taramasalata

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its so pretty and it tastes great
http://www.grieksegids.nl/gerechten/fotosgerechten/tarama.jpg

― jeremy jordan (cruisy), Sunday, 19 June 2005 08:48 (twenty years ago)

theres just no question of it being a dud so there is no classic/dud choice here

― jeremy jordan (cruisy), Sunday, 19 June 2005 08:51 (twenty years ago)

im having some on moist rye bread with snowpea sprouts

― jeremy jordan (cruisy), Sunday, 19 June 2005 08:52 (twenty years ago)

in fact its so delicious its making me snub the spicy red capsicum dip that i also have!

― jeremy jordan (cruisy), Sunday, 19 June 2005 08:53 (twenty years ago)

i'm actually not a fan. bring on the skordalia tho!!

― jody l'anti-vierge (Jody Beth Rosen), Sunday, 19 June 2005 08:55 (twenty years ago)

haha! i was about to say how guilty this thread is making me when others have no taramasalata in their lives, now i feel ok thanks jody!

― jeremy jordan (cruisy), Sunday, 19 June 2005 08:56 (twenty years ago)

ive never had skordalia! its potato dip right?

― jeremy jordan (cruisy), Sunday, 19 June 2005 08:57 (twenty years ago)

yes, potato garlic dip! mmm it's so good.

― jody l'anti-vierge (Jody Beth Rosen), Sunday, 19 June 2005 08:58 (twenty years ago)

what is the best thing to dip in it?

― jeremy jordan (cruisy), Sunday, 19 June 2005 08:59 (twenty years ago)

Mmmmmm, Taramasalata is more addictive than crack hummus. Mind, I'm not sure it's meant to be as pink as that one at the top.

― Taste the Blood of Scrovula (noodle vague), Sunday, 19 June 2005 09:23 (twenty years ago)

what is the best thing to dip in it?

anything you darned well please. but bread will do.

― jody l'anti-vierge (Jody Beth Rosen), Sunday, 19 June 2005 11:50 (twenty years ago)

yeah i think that photo is artificially dark!

― jeremy jordan (cruisy), Sunday, 19 June 2005 13:12 (twenty years ago)

Skordalia rules!

― RS (Catalino) LaRue (RSLaRue), Sunday, 19 June 2005 13:41 (twenty years ago)

what is taramasalata?

― jaymc (jaymc), Sunday, 19 June 2005 13:54 (twenty years ago)

It's a dip made from carp roe (but I think supermarket brands might use smoked Cod or Mackerel roes). I've seen expensive taramasalata that didn't look very pink at all, and I think the pinkness is often a result of food colouring, but apparently carp roe is often bright pink.

― Taste the Blood of Scrovula (noodle vague), Sunday, 19 June 2005 14:38 (twenty years ago)

yes. skordalia. mmmmm

― dahlin (dahlin), Wednesday, 22 June 2005 18:51 (twenty years ago)

oh. no thanks, then.

― jaymc (jaymc), Wednesday, 22 June 2005 19:01 (twenty years ago)

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