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Culinarily Handicapped - pate, foie gras, etc.

Culinarily Handicapped - pate, foie gras, etc.

Nov 3rd, 2000, 02:38 PM
  #21  
martha
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Lumpfish roe tastes nothing like beluga. Black caviar has a rich buttery taste which is only slightly salty (I don't think its really fishy at all). Lumpfish roe is usually disgustingly oversalted and generally tasteless.
 
Nov 5th, 2000, 03:34 PM
  #22  
cherie
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TRT tastes "not overly salty" to me because I use small amounts ususally cut with other bland food like chopped eggor potato as decribed above. If I have to eat it plain there had better be a bottle of Veuve Clicquot in close proximity. I have had cheap supermarket kind and fresh-ultra-expensive-he-had-an-expense-account kind and frankly, I can't tell them apart unlesss they were stored for ages and are awful. There are colors other than black; You should have a clean glass container with a silver insert than you jam ice inbetween. The real McCoys know to use a spoon made from mother of pearl but, to me, whenever I see these spoons I think of drug dealers and I cringe. Just get some, put it on a bed of ice, and try a bit at a time and it won't seem salty. The champagne helps you feel like a millionaire!
 

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