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By Karol V. Menzie | December 18, 1994
There's something irresistibly festive about caviar -- it can make any occasion extraordinary. If you can't afford fine beluga, that's OK; Romanoff Caviar, from the T. Marzetti Co., costs less than $3.99 for a two-ounce jar of lumpfish caviar, and $5.99 for a two-ounce jar of whitefish caviar.Marzetti has some suggestions for serving caviar: Fill mushroom caps with onion-flavored sour cream dip and caviar, or hollow out cherry tomatoes and fill with sour cream, top with caviar and sprig of dill.
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NEWS
June 8, 2013
I cannot imagine who at The Sun thought it was a good idea to show us "something for Dad" for Father's Day with prices in the hundreds and thousands of dollars ("Dapper dad," June 6)! Seriously? Did you receive advertising money to showcase those items in the "Health and Style" section? They belong in a "rich and famous" rag but are totally out of place in a city newspaper. Christine Silberberg, Baltimore
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NEWS
By Dan Rodricks | May 30, 2010
Back when Bill Clinton was running for president for the first time, my Chicago cousin announced that he was too cynical to vote because Democrats and Republicans had become so much alike he had lost all sense of distinctions. "Tweedledum and Tweedledee," he used to say. Both parties are completely compromised by big business and status quo politics, he said. There was a permanent political class in America — a big tent that covers Republicans and Democrats, their affluent friends, special-interest lobbyists and influential insiders.
NEWS
By Dan Rodricks | May 30, 2010
Back when Bill Clinton was running for president for the first time, my Chicago cousin announced that he was too cynical to vote because Democrats and Republicans had become so much alike he had lost all sense of distinctions. "Tweedledum and Tweedledee," he used to say. Both parties are completely compromised by big business and status quo politics, he said. There was a permanent political class in America — a big tent that covers Republicans and Democrats, their affluent friends, special-interest lobbyists and influential insiders.
FEATURES
By New York Times News Service | December 8, 1991
NEW YORK -- The Cold War may be over but the annual caviar war is flaring up again. Macy's and Zabar's are sniping at each other's bottom lines on beluga. In the next few weeks, the price of a 14-ounce container of this most prized grade of sturgeon eggs is likely to fall well below last year's price of just under $400.This year, there is also plenty of undercover maneuvering worthy of John le Carre. The breaking up of the Soviet Union has thrown a once orderly business into turmoil.Lack of central government control there has opened the door for all kinds of entrepreneurs: on the fishing boats, in the processing plants and in the marketplace.
FEATURES
By Rita Calvert and Rita Calvert,Contributing Writer | December 1, 1993
Q: How long can an opened jar of caviar keep in the refrigerator?A: The refrigerated shelf life of open caviar is up to two months according to Mike Ott, vice president of Cartaret Packaging, a major packer of caviar. However, caviar quickly loses its quality once opened. The best way to preserve the quality is to smooth the surface of the caviar and place plastic wrap directly on the surface of the eggs, then add the lid and refrigerate.Q: I have tried some recipes calling for finely chopped Brie cheese or very soft cheese.
NEWS
By Kathy Lally and Kathy Lally,Moscow Bureau of The Sun | June 12, 1994
ASTRAKHAN, Russia -- They're tough-looking customers, and very primitive. They weigh a ton, hardly looking as if they need the Kalashnikov-toting bodyguards that surround them now.Yet, about 600 of Russia's crack special forces have been deployed here to watch over these bruisers, who nonchalantly carry one of the world's daintiest delicacies.This is the time of year when the hulking Russian sturgeon swims up the Volga River from the Caspian Sea to lay the eggs that yield some of the world's finest caviar.
NEWS
By Robin Mather Jenkins and Robin Mather Jenkins,Chicago Tribune | January 10, 2007
Something about scallops - especially the half-dollar-sized sea scallops - says luxury. Garnish with caviar (even if only domestic) and everyone will feel pampered. It is easy and quick to prepare. This pretty pasta fills the bill. Tip --The best scallops are "dry" scallops, which haven't been treated with sodium tripolyphosphate, which makes them absorb water. But if your fish dealer only stocks "wet" scallops, no matter. Just be sure to pat them completely dry with paper towels before sauteing them.
NEWS
BY A SUN STAFF WRITER | February 21, 2001
Saying he had never seen "such sheer lawlessness," a U.S. district judge fined a Maryland caviar importer $10.4 million and sentenced three people to prison terms yesterday. U.S. Caviar and Caviar Ltd. of Rockville agreed in a plea agreement that it smuggled black market Russian roe to the United States between 1995 and 1999. The company also sometimes substituted eggs from domestic fish in its products. Under terms of the plea agreement, U.S. District Judge Alexander Williams Jr. in Greenbelt sentenced the company president, Hossein Lolavar, 46, of Bethesda to 41 months in prison; Lolavar's brother-in-law and chief supplier, Ken Noroozi, 44, of Silver Spring to 15 months in prison; and the company's secretary, Faye Briggs, 53, of Silver Spring to 21 months in prison.
FEATURES
By Rob Kasper | May 17, 2000
THE OTHER NIGHT there was nothing appealing to eat in the refrigerator, except a jar of caviar. The nothing-to-eat situation is common in our house. Having a jar of caviar on the fridge door is not. The caviar was sitting in a spot normally reserved for the hot-dog mustard. The caviar was the good stuff from the Caspian Sea. I am not at liberty to divulge exactly how these sturgeon eggs made the journey from Russia to the mustard shelf of my fridge. I can say that there was a courier involved and that the caviar courier was a member of the Jumpers Hole Gang.
