palette. It's entirely possible to make either pizza or chop suey from good quality frech ingredients and without chemical additives. (Even MSG.) -- Peter T. Daniels |
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Katra > wrote in message >...
> In article > , > (neurocratic malfunction) wrote: > > > what does caviar and truffles taste like? > > I've still not tried Truffles, but eat Caviar on special occasions > annually. I love it, but it's an aquired taste. It's best IMHO with > cream cheese to tone down the saltiness. > > > > > what other gourmet stuff have you eaten? > > Escargot, deviled quail eggs, $30.00 per lb. giant prawns, froglegs, > Ostrich fillet, Rattlesnake, Bear, Emu, I guess the price per lb. > determines whether or not it's gourmet??? <lol> Not sure how to answer > your question. There are a few species of mushrooms that run $35.00 to > $50.00 per lb. fresh at Central market. > HOW DARE YOU EAT THE NOBLE BEAR???? do you eat dogs too? |
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"Peter T. Daniels" > wrote in message ... > La Donna Mobile wrote: > > > > "neurocratic malfunction" > wrote in message > > m... > > > what does caviar and truffles taste like? > > > > > > what other gourmet stuff have you eaten? > > > > > > are they better than pizza and chopsuey? > > > > Perhaps before you try 'gourmet' food and splatter your ill-informed > > opinions on random ngs, you should try some plain un-gourmet good quality > > everyday food made with good quality fresh ingredients and without chemical > > additives. It is unlikely that somebody who uses pizza and chop suey as a > > reference point has a sophisticated palette. > > It's entirely possible to make either pizza or chop suey from good > quality frech ingredients and without chemical additives. (Even MSG.) > -- True, but do you think the troll does? |
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"Peter T. Daniels" > wrote in message ... > La Donna Mobile wrote: > > > > "neurocratic malfunction" > wrote in message > > m... > > > what does caviar and truffles taste like? > > > > > > what other gourmet stuff have you eaten? > > > > > > are they better than pizza and chopsuey? > > > > Perhaps before you try 'gourmet' food and splatter your ill-informed > > opinions on random ngs, you should try some plain un-gourmet good quality > > everyday food made with good quality fresh ingredients and without chemical > > additives. It is unlikely that somebody who uses pizza and chop suey as a > > reference point has a sophisticated palette. > > It's entirely possible to make either pizza or chop suey from good > quality frech ingredients and without chemical additives. (Even MSG.) > -- True, but do you think the troll does? |
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"Peter T. Daniels" > wrote in message >...
> La Donna Mobile wrote: > > > > "neurocratic malfunction" > wrote in message > > m... > > > what does caviar and truffles taste like? > > > > > > what other gourmet stuff have you eaten? > > > > > > are they better than pizza and chopsuey? > > > > Perhaps before you try 'gourmet' food and splatter your ill-informed > > opinions on random ngs, you should try some plain un-gourmet good quality > > everyday food made with good quality fresh ingredients and without chemical > > additives. It is unlikely that somebody who uses pizza and chop suey as a > > reference point has a sophisticated palette. > > It's entirely possible to make either pizza or chop suey from good > quality frech ingredients and without chemical additives. (Even MSG.) Chinese food (which chop suey, of course, is not) without MSG is not authentic Chinese. MSG is very common in Taiwan and the PRC. It's not an additive any more than salt is an additive. |
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"Vanya" > wrote in message
om... > "Peter T. Daniels" > wrote in message >... > > La Donna Mobile wrote: > > > > > > "neurocratic malfunction" > wrote in message > > > m... > > > > what does caviar and truffles taste like? > > > > > > > > what other gourmet stuff have you eaten? > > > > > > > > are they better than pizza and chopsuey? > > > > > > Perhaps before you try 'gourmet' food and splatter your ill-informed > > > opinions on random ngs, you should try some plain un-gourmet good quality > > > everyday food made with good quality fresh ingredients and without chemical > > > additives. It is unlikely that somebody who uses pizza and chop suey as a > > > reference point has a sophisticated palette. > > > > It's entirely possible to make either pizza or chop suey from good > > quality frech ingredients and without chemical additives. (Even MSG.) > > Chinese food (which chop suey, of course, is not) without MSG is not > authentic Chinese. Complete nonsense. From Itene Kuo's cookbook: "What we knew as "taste-essence" in China was a seasoning agent made at home primarily from dried fermented wheat gluten and/or soybean protein, often further enriched with powdered dry shrimp or seaweeds. It was used to enhance weak flavors, such as watered-down broths, poorly seasoned foods from unskilled hands, or meager meat dishes, intensifying primarily the natural flavors of meats and poultry. While "taste-essence" is of Chinese heritage, it was never accepted by the elite society of gastronomy where cooking skill and lavish use of natural ingredients are the essence. Today's version is a chemical compound known as monosodium glutamate or MSG and to me it does nothing to enhance flavor. Rather it gives food a peculiar sweetened taste that I find absolutely distasteful, and for some people it has unpleasant side effects." -- Peter Aitken Remove the crap from my email address before using. |
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(neurocratic malfunction) wrote in message om>...
