#sliced by a sturgeon

[grumpling]

hades 2 is really really good

[padawansuggest]

I add truffle butter (homemade by myself with both real truffles and fancy butter) to ramen. I’m gonna fry prosciutto till it’s actually crisp. I refuse to touch sushi cause I hate both rice vinegar and raw fish but if I have to I’ll fry the fish on the stove right in front of you and make the rice into fried rice. Unless it’s eel, that shit is good as is. Caviar is disgusting and I weep for the fish you’ve taken the life of because sturgeon can live as long, or longer than a human and that’s a damn shame what people do for them, one of the oldest fish species who are massive and beautiful and dinosaurs. At least some other fish will always die after they release so I can understand taking from them at the end of their life. Sometimes I just pour beer salt in my mouth cause it’s so good and because of my disabilities it’s actually helpful. I think all wine not made from apples are disgusting and I couldn’t care how old or fancy that bottle is, but if you buy champagne just to pour out the bottle in front of me, you can catch these hands. That is a person’s livelihood right there and you are so disrespectful of them.

You are allowed to have your favorite foods, random food combos that others thing are gross. Food rules don’t have to apply because you are the one who controls your diet. I don’t care if you put ketchup on sushi and anyone who does is a moron who can’t respect others. As long as you respect that food and don’t waste it, it’s okay. You are also allowed to have morals. I can’t stand caviar but the reason I’m so against it is because of sturgeon being killed at like 4 years old when they’re a species that can live as long as a human. I don’t like the fact that buying champagne just to pour the bottle out (the worst disrespect I can think of to a food in general) is an actual common thing in France.

Food doesn’t have to follow rules. It doesn’t have to be seen as insulting to see someone else eat differently than you.

Anyways. Don’t eat the rich, they’re all full of plastic and cancer. Just slaughter them. Go find a truffle pig in the apocalypse and farm with them randomly bringing you truffles all year that you lovingly can in brine to keep them safe, so you guys can add that shit to anything you feel like with your lesbian wife who’s churning butter and slap some truffle and butter on a rainbow trout.

Be kind to what you eat. Don’t waste needlessly.

[spacevixenmusic]

Source: Metallic Rouge [2024]

[vera-keyes]

pinched by a crab strangled by an octopus bitten by a shark and stung by a jellyfish poked by an urchin stabbed by a marlin sawed by a sawfish and crushed by charybdis and slapped by a bass sliced by a sturgeon clobbered by a charp and stomped by hippocampus and smacked by a knucklehead and poisoned by a scuffer and burned by a slavug and swallowed by a WHAAAAAAAAAAAAAALE

[januarygale]

i just finished the mars house, here are some thoughts about it:

- it's so silly?? like pulley's books are always a little funny but this one is funny constantly. this is a neutral observation

- theodore sturgeon my beloved. theodore sturgeon pulley's beloved. i feel like we're all holding hands and debating gender over a slice of strawberry pie (i'll make an extra post about that. i'm already combing though the literaturé)

- somehow i didn't really warm up to gale. like yeah they're cool and a nerd and a sad little lump with issues but they didn't hit as hard as some other protags -- but i didn't really warm up to mori until pepperharrow came out either soooo

- wasn't as new wave-ish as i imagined it would be, i thought it'd be a lot more 'out there' and a little less hard sci-fi technobabble. like the gender abolition of mars or the fact that they can speak to animals ?? idk. it's not very pulley i guess but i'd have loved to see it

- how can a human being be so fucking stupid. january, love, please. i love you but please just talk to your spouse/colleague

- somehow kasha was one of those big mountain dogs in my brain. woof woof. no husky in sight

- and as always i think some of the goodreads reviewers are huffing paint because what the fuck is going on over there

[keighanweylan]

Brings a whole new meaning to "Sliced by a Sturgeon."

