Great cook you truly are Ea.
yes it is an acquired taste
yes it is usually eaten once in a while.
The full thing no more than twice a year, with friends around a big earthen thing heated by candles, that is replenished when finished. A feast that last a while, with much wine drinking and laughing and being merry.
yes it is much used as an entree among friends. in that case one can have it more often, like once a month, may be. I mean, one can have almost everyday lox, or prosciutto e melone or borsh. Not this.
A small quantity can be used to season things. Much more frequently. It is one of the flavors of Piedmont cuisine, like Pesto is for the Riviera.
yes, it takes few times to learn how to use it, not so much how to prepare it.
yes it was too oily for the use you made. I think, or I imagine that I told you not to use it all to dress your legumes. If I didn't I certainly apologize
the way I'd have used what you prepared would have been: half right away, and half for something else an other day, it keeps very well refrigerated if covered with a film.
Again what a great cook you are to make it perfectly and understanding it so nicely. Chapeu.