> what does caviar and truffles taste like? > > what other gourmet stuff have you eaten? > > are they better than pizza and chopsuey? Yo! Kook! Why don't youz go an infest alt.pets.rabbits or nyc.transit fer a change? -- Freddie D. 'fag' Shorts I'm loud and I'm proud. I'm *** and I like it that way! Another proud buttplug owner. Honk if yer horny! I support *** Pride! The Ramrod rocks! See, I told youz Kerry sux! Man, what a loser! Wanna hire me for web site development? I'm way under-employed! Contact me by email ) or mail me at FS Newssite Inc. 101 West 23rd St. Suite 2237, New York, NY, 10011 On second thoughts, don't bother. Just sign me up for subscriptions. I like to steal copyrighted material. Check out my current web sites - http://www.orwellian.org http://www.miscstuff.org http://home.nyc.rr.com/cypherpunk/ I'm really proud of this - http://Frederick.Shorts.swellserver....orldrecord.php http://www.plugger.info http://www.pluggers.com/daily/ Hay! My kinda place - http://www.gaylordhotels.com/ |
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(neurocratic malfunction) wrote in message om>...
> what does caviar and truffles taste like? > > what other gourmet stuff have you eaten? > > are they better than pizza and chopsuey? Yo! Kook! Why don't youz go an infest alt.pets.rabbits or nyc.transit fer a change? -- Freddie D. 'fag' Shorts I'm loud and I'm proud. I'm *** and I like it that way! Another proud buttplug owner. Honk if yer horny! I support *** Pride! The Ramrod rocks! See, I told youz Kerry sux! Man, what a loser! Wanna hire me for web site development? I'm way under-employed! Contact me by email ) or mail me at FS Newssite Inc. 101 West 23rd St. Suite 2237, New York, NY, 10011 On second thoughts, don't bother. Just sign me up for subscriptions. I like to steal copyrighted material. Check out my current web sites - http://www.orwellian.org http://www.miscstuff.org http://home.nyc.rr.com/cypherpunk/ I'm really proud of this - http://Frederick.Shorts.swellserver....orldrecord.php http://www.plugger.info http://www.pluggers.com/daily/ Hay! My kinda place - http://www.gaylordhotels.com/ |
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La Donna Mobile wrote:
> > "Peter T. Daniels" > wrote in message > ... > > La Donna Mobile wrote: > > > > > > "neurocratic malfunction" > wrote in message > > > m... > > > > what does caviar and truffles taste like? > > > > > > > > what other gourmet stuff have you eaten? > > > > > > > > are they better than pizza and chopsuey? > > > > > > Perhaps before you try 'gourmet' food and splatter your ill-informed > > > opinions on random ngs, you should try some plain un-gourmet good > quality > > > everyday food made with good quality fresh ingredients and without > chemical > > > additives. It is unlikely that somebody who uses pizza and chop suey as > a > > > reference point has a sophisticated palette. > > > > It's entirely possible to make either pizza or chop suey from good > > quality fresh ingredients and without chemical additives. (Even MSG.) > > -- > True, but do you think the troll does? I doubt s/he makes them from scratch from _any_ sort of ingredients! -- Peter T. Daniels |
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Vanya wrote:
> > It's entirely possible to make either pizza or chop suey from good > > quality frech ingredients and without chemical additives. (Even MSG.) > > Chinese food (which chop suey, of course, is not) without MSG is not > authentic Chinese. MSG is very common in Taiwan and the PRC. It's not > an additive any more than salt is an additive. Even if that were so, how would it be relevant to chop suey? (See your parenthesis.) -- Peter T. Daniels |
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In article >,
"Cotton Eyed Joe" > wrote: > > In article > , > > (neurocratic malfunction) wrote: > > > > > what does caviar and truffles taste like? > > > > I've still not tried Truffles, but eat Caviar on special occasions > > annually. I love it, but it's an aquired taste. It's best IMHO with > > cream cheese to tone down the saltiness. > > The best caviar - Beluga, Osetra and Sevruga - which come from the Caspian > sea are not salty at all. But sour cream is better than cream cheese with > caviar. Better yet, try it with creme freche. Personbally, I like cavair > cold right out of the jar, but never use a metal spoon. Mother of pearl or > plastic is best. > > I bought some fresh