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Great Caviar Tip

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I've linked to a posting on the L.A. board. Sounds like a great tip. If you have comments after reading the linked posting, please remember to put them here.

Link: http://www.chowhound.com/topics/show/...

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  1. In January's Gourmet there's a blurb about a product called cavi art (there's a mid-case "." between cavi and art but I'm too lazy to figure out how to do that in html). It's made from seaweed so veg-friendly and color-fast so it doesn't bleed into creme fraiche or whatever. It's supposed to be avialable in the states this spring.