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Old 12-03-2004, 07:25 PM   #31
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Originally Posted by DampCharcoal
I've never had truffles and to be honest, I don't think I've ever seen them for sale, even in gourmet shops. What makes them so special?
little pigs or specially trained dogs nose them out from under the ground in wooded areas in France. They are very rare and hard to find, thus the cost. I have not eaten one but did buy some black truffle oil and it was quite nice when a few drops are added to the top of a steak or chop. It was rather expensive, about $7 for 1 oz bottle of the oil. I probably would not buy the oil again as it was not that special.
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Old 12-03-2004, 09:50 PM   #32
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I'm so glad that this thread was started. I received a wine and cheese basket two days ago that included a small jar of Beluga Caviar. I've been too afraid to try it, but now that I've seen these reviews, I'm confident that I will be giving it away. Extra salty foods of any kind do not set well w/my tastebuds.
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Old 12-03-2004, 09:57 PM   #33
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Originally Posted by luvs_food
fishy, salty. it's little balls that pop in your mouth. good stuff.
Ok - I will never ever try this stuff. Never. Ever.
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Old 12-04-2004, 09:01 AM   #34
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Restaurateur Buys Most Expensive Truffle

http://www.wjla.com/news/stories/1104/186130.html

41,000 for a 2.4 pound truffle
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Old 12-04-2004, 09:06 AM   #35
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i like caviar, well, most kinds. i cannot stand salmon "caviar". the eggs are too big and slimy, and they remind me of bait i used for trout as a kid.
but i've had beluga, sevruga, flying fish, and several other kinds in japanese restaurants. loved them all. the saltier ones are very strong, so you only eat a little bit on crackers or toast points.
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Old 12-04-2004, 03:51 PM   #36
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Originally Posted by kleenex
41,000 for a 2.4 pound truffle
another example of more money than brains. sheesh!
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Old 12-05-2004, 01:29 AM   #37
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Originally Posted by DampCharcoal
I liked it, norgeskog. It was served at a Jewish wedding reception so I'm not sure if it's a kosher dish (still trying to figure out kosher) or if it's just, well, something good to serve! :)
Here's a link that does a pretty good job of describing what being 'kosher' entails.

;)
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Old 12-05-2004, 01:36 AM   #38
 
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Try the "caviar" on a baked potato, with butter, sour cream, etc...

It might turn your head around...

By itself, I've got to agree, its an "acquired taste" for those on a "Champagne budget"...

Back to "liking" chicken livers, fast fried, with onion, soya, green pepper slivers and cooking oil of arguable description, even if its packed with the "nasty" chloresterals that are deadly to me...

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Old 12-05-2004, 08:52 PM   #39
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hottandspicy................
do you need my address?

I would love to be your recipient!!!
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Old 12-06-2004, 04:57 PM   #40
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Originally Posted by buckytom
i like caviar, well, most kinds. i cannot stand salmon "caviar". the eggs are too big and slimy, and they remind me of bait i used for trout as a kid.
but i've had beluga, sevruga, flying fish, and several other kinds in japanese restaurants. loved them all. the saltier ones are very strong, so you only eat a little bit on crackers or toast points.
Hey buckytom, you do have class, liking caviar. My cousin is coming for a visit Dec 28-30 and I am going to fix her an omelette stuffed with cream cheese, sour cream, baked potatoe pieces, onions, garlic, scallions, and topping with the caviar and chopped dill. Sound good?
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