Henryk the Sturgeon Knight Character I made a while ago that started story about fish knight I'm working on (temporarily called "Ashore Project" till I figure out a better name). Will probably do some smalled tweaks to his armor at some point, but I love him very much.

[tastyhealthyfoodonlin]

Crispy Potato Galette with Smoked Fish and Dill Crème

Ingredients

1/2 cup crème fraîche

1 small shallot, minced

2 tablespoons finely chopped dill

2 teaspoons fresh lemon juice, plus more for brushing

Kosher salt and freshly ground pepper

3 baking potatoes (1 1/2 pounds), peeled

4 tablespoons unsalted butter, 2 tablespoons melted

1/4 pound thinly sliced smoked salmon

1/4 pound thinly sliced smoked sturgeon

Extra-virgin olive oil, for brushing

Freshly snipped chives and caviar, for garnish

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[colemanemma739]

Discover the Excellence of Kaluga Huso Hybrid Caviar

Caviar, the epitome of luxury and indulgence, has long been a symbol of sophistication and gourmet excellence. Among the myriad of caviar varieties available, Kaluga Huso Hybrid caviar stands out for its exceptional quality and unique flavor profile. This rare delicacy offers a tantalizing experience for the palate, combining the best characteristics of its parent species. In this article, we will explore the origins, taste, and best ways to enjoy Kaluga Huso Hybrid caviar, allowing you to fully appreciate its exquisite excellence.

The Origins of Kaluga Huso Hybrid Caviar

Kaluga Huso Hybrid caviar is produced from a crossbreed of two prestigious sturgeon species: the Kaluga (Huso dauricus) and the Amur sturgeon (Acipenser schrenckii). The Kaluga sturgeon, often referred to as the “river beluga,” is native to the Amur River basin in China and Russia. This hybridization combines the Kaluga's rich, buttery flavor with the Amur sturgeon’s firm texture, resulting in a caviar that rivals the finest Beluga caviar.

Sustainable aquaculture practices are employed to produce Kaluga Huso Hybrid caviar, ensuring the protection of wild sturgeon populations while providing a high-quality product. This commitment to sustainability has made it a favorite among environmentally conscious gourmets.

The Flavor Profile of Kaluga Huso Hybrid Caviar

The unique hybridization of Kaluga and Amur sturgeon creates a caviar with a distinct and luxurious flavor profile:

Rich and Buttery: The eggs of Kaluga Huso Hybrid caviar are known for their creamy, buttery texture, which melts delicately on the tongue. This richness is reminiscent of the finest Beluga caviar, offering an indulgent taste experience.

Complex and Nutty: Underlying the buttery texture are complex, nutty flavors that add depth and sophistication. These nuanced notes make Kaluga Huso Hybrid caviar a favorite among connoisseurs.

Smooth and Balanced: The caviar has a smooth, well-balanced taste with a hint of brininess. This balance ensures that the flavors are neither too overwhelming nor too subtle, making it a versatile choice for various culinary applications.

Large, Firm Pearls: The caviar pearls are large and firm, providing a satisfying “pop” when bitten into. This texture enhances the overall sensory experience, adding to the caviar’s appeal.

How to Enjoy Kaluga Huso Hybrid Caviar

To fully appreciate the excellence of Kaluga Huso Hybrid caviar, it’s essential to serve and pair it correctly. Here are some tips for enjoying this luxurious delicacy:

Serving Suggestions:

Chilled: Always serve caviar chilled, but not frozen. Place the tin on a bed of crushed ice to maintain its ideal temperature.

Non-Metal Utensils: Use a mother-of-pearl or wooden spoon to serve caviar. Metal utensils can impart an unwanted metallic taste to the delicate eggs.

Simple Presentation: Allow the caviar’s natural flavors to shine by serving it simply, without overly complex accompaniments.

Classic Pairings:

Blinis and Crème Fraîche: Small, light blinis topped with a dollop of crème fraîche provide a perfect canvas for the rich, nutty flavor of Kaluga Huso Hybrid caviar.

