"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 11-11-2007, 02:41 PM   #11
Master Chef
CharlieD's Avatar
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,216
Caviar, mmmmmmmmm.

The real caviar is really yummy. But it is an acuired taste. The origin does make BIG diference. It is like champagne. There is french champagne. And then there is American champagne, but is that really champagne? Russians make one, too. Would I drink it? No way. The black caviar that comes from sturgeon, has a very specific taste. That for some reason, I have not tasted in any other caviars, but Russian. The red caviar from salmon, I've had from Washington and Alaska, has actually been pretty good. As good as Russian, but not better. However, when you buy caviar, you must absolutely make sure it is fresh. Otherwise, it will stink. So you must buy it from a trustworthy source. Taste it and see if you like it. I can eat the stuff by the spoonful. Piece of bread with butter, caviar spread on top of it. I love it. My kids love it. My American wife wouldn't eat it if her life depended on it.

You are what you eat.
CharlieD is offline   Reply With Quote
Old 11-11-2007, 11:25 PM   #12
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: My mountain
Posts: 20,998
thanks for the tip, breezy.

i don't think i'll ever be a convert, tho. the psycosomatic effects of my childhood fishing trips aside, i just don't like large egg caviar.

small eggs are nice, though, and have a nice pop/crunch factor that i enjoy.

We're coming in too fast and everyone is burning bright
Hundred and eighty two seconds, baby, and heaven is a trick of the light
Cold hell, my love, Cold hell, my love
buckytom is online now   Reply With Quote
Old 11-12-2007, 09:20 PM   #13
Senior Cook
bknox's Avatar
Join Date: Jul 2005
Location: Cicero, IL, but my heart is in Virginia where my family lives.
Posts: 417
I thought as long as it was a stergeon egg it was 'real'. Unless you just are talking about the kind that was outlawed a couple years ago.

I saw anarticle about a caviar producer in KY and last time I was down we bought some and tried it out. Personally I find all caviar way over rated for what it is, what it tastes like and how much it costs.
Bryan Knox
What if the the Hokey Pokey IS what it is all about?
bknox is offline   Reply With Quote
Old 11-13-2007, 01:03 PM   #14
Master Chef
CharlieD's Avatar
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,216
it's because it is way over priced here in the states, and because it is not redilly available and bec ause you are not used to eating it. I can say the same thing about cheeseburgers. It is all in your taste buds.
You are what you eat.
CharlieD is offline   Reply With Quote
Old 02-11-2011, 05:46 PM   #15
Assistant Cook
Join Date: Feb 2011
Posts: 1
I know this is an older post, and that's why I wanted to post. I'm curious and wanted to hear thoughts on any other brand of caviar that may have a close taste to Beluga. I have a friend that used to eat Beluga and want to surprise them with it or something that may be close in taste. Any advice is welcome.
CollegeBoy is offline   Reply With Quote
Old 02-11-2011, 05:50 PM   #16
Head Chef
Josie1945's Avatar
Join Date: Sep 2010
Location: Sunny Central Florida
Posts: 2,200
Welcome to DC.


Practice Random Acts of Kindness ( RAK ) Makes you feel great too
Josie1945 is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:36 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.