I'm sorry sorry sorry, I just don't believe it!!!! ;)

We'll just have to do a Caviar and Vodka Do. ^

Sweet Willie Great minds think alike :)
If you are still in Southern California, send me a PM. It might be a very small "Caviar and Vodka Do" but I think that this could be very "Do-able."

I don't know exactly what the source was, but I bought 5 oz. of farmed American Sturgeon caviar for our New Year's celebration at $15/oz. and it was darn tasty.

This site has some helpful suggestions
http://gourmetfood.about.com/od/caviar/tp/buycaviar.htm

Caviar is overrated
 

Had my first taste of Caviar and I dont see what is the big deal about it.

It tastes...salty and that's about it.
Nothing really exciting about caviar.

Am I missing something?

Caviar is overrated
 

You must not have high taste buds

I'm betting it won't be your last. Did you have it at a restaurant where it presented with all the accessories or did you buy a tin and scoop it to your mouth. IT MATTERS.

It's just way overpriced.

I've only had the $100/ounce* stuff. Meh.

(*That's 28 grams for those from Canadia.) :)

Caviar is overrated
 

Try it in LH F with a good chilled vodka.

Depends how you take it. I really like it with bilinis, sour cream, chopped onion, egg white, and frozen vodka. But then, if you are from Hawaii or from the US, it is probably not something for you. Just continue flying US airlines so you don't have this problem. :D

Tried it twice on a plane so it came with other stuff like crackers/eggs and some other items.
It came in a fancy bottle from Gourmet House.

It wasnt anything spectacular and the taste was very plain.
Basically, just saltish fish roe.

I think the macadamia nuts were tastier.
:)

I agree on this, buckwheat blinis oozing with fat and smetana, red onion and egg white on the side. The vodka and a frozen glass is a must as well.

It's a Winter dish in my opinion. Best time to enjoy caviar is when snow is on the ground, the evenings are dark and frosty and everyone at the dinner table has red cheeks from the brisk weather outside. ;)

sounds like the same crowd that hates wagau, and fois gras, but loves DOM!!!

I think the flavor is really subtle, at least in the high quality stuff. If it tastes fishy or overly salty then it's not high quality. I would never eat caviar served on a plane just like I wouldn't eat Mexican food in Italy, philly cheesesteaks in Hawaii, etc.

My first taste of Caviar was at Red Square in Vegas. DH and I dressed to the nines and did it up right with vodka, caviar, filet and wine. We chose the second-most expensive caviar figuring that it would be a once in a lifetime experience. It was worth every penny. Given the formality of our occasion, I restrained myself from licking the tin like a cat, but .... I was sorely tempted! :D

A few years later I had lower-quality caviar elsewhere and was unimpressed.

Has anyone tried the $3 bottle stuff from Ikea?