We are what we eat. This is something which we all have heard throughout our life. We need food to keep ourselves alive. But definitely there are people who live to eat. Well you could say, I come in that section of people called the food lovers. Basically there are 3 ways to get into the heart of a food lover.
1. Buy them food.
2. Make them some food
3. And finally be the food.
In my journey discovering foods (well sometimes even inventing new recipes, which usually ends in a disaster), I have come across plenty of delicious food around the world. I keep myself updated and always researching on food, a behavior which has led my mom to believe that I have been possessed by some ancient chef, and one of her greatest fear is that if someone proposes me by placing ring in my food, I would probably die of choking……cuz I can’t just resist food.
Being a food lover, there are some basic things you need to know like the one which I came across recently, but unfortunately it’s something which I can’t afford aghhh….so as of now I have set my imaginary goal of saving unbelievably huge amount of money to get a taste of this extremely expensive food precisely speaking $40,000 per teaspoon. Surprised???
Albino White Gold Caviar
Did you get any clue on the ingredient???? Well I did, when I heard it for the first time. I know you got it too, pure 22-carat gold. But you know what, that’s not the main ingredient. Also called the Strottarga Bianco caviar it’s the ripe mass of eggs from a fish named sturgeon whose evolution dates back to the Triassic some 245 to 208 million years ago. No doubt when these pickled ripe eggs are sprinkled with the gold it is bound to become the most expensive food on this planet.
The brain behind this expensive food is the Austrian fish farmer Walter Gruell and his son Patrick. Well I guess they figured out the right formula for fame and success through the combination of the yellow precious metal and a nearly extinct fish on demand. Way to go!!!
As everything needs to be updated, the newest current version of this delicacy is more smooth, aromatic and has a spongy texture. The golden yellow white spreadable powder that the father-son duo created can be made into a paste, risotto or put on toasted bread with butter. And the best part is that only a very small amount is needed for the flavor to be spread to a meal.
With a lot of hope that someday my taste buds would get lucky enough to savour this delicacy, my journey exploring the herbs, spices, and recipes continues. I hope you guys stay tuned with me in my journey. Adieu….:)