Toast Points: Lightly toasted bread points offer a mild, crispy base that enhances the caviar’s texture and taste.

Boiled Eggs: Halved boiled eggs provide a creamy, neutral backdrop that complements the caviar’s complexity.

Creative Pairings:

Sushi and Sashimi: Add a spoonful of Kaluga Huso Hybrid caviar to your favorite sushi rolls or sashimi slices for a luxurious twist.

Avocado Toast: Spread mashed avocado on whole-grain toast, then top with caviar for a modern, indulgent snack.

Potato Chips: High-quality potato chips topped with crème fraîche and caviar offer a playful, gourmet contrast of textures and flavors.

Beverage Pairings:

Champagne: The effervescence of Champagne cleanses the palate, enhancing the caviar’s rich, buttery flavors.

Vodka: A chilled shot of premium vodka provides a traditional, crisp counterpoint to the caviar’s complexity.

Dry White Wine: A dry white wine, such as Sauvignon Blanc or Chablis, offers refreshing acidity that complements the caviar’s nutty notes.

Culinary Applications of Kaluga Huso Hybrid Caviar

The versatile flavor and texture of Kaluga Huso Hybrid caviar make it an excellent addition to a variety of dishes:

Garnish for Seafood Dishes: Use caviar as a luxurious garnish for fresh oysters, scallops, or lobster.

Elegant Canapés: Create canapés by topping cucumber slices or endive leaves with crème fraîche and caviar.

Pasta and Risotto: Incorporate caviar into creamy pasta dishes or risotto for a decadent twist.

Conclusion

Kaluga Huso Hybrid caviar represents the pinnacle of caviar excellence, combining the best qualities of its parent species to deliver a rich, buttery, and complex flavor experience. By understanding its origins, appreciating its unique taste, and serving it with complementary foods and beverages, you can fully enjoy the luxury and sophistication that Kaluga Huso Hybrid caviar has to offer. Whether you’re a seasoned caviar aficionado or a newcomer to this gourmet delight, discovering the excellence of Kaluga Huso Hybrid caviar will undoubtedly elevate your culinary adventures.

[wordchanter]

5 Random Menu Items

A sandwich of lettuce and sliced chicken on fresh bread

A platter of sautéed leeks, beef, and lentilswith a watery dip

A succulent, flaky, and surprising terrine of forcemeat filled with squash drizzled with a filling and rancid dip

A surprising, remarkable, crusty, and flaky pie filled with sturgeon and cabbage

A sandwich of trout, raisins, and bananas on soggy bread

[stupidpop]

pinched by a crab strangled by an octopus bitten by a shark and stung by a jellyfish poked by an urchin stabbed by a marlin sawed by a sawfish and crushed by charybdis and slapped by a bass sliced by a sturgeon clobbered by a charp and stomped by hippocampus and smacked by a knucklehead and poisoned by a scuffer and burned by a slavug and SWALLOWED BY A WHAAAAAAAAAAAAALLLEEEEEEE

[cru-caviar000]

Side Dish Caviar Recipes For The Ultimate Dining Experience

Caviar has long been associated with opulence and indulgence, captivating taste buds with its delicate flavor and captivating texture. While often enjoyed as a standalone delicacy, caviar also complements various side dishes, enhancing the dining experience to new heights. Let's explore some tantalizing side dish caviar recipes guaranteed to elevate any meal.

Deviled Eggs with Caviar Topping

Deviled eggs are a classic appetizer, but add a dollop of beluga sturgeon caviar on top, and they transform into a gourmet sensation. The creamy yolk mixture pairs perfectly with the rich, briny flavor, creating a harmonious blend of textures and flavors that will undoubtedly entice your guests for seconds. Elevate your next gathering with this luxurious twist on a timeless favorite.

