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Old 12-11-2011, 11:16 PM   #1
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Default Anybody ever eat caviar?

I am watching the science channel right now, and there is a show called "how it's made". They just showed how they make caviar. I guess Sturgeon fish are raised to like 7 years old? Then they sedate them and look at their ovaries with ultrasound. If the ovaries are fully matured, they harvest them and remove the eggs. The eggs get cleaned and salted, and that's that.

I eat things like Beef liver, Chicken gizzards, and sardines, but I'm not sure if I could stomach Sturgeon eggs.
Who here has eaten them? How would you describe it?
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Old 12-11-2011, 11:24 PM   #2
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I have a long time ago, it was like thick jelly that tasted like salty chicken.
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Old 12-11-2011, 11:28 PM   #3
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I just went to this website:
http://www.affordablecaviar.com/#imp...enosetracaviar
Look at the prices of this ****!
2 oz for $500???? Seriously?
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Old 12-12-2011, 04:15 AM   #4
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I don't eat weird ****. I don't even try it. Why bother when there is a burger joint on every corner? It may be the greatest food on Earth but I just don't see how my life is going to be enriched if I try caviar...
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Old 12-12-2011, 05:49 AM   #5
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If you're satisfied with a burger every meal, there's no hope for you. The fancy things in life like caviar, fois grois, s cargo, etc, are what make eating interesting, and not just another bodily function. And yes, I've tried and enjoyed them all. Environment is a huge factor too. First time I tried fois grois I was at a vineyard in southern France. When I tried it again at home in Oregon, it had certainly lost some of its appeal.
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Old 12-12-2011, 08:22 AM   #6
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Quote:
Originally Posted by rmcelwee View Post
I don't eat weird ****. I don't even try it. Why bother when there is a burger joint on every corner? It may be the greatest food on Earth but I just don't see how my life is going to be enriched if I try caviar...
I sincerely hope you find the courage to get out more often in the near future.

Yes, I have eaten caviar on many occasions, and it tastes heavenly.
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Old 12-12-2011, 08:50 AM   #7
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We have served cavier at our annual Christmas party for the last 20 years. Served with diced boiled egg and chives on a light cracker.....Mmmm.......
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Old 12-12-2011, 08:58 AM   #8
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Est'ce que vous voulez le caviar? Non.

Mais le fois grois, oui!
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Old 12-12-2011, 09:06 AM   #9
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I only have caviar with a bottle of Cris.
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Old 12-12-2011, 10:11 AM   #10
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I got some imported stuff from Russia, obtained from a coworker whos family was from outside Moscow. Like very salty jelly, without the fruit taste. The texture is interesting, sorta like undercooked tapioca pudding.

Not something I'd go out of my way to eat, but it's okay. An aquired taste, I imagine.
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Old 12-12-2011, 10:13 AM   #11
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The **** is good. However I eat a lot of savory stuff like bone marrow at any chance I get.
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Old 12-12-2011, 10:26 AM   #12
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Love smaller, milder cavier. The big, really salty stuff is a bit too much for me. But I'll still eat it.
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Old 12-12-2011, 10:32 AM   #13
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I don't remember ever having caviar, but I have had roe (fish eggs) on sushi rolls. I ate a bunch of weird sh*t when I was in Japan, some of which I have no idea what it was. Even had some raw chicken dishes which were very good.

You guys should check out how they make fois grois.
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Old 12-12-2011, 10:35 AM   #14
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Quote:
Originally Posted by Efini~FC3S View Post
You guys should check out how they make fois grois.
It's not pleasant...
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Old 12-12-2011, 11:05 AM   #15
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i once made a lasgna that had caviar in it.

FWIW if you just want to *try* it, you don't have to spend $500. I've seen cheap caviar at a big name grocery store.
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Old 12-12-2011, 12:34 PM   #16
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Quote:
Originally Posted by richyvrlimited View Post
It's not pleasant...
Actually, the region of France I was in is one of the main areas it's produced. There were fields of corn everywhere, any plenty of duck everywhere. I asked the people we were staying with how it's made. "They stuff that (pointing to the corn) in those (pointing to the ducks)." And that's pretty much it.

And it's fois gras, whoops.
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Old 12-12-2011, 12:34 PM   #17
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Quote:
Originally Posted by y8s View Post
FWIW if you just want to *try* it, you don't have to spend $500. I've seen cheap caviar at a big name grocery store.
That is what we usually serve at our parties. I have never ballered for the sturgeon type. I would like to sometime.
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Old 12-12-2011, 12:51 PM   #18
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I'd try it...
I mean, if I can eat pig stomach with sauerkraut all over it, I'd try some caviar.
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Old 12-12-2011, 01:22 PM   #19
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Quote:
Originally Posted by curly View Post
Actually, the region of France I was in is one of the main areas it's produced. There were fields of corn everywhere, any plenty of duck everywhere. I asked the people we were staying with how it's made. "They stuff that (pointing to the corn) in those (pointing to the ducks)." And that's pretty much it.

And it's fois gras, whoops.
You've got the basics, but are missing a key point....the stuffing happens whilst still alive.

They're force fed.
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Old 12-12-2011, 01:31 PM   #20
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Benefit is less than cost, and in the end, you just **** it out.
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