Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84 exptools; site ihuxn.UUCP Path: utzoo!watmath!clyde!cbosgd!ihnp4!ihuxn!reza From: reza@ihuxn.UUCP (Reza Taheri) Newsgroups: net.cooks Subject: Re: Inexpensive foods in their native lands Message-ID: <1240@ihuxn.UUCP> Date: Thu, 31-Oct-85 14:56:51 EST Article-I.D.: ihuxn.1240 Posted: Thu Oct 31 14:56:51 1985 Date-Received: Sat, 2-Nov-85 03:57:04 EST References: <1037@houxf.UUCP> Organization: AT&T Bell Laboratories Lines: 22 > I remember fondly a goblet of caviar for approx $ 1.00 in Iran > whilst there in 1976, purchased in an expensive hotel that was > 400-500 miles from the Caspian Sea. So I probably could have got > them for less at Caspian Sea resorts(is that a valid assumption > Reza ?) > > Dave Peak > @ ihnp4!hotel!dxp Yup, that's right. I remember that my uncle used to eat the "stuff" once in a while but I never touched any of his because it didn't look like a big deal and my parents told me it didn't taste good! You don't take your parents' word about caviar, you dummy!! Whenever I was in northern Iran (by the Caspian Sea) I'd go to small restaurants that were not frequented by tourists. One would always get about 4-6 oz. of sturgeon eggs (unpickled but very salty, i.e. not technically caviar) the way you get, say, rolls in an American restaurant. H. Reza Taheri ...!ihnp4!ihuxn!reza (312)-979-7473