WHAT THE HELL IS I IT!
Posted on 05/07/2018 11:58:14 AM PDT by BBell
That was my first thought: Crossopterigian (old memory).
The third group: Lobefins.
I’ve only ever had caviar twice. Stayed at a ritzy resort in 2012, and twice that week caviar was featured. I know nothing about it, what type or where it was from, but I liked it, and look forward to enjoying some again sometime.
WHAT THE HELL IS I IT!
“Do you remember the Bananna Splits?”
Sure do. One trippy show.
L
Like a surgeon
Cutting for the very first time....weird al
At least it doesn't have to worry which bathroom to use.
Just let them hear a few words from Trump—and they're off!
LOL! Thanks, I needed a good laugh!
You seem up on this subject, so I’ll query you:
Do you remember a Saturday morning kids’ show wherein 2 androids in an Apollo Lander Module visit new places every week and find new adventures? Not a cartoon.
The female android I think was played by Ruth Buzzi.
Same era as Ark 2, which I loved because it was post-apocalyptic.
Note: this topic is from . Thanks BBell.
Caviar man...... did they extract the caviar?
Virgin sturgeon is a very fine fish.
Virgin sturgeon needs no urgin'
That's why caviar is my dish.
For some reason "Valley of the Chickaphants" is the episode that stands out in my mind. I liked all of their shows except that I don't remember ever seeing Liddsville.
You should know though that behind some of that really pricey stuff there are a lot of dark things and people being funded by those sales (Russia, Iran). Also, that what youre paying for is really just the name.
Im sure youre familiar with those putting on pretentious airs because they spent some ridiculous amount of money on a bottle because it was labelled Champagne in France when they could have easily bought an equal or better wine from Napa or the Niagara Escarpment for a fraction of the price. Its really the same thing with caviar.
In fact the pricey stuff of today at one time was considered the lower grade stuff. The fisheries just to the north and west of you were considered to produce a far superior grade product until those fisheries collapsed.
If you cant get out to spear your own anymore, you could try poking around amongst various rurals, homesteaders, and backwoodsman. Some may have extra to trade. I know auctioneers often have some interesting bits laying around that aren't worth much money but might be worth a lot in trade to these types of people (froe hatchets, draw shaves, bark spuds, broad axes, hand crank bean frenchers, large capacity cranked cherry pitters, crocks, jugs, anvils, lasts, unusual enamel or cast iron ware, portable milker, cheese or cider press, etc).
There are farmed options available today that are really just as good, that's a possibility to look into especially if it turns out that you are, like me, just the kind of person who really likes roe. Try some of the Great Lakes products available for a tiny fraction of the price of that other stuff. If you are the type of person that likes your caviar on/with other things (dabs on foie gras, Scandinavian style on lefse with sour cream and crayfish, etc) you may well find that the much cheaper roe from lake herring, white fish, salmon, and a few others or Louisiana bowfin may be every bit as good for your needs then youll be able to enjoy more without having to really dip in to your savings.
I have not personally purchased from gourmetfoodstore.com but offer this page as an example. Down the left hand side of the page gives suggestions on nations of origin other than Russia that you might consider and it displays different types of caviar from various species to help you make that choice more cost effectively.
...and fwiw, if you like escargot, theres no reason to get that nasty canned stuff any more. There are a few American farms now and a startup local to me that would love to hear from you.
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