As a Russian I can say that caviar in my country can literally go with everything, but I’ve never tried it with chicken! Thank you for the idea, I’ll try it in the morning :)
I'm russian myself and sometimes we have so much caviar we give it to cats or dogs or just throw it because it goes off quickly. And trust me, you have to be extremely high on LSD and something else to eat caviar like that. It's like watching someone make a juice out of a burger and then proceed to eat it using a car key. P.S. That "caviar bump" will haunt me for life
@@packlesswolf1 No food can mask the pungent, strong, salty taste of good caviar. This is partly due to the fact that it is a fish egg, and a ball; and will release its taste only once popped from chewing. It is the one food that will stand out over any sauce, confit, or base.
@@KnivingDispodia very true, chefs gets payed the hairs on a cows arse for 60 hour weeks, why you may ask? everyones gotta eat and only 1% can afford to go out and buy things like this. minimum wage paycheck for feeding minimum wage people 99% of the time
@@Beaver_Monday eating caviar doesn’t have to be rich person only experience. I’ve tried both $25 and $500 caviar, and both were fine. Obviously there’s a quality difference but you get what you pay for
my head chef reckons the best way to eat caviar is while drunk with a can of pringles _clarifying edit:_ the pairing is the goal, inebriation is merely the vessal by which you defend it.
That's the attitude you develop after slinging caviar all day for rich folk. Champagne is drunk like cheap soda , Filet Mignon is just a food processor away from becoming hamburger and.... Everything loses it Shine when you have it around you 24/7/365
Oooh!! This is a classic Momofuku combination! It’s the pairing of the humble chicken with the ridiculousness of caviar. The brineyness of the caviar with the crunch and umami of the chicken is *chefs kiss*
I don’t eat most meats except for some sea food, so I don’t eat anything off the bone for sure but caviar I grew up with since before I can talk and I really do love it. Basic Unsalted cracker with some yogurt with dill and maybe cucumber is heavenly… Back home we just ate it like a sandwich on a piece of bread..
This maybe the only way I will ever eat caviar and like it tbh. But the dill ranch mayo you just made looks so refreshing and I make it all the time so I'm craving it now.
@@nineteen2912 it's not put in pickle juice..caviar is eaten fresh.. the fish from which caviar is extracted is very rare and is only found in Caspian sea and black sea and it's called sturgeon fish.
black caviar is not that good in my opinion.. and of people i know who tried it theres only like a half who liked it, it has a very specific taste and texture that some find hard to enjoy. but people who havent tried it always think its very good just bc its expensive (exclusive). i like red (salmon) caviar though
I’ve heard this before. It’s a Momofuku creation. I never had it though, because it cost $500 when they still had it on their menu. I’m definitely curious to try this though!
I think that this is a great rendition of what they've been doing at Momofuku for years but you should always try to give credit. Especially since people can go and experience this amazing combination at that restaurant where they popularized/came up with this.
@@utilisateurlambda7983 lol I'm all for people eating food however they want but c'mon, nothing wrong with simple bread and butter before caviar on top
The first time I ever had caviar was at Nobu. Don’t worry, it’s not a flex: I was a cocktail waitress. It was sushi topped with deep fried salt and pepper soft shell crab and caviar. Can you imagine? It was the singular most delicious thing to ever enter my mouth. Almost 20 years ago, and still a fond memory. Caviar x deep fried protein is a collab designed by the Gods.
My favourite way is with simple boiled potatoes and just a hint of butter. That’s it. I think that it’s best to keep pairing simple to let caviar be the protagonist.❤
