Tuesday, January 15, 2008

Hackleback and Stoli Gold

Mabel couldn't make it to the tasting last Wednesday, so it seemed appropriate to redo parts of it at last Sunday's dinner. Experiential excerpts.

We bought some Mississippi hackleback caviar at Fairway.


They have a sensible system for caviar at Fairway. I don't know if they do it like this everywhere, but they should. You order at the appetizing counter, but they don't give it to you. While you're doing the rest of your grocery shopping, they pack it on ice and leave it with the checkout counters. That way it's always ice cold. They should do this for oysters too.

Jen and Soes got us a bottle of Stolichnaya Gold a while ago, and I remembered to put it in the freezer the night before. I'm glad we saved it. This bottle traveled a long way and waited a long time to fulfill its destiny as an accompaniment for caviar. We did well by it.


I made some toast squares and piled the caviar on top. Darra Goldstein convinced me (and I think everyone else at the tasting) that blinis and especially sour cream and creme fraiche defeat the purpose of eating caviar. Plain white toast (in the case of salmon roe, rye toast) is all you need to let it speak for itself.

Mabel loved it as much as I did. We both agreed that this was much better than the "caviar" we bought at a Stop and Shop about 7 years ago. That stuff was at room temperature and in a jar. And it was gross. I'm not sure what it was.

Anyway, back to the hackleback which, by the way, is an awful name. I hope they don't change it because that's probably contributing to it's relative affordability.

I was planning on having us eat only half the 1.75 oz tin, but we ended up eating it all. There's a pattern here.

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