Text 21867, 70 rader
Skriven 2012-03-01 10:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: caviary 2 x 10^6 305
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 ML> I'm getting more and more confused about this family, genus,
 ML> species thing, when genera can interbreed. Seems there's a lot
 ML> more commonality in DNA than we were led to believe.
 JW> Classification gets more refined over time and things get shifted
 JW> around. In the beginning it was all based on gross physical
 JW> appearance, then internal anatomy and now DNA analysis.

But based on DNA analysis, Noam Chomsky and Nim Chimpsky might
as well be the same species. Still too confusing for me, and I
vote for the child's definition of many decades ago: if they
can crossbreed, they are the same genus; if they want to do
so, they should be the same species.

 JW> Caviar
 ML> Not really!
 JW> I know. I use the category "caviar" for all the roes (and milt).

Milt is really not that much like caviar - it's more wiggly;
I'd say not unpleasant but an unfashionable texture. The
connotation, though, might put some off.

 It's
 JW> a more useful catch-all term than either fish, seafood or eggs. I
 JW> suppose I could re-label everything as roe including true caviar to
 JW> satisfy the pedantics but I'm not gonna bother. [g] 

Some caviar is more worthy than other, then. Even as a child
I bristled at the term "salmon caviar" - actually, when I
first tasted it I wondered if frog caviar would be similar,
but I never had the balls to do an actual investigation.
And it was 13 years ago this week that I promised on this
echo to try to find some snail caviar to taste and report
on: I never managed to get hold of any, though.

Some less fabulous fish eggs:

---------- Recipe via Meal-Master (tm) v8.01

      Title: Caviar Mold
 Categories: Appetizers
      Yield: 10 servings

      1    Envelope unflavored gelatin         1 ds Hot pepper sauce
    1/4 c  Water                               4 oz Caviar
           Sour cream                               -(lumpfish or white fish)
      2 tb Mayonnaise                               Salt, white pepper
      2 tb Lemon juice                              Parsley sprigs
      2 ts Grated onion                             Toast rounds
    1/4 ts Sugar                                    -or unsalted crackers

  Sprinkle gelatin over water and let stand until softened. Warm 1 cup sour
  cream over low heat, add gelatin and stir constantly until gelatin melts, 1
  to 2 minutes. Remove from heat and add mayonnaise, lemon juice, onion,
  sugar and hot pepper sauce, blending well. Place caviar in strainer and
  rinse carefully with cold water. Shake strainer to remove excess water.
  Reserve 1 tablespoon caviar. Add remaining caviar to sour cream mixture,
  stirring gently. Season to taste with salt and white pepper. Turn into
  greased 2-cup mold or into 8 to 10 small individual molds and chill until
  firm, about 3 to 4 hours. Unmold on serving plate. Place about 6
  tablespoons sour cream on top of large mold or 1 tablespoon on each
  individual mold. Place some of reserved caviar on top of sour cream.
  Surround with parsley and accompany with toast rounds.

  (C) 1992 The Los Angeles Times

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