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Old 02-18-2017, 09:32 PM
RivkahChaya RivkahChaya is online now
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Join Date: Feb 2012
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Quote:
Originally Posted by terentii View Post
All-beef franks are infinitely better. And kosher all-beef are the best of the best. Right now, I'd do just about anything for a Chicago-style kosher hot dog with a few drops of Tabasco. Mmmmmmmmmmmm!
There shouldn't be any qualitative difference between kosher and non-kosher hot dogs. "Kosher" just means that the animals were slaughtered in a particular way.
Quote:
Originally Posted by Derleth View Post

For me, it's caviar. The first time I had it, back when my dad was in the Air Force Reserve and my family occasionally ate with him at the officer's club on base, it was just amazingly salty. Salt overload. I always figured "that couldn't have been good caviar, nobody would spread salt paste on crackers and call it high-class" so, when I saw some at Albertsons, I bought a tiny little jar. Well... I was right about the saltiness, but I still don't like it, because it's too fishy. Oh, well. Maybe when I'm richer and stupider I'll buy some of the truly high-class stuff and give it one last whirl.
I have lived in Russia, where caviar is on every table like ketchup in the US. I also happen to think it is disgusting, but I think anything that was an animal is disgusting, so I'm not much of a judge.

Anyway, the way Russians eat caviar is to slice bread thick, spread a pretty thick layer of UNSALTED butter on it (you have to ask if you want salt on your table), and then spread a layer of caviar on the butter. The caviar is not usually spread quite as thick as the butter. Or, at least it was that way for years up until the 1970s, when I was there, and the Russians who visited us in the 80s still did it.

If you are determined to keep trying caviar, try it like that. Use a farmer's white bread, or a light rye bread. A marble rye would probably also work, although I don't recall ever seeing marble rye in Russia.