回復 fokker #5 的帖子
the spoon made with MOP is under the cap, not shown in the pic.
Osetra happens to be my favourite as well. i love its complexity, the poping texture, buttery and nutty flavor. but most of all, it's not that salty as compared to other caviars. afterall i'm not young anymore.
i usually take the caviar with some toast with milky taste, which was hard to find. but eventually i found them at a bakery just next to my company. awesome marriage between caviar, toast and vodka!! well, it's extemporaneous last nite, so just replaced it with water cracker, great also.
i do appreciate pairing caviar with a sparkling wine too. blanc de blanc is a good idea as it's not too fruity, so as to mask over caviar. however, one thing i don't like is most of the bdbs have lighter body/structure than caviar, it may not be able to totally complement caviar flavor. the rich body of vodka, in this case, is indispensible.
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