ENTERTAINMENT
By Michael Dresser | michael.dresser@baltsun.com | December 30, 2009
From: Champagne, France Price: $40 Serve with: Caviar and countdowns There is still nothing that says New Year's Eve as well as a classic dry champagne - the real stuff, not New World imitators. Taittinger is hardly a boutique winery. It is among the most widely distributed champagnes on the planet. But despite its immense production, "La Francaise" has consistently been a paragon of the delicate, elegant style of champagne (as opposed to more robust style such as Bollinger)
FEATURES
By LIZ SMITH and LIZ SMITH,TRIBUNE MEDIA SERVICES | February 11, 2008
So the charming, the unique, the indestructible Cher is coming back! The Oscar-winning Cher, at 61, has had career success and longevity like few others. Remember this: She is the only artist to have a hit song in each of the past four decades. And as she preps to make a super splash at Caesars Palace in the Celine Dion venue, she is working on her 27th studio album. She told Nightline's Cynthia McFadden that her regrets are the things she didn't do -- like taking up Elvis Presley and Marlon Brando when they made a pass.
BUSINESS
By Leslie Earnest and Leslie Earnest,Los Angeles Times | June 17, 2007
Retail therapy has taken on new meaning in America. Having a bad face day? You can have it exfoliated almost anywhere. Even at the store - while the concierge collects your groceries. Whole Foods Market will open its second in-store full-service spa this summer in San Francisco. J.C. Penney Co. Inc. has 20 around the United States. The Fred Segal department store in Santa Monica, Calif., offers a range of services if you tire of trying on clothes you can't afford, including a 90-minute, $165 massage.
NEWS
By Robin Mather Jenkins and Robin Mather Jenkins,Chicago Tribune | January 10, 2007
Something about scallops - especially the half-dollar-sized sea scallops - says luxury. Garnish with caviar (even if only domestic) and everyone will feel pampered. It is easy and quick to prepare. This pretty pasta fills the bill. Tip --The best scallops are "dry" scallops, which haven't been treated with sodium tripolyphosphate, which makes them absorb water. But if your fish dealer only stocks "wet" scallops, no matter. Just be sure to pat them completely dry with paper towels before sauteing them.
NEWS
By WILL ENGLUND | January 7, 2006
It's hard to write an appreciative article on black caviar that anyone will take seriously. It's like writing why you prefer a Bugatti to a Bentley - except it's worse, because even if most people are indifferent to a snobbish disquisition on luxury cars, at least they wouldn't actually object to getting a ride in one if it was going their way. Black caviar, however, is not only very expensive but also composed of fish eggs in brine. It's practically the definition of an acquired taste.
NEWS
By NEW YORK TIMES NEWS SERVICE | January 4, 2006
MOSCOW --The global export trade in caviar, the briny eggs of sturgeon that for decades have been one of the world's most exotic and lucrative wildlife products, was abruptly ordered shut down yesterday by the international convention that helps nations manage threatened species. The export suspension, called for by the secretariat of the Convention on International Trade in Endangered Species, or C.I.T.E.S., was described as a temporary measure to compel nations that export caviar and other sturgeon products to demonstrate that their fishing practices are not driving the remaining fish populations toward extinction.
NEWS
By Will Englund and Will Englund,SUN STAFF | March 16, 1996
SACRAMENTO, Calif. - It's the holy grail of aquaculture.Just as California has challenged France in the production of fine wines, today it is preparing to challenge Russia on the very emblem of old imperial extravagance."
FEATURES
By Kathy Casey and Kathy Casey,LOS ANGELES TIMES SYNDICATE | December 25, 1996
What conjures up thoughts of a New Year's celebration more than caviar? The mere mention of it sends images of status, wealth, elegance and luxury dancing through our heads.Christian Petrossian, whose father and uncle introduced Russian caviar to Paris in the 1920s, says, "It is more than a food -- it is a dream."Even now I can easily relive an experience years ago when I was a line cook. The chef came up from the storeroom with a box of Belgian endive. He called me over and opened the box. There, tucked in with the perfect white heads, were a half-dozen miniature black jars.
NEWS
By NEW YORK TIMES NEW SERVICE | October 29, 2005
The Fish and Wildlife Service, which banned the importing of beluga caviar from the Caspian Sea last month, extended the ban to the Black Sea basin yesterday, in effect banning all imports of the most highly prized variety of caviar. Beluga caviar already in the United States may still be sold, but only for the next 18 months, the agency said. "We still have enough beluga to last until the end of the year, depending on the demand, of course," said Michel Emery, director of sales in New York for Petrossian, the caviar importer.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | April 18, 2004
Not long after we lost one New Wave seafood restaurant, another has surfaced. It remains to be seen whether Baltimore will embrace Blue Sea Grill when it didn't support the hip Canton restaurant Atlantic. We seem to like our seafood restaurants traditionally decorated and Eastern Shore-oriented. But the new place does have one important thing going for it. Blue Sea Grill is owned by savvy restaurateur Steve de Castro's Big Steaks Management Inc. It recently opened in the spot next to Power Plant Live where Cafe Asia, and then Red Coral, quickly came and went.
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