Sevruga this year for the first time. :-) You are right that it was not really salty, but it had a "smoky" flavor to it that was interesting, but got a bit old quickly... I've tried sour cream with caviar and really do prefer cream cheese. I like to make caviar rolls with the cheap "romanoff" brand lumpfish caviar. Soften the cream cheese enough to flatten it between two sheets of platic wrap and square it off. Roll it fairly flat, the spread the caviar evenly across the top. Roll it up and refrigerate, then slice it. If you alternate the black and red, it makes an attractive party dish. Lox rolls done the same way is also fun, served with sectioned slices of toasted bagel. K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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Miles Bader wrote:
> > (Vanya) writes: > >> It's entirely possible to make either pizza or chop suey from good > >> quality frech ingredients and without chemical additives. (Even MSG.) > > > > Chinese food (which chop suey, of course, is not) without MSG is not > > authentic Chinese. MSG is very common in Taiwan and the PRC. It's not > > an additive any more than salt is an additive. > > Perhaps, but it seems clearly wrong to say "Chinese food without MSG is > not authentic Chinese". > > I've had a number of Chinese Flatmates who were great cooks, and the > spices they used were largely restricted to Garlic, chili peppers, and > vast quantities of salt (plus vast quanties of oil). > > It was amazing to taste the results they could achieve with just that. > My attempts to replicate it -- while they were watching! -- inevitably > resulted in a salty greasy mess. Greasy probably means the wok wasn't hot enough. -- Peter T. Daniels |
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This has NOTHING to do with current movies, books or classical music! You
mother-****ing dipshit! "neurocratic malfunction" > wrote in message m... > what does caviar and truffles taste like? > > what other gourmet stuff have you eaten? > > are they better than pizza and chopsuey? |
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"Katra" > wrote in message ... > In article >, > "Cotton Eyed Joe" > wrote: > > > > In article > , > > > (neurocratic malfunction) wrote: > > > > > > > what does caviar and truffles taste like? > > > > > > I've still not tried Truffles, but eat Caviar on special occasions > > > annually. I love it, but it's an aquired taste. It's best IMHO with > > > cream cheese to tone down the saltiness. > > > > The best caviar - Beluga, Osetra and Sevruga - which come from the Caspian > > sea are not salty at all. But sour cream is better than cream cheese with > > caviar. Better yet, try it with creme freche. Personbally, I like cavair > > cold right out of the jar, but never use a metal spoon. Mother of pearl or > > plastic is best. > > > > > > I bought some fresh Sevruga this year for the first time. :-) > You are right that it was not really salty, but it had a "smoky" flavor > to it that was interesting, but got a bit old quickly... > > I've tried sour cream with caviar and really do prefer cream cheese. > > I like to make caviar rolls with the cheap "romanoff" brand lumpfish > caviar. Soften the cream cheese enough to flatten it between two sheets > of platic wrap and square it off. Roll it fairly flat, the spread the > caviar evenly across the top. Roll it up and refrigerate, then slice it. > > If you alternate the black and red, it makes an attractive party dish. > > Lox rolls done the same way is also fun, served with sectioned slices of > toasted bagel. After trying the Caspian sea caviars I got spoiled and cannot go back to lumpfish. Although I will not buy Beluga because it is a threatened species. Paddlefish and whitefish caviars are pretty good also and pretty economical. I have yet to try American Sturgeon, but I have heard it is a pretty good substitute for Osetra. |
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In article >,
