We had a caviar tasting on the first day of Intro to Garde Manger after boiling eggs. Supposedly the good stuff there on the right was $120 (for 2 oz). I just don't get it... I guess it's like wine: it's an acquired taste. But even so, that small amount of food for that much money is not worth it to me, no matter how good it tasted.
In case you're wondering though, caviar is good with champagne, vodka, latkes, oysters, lemon wedges, hard-boiled eggs with separated yolks and whites, onions, and creme fraiche or sour cream. It's best served on ice in its original container with the lid nearby. DO NOT serve it with a metal spoon, because they seep metallic taste into the eggs and spoil the flavor. Serve it with spoons made with mother of pearl, bone, glass, good ivory, wood or horn, and porcelain. Or you can serve it on plastic like we did. I know, fancy, right?
In case you're wondering though, caviar is good with champagne, vodka, latkes, oysters, lemon wedges, hard-boiled eggs with separated yolks and whites, onions, and creme fraiche or sour cream. It's best served on ice in its original container with the lid nearby. DO NOT serve it with a metal spoon, because they seep metallic taste into the eggs and spoil the flavor. Serve it with spoons made with mother of pearl, bone, glass, good ivory, wood or horn, and porcelain. Or you can serve it on plastic like we did. I know, fancy, right?
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