say that to a yinglet [fictional] ;)
this post was submitted on 06 Sep 2024
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I recommend listening to The Dollop episode about the New York Oysters. It's crazy (as are most of their episodes!).
I can take or leave oysters, but I used to get fried clams at Long John Silver's and they were the shit.
Too bad this douchebag uses Twitter.
To be fair, both of those are delicious. That said, I haven't had caviar itself (too expensive), but I've had plenty of other fish-egg products, and it's fantastic as a sushi topper or in a salad or something. I also love lobster, crab, and other "weird" foods from the bottom of the ocean.
Maybe I'm trashy, idk.
My grandfather liked black caviar and had it sometimes (it's cheaper than you would think, or was in the 80s). I remember it being mostly just salty. I did not care for it.
If it's anything like other kinds of fish roe (I don't see any reason why it wouldn't), it's not something to eat on its own, but with something. It basically adds some fresh fishiness to whatever you're eating, for example mild pastas like alfredo or carbonara. I really like fish, so I find it adds some nice flavor to a wide variety of dishes.
I believe he used to have it on a small slice of pumpernickel.
Hmm, he was probably missing out if that's all he had it with. I'm sure it's fine, but there are so many other ways to enjoy fish roe than just with bread or crackers.
If you're ever up for trying it again and like fish, try adding a little to an otherwise mild dish. If you don't overdo it, you'll keep the mild flavors of the dish, but with a taste of the ocean as well. A little goes a long way, so don't go too crazy.
I guess it was the German Jewish way to eat caviar? At least in the early 20th century? That's what he grew up eating.
It's certainly common, I just think there are better ways to enjoy it, especially for people new to it. But eating it on bread or crackers is the goto, at least for caviar itself (less so for other types of fish roe).
Also also lobster and chicken wings.
In the 1970s, then-president of Mexico Luis Echeverría visited the remote fishing village of Huatulco, slated for touristic development soon after that.
The people of the village prepared a dinner for the president, in an apologetic tone for being so humble and poor, all they had to offer him was lobster.
Warm water Pacific lobster tastes pretty bad. I made the mistake of ordering it once thinking it was like northern Atlantic lobster. It is not.
I think it's down to preference, as even the warm water Pacific lobster is the premium menu item on hotel and seafood restaurants in tourists towns in Mexico, and even in the United States west coast.
I've had the Pacific lobster many times, but only one time did I have the northern Atlantic one, and it is more meaty, but flavor-wise I did not detect a dramatic difference.
Granted, in the wrong hands, or if it's frozen, lobster doesn't taste like much of anything. I've made that mistake before, of ordering something like that in a random restaurant or a tourist trap.
But you know what I really prefer? A heap of Dungeness crab, cooked in butter, wine and garlic. Then add lemon. Yikes.
Crab is 10X better than any lobster I've ever had. I've had flown in live lobster from Nova Scotia on a group buy. It was OK but not worth the price.
On the other hand, I've pulled up Dungeness crab in Sooke Bay and cooked them on the dock and been eating it 15 minutes later. Frickin' excellent. Even without garlic butter, crab is just awesome.
If you drive down Baja California, with Ensenada behind you as you keep going due south, you will start encountering a few stands and roadside restaurants here and there that always seem to have crab burritos on the menu. Some of these are thick with meat, also all the usual finely-chopped vegetables found in shredded beef machaca common in northern Mexico cuisine.
When crabmeat burritos are on the menu, I know I'm south of Ensenada, near the boundary with that mythical, mystical, wild desert Baja. That sensation and flavor combo go hand-in-hand in me.
EDIT: these places also usually make some killer huevos rancheros, too, some places accompany them with side helping of chorizo made with abalone or sea-snail.
Granted lobster was considered poor person food because it spoils fast, and in the days of no refrigerators that was a big deal.
I've read that the prison food method of lobster preparation was just grinding up a shitload of whole animals. Maybe heads cut off. So it was lobster meat, organ, and shell slurry. Lobster is good but I don't want that.
Probably with the shit-veins there as well.
I still cry for good ten cent wings back in the early nineties :(
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