There were a few posts on this board about an NPR show today about caviar tasting. It also happens there was a caviar station at a brunch I was at Sunday.
Just how are you supposed to eat caviar? The brunch had sour cream, chopped onion, chives, chopped egg whites, chopped egg yolks, capers, and uh, probably a few other things.
I've looked around on the web and there seems to be two schools of thought - garnishments on top or caviar on top.
So do you put the caviar on the toast or blini and top with say sour cream? Or do you put the eggs on the toast and top with caviar?
Do certain garnishments go with different types of caviar? How should you combine the stuff. All together?
Caviar, egg, onion, capers, sour cream? Or say egg and onion and caviar? Capers and sour cream?
Any good books out there about caviar? I'm really not that much of a fan of caviar, but I haven't done a whole lot of tasting given the price. Why do you like caviar?
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