I'm craving bottarga really fucking badly but do not have any available to me locally. Is there anything else I can have to substitute it?
I'm craving bottarga really fucking badly but do not have any available to me locally...
Jaxon Howard
Jack Edwards
I've mail-ordered it off Amazon before. It wasn't bad at all.
Do you have an Asian market nearby? Other sources of that funky/fishy flavor you might be able to find would be XO sauce or dried abalone. Maybe katsuoboshi could work, but that might have an unwanted smoky taste depending on the dish you're making.
Lucas Turner
Ooh didn't consider amazon. Thanks user
Owen Anderson
>asian market
Only good bodargo comes from Greece.
Lincoln Richardson
redpill me on this stuff, i've never heard of it
amerifuck here
Xavier Murphy
I've thought of ordering it online myself (not OP). What brand would you recommend? Amazon link plz?
Hunter Thompson
I worked at an Italian restaurant. It is a fish paste hardened into a block that I thought tasted yucky but would be willing to try again. They grate it over pasta.
James Garcia
huh, that sounds weird. I'd try it though, not too picky
thanks, doc
Blake Price
Trikalinos is a good brand but it seems quite pricey on amazon. Maybe a good Greek deli can hook you up with some if you're in the States or Leafland
Jaxon Turner
it's dried fish roe. Made up of thousand of tiny fish eggs.
Cooper Nguyen
>Only good bodargo comes from Greece.
I'm aware.
I mentioned that user could go to the Asian market for *alternatives* to bottarga, such as XO sauce, dried abalone, or katsuobushi, if he was unable to find any bottarga.
Tyler Murphy
Karasumi is even closer, it's dried and salted but not cured mullet roe. OP could probably finish the job at home.
Lincoln Hall
Yeah, though in my experience that's even harder to find than bottarga! Though if user can get that he's set. And I'm jealous of his Azn market. I haven't been able to find karasumi even at a specialist Japanese market, let alone the generic pan-asian ones.
Oliver Carter
Oh. Oh my. I will need to find this.
Angel Morales
It's really quite good. Would recommend trying
Julian Thompson
That actually sounds pretty good. I could see that in pasta with capers and parmesean, black pepper too. I'm gonna have to see if I can find it.
Colton Campbell
it sounds fucking disgusting, I dunno what these other le open minded faggots are on about
Angel Richardson
Are you that hydrox fag?
Matthew Lee
Go back to your tendies, Timmy.
Jonathan Robinson
Nah I'd say those are too many strong ingredients. This is literally how simply it's prepared in Italy:
youtube.com
I've also had it once in a restaurant over linguine with a drizzle of truffle oil and a tiny bit of parsley. Super rich flavour.
Luis Cooper
>buying it
Why don't you make it yourself? Tastes better, is more fresh and you actually know what you put in it.
Gabriel Sanchez
>Botarga
Connor Rodriguez
I don't know where you live m8 but it's quite hard to get your hands on Messolonghi flathead mullet roe.
But yeah of course you can make an approximation of it.
Jeremiah Young
>hardened fish paste "grated" over pasta
>seasoned filet of premium white meat chicken
yeah, I'll stick with my tendies actually
Grayson Flores
Why do you hate flavor so much?
Thomas Anderson
>he fell for the "premium white meat" marketing
Have fun wth your tasteless cut of meat, retard.