never really had any idea what caviar is till now, I had no clue the orange bead lookin' things on the sushi I get all the time was a form of caviar, either :v:
Why do they have to kill the fish? Wouldn't it be more profitable to wait for the fish to eject them naturally and get multiple batches over the fish's lifetime? Or do Sturgeons only lay eggs once?
[QUOTE=Rocko's;51705155]never really had any idea what caviar is till now, I had no clue the orange bead lookin' things on the sushi I get all the time was a form of caviar, either :v:[/QUOTE]
That's actually a fake, lab synthesized version of caviar. It's completely artificial and contains nothing fish in them at all.
[QUOTE=Fayez;51705320]Why do they have to kill the fish? Wouldn't it be more profitable to wait for the fish to eject them naturally and get multiple batches over the fish's lifetime? Or do Sturgeons only lay eggs once?[/QUOTE]
Because when they release the eggs, they are fertilized at that point.
[QUOTE=AetherSolace;51704914]Fish eggs are one of those things that taste great but look wretched. True story: We had a sushi restaurant me and some friends went to a lot. I ordered these seaweed "tamaki rolls" that were really fucking good. Tasted a bit crunchy.
One day a new friend comes with us and orders the same thing and gets grossed out because it has roe eggs in it. Not knowing what roe eggs were until then I was immediately grossed out as well. So for two days they sat in ny fridge as i wrestled the mental barrier keeping me from eating this tasty food. I'm mostly over it now, but I still try not to think too hard about it when I get sushi.[/QUOTE]
Dude, you eat chicken eggs all the time, what's the difference? Other than in the US, one can't be eaten raw without a very significant risk for salmonella (chicken eggs).
[QUOTE=AetherSolace;51704914]Fish eggs are one of those things that taste great but look wretched. True story: We had a sushi restaurant me and some friends went to a lot. I ordered these seaweed "tamaki rolls" that were really fucking good. Tasted a bit crunchy.
One day a new friend comes with us and orders the same thing and gets grossed out because it has roe eggs in it. Not knowing what roe eggs were until then I was immediately grossed out as well. So for two days they sat in ny fridge as i wrestled the mental barrier keeping me from eating this tasty food. I'm mostly over it now, but I still try not to think too hard about it when I get sushi.[/QUOTE]
Set aside your squirmy stomach and think about what's better. Would you rather harvest everything good and edible you can out of an animal, or cast aside the "nasties" because they "make you feel uneasy" even though they are perfectly edible and in most cases delicious?
I've personally not eaten sushi but I've seen countless dishes prepared and I'm fascinated by the meticulous nature of it all. What I like most about it is it seems most dishes try to use and implement anything that's edible. Almost all portions of a sea creature are put to use depending on the dish. To me that's just awesome, because that means there's minimal waste involved. What can be eaten is implemented and what seriously isn't edible isn't used.
I mean, if a huge fish is going to die, why not harvest the eggs out of it if they are good? Did you see how many eggs were in that thing? It was filled to the brim. Imagine how wasteful it would be if those were all cast aside and tossed in the garbage. Even if you didn't know it was caviar, but you knew it was edible, why would you want to throw that much away?
I didn't realize how a sturgeon was more caviar than fish. Almost every empty crevice looked like it was dedicated to holding the eggs.
[QUOTE=haloguy234;51705504]Set aside your squirmy stomach and think about what's better. Would you rather harvest everything good and edible you can out of an animal, or cast aside the "nasties" because they "make you feel uneasy" even though they are perfectly edible and in most cases delicious?
I've personally not eaten sushi but I've seen countless dishes prepared and I'm fascinated by the meticulous nature of it all. What I like most about it is it seems most dishes try to use and implement anything that's edible. Almost all portions of a sea creature are put to use depending on the dish. To me that's just awesome, because that means there's minimal waste involved. What can be eaten is implemented and what seriously isn't edible isn't used.
I mean, if a huge fish is going to die, why not harvest the eggs out of it if they are good? Did you see how many eggs were in that thing? It was filled to the brim. Imagine how wasteful it would be if those were all cast aside and tossed in the garbage. Even if you didn't know it was caviar, but you knew it was edible, why would you want to throw that much away?[/QUOTE]
Food is a really weird thing that uses all of our senses to be "edible" and with modern focuses on really "nice" looking dishes, we've lost a serious appreciation for tasty food that looks like shit. And people are weird about it too, everyones picky in their own way. Like I won't eat a steak, pretty much ever, but I'll eat a solid pound of raw salmon in a sitting from a quality sushi restaurant.
i never knew they had to wait for the fish to be 20 years old, guess that explains why its so expensive, i thought it was because the fish hardly had any eggs.
An ounce of that is worth $100. I think this is the first time I've seen Ramsay like that, he's like a joyful child, that's adorable.
Damn, that handshake at 3:20 got denied up his fucking ass!
