Comments on: bottarga post #5 – because it’s my thing…

By: Fish Egg Th-roe-down: Diver Scallops with Lumpfish Roe and Bottarga | Hello~ Body Health

Mon, 08 Feb 2010 06:02:19 +0000

[...] of something, we fell into contact with a very nice gentleman, Robert, from Florida, via our friend Claudia at Cook, Eat, Fret who generously supplied us with a sizable shipment for [...]

By: Fish Egg Th-roe-down: Diver Scallops with Lumpfish Roe and Bottarga | Food & Cooking

Fri, 01 Jan 2010 17:59:29 +0000

[...] of something, we fell into contact with a very nice gentleman, Robert, from Florida, via our friend Claudia at Cook, Eat, Fret who generously supplied us with a sizable shipment for [...]

By: We Are Never Full » Blog Archive » Fish Egg Th-roe-down: Diver Scallops with Lumpfish Roe and Bottarga

Tue, 08 Dec 2009 00:55:28 +0000

[...] of something, we fell into contact with a very nice gentleman, Robert, from Florida, via our friend Claudia at Cook, Eat, Fret who generously supplied us with a sizable shipment for [...]

By: Mal Carne

Mal Carne — Wed, 24 Dec 2008 17:29:25 +0000

Thanks to RK, I am currently making some of this. Due to contractual obligations, I’m sorry to say that you get none.

By: cook eat FRET - menu for hope V - a chance to help

cook eat FRET - menu for hope V - a chance to help — Mon, 15 Dec 2008 21:50:05 +0000

[...] need nothing else, although feel free to get experimental. it’s pretty much like my beloved bottarga that has been smoked as opposed to just the sun and salt cured. and it is wonderful. no actually, [...]

By: We Are Never Full

We Are Never Full — Sat, 29 Nov 2008 16:08:28 +0000

you are too lucky, you lucky biznatch, you.

i really love the idea of serving this over pasta. gotta say, i never would’ve thought to do this. but that ‘mullet on millet’ (HA) looks fabu as well. really inspired meal.

By: maybelles mom (feeding maybelle)

maybelles mom (feeding maybelle) — Wed, 26 Nov 2008 01:06:18 +0000

I read this at work but couldn’t comment. what is there to say? your food is ridiculous generally, but this is seriously too much. I have only had bottarga a couple times but each was so memorable. Though, actually I do think the mullet is equally yummy in a low-key less good looking cousin way. (PS thanks for the donuts comments.)

By: robin // caviar and codfish

robin // caviar and codfish — Tue, 25 Nov 2008 22:57:28 +0000

My god… delicious. And I like your math–I am so getting bottarga for my next dinner party.

By: Biz

Biz — Tue, 25 Nov 2008 19:49:25 +0000

I have never had roe before, not after a neighbor invited us kids on the block into his garage and sliced open a sturgeon right on this table and the eggs came spilling out all over.

It was his idea of a Halloween prank! No thanks, but your dish does look divine!

By: Sara

Sara — Tue, 25 Nov 2008 16:55:17 +0000

I’ve only had bottarga once at one of Mario Batali’s restaurants, I remember it being delicious.

By: kristie

kristie — Tue, 25 Nov 2008 15:32:54 +0000

double-lobed mullet sac. Hehehehe. Thank you for that.

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Tue, 25 Nov 2008 12:39:26 +0000

Why is it I don’t have friends who give me expensive or hard to find food? I need to acquire a new set of friends. Mine just freeload off my cooking.

My vocabulary is spoiled by modern slang. I read this and thought, “She’s eating an ugly haircut?’

By: Heather

Heather — Tue, 25 Nov 2008 04:45:43 +0000

Oh, I only have friends who send me venison they shot themselves. I’m on the verge of scoring some of Peter’s handiwork, at a trade of some pickles. I need a bottarga friend. Bad.

By: chefectomy

chefectomy — Tue, 25 Nov 2008 01:06:58 +0000

I am a caviar whore but have not done bottarga. Love the cruda prep for the sauce.

By: Nicole

Nicole — Mon, 24 Nov 2008 19:05:07 +0000

The pasta looks amazing.

By: Jennifer Hess

Jennifer Hess — Mon, 24 Nov 2008 18:42:27 +0000

Wow… simple and absolutely eye-poppingly gorgeous. I just had lunch and now I’m hungry again.

By: maris

maris — Mon, 24 Nov 2008 18:02:54 +0000

looks delicious! your pictures are great and the pasta sounds incredible…

By: Peter

Peter — Mon, 24 Nov 2008 17:59:01 +0000

I would gladly trade you guanciale or lardo for some of that there bottarga, should any more arrive.

By: NOBLE PIG

NOBLE PIG — Mon, 24 Nov 2008 16:41:45 +0000

Wow…what a gift you have received. And yes, I can totally see this on the French Laundry menu, I would have eaten it happily when I was there. Beautiful post Claudia.

By: cookiecrumb

cookiecrumb — Mon, 24 Nov 2008 16:33:35 +0000

So the five of you ate the entire thing? Wow.
When I read about your Florida friend last year, I was plotting a way to tell him you had moved, to my address.

By: Mal Carne

Mal Carne — Mon, 24 Nov 2008 15:10:53 +0000

Well, this answers my question: I’ve been seeing yellow mullet roe in the markets lately and wondered if our FL breed of mullet could hold up to the Mediterranean red mullet, when it comes to bottarga. Seems that it just might.

I’ve got sun, salt, a big pile of oak for the smoker, and a ‘mullet depot’ down the street. This might be a good project for the weekend.

By: Peter

Peter — Mon, 24 Nov 2008 14:20:59 +0000

Greece produces and exports lots of good mullet botarga…much going to Italy.

It’s great shaved on pasta and glad you got the hang of it…finally! lol

By: Julia

Julia — Mon, 24 Nov 2008 13:35:11 +0000

That looks fantastic! Does RK need a new BFF? I’m happy to oblige, and I promise I would share whatever bottarga dish I create

By: lifeinrecipes

lifeinrecipes — Mon, 24 Nov 2008 12:53:01 +0000

“Mullet on millet” – that’s great.

I can only imagine how amazing his is ….because I finally received my package of bottarga – yay!

But now I want to go to the soft smoked bottarga mountain.

By: RK

RK — Mon, 24 Nov 2008 12:41:04 +0000

In a sneaky way, youve now been spoiled rotten.

Pity the foreigner that sends you bad Bottarga from now on………