Anybody ever eat caviar?
#1
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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?
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?
#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?
http://www.affordablecaviar.com/#imp...enosetracaviar
Look at the prices of this ****!
2 oz for $500???? Seriously?
#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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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.
Not something I'd go out of my way to eat, but it's okay. An aquired taste, I imagine.
#16
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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.
And it's fois gras, whoops.
#19
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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.
And it's fois gras, whoops.
They're force fed.