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Anybody ever try making "caviar" that tastes like caviar?

tigercrane | Jan 11, 2012 01:48 PM

So there's this trend in molecular gastronomy to create "caviar" out of fruit juices, vinnegar, and other liquids. It occurs to me that by using fish sauce, and maybe soy, you could create something that actually tastes like caviar.

Is this a workable idea?

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