Taramasalata, Taramosalata, Greek Caviar, Cod Roe
17 years ago
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17 years agoRelated Discussions
What's for supper?
Comments (15)Uhh, well, if you eat hot dogs, chances are you've eaten most of the things on that list, LOL! But seriously, I'd definitely draw the line at some of those things...assuming I knew what they were before I tried them. If they were being served to me, as a guest, I guess I'd buck up and eat them! Or at least try.... Looking at it objectively, if he finds all of those foods "weird and disgusting", Ray must have been raised at McDonald's! However, I suppose many of the things listed are probably weird to people (or generations, maybe?) who don't really know anymore where food comes from, or how to eat well! I'm sure poverty, and simple "use it up" philosophy made for lots of "interesting" recipes in every culture, too. I have tried many of the more "westerly" foods mentioned. Blood pudding is just blood sausage - you can buy it at any supermarket (though the more commercial varieties are usually way oversalted, I find). I admit, probably a pretty hard sell to generations raised on fast food and products from M&M Meats! A lot depends on what you were exposed to as a kid, and how adventuresome you are in later life. (We haven't travelled extensively, but it's sure depressing to hear about tourists in Milan asking for directions to the nearest McDonald's, LOL!) Crisps are just potato chips. Right here at home, Hostess used to produce some pretty bizarre "flavored crisps" - ketchup, dill pickle, bacon... There was some especially odd combination I can't recall right now, too. Tongue, cooked for sandwiches, and ox-tail soup are both delicious. Anyone of middle European extraction is probably familiar wiht head cheese; I never ate it as a kid, though my mom made it for my dad and sister, and they ate it with vinegar...which made me cringe at the time. Escargot, truffles, borsht, seafood - delicious! "Boudin" is just a generic term for sausage. Schmaltz is just chicken fat, used for flavorful cooking, in the same way that some people might use bacon grease. My brother-in-law, from Kansas, eats some of the odd things on that list - rattlesnake, frogs' legs (from huge bullfrogs), scrapple, Krispy Kreme doughnuts...ooops, maybe the last one's not on that list! Scrapple is pretty much like head cheese but with oat meal added - again, I declined to try it when my mom made a batch for him years ago! He ate it fried, which would make it a little more palatable, I think. Well, all cheese is based on mold, so blue cheese and roquefort are only a little weirder and more disgusting than the norm. Actually, what I find weird and disgusting is that tasteless stuff from the supermarket! Yeah, I guess there's no visible mold on it, or a funky crust that someone may find nasty, but it tastes of...absolutely nothing. Of course on the topic of strange foods, one always has to consider where eggs come from, LOL! Have you heard of the live food restaurants in the far east? DH's brother is an executive whose company markets products to the far east. Anyway, back before he became the president (and could get subordinates to do this kind of thing!), he used to have to do a lot of dinners with clients. Apparently, Korea is/was a very macho sort of culture for doing business, so he'd be taken to restaurants that featured live food - live fish or snakes in the soup, for example. And to get a sale, I guess you had to make a good "manly" impression....gulp. I don't know how popular this sort of thing was in the general culture, but it does exist....See MoreFish Roe From Sundry Species
Comments (12) Dining & Wine Autos Shad and the Other Roes of Spring By BARBARA KAFKA Published: Wednesday, May 27, 1998  SHAD roe is a delicacy that is a hallmark of spring, but shad is hardly the only fish whose eggs make a delightfully rich supper or snack this time of year. It is easy enough to think of black caviar made of sturgeon eggs, red caviar made of salmon eggs, taramosalata, which is pureed cod roe, and botarga, the tuna or cod eggs that are often used in salads in Mediterranean countries. But we tend to ignore fresh pike and striped bass roes, which can be obtained from fish stores from time to time by those savvy enough to call well in advance. - - - - - - - - - - - - - - - - - - - - - - - - STRIPED BASS : has the most elegant roe. When cooked, it has a creamy texture and color much like a fine quenelle. Overfishing has diminished the size of the bass that are caught and consequently the size of the roe available; the roe from one striped bass makes just a snack-size meal. - - - - - - - - - - - - - - - - - - - - - - - - - - Pike roe is delicious and finer in texture than shad roe. Trout roe is not available in fish stores, but