How to pronounce “cavia” in English

The point is that if I had to have a last meal, we would have things that we like to eat from hot dogto caviar, from foie gras to roast chicken.And it will be a very, very, very, very long meal.

And we work really hard to make them new.of caviar, a little bit of whipped creme fraiche, and chives-- so, so simple.

But it's just supple, and it's just amazing, and it makes me so happy to have this little peasant food competing withthe caviar, the foie gras, the five star restaurant.And still, as long as she's sitting there, beautiful setting, and nice linen, and great food, it really doesn't matter where it comes from.

actually one of the most cultivatable fish um and the reason actually goes back to the egg anybody here ever eat asalmon caviar or um you know salmon row or use it for bait right it's a biggish egg I mean it's it's compared to achicken egg it's tiny but it's about that big bright orange very oily right like if you dropped a salmon egg in in

So Kendrick, you have an amazing life.You started selling caviar in high-end places in Las Vegas.And now you propose shares of Ample Food, which is an organic brand of food that is widely democratized and distributed through micro-investments

But I limit it to a less than 15% of that 68%.and cured in caviar for you.

And to be honest, so sometimes it depends.When you have eggplant caviar, sometimes it's more chunky.Sometimes, it's more pureed.

Feature the herb and the fruit and the vegetable as this beautiful, precious commodity and highlights them over the more expensive--over this caviar or the foie gras or whatever.Is this something that you've always emphasized vegetables?

I think once you understand the process as a chef, you realize how much harder it is to grow that carrot than it isto order some caviar from the caviar guy.And that's why. You know, we don't shave truffles table-side.

And we have the abalone and it's got a little bit sort of a grenoblaise garnish with the eggs and the chive,and we have the caviar with that.And so it's a also made with a sake buerre blanc.

And we work really hard to make them new.And so caviar, this egg yolk that's cooked in smoked oil to almost a custard consistency, creme fraiche, and chive--

Uh, so as mentioned today I want to talk about two topics that go together as naturally as peanut butter and jelly,vodka and caviar for you Russians, chocolate and mayonnaise for you weirdos, and of course it's aliens and copyright law.And also about my book, which is about aliens and copyright law.

for you I know I must be bravetell your caviar just for you I'll carryon except that I could hold you for a

utters hopeless 35 year old state was discussed her life's played out side byside with the eggplant caviar the cheese blintzes with sour cream after the partyshe had called her daughter I knew shall we finally found you a promising man I

don't know about the shopping portals.Lufthansa is the number one purchaser of caviar in the world.

Also, you made some more exciting changes lately, like an expansion.You know how it works here at Caviar.

But I limit it to a less than 15% of that 68%.So you're talking about no-kill caviar, right?

But I limit it to a less than 15% of that 68%.But I was chasing the caviar around.

and there's just vats of caviar.

And then just a little bit of olive oil.And this is your fresh eggplant caviar, or melanzane.So, again, how long did that take us?

And some of us have caviar, suffering, Maserati, suffering,

And so that was from the very beginning the foundation of our cooking, is that we're going to start with a carrotand make it as good as caviar.And we worked really hard at it.

I really enjoy having a true caviar experience once in a while.

That's what I was thinking when I thought citrus caviar.

He's been working on this really cool caviar beurre blanc.

But I limit it to a less than 15% of that 68%.But when we get into just pure quality of caviar, and I've experienced some of the no kill, I think it's a fascinating idea.

There's a limit to how much you can consume.It's like a $2 hamburger versus $100 caviar.Is there difference? Yes, some difference.

Are you guys familiar with filo dough?You know one thing we forgot on the eggplant caviar?

It's the result of a chef knowing just how much caviar to mix with the lollipop and the cat food.

is that it really forced creativity.Because it's easy enough to put a bunch of caviar on a plate and have people be happy.But if you're going to give people a carrot instead of caviar, it has to be a really fucking good carrot, you know?

The seemingly paradoxical flavors of like a briny caviar that's also savory, or a dark chocolate that's bittersweet,

So possibly maybe some tuna toro or otoro with caviar.

I mean, it is like caviar.

I said, are you enjoying your champagne and caviar?

Also, you made some more exciting changes lately, like an expansion.Like, how many times have you gone on Caviar or UberEATS, or you get food delivered by somebody in a brown bag.

But I limit it to a less than 15% of that 68%.That's the question? "Where is the caviar?" So you raise them for like, seven, eight years.

But I limit it to a less than 15% of that 68%.There's several techniques that I've read about for taking out caviar without killing the fish.

But I limit it to a less than 15% of that 68%.And as a general rule, people who enjoy caviar are not looking for jam.

melanzane with marinated tomatoes.And what I want to focus on today a little bit is the eggplant caviar.Everything else is going to be pretty simple and straightforward.

Are you guys familiar with filo dough?OK, so now we have our eggplant caviar, which gives us this beautiful, earthy, smoky flavor, and also

Are you guys familiar with filo dough?Right? Or you make this eggplant caviar, a little lemon juice or a little bit of vinegar.

Because it's easy enough to put a bunch of caviar on a plate and have people be happy.But if you're going to give people a carrot instead of caviar, it has to be a really fucking good carrot, you know?And so that was from the very beginning the foundation of our cooking, is that we're going to start with a carrot

A lot of times, you'll get caviar, and it's in small, small doses.

lengthwise with the whole carefully bore out in the middle stuffed with caviar in the sprig of chive and he pops that

so he said huh you know what we need now we need caviar so he imported a whole bunch of Siberian sturgeon and he's got

half of those are females that get uh utilized for their their Row the caviar as well as for their meat and the males

And the reason she came up with that idea is she kept telling me about citron caviar.

So for those of you, the reason why it's caviar, the aerials are separate from each other so that you can squeeze the fruit and you

that they would put it, all the way up to Rap Caviar.