Caviar Potato Salad

Take your potato salad to the next level by incorporating a generous spoonful of caviar into the mix. The creamy potatoes provide a comforting base, while the caviar adds flavor and sophistication. Serve this dish at your next barbecue or picnic, and watch as it steals the spotlight.

Cucumber Caviar Bites

For a refreshing and elegant appetizer, try making cucumber caviar bites. Simply slice cucumbers into rounds, add a dollop of sour cream or crème fraîche on each, and complete the ensemble with a small serving of Siberian sturgeon caviar. The coolness of the cucumber contrasts beautifully with the richness of the caviar, creating a bite-sized treat that's sure to impress.

Blinis with Caviar and Crème Fraîche

Blinis topped with caviar and crème fraîche are a staple of Russian cuisine, and for good reason. These bite-sized pancakes provide the perfect canvas for showcasing caviar's delicate flavor. Serve them as an appetizer at your next dinner party, and prepare to dazzle your guests with this sophisticated treat. These bite-sized treats are a perfect harmony of textures, with the pillowy softness of the blini contrasting beautifully with the delicate pop of the caviar.

Smoked Salmon and Caviar Canapés

Combine two culinary powerhouses – smoked salmon and caviar – to create irresistible canapés that impress even the most discerning palate. Simply layer slices of smoked salmon on toasted bread or crackers, top with a dollop of crème fraîche and a spoonful of beluga sturgeon caviar, and garnish with fresh dill or chives. These refined appetizers are ideal for cocktail gatherings or memorable occasions.

Caviar Stuffed Mushrooms

Upgrade classic stuffed mushrooms with a luxurious mixture of cream cheese, herbs, and a generous amount of caviar. The natural, earthy flavor of the mushrooms harmonizes exquisitely with the savory richness of the caviar, creating a mouthwatering appetizer that's sure to disappear in minutes.

Caviar-Stuffed Avocado

For a modern twist on a classic favorite, consider the caviar-stuffed avocado. This dish seamlessly combines the richness of Siberian sturgeon caviar with the creamy texture of perfectly ripe avocados. Garnished with a sprinkle of chives and a drizzle of lemon juice, this dish truly celebrates flavors and is a feast for the senses.

Caviar and Egg Salad

Give traditional egg salad a gourmet twist by assimilating caviar into the mix. The creamy texture of the eggs pairs beautifully with the delicate pop of the caviar, creating a decadent salad perfect for sandwiches, wraps, or simply enjoying on its own. Savor the decadence of this luxurious salad experience that will stimulate your taste buds and impress your guests.

Incorporating caviar into side dishes offers a straightforward yet impactful method to enhance your dining affair and impress your guests thoroughly. Whether you're hosting a formal dinner party or simply looking to indulge in culinary luxury, these recipes will surely delight your taste buds and leave you craving more. Embrace the art of fine dining and indulge in the ultimate culinary experience with these side dish caviar recipes.

[secular-jew]

Smoky, salty, yeasty, tangy, sweet.

The salmon should be sliced directly from the side, starting at the tail.

This is the critical first step in a proper way to assemble Jewish smorgasbord. Starting with the smoked salmon (preferably Scotch, which is less salty and more orgasmic than Norwegian et al), and copious amounts of cream cheese and/or scallion-cream cheese, not to mention yummy chewy boiled-then-baked NY bagels.

In addition, few Jewish brunch tables would be complete without fresh tomato, onions, capers, smoked sable, whitefish, sturgeon, trout, pickled herring, flaky bluefish, and even a prized bowl of caviar.

[fuzzydreamin]

FO4 Ships - Preston Garvey / Sturges

I mean these guys basically come pre-paired lol, they are just both so nice and supporting and they exude positivity despite the fact that they both went through so much and lost people they cared about. Like these guys are just endgame happy couple slice of life kinda shit that rots your teeth from watching how sweet they would be to each other.

