I'm apparently low class, I've never heard of this. Looks like caviar jerky.
Offsite Link| by Anonymous | reply 11 | August 11, 2019 3:58 AM |
It's like concentrated cooze.
| by Anonymous | reply 1 | August 8, 2019 10:43 PM |
Jacques Pépin apparently tried to revive it in 2015!
Offsite Link| by Anonymous | reply 2 | August 8, 2019 11:03 PM |
I've never heard of this before, but now I'm dying to try some.
| by Anonymous | reply 3 | August 9, 2019 8:42 AM |
Grated on pasta it adds a nice flavor.
| by Anonymous | reply 4 | August 9, 2019 8:57 AM |
Apparently imported pressed caviar was not permitted in the United States!
Offsite Link| by Anonymous | reply 6 | August 9, 2019 8:39 PM |
R6, Interesting! The company being promoted in the OP's original article is in Italy, and they sound like they have a fascinating operation.
Offsite Link| by Anonymous | reply 7 | August 10, 2019 1:02 AM |
Haha, that image. It's either "Ahhh!!! It's crawling on my hands!!! Get it off!!!" or SLURPSLURPSLURP from the elegant looking lady in the hat.
Offsite Link| by Anonymous | reply 8 | August 10, 2019 1:17 AM |
Did Jeffrey Epstein like pressed caviar?
| by Anonymous | reply 9 | August 11, 2019 2:29 AM |
It's delish, and I've enjoyed it since the 80s. I highly reccommend it.
| by Anonymous | reply 10 | August 11, 2019 3:15 AM |
R3 It's not all dried either. Pressed caviar (where the broken eggs are saved) can be found in jarred and tinned varieties.
| by Anonymous | reply 11 | August 11, 2019 3:58 AM |
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