[QUOTE=DasMatze;51706008]Damn, that handshake at 3:20 got denied up his fucking ass![/QUOTE]
I was gonna screenshot it, he recovered pretty well though by turning it into a pointing gesture.
Also god damn, I had no idea caviar took 20 years to harvest. Just thinking about the logistics of that fish farm makes my head swim. I'd be really interested to see what goes on behind the scenes to run a place like that to ensure it's profitable. How'd they even start up if it takes a solid 20 years before the eggs are ready?
[QUOTE=loopoo;51707855]I was gonna screenshot it, he recovered pretty well though by turning it into a pointing gesture.
Also god damn, I had no idea caviar took 20 years to harvest. Just thinking about the logistics of that fish farm makes my head swim. I'd be really interested to see what goes on behind the scenes to run a place like that to ensure it's profitable. How'd they even start up if it takes a solid 20 years before the eggs are ready?[/QUOTE]
Probably by finding/purchasing fish that were already close to that age
[QUOTE=loopoo;51707855]I was gonna screenshot it, he recovered pretty well though by turning it into a pointing gesture.
Also god damn, I had no idea caviar took 20 years to harvest. Just thinking about the logistics of that fish farm makes my head swim. I'd be really interested to see what goes on behind the scenes to run a place like that to ensure it's profitable. How'd they even start up if it takes a solid 20 years before the eggs are ready?[/QUOTE]
It's not unlike starting up a whiskey distillery. Most whiskeys and bourbons are aged for nearly a decade before bottling and sale. It just takes a shitload of initial capital to get started and sustain it until you get your first batch out for sale.
There's a winery here with a vineyard that was planted over 4 years ago and they still aren't making wine from them yet. They're importing grapes from southern Missouri to make wine to survive while the grapes mature and start fruiting. From what I've heard, they have some pretty decent wine. I might even have to buy a bottle to try it.
In all honesty, I was a critic of the concept of fancy foods like fine cheeses, wine, and caviar until I actually tried some. Two+ year aged cheddar is fucking incredibly tasty, it's like a nuclear explosion of flavor in the mouth. You'll know if it's been aged long enough when it has crystals in it and the cheese is crunchy. Wine is similar but I haven't really had any higher end wines yet, only SH and those gallon jugs of tripe. Haven't tried caviar either, but if I get the chance without paying a shitload of money, I will try it.
As much weird as I love super weird seafood [sp](I put cuttlefish ink in more dishes than any person probably should)[/sp] I have never once tried caviar. What's it like?
[QUOTE=zombini;51707987]In all honesty, I was a critic of the concept of fancy foods like fine cheeses, wine, and caviar until I actually tried some. Two+ year aged cheddar is fucking incredibly tasty, it's like a nuclear explosion of flavor in the mouth. You'll know if it's been aged long enough when it has crystals in it and the cheese is crunchy. Wine is similar but I haven't really had any higher end wines yet, only SH and those gallon jugs of tripe. Haven't tried caviar either, but if I get the chance without paying a shitload of money, I will try it.[/QUOTE]
I find stuff like that so interesting. I'd love to try some higher end wines but honestly, all wine tastes the same to me. But I've only been buying relatively cheap stuff (20 quid or cheaper). When I first started buying my own wine, I tried the cheap bottles, they tasted pretty rancid. I then splashed out one time on a 30 pound bottle of wine and it honestly didn't taste hugely different. So I just chalked it down to me not being a fan of wine or not acquiring the taste.
[QUOTE=Katatonic717;51708054]As much weird as I love super weird seafood [sp](I put cuttlefish ink in more dishes than any person probably should)[/sp] I have never once tried caviar. What's it like?[/QUOTE]
It's fairly salty, but not as much as anchovies are. The way Gordon describes the texture is pretty accurate; you bit down on them and they kinda explode into mostly liquid, bursting with flavor. Because of this, they work better on something like crackers or seafood, since by the end of it they're more liquid then food.
I love the taste of them, they're very intense, but it seems like it'd be a thing you'd either love or hate. If you like the taste of stranger seafood items though, caviar probably wont be that foreign to you.
i am so picky with my food so i'm against caviar, fish lives matter
How do people think it looks disgusting? It's just a bunch of pellets in a pile. If anything it looks very appetizing.
Some people find clusters of things to be super unappealing or phobia inducing. I can see why they think it looks gross.
I like both red and black caviar, it's really common food in Russia.
I tried the sturgeon caviar once and I didn't think it tasted that good really, much like a very creamy butter. I wish I enjoyed it as much as Gordon did though, that salad with the potato and lobster looks really good.
[QUOTE=DasMatze;51706008]Damn, that handshake at 3:20 got denied up his fucking ass![/QUOTE]
[IMG]http://i65.tinypic.com/allsg5.png[/IMG]
hahaha, Gordon pinned it.
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