"Cotton Eyed Joe" > wrote: > "Katra" > wrote in message > ... > > In article >, > > "Cotton Eyed Joe" > wrote: > > > > > > In article > , > > > > (neurocratic malfunction) wrote: > > > > > > > > > what does caviar and truffles taste like? > > > > > > > > I've still not tried Truffles, but eat Caviar on special occasions > > > > annually. I love it, but it's an aquired taste. It's best IMHO with > > > > cream cheese to tone down the saltiness. > > > > > > The best caviar - Beluga, Osetra and Sevruga - which come from the > Caspian > > > sea are not salty at all. But sour cream is better than cream cheese > with > > > caviar. Better yet, try it with creme freche. Personbally, I like > cavair > > > cold right out of the jar, but never use a metal spoon. Mother of > pearl or > > > plastic is best. > > > > > > > > > > I bought some fresh Sevruga this year for the first time. :-) > > You are right that it was not really salty, but it had a "smoky" flavor > > to it that was interesting, but got a bit old quickly... > > > > I've tried sour cream with caviar and really do prefer cream cheese. > > > > I like to make caviar rolls with the cheap "romanoff" brand lumpfish > > caviar. Soften the cream cheese enough to flatten it between two sheets > > of platic wrap and square it off. Roll it fairly flat, then spread the > > caviar evenly across the top. Roll it up and refrigerate, then slice it. > > > > If you alternate the black and red, it makes an attractive party dish. > > > > Lox rolls done the same way is also fun, served with sectioned slices of > > toasted bagel. > > After trying the Caspian sea caviars I got spoiled and cannot go back to > lumpfish. Although I will not buy Beluga because it is a threatened > species. Paddlefish and whitefish caviars are pretty good also and pretty > economical. I have yet to try American Sturgeon, but I have heard it is a > pretty good substitute for Osetra. > > I've heard of the paddlefish caviar, and it's being farmed if I remember correctly. :-) I've read it compares favorably to Sturgeon and Beluga. Sturgeons are not endangered yet, but they are on the threatened list. I've not seen whitefish! I'll have to check that out, thanks! I agree tho', the "canned" lumpfish caviars are totally different from the fresh ones! I'm hoping that Central Market will have the paddlefish caviar this year. They will often let you "taste" before you buy so keep one jar open for that. They just give it to you straight in a plastic spoon which is ideal. I like the way it pops between your teeth. <lol> Never could enjoy salmon caviar. To me, that's just fishbait! K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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neurocratic malfunction wrote:
> what does caviar and truffles taste like? Can you explain taste? > what other gourmet stuff have you eaten? Everything. > are they better than pizza and chopsuey? Not for you. -- Nolite proicere margaritas ad porcos |
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neurocratic malfunction wrote:
> what does caviar and truffles taste like? Can you explain taste? > what other gourmet stuff have you eaten? Everything. > are they better than pizza and chopsuey? Not for you. -- Nolite proicere margaritas ad porcos |
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"Katra" > wrote in message news:KatraMungBean-> > I've heard of the paddlefish caviar, and it's being farmed if I remember > correctly. :-) I've read it compares favorably to Sturgeon and Beluga. > Sturgeons are not endangered yet, but they are on the threatened list. Beluga is a kind of sturgeon, btw. I have always heard the term "endangered" when referring to beluga, but I think that you are correct that they are not on the endangered list yet. However, the situation is so grave in the Caspian sea from overfishing that it is believed that the beluga there is not reproducing anymore and at this rate in less than 2 decades they will be extict. Beluga takes 20-24 years to mature enough to give caviar. Sevruga and Osetra take from 8 -15 years. > > I've not seen whitefish! I'll have to check that out, thanks! > > I agree tho', the "canned" lumpfish caviars are totally different from > the fresh ones! I'm hoping that Central Market will have the paddlefish > caviar this year. They will often let you "taste" before you buy so keep > one jar open for that. They just give it to you straight in a plastic > spoon which is ideal. > > I like the way it pops between your teeth. <lol> Whitefish has a good "pop" to it. I like that also. Paddlefish doesn't pop as much, though. > > Never could enjoy salmon caviar. To me, that's just fishbait! Too gooey. Same with Mullet roe. |
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In article >,
