Comments on: bottarga spaghetti

By: cook eat FRET - bottarga post #5 - because it’s my thing…

cook eat FRET - bottarga post #5 - because it’s my thing… — Mon, 24 Nov 2008 06:04:31 +0000

[...] bottarga post #1 - fail… [...]

By: cook eat FRET - chitarra con bottarga

cook eat FRET - chitarra con bottarga — Sat, 16 Aug 2008 22:44:26 +0000

[...] overpriced, pointless and flat. from there, the bottarga experience went from here (bad) to here (heavenly) to here (domestic, smoked and yes, [...]

By: cook eat FRET - the 300 minute egg

cook eat FRET - the 300 minute egg — Mon, 03 Dec 2007 04:33:53 +0000

[...] came across a food blog a couple of months ago at the beginning of my bottarga quest called ‘fx cuisine‘.��i must tell you that�- people, this here is�no ordinary food [...]

By: Music City Bloggers » Blog Archive » Good News. Bad News. Worse News.

Music City Bloggers » Blog Archive » Good News. Bad News. Worse News. — Fri, 09 Nov 2007 17:21:39 +0000

[...] good news is that after a so-so experience trying out some exotic ingredients with her best bottarga buddies, that’d be me by the way, [...]

By: bottarga 201

bottarga 201 — Fri, 09 Nov 2007 05:20:09 +0000

[...] those of you that read along you may recall my last stint with bottarga.� it was not a raging success�to say the least.� i generously referred to it as [...]

By: Music City Bloggers » Blog Archive » Men Musing on Mexican Cuisine

Music City Bloggers » Blog Archive » Men Musing on Mexican Cuisine — Tue, 23 Oct 2007 01:21:50 +0000

[...] well…perhaps I’ll just have something Italian tonight. Share and Enjoy: These icons link to social bookmarking sites where readers can share [...]

By: Klinde

Klinde — Tue, 16 Oct 2007 00:17:22 +0000

I am so jealous of Smiley!!

By: Music City Bloggers » Blog Archive » Bottarga Matata

Music City Bloggers » Blog Archive » Bottarga Matata — Mon, 15 Oct 2007 20:59:48 +0000

[...] post which “inspired” this rantlet is “Bottarga Spaghetti,” from the lovely and talented Claudia over at [...]

By: Amy

Amy — Sat, 13 Oct 2007 18:13:31 +0000

I’m so glad you posted this when you did. Last weekend I had a bunch of euros left and some time to kill in the Malpensa airport, so I picked up some items from the Peck duty-free area. Grated bottarga was one of them, and just like you, I found it fine but a little eh. I’ll wait to buy the compressed stuff after reading your master class post!

By: claudia

claudia — Sat, 13 Oct 2007 16:51:50 +0000

muffin! hooray! it’s youuuuuu!
as for me and my bottarga… i have not yet begun to master this…

By: claudia

claudia — Fri, 12 Oct 2007 18:31:23 +0000

maffy – what’s the pequeno? and yes, i have a feeling i may be ordering again from another source. but we shall see! but hey, enough of me. tuscany? a chef fiance? oh do tell me more…

By: Maffy

Maffy — Fri, 12 Oct 2007 18:17:30 +0000

Looks like the bottargaclub.com has the kind you were expecting, so you may need a Bottarga 301! Their website is not easy to navigate for purchasing on line, since I would start with just the pequeno, but we’ll see what happens. Right now I’m in “fret” mode after a 2-week trip to tuscany where my fiance went through a chef’s course, and I ate each day’s “assignments” – YUM!

By: CeeElCee

CeeElCee — Fri, 12 Oct 2007 04:19:55 +0000

While the bottarga was transcendent, the whole experience of the meal was. Sign me up for Bottarga 201. Where do I matriculate? Will it make me go blind?

By: muffintop

muffintop — Thu, 11 Oct 2007 22:22:25 +0000

You wanted to be Blown. A. Way.
You weren’t. I hope it was nice, even though.
I wouldn’t expect to be B.A.W. by, oh, fish sauce or even anchovy paste, just for example. Though I like them.
I’m jealous of your experiment (I must do some ordering of my own), and sorry it was… lax.