I bought 8.8 oz of black caviar earlier today with the intention of eating it tonight for new year's. I was told by the store owner to let it "sit on a table" for 3-4 hours to thaw it. Perhaps stupidly, I did not question his instructions; I went home and did as I was told. Roughly three and a half hours later, I checked the caviar container and found that it was cool to the touch. I promptly surrounded it with crushed ice and put it into the back of a refrigerator. I am not sure how long it had been that cool. I read on all other sites that caviar should be thawed in the refrigerator over an entire day, not at room temperature (in my case, 74 F). Did I ruin the caviar? If so, is what I ruined just the taste, or is it unsafe to eat now?
I'd like to get a relative a "caviar of the month club" subscription--probably for only three or four months, due to cost. Do you have any experience in this and can you recommend a place? Google turns up a number of options, but I know nothing about caviar, and I don't want to choose some fly-by-night operation that will send a tin of shoe polish every month...
My husband ate a small jar of opened caviar that has been in the fridge an undetermined amount of time (longer than several months). Internet seems to indicate caviar should be eaten with 2-4 days of opening the jar (vacuum sealed, not from a refrigerated section) but doesn't indicate if this is for flavor alone or safety. Expecting food poisoning? Should we be heading to the ER tonight? Clinic tomorrow? Wait and see? [more inside]
How to rescue data from two SATA drives housed in an external hard drive, where the drives seem to be OK - it was the enclosure that died? [more inside]
NERDS! It's that time of year again. I need some replacement HD's. Let's say Western Digital versus Seagate. Let's rap anecdotal and tell each other which brand is awesome and which we should never use again. [more inside]
I want me some fish eggs. [more inside]
A few weeks ago, I ate a strange sushi made with a large black roe. Does anyone know what it is? [more inside]
Could someone please recommend a source for canned red (salmon) caviar which ships from within Canada? [more inside]