"Cotton Eyed Joe" > wrote: > "Katra" > wrote in message news:KatraMungBean-> > > I've heard of the paddlefish caviar, and it's being farmed if I remember > > correctly. :-) I've read it compares favorably to Sturgeon and Beluga. > > Sturgeons are not endangered yet, but they are on the threatened list. > > Beluga is a kind of sturgeon, btw. I have always heard the term > "endangered" when referring to beluga, but I think that you are correct that > they are not on the endangered list yet. However, the situation is so grave > in the Caspian sea from overfishing that it is believed that the beluga > there is not reproducing anymore and at this rate in less than 2 decades > they will be extict. Beluga takes 20-24 years to mature enough to give > caviar. Sevruga and Osetra take from 8 -15 years. > > > > > I've not seen whitefish! I'll have to check that out, thanks! > > > > I agree tho', the "canned" lumpfish caviars are totally different from > > the fresh ones! I'm hoping that Central Market will have the paddlefish > > caviar this year. They will often let you "taste" before you buy so keep > > one jar open for that. They just give it to you straight in a plastic > > spoon which is ideal. > > > > I like the way it pops between your teeth. <lol> > > Whitefish has a good "pop" to it. I like that also. Paddlefish doesn't pop > as much, though. Well, that is the ONE thing that the cheap Romanoff has going for it. <G> I'll have to look for Whitefish roe... > > > > > Never could enjoy salmon caviar. To me, that's just fishbait! > > Too gooey. Same with Mullet roe. Never tried Mullet roe, but I agree about the salmon. ;-) K. > > |
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In article >,
"Cotton Eyed Joe" > wrote: > "Katra" > wrote in message news:KatraMungBean-> > > I've heard of the paddlefish caviar, and it's being farmed if I remember > > correctly. :-) I've read it compares favorably to Sturgeon and Beluga. > > Sturgeons are not endangered yet, but they are on the threatened list. > > Beluga is a kind of sturgeon, btw. I have always heard the term > "endangered" when referring to beluga, but I think that you are correct that > they are not on the endangered list yet. However, the situation is so grave > in the Caspian sea from overfishing that it is believed that the beluga > there is not reproducing anymore and at this rate in less than 2 decades > they will be extict. Beluga takes 20-24 years to mature enough to give > caviar. Sevruga and Osetra take from 8 -15 years. > > > > > I've not seen whitefish! I'll have to check that out, thanks! > > > > I agree tho', the "canned" lumpfish caviars are totally different from > > the fresh ones! I'm hoping that Central Market will have the paddlefish > > caviar this year. They will often let you "taste" before you buy so keep > > one jar open for that. They just give it to you straight in a plastic > > spoon which is ideal. > > > > I like the way it pops between your teeth. <lol> > > Whitefish has a good "pop" to it. I like that also. Paddlefish doesn't pop > as much, though. Well, that is the ONE thing that the cheap Romanoff has going for it. <G> I'll have to look for Whitefish roe... > > > > > Never could enjoy salmon caviar. To me, that's just fishbait! > > Too gooey. Same with Mullet roe. Never tried Mullet roe, but I agree about the salmon. ;-) K. > > |
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In article >,
Pan Ohco > wrote: > On 11 Nov 2004 12:13:48 -0800, > (neurocratic malfunction) wrote: > > >> > what other gourmet stuff have you eaten? > >> > >> Escargot, deviled quail eggs, $30.00 per lb. giant prawns, froglegs, > >> Ostrich fillet, Rattlesnake, Bear, Emu, I guess the price per lb. > >> determines whether or not it's gourmet??? <lol> Not sure how to answer > >> your question. There are a few species of mushrooms that run $35.00 to > >> $50.00 per lb. fresh at Central market. > >> > > > >HOW DARE YOU EAT THE NOBLE BEAR???? do you eat dogs too? > > Yes, and cat, and rat, and insects. > > Pan Ohco Squirrels... ;-) YUM!!!! And let's not forget porcupine, or beaver. |
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In article >,
Pan Ohco > wrote: > On 11 Nov 2004 12:13:48 -0800, > (neurocratic malfunction) wrote: > > >> > what other gourmet stuff have you eaten? > >> > >> Escargot, deviled quail eggs, $30.00 per lb. giant prawns, froglegs, > >> Ostrich fillet, Rattlesnake, Bear, Emu, I guess the price per lb. > >> determines whether or not it's gourmet??? <lol> Not sure how to answer > >> your question. There are a few species of mushrooms that run $35.00 to > >> $50.00 per lb. fresh at Central market. > >> > > > >HOW DARE YOU EAT THE NOBLE BEAR???? do you eat dogs too? > > Yes, and cat, and rat, and insects. > > Pan Ohco Squirrels... ;-) YUM!!!! And let's not forget porcupine, or beaver. |
