Black Caviar

In article <[email hidden]>,

modom said:

On Mon, 03 Oct 2005 15:33:47 GMT, [email hidden]

(S'mee) said:

One time on Usenet, ~patches~ <[email hidden]> said:

<snip>

Quoted message said:

I think in some respects I am a cooking snob since I *prefer* homemade
to store bought, home preserved to commercial, fresh to preserved, etc.
However even though I do all this I still keep store bought items on
hand too such as canned soups, frozen veggies like peas since I don't
grow them, frozen Oriental veggies mix, and other things like that
because they are time savers. For the shudder - I buy and use Cheese
Whiz and alpha-ghetti on occasion and I have bought rice-a-roni and at
least one of those packaged quick pasta side packets. Although I make a
lot of homemade salad dressings I keep a supply of Kraft salad dressings
on hand too. The same thing with bbq sauces. So I'm not sure if I'm a
true cooking snob or just a snob that loves to cook 🙂

A cooking snob is someone who looks down on others for the way they
cook, IMHO...

Guilty. I was once served half raw "barbecued" chicken by someboy
upon whom I now look down. And that's a large part of the reason.

But as to the bargain fried pies in my pantry right now, well that's
an entirely different matter. Ahem.

modom

Heat them in the microwave topped with a little butter and cinnamon. ;-D
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Dog3 said:

It would depend on the dish IMO. Why don't you post the recipe and see what
others have to say.

While substituting salmon roe for the black caviar may work for me in this
situation its not possible. I am just trying to find out my options for this
item as its part of the upcoming holidays menu as something totally different
for a appetizer versus the same old pile of stuff before the turkey, or this
year duck.

The dish is "Caviar Pie" thats all I have for a name.

6 Hard Boiled Eggs, peeled & chopped
3 tablespoons mayo
1 small onion, minced
8 ozs cream cheese, softened
2/3 cup sour cream
6 ozs black caviar

Combine the eggs and mayo. Spread on the bottom of a standard springform pan.
Top with onions. Beat the cream cheese and sour cream together until smooth.
Drop by spoonfuls onto the onion layer and carefully spread it out and smooth it
to cover.

Cover the pan chill for at least 3 hours. Just before serving top with caviar
and spread it across the pie.

To serve, run a knife around the edge between the pie and the side of the pan.
Remove the side. Serve with crackers.
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Quoted message said:

Dog3 said:

It would depend on the dish IMO. Why don't you post the recipe and see what
others have to say.

While substituting salmon roe for the black caviar may work for me in this
situation its not possible.

Huh, why is that not possible?!?!?

A salmon roe would be the far better choice for that recipe (tastes
like lox, not like caviar... and costs far less)... it'd be a waste to
use true caviar with that fercocktah concoction and the cheapo look
alikes are typically pretty awful.

Anyway, I'd never serve such a catastrophe to guests, most folks
wouldn't eat those ingredients individually, let alone combined (very
few will eat raw onion or anything containing raw onion), it'd end up
in the trash. You'd be surprised at how few Americans eat caviar, most
wouldn't taste it under penalty of death... typically at affairs where
caviar is served (mainly an ego trip for the host, to indicate they
spared no expence) perhaps four out of a hundred will eat it all (moi),
the other ninety six think it's foul. If you served such a thing with
true caviar and are fortunate enough to have a guest who enjoys caviar
they'd simply eat all that they could scrape off the top while thinking
you're a jerk, the rest of your "pie" will definitely get [censored] canned.

Seems to me you know nothing about caviar, probably have never eaten
any. I would strongly suggest you at least try some yourself before
serving it to guests... a good rule of thumb for a host is to never
serve guests anything they themself wouldn't eat and enjoy.

True caviar is very expensive, it would be really stupid to serve it in
that manner... it'd be very difficult to dream up a more horriffic
concoction.

Sheldon

Quoted message said:

I am just trying to find out my options for this
item as its part of the upcoming holidays menu as something totally different
for a appetizer versus the same old pile of stuff before the turkey, or this
year duck.

The dish is "Caviar Pie" thats all I have for a name.

6 Hard Boiled Eggs, peeled & chopped
3 tablespoons mayo
1 small onion, minced
8 ozs cream cheese, softened
2/3 cup sour cream
6 ozs black caviar

Combine the eggs and mayo. Spread on the bottom of a standard springform pan.
Top with onions. Beat the cream cheese and sour cream together until smooth.
Drop by spoonfuls onto the onion layer and carefully spread it out and smooth it
to cover.

Cover the pan chill for at least 3 hours. Just before serving top with caviar
and spread it across the pie.

To serve, run a knife around the edge between the pie and the side of the pan.
Remove the side. Serve with crackers.

Ick! Why waste your money on decent caviar for that? I take back my
suggestions. Just find the cheapest black dyed stuff you can find.

``````````````````````````````````````

On Tue, 04 Oct 2005 01:09:31 -0400, [email hidden]

Quoted message said:

Dog3 said:

It would depend on the dish IMO. Why don't you post the recipe and see what
others have to say.

While substituting salmon roe for the black caviar may work for me in this
situation its not possible. I am just trying to find out my options for this
item as its part of the upcoming holidays menu as something totally different
for a appetizer versus the same old pile of stuff before the turkey, or this
year duck.

The dish is "Caviar Pie" thats all I have for a name.

6 Hard Boiled Eggs, peeled & chopped
3 tablespoons mayo
1 small onion, minced
8 ozs cream cheese, softened
2/3 cup sour cream
6 ozs black caviar

Combine the eggs and mayo. Spread on the bottom of a standard springform pan.
Top with onions. Beat the cream cheese and sour cream together until smooth.
Drop by spoonfuls onto the onion layer and carefully spread it out and smooth it
to cover.

Cover the pan chill for at least 3 hours. Just before serving top with caviar
and spread it across the pie.

To serve, run a knife around the edge between the pie and the side of the pan.
Remove the side. Serve with crackers.
----
Support your LOCAL scanner frequency site and groups!
http://www.wpascanner.com http://www.tampascanner.info
-------------------------------------------------------
http://www.gulfcoastdish.net

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