Ingredient of the Week

            The ingredient of the week is caviar. The earliest accounts of caviar date back to the 1240s during the epoch of Mongol ruler Batu Khan, the grandson of Genghis Khan. Traditional caviar is defined as a pickled roe from sturgeon and other fish. Most of the world's caviar comes from the Caspian Sea, which is bordered by Russia, Kazakhstan, Turkmenistan, Azerbaijan, and Iran. The people who make caviar are called Ikrjanschik. Before making it they must undergo an apprenticeship that lasts anywhere from 10 to 15 years. At The Twisted Tines we like to make different types of caviar, by cooking down liquids and adding a few gelatin packets, and by dropping them into cold oil caviar is made.