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Katra wrote:
> In article >, > Pan Ohco > wrote: > >> On 11 Nov 2004 12:13:48 -0800, >> (neurocratic malfunction) wrote: >> >>>>> what other gourmet stuff have you eaten? >>>> >>>> Escargot, deviled quail eggs, $30.00 per lb. giant prawns, froglegs, >>>> Ostrich fillet, Rattlesnake, Bear, Emu, I guess the price per lb. >>>> determines whether or not it's gourmet??? <lol> Not sure how to answer >>>> your question. There are a few species of mushrooms that run $35.00 to >>>> $50.00 per lb. fresh at Central market. >>>> >>> >>> HOW DARE YOU EAT THE NOBLE BEAR???? do you eat dogs too? >> >> Yes, and cat, and rat, and insects. >> >> Pan Ohco > > Squirrels... ;-) YUM!!!! > > And let's not forget porcupine, > or beaver. As often as possible. ;-) |
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Katra wrote:
> In article >, > Pan Ohco > wrote: > >> On 11 Nov 2004 12:13:48 -0800, >> (neurocratic malfunction) wrote: >> >>>>> what other gourmet stuff have you eaten? >>>> >>>> Escargot, deviled quail eggs, $30.00 per lb. giant prawns, froglegs, >>>> Ostrich fillet, Rattlesnake, Bear, Emu, I guess the price per lb. >>>> determines whether or not it's gourmet??? <lol> Not sure how to answer >>>> your question. There are a few species of mushrooms that run $35.00 to >>>> $50.00 per lb. fresh at Central market. >>>> >>> >>> HOW DARE YOU EAT THE NOBLE BEAR???? do you eat dogs too? >> >> Yes, and cat, and rat, and insects. >> >> Pan Ohco > > Squirrels... ;-) YUM!!!! > > And let's not forget porcupine, > or beaver. As often as possible. ;-) |
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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. |
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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. |
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On Thu, 11 Nov 2004 16:58:48 -0600, Katra
> wrote: >but got a bit old quickly... Salt is a perservative, so when you buy the good stuff - only buy as much as you expect to eat that night. |
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On Thu, 11 Nov 2004 16:58:48 -0600, Katra
> wrote: >but got a bit old quickly... Salt is a perservative, so when you buy the good stuff - only buy as much as you expect to eat that night. |
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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. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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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. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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In article >,
sf > wrote: > On Thu, 11 Nov 2004 16:58:48 -0600, Katra > > wrote: > > >but got a bit old quickly... > > Salt is a perservative, so when you buy the good stuff - only buy as > much as you expect to eat that night. No, what I meant was that the smoky flavor got tiresome quickly. Normally I can eat a whole jar of caviar by myself. ;-) I liked it at first and then a little at a time later, just not a lot all at once. K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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In article >,
sf > wrote: > On Thu, 11 Nov 2004 16:58:48 -0600, Katra > > wrote: > > >but got a bit old quickly... > > Salt is a perservative, so when you buy the good stuff - only buy as > much as you expect to eat that night. No, what I meant was that the smoky flavor got tiresome quickly. Normally I can eat a whole jar of caviar by myself. ;-) I liked it at first and then a little at a time later, just not a lot all at once. K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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On Thu, 11 Nov 2004 09:07:03 GMT, "rmg"
> wrote: > >"Lady Chatterly" > wrote in message ... >> In article > >> (neurocratic malfunction) wrote: >>> >>>what other gourmet stuff have you eaten? >> >> Are you a hacker? > >You don't need to be a 'hacker' to post a message on usenet. > She confused TROLL with hacker. No big deal. We know what she meant. |
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