Also their ship name would be ‘Sturgeon’ ? thats so cute, fishy go burr

Sturges calls Preston ‘boss’ already but I like to imagine that the SS eventually gets horses down to the Commonwealth from Nova Scotia (if you can boat to Far Harbour you can make it there) and the Minutemen gain cavalry and now Sturges also calls Preston his cowboy and he fixes up an old motorbike to ride alongside him (Sturges likes horses but he would not ride one - he trusts a machine more than a thing he watched get spooked at it’s own shadow).

The world needs more Preston/Sturges content

[wobster109]

All along, slicing shot has been my least favored cast. It's slow moving, so I have to zoom in close to get it to hit anything, and then it moves away. . . inconvenient.

And yet. And yet.

That time that I went all in on blade rifts is the only time I've ever cleared on 20 heat, and it's my highest clear to-date. I had a whole life to spare after Redacted's third death, and I was only at 4 bloodstones out of the max of 7. Is Slicing Shot secretly the strongest cast in the final fight?

I had Slicing Shot, Blade Dash, Ares' Aid (the three boons that create blade rifts), plus Black Metal, Engulfing Vortex, and Vicious Cycle (the three that enhance blade rifts). Killed my father. Caught a sturgeon. It was AWESOME.

I love that Ares's cast is not a duo, but rather, it's him building on himself. It suits him being sort of a lone wolf, mistrusted and feared by all. Poetic.

[mariacallous]

Open-Faced Sandwiches: Buterbrodi

The name Buterbrodi means “butter and bread” in German. The idea of open-face sandwiches was imported to Russia, like so much else, by Peter the Great. Even though I haven’t lived in Moscow for well over a decade now, I can still sometimes be caught peeling off the top piece of bread from a store-bought sandwich and quietly discarding it. John lectures me on the refined glories of crustless, double-ply cucumber sandwiches, and reckons that my one-slice habit is probably the best way to spot an unassimilated Russian across a crowded room, but I won’t give in. I still think one piece of bread is better than two.

In Russia, buterbrodi are even more popular for breakfast or lunch than sandwiches are in the United States. And when cut into neat two-bite-size pieces, they are called buterbrodik (the diminutive) or canapé (from the French). These popular smaller relatives make great accompaniments for cocktails and often feature in the elaborate zakuska buffet. If you arrive unexpectedly at a Russian home, you would almost certainly be treated to buterbrodi in some form or another, often ingeniously concocted from scraps and leftovers, but always delicious and attractive. As the name suggests, bread and butter are the only prerequisites. In Russia pride of place in the hierarchy of sandwiches is of course accorded to a slice of freshly baked white bread, buttered then liberally piled with the best available black caviar. Even as recently as a decade ago, quality caviar was still not impossible to find for a normal family in Russia, though it has become more difficult and more expensive since then. I usually serve at least three or four different kinds of buterbrodi, arranged in an imaginative mosaic of colors and flavors. Favorite quick combinations include:

Cocktail rye with dill and lemon butter, topped with smoked salmon, capers, and a small dill sprig

White bread triangles with horseradish butter topped with smoked sturgeon or whitefish, a thin slice of lemon, and a small dill sprig

Buttered pumpernickel rounds topped with a slice of hard-cooked egg and an anchovy fillet

Buttered black bread, topped with a piece of herring fillet, chopped egg, and a cornichon

Buttered toast triangles topped with crab meat, shredded lettuce, and a dab of mayonnaise

Buttered cocktail rye topped with thinly sliced cucumbers and sprats

Buttered pumpernickel topped with chopped liver, chopped egg, and scallions

Buttered cocktail rye topped with chopped herring and a slice of apple

White bread with horseradish butter, topped with poached tongue and pickle slices

Cocktail rye bread with mustard butter, topped with ham and chopped parsley

Pumpernickel rounds with anchovy butter, topped with thinly sliced red radishes

From Please to the Table: The Russian Cookbook by Anya von Bremzen and John Welchman