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Originally Posted by LarkSFO
(Post 19433038)
I cannot usually tell the difference between a $15 bottle of wine and a $150 bottle of wine...
I highly recommend this book to all. The Billionaire's Vinegar. The interesting story of the shady wine dealer who peddled purportedly precious elderly wines to clueless collectors for hundreds of thousands of dollars; it seems many of the world's "connoisseurs" couldn't tell LaFitte from a hole in the ground. A great little book combining perfidy, history, arrogance, and greed that reads like a mystery story. |
Originally Posted by LarkSFO
(Post 19433038)
I cannot usually tell the difference between a $15 bottle of wine and a $150 bottle of wine...
http://www.slashfood.com/2011/04/15/...rom-expensive/ |
Originally Posted by nachosdelux
(Post 19432495)
I think you have to be raised on vegemite to like it! I think it is foul.
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Originally Posted by quick_dry
(Post 19461048)
I think it also comes down to knowing how to put it on your toast/sandwich - I've seen some people who treat it like peanut butter and apply a thick layer and promptly disgusted when they try it (I would be too), but if its a thing scraping over freshly buttered toast it tastes quite nice (IMO)
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Had caviar first time in SQ F and just fell in love with it. Now, whenever I chose an airline to fly in F, I try to book an airline that serves caviar.
CX F is also very good and I usually eat 2-3 plates of it if they let me. |
Originally Posted by KoKoBuddy
(Post 19458400)
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Doesn't this depend on the kind of caviar you have?
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Originally Posted by homelyboy
(Post 19424066)
I overate caviar in my childhood. My uncle was a steward with a cruise ship on the Volga and had some sort of cronies in Astrakhan. And we lived on the Volga, too, so he visited us at least once or twice every year bringing a loaf of pressed caviar.
I cannot say that I disliked the taste, but I hated it primarily for huge sums of money that my mom paid for it, 30 rubles or so. For 30 rubles I might add 3 or 4 model cars to my collection! And malossol cucumbers were much cheaper and far tastier to me. I fancy how much would that loaf cost these days. A fortune! Would you have any idea if the famous, dried "Balyk" sturgeon from Astrakhan is still commercially available in Russia? Doesn't matter if it comes from farmed fish. I'd really like to relive once what I've read in culinary descriptions and have that with salted bread and vodka as a zakuska. |
buying caviar online!
I've been doing some research on Almas Caviar and I am interested in trying it. There are articles online stating that the prices ranges from $25000-$40000/ kilo. I have also found a restaurant that serves Almas Caviar for around $1700 for 30g. Since it is a restaurant it is probably really overpriced, so I decided to purchase it online. I have found two websites with 2 different prices.
First website is http://www.finestgourmetfood.co.uk/a...as-caviar.html, they listed 30g Almas Caviar to be around $275. The second website is http://www.efoodies.co.uk/bin/venda?...layout=default, they listed 30g Almas Caviar to be around $1875. I am really confused on the price difference with the same product. Does anyone know any trusted online retailer with Iranian Almas Caviar at the right price. |
Had the first "proper" fish eggs of the season a few days ago. Whitefish roe, chopped onion, sour cream and lemon pepper, all served on a buckwheat blini.
Next up should sample some of the "farmed" sturgeon caviar my friends are distributing. Maybe just on buttered toast, with a shot or two of vodka to accompany? |
I've had the "good stuff" on TG F and LH F. I actually enjoy lumpfish caviar from the supermarket at a fraction of the price most of all.
Just be careful when in Russia....lot of dodgy stuff being sold there. |
I used to sell very high quality caviar and I tasted a LOT of it.
I have to say that most of what is available today is a very poor substitute for the Iranian/Russian top grade Mallosol that I had the pleasure of selling. This stuff was very expensive back then(20 plus years ago)but the price they are asking for the inferior products available today is just crazy. |
Non-Non Rev posted
"From the Petrossian Newsletter FAQ: How to serve it-Service and accompaniments A special presentoir designed by Petrossian showcases our caviar with a truly elegant presentation. So as not to break the eggs, caviar should be spooned carefully onto lightly toasted bread or directly into the mouth with our specially designed Petrossian palettes. Serve fresh premium quality Petrossian caviar in its original perfection. Do not sprinkle with lemon or serve with chopped egg, onion, or sour cream. Save these garnishes for inferior grades of caviar." Too bad Petrossian sells mostly inferior products these days. It was glorious when they sold"The Good Stuff"! |
Originally Posted by LeviFlight
(Post 19421051)
Try it in LH F with a good chilled vodka.
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Isn't Caspian caviar legal again?
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