the fortunate angler can discover how wonderful it is. These other fish roes are also available intermittently through the year, unlike shad, whose season ends by mid-June. From my point of view all roes, including shad, are routinely badly cooked. Shad roe is usually sauteed or broiled; both methods toughen the egg sac and dry out the tender eggs. For years, I have poached roe instead in butter, which is truly delicious but fattening and expensive (a dinner-size portion of roe can easily use up a pound of butter). I give the recipe here for those who are willing to ignore practical concerns for the sake of experiencing the best. AS with most things in life, ''live and learn'' applies to cooking fish roe. My assistant, Esti Marpet, poached pike roe in a court bouillon -- a mixture of water, wine, vegetables and herbs. It is a much less fattening and less expensive method, yet we found it to be full of flavor. Of course, you can poach roe in water, which has the great advantages of allowing you to save the cooked roe and eat it cold later (poaching in butter does not produce an appealing dish of leftovers). Cover the roe with boiling water or court bouillon by an inch and simmer until the roe is opaque. Shad roe will take 9 minutes, pike roe 50 minutes and bass roe 11 minutes. Roes can be served whole, and the larger roes can be sliced across into about inch-thick slices. Hot or cold, roe can be served simply with a slice of lemon, but sauces can be very pleasant, even festive. If the roe has been poached in butter, a butter-based sauce, like the brown butter sauce here, would complement it well. For cold roe, try the South of Spain Sauce, a lively combination of peppers, onions and tomatoes that is also served cold. Fish eggs bind fat just as hen eggs do to make mayonnaise- or hollandaise-type sauces; these can be embellished with shallots, garlic or other fresh herbs. I particularly like to do this trick when someone has caught trout, using the roe to make the sauce. The roe mayonnaise here makes an appetizing dip for the season's fresh vegetables. SHAD ROE POACHED IN BUTTER...See MoreLOOKING for: Taramosalata Tamara roe caviar dip
Comments (1)Hi, Glenda. This is the recipe I have for Taramasalata. Don't know if it's like what you've been having: TARAMASALATA (8 servings) 3 slices white bread 3 TBL bottled tarama (carp roe) 2 TBL lemon juice 1/2 cup olive oil 1/4 cup chopped green onions Trim crusts from the bread & soak the slices in cold water. Squeeze the bread thoroughly. Place the tarama & lemon juice in the bowl of a processor & break the bread into the mixture. Pulse on & off until thoroughly blended. Add the oil gradually. The mixture should thicken to the consistency of thick mayo. Stir in the green onions. Serve as a dip in the center of a slad tray ringed w/slices of green pepper, tomatoes, cucumbers & olives or serve w/buttered toast.~~Craig Claiborne...See MoreOur Christmas in Carpentras
Comments (29)I wouldn't read too much into the cultural implications. This kind of festive continuous leisurely grazing happens everywhere, I think, whether in African mud huts, French farmhouses, Midwest ramblers, South American city flats, Near East townhouses, etc. I'm guessing East Asia too, though I haven't been specifically informed. I think it comes of having a lot of guests, staying, perhaps a small kitchen, no real clock driven activities, certainly a lot of good will, etc. The cooks make all their best dishes and whatever their ingredients inspire and don't let themselves get bogged down by the idea that everyone has to eat the same thing at the same time in the same quantity. They just keep cooking stuff, and the people keep eating stuff. It all sounds very fun, especially in such different surroundings!...See More- 17 years ago
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This is cod roe. Most often used. Not pretty. And not pretty when cooked and often tinted with red dye in the jared processed variety. Like a corn meal texture when cooked. Like i mentioned smoking would be a nicer natural color. But DH is not on board with that, lol. And he likes everything fish and savory so i ruined him for life simmering them on the stove-top. : )...a bit stinky.
He loves scrapple that is my youth. For some reason loves it. Acquired tastes are subjective? Childhood memories come into play i suppose. Imbedded in a taste memory like childhood treats i am rarely disappointed but many i'm quite taken aback.
I do find it so true that flavor loves are skewed once a recipe is found. Realizing what is in it. : )
Is the original source a restaurant no longer? I would find via a relative and get that recipe!
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- 10 years agolast modified: 10 years ago
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