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quote:Originally posted by g-man:
I was watching a show last night and saw the chef pair caviar with strawberries.
it soundsl ike a terrible pairing to me with the tartness of the strawberries probably clashing with the caviar.
What funky pairing would you guys pair with?
(I'm stocking up on champers this summer)
Personally, I think a ripe mango would be a good pairing.
Slice of mango,
creme fraiche,
dollop of caviar.
quote:Originally posted by Rob_Sutherland:quote:Originally posted by g-man:
I was watching a show last night and saw the chef pair caviar with strawberries.
it soundsl ike a terrible pairing to me with the tartness of the strawberries probably clashing with the caviar.
What funky pairing would you guys pair with?
(I'm stocking up on champers this summer)
Personally, I think a ripe mango would be a good pairing.
Slice of mango,
creme fraiche,
dollop of caviar.
I like it with dreams and champagne wishes.
quote:Originally posted by g-man:quote:Originally posted by Rob_Sutherland:quote:Originally posted by g-man:
I was watching a show last night and saw the chef pair caviar with strawberries.
it soundsl ike a terrible pairing to me with the tartness of the strawberries probably clashing with the caviar.
What funky pairing would you guys pair with?
(I'm stocking up on champers this summer)
Personally, I think a ripe mango would be a good pairing.
Slice of mango,
creme fraiche,
dollop of caviar.
I like it with dreams and champagne wishes.
might have to ask you again when those mags of 08' salon come out!
quote:Originally posted by PurpleHaze:
The better the caviar, the less I want to improvise with it. Simple is better, for me.
PH
quote:Originally posted by g-man:
[QUOTE]Originally posted by PurpleHaze:
The better the caviar, the less I want to improvise with it. Simple is better, for me.
PH
quote:Originally posted by mangiare:quote:Originally posted by g-man:
[QUOTE]Originally posted by PurpleHaze:
The better the caviar, the less I want to improvise with it. Simple is better, for me.
PH
how can you say that about caviar, but not apply it to say, truffles? it does apply
same goes with some heirloom tomatoes? yes
quote:Originally posted by mangiare:
salt, pepper and olive oil don't count.
My take is the better the quality of the caviar, tomatoes, or truffles the less masquerading that should take place.
There are obviously many takes on all those ingredients and restaurants need to sell new dishes to excite patrons and the media however what better than:
runny scrambled eggs with shaved white truffle
August/September heirloom tomatoes with evoo, fleur de sel (ok ok maybe some parsley and capers)
caviar with crème fraiche and blini
quote:Originally posted by Rob_Sutherland:
because a blini is a neutral/mild delivery device.
Mango might be nice but its caviar with mango, a blini, creme fresh and caviar is caviar with some bright creaminess on a thing.
quote:Originally posted by Rob_Sutherland:
I might be biased because all I taste with Mango is soap. I believe its genetic like the coriander hate by some people.
Best way to have good caviar is on a spoon.
quote:Originally posted by Rob_Sutherland:
Best way to have good caviar is on a Mother of pearl spoon.
quote:Uni, caviar and quail egg on a spoon.
quote:Originally posted by mangiare:
runny scrambled eggs with shaved white truffle
August/September heirloom tomatoes with evoo, fleur de sel (ok ok maybe some parsley and capers)
caviar with crème fraiche and blini
yumquote:Originally posted by PurpleHaze:quote:Uni, caviar and quail egg on a spoon.
Mmmmmm....
PH
quote:Originally posted by PurpleHaze:
The better the caviar, the less I want to improvise with it. Simple is better, for me.
PH
quote:Originally posted by Board-O:quote:Originally posted by PurpleHaze:
The better the caviar, the less I want to improvise with it. Simple is better, for me.
PH
Just Champagne is fine, as is blini with creme fraiche
