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Caviar Cubes
Written by Pat's Papers | Wednesday, 10 March 2010 7:43 AM
It’s caviar on the rocks. The Chicago Tribune takes a look at one New York company’s new take on an old delicacy in today’s paper: caviar cubes. Pressed caviar is a lot different from the regular stuff says the paper. For one, the distinctive pop is gone. And despite it’s $45 price tag, the pressed variety usually includes “damaged eggs that couldn’t be presented whole.”
Scroll down to see iconic chef Jacques Pepin prepare some pressed caviar:
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