Expensive foods that you hate or don't get

Thought this might be interesting/fun, especially since most expensive food is expensive because of scarcity rather than actual taste.

I don't really get truffle oil. I think it tastes ok, but I've never felt like it adds so much to a dish that it's worth the price. I think it adds a hint of mild flavor and makes food taste different, but I'm not even sure that I actually enjoy the taste.

Plus, I also feel like fancy restaurants love to put it on everything just so they can have the word "truffle" as part of the food description on the menu. It makes food seem fancier than it really is and I don't think people would think it's such a big deal if truffles weren't expensive. Thoughts?

I want to really like foie gras, but every time I have it the consistency just kills me. Even if it's seared on the outside, the inside reminds me of the consistency of snot.


Goose/duck/mallard liver pate is gross.....every time I see it or have it I think of canned cat food.

Originally Posted by evolved

I want to really like foie gras, but every time I have it the consistency just kills me. Even if it's seared on the outside, the inside reminds me of the consistency of snot.


Goose/duck/mallard liver pate is gross.....every time I see it or have it I think of canned cat food.

i pretty much love anything liver-related, especially foie gras

if it werent expensive, i could eat cases of that stuff in a day

Caviar, but I'm not a huge fish guy either.

Sushi, Caviar, Escargot

Sushi is bomb and deserves all the praise and high prices associated with it. Ever watch those guys make it? It's like art. I'd eat it everyday if I could afford it.

Alaskan king crab legs... i saw them somewhere recently for like, $34.99/lb. lol... bullshit. No crab is worth that. I'll take the smaller sweeter version (snow crab) and enjoy thoroughly at $6.99/lb.

Jumbo shrimp cocktail... I still buy it, and I usually cook them myself so I will save a few bucks per lb buying them raw, however I just don't understand why shrimp is $17.99/lb... I guess its good that it comes out to $1.50 a piece, but still... just expensive IMO. Still beats $3.50 a piece at a restaurant.

Truffles.... they are delicious, but white alba truffles are such a hype and "rare" that the cost is just astronomical.

Sushi as well is overpriced. I don't think it is expensive, but I think nigiri sushi should never cost $3-$5 a piece. You are literally getting a spoonful of rice and usually less than an ounce of meat. That means the "sushi grade" tuna they are getting for $10/lb ends up being charged anywhere between $40-$70/lb. Learn how to make sushi and you can eat it every night

^ i agree with king crab legs, but i'm not crazy about snow crabs either. those two varieties of crab have the least flavor imo. i prefer dungeness or blue crabs

I would NEVER order a seafood tower at a nice restaurant...it makes me cringe when they sell them. $75-100 for about $10-15 retail worth of seafood...it's absolutely sickening.

Whole Steamed Lobsters out..freaking $30+ per pound is absolutely insane for something costs like $12 a lb and steaming a lobster is nothing special...

Caviar

Originally Posted by SurreyF1

Alaskan king crab legs... i saw them somewhere recently for like, $34.99/lb. lol... bullshit. No crab is worth that. I'll take the smaller sweeter version (snow crab) and enjoy thoroughly at $6.99/lb.

Jumbo shrimp cocktail... I still buy it, and I usually cook them myself so I will save a few bucks per lb buying them raw, however I just don't understand why shrimp is $17.99/lb... I guess its good that it comes out to $1.50 a piece, but still... just expensive IMO. Still beats $3.50 a piece at a restaurant.

King crabs are stupid priced...No idea why they are so much more then snow crab..but snow crab I can buy big pieces half pound and up each for around $6.50ish, king crab, half pound and up legs cost me $17lb and I was selling them for $18.99lb, then losing a few pounds on the bottom of the box..obviously i stopped selling those, i refuse to charge people $25 for them.


Shrimp are also stupid expensive right now, they will come down beginning of the summer when texas season opens up. Jumbo Brown Shrimp(yes brown is 1001231x better then white shrimp) are high right now, I'm paying about $9lb selling for $14.99...

Originally Posted by Mike Larry

i pretty much love anything liver-related, especially foie gras

if it werent expensive, i could eat cases of that stuff in a day

Haha I feel exactly the same way..if there is foie gras on the menu I usually always order it

I love the taste of crab and lobster....legs, claws, etc. Love it.



However, I could never eat them if the whole bug is sitting there on my plate.....like, body, eyes and all. It totally freaks me out, lol.

Originally Posted by Adam@Euro-Spec

I would NEVER order a seafood tower at a nice restaurant...it makes me cringe when they sell them. $75-100 for about $10-15 retail worth of seafood...it's absolutely sickening.

Whole Steamed Lobsters out..freaking $30+ per pound is absolutely insane for something costs like $12 a lb and steaming a lobster is nothing special...

Caviar



King crabs are stupid priced...No idea why they are so much more then snow crab..but snow crab I can buy big pieces half pound and up each for around $6.50ish, king crab, half pound and up legs cost me $17lb and I was selling them for $18.99lb, then losing a few pounds on the bottom of the box..obviously i stopped selling those, i refuse to charge people $25 for them.


Shrimp are also stupid expensive right now, they will come down beginning of the summer when texas season opens up. Jumbo Brown Shrimp(yes brown is 1001231x better then white shrimp) are high right now, I'm paying about $9lb selling for $14.99...

Yea most restaurants around here are getting $25/lb for a whole lobster. I guess that is equal with paying $40 for a 10oz filet that would cost you $15 in a market. Its all the same mark up, but ya, they are expensive, and they are typically boiled in regular water. F that. I cut up an onion, carrot, celery, little white wine, red pepper flakes, and I STEAM the lobsters in the water they came from. Or I'll get ocean water if i'm at my buddy's beach house. Come at me lol.

Originally Posted by evolved

I love the taste of crab and lobster....legs, claws, etc. Love it.



However, I could never eat them if the whole bug is sitting there on my plate.....like, body, eyes and all. It totally freaks me out, lol.

you of all people, i'm surprised something like that freaks you out. i name my lobsters and let them crawl around the table first before i steam them. i also take the rubber bands off and have them battle each other

Originally Posted by SurreyF1

you of all people, i'm surprised something like that freaks you out. i name my lobsters and let them crawl around the table first before i steam them. i also take the rubber bands off and have them battle each other

do you use tongs or your bare hands to pick them up?

also to stay on topic, i do not like caviar

Originally Posted by SurreyF1

you of all people, i'm surprised something like that freaks you out. i name my lobsters and let them crawl around the table first before i steam them. i also take the rubber bands off and have them battle each other

I eat tons of strange food, but for some reason I get the heebie jeebies (technical term) with the whole shabang there on my plate. My wife and I are heading to Key West at the end of the month and she's already making fun of me about it since she'll have a lobster/crab at some point during the trip.

Tuna belly is awesome but not worth $15 a slice IMO.

Originally Posted by SurreyF1

Yea most restaurants around here are getting $25/lb for a whole lobster. I guess that is equal with paying $40 for a 10oz filet that would cost you $15 in a market. Its all the same mark up, but ya, they are expensive, and they are typically boiled in regular water. F that. I cut up an onion, carrot, celery, little white wine, red pepper flakes, and I STEAM the lobsters in the water they came from. Or I'll get ocean water if i'm at my buddy's beach house. Come at me lol.

Mark up is the same, but i don't know the wholesale cost of beef haha But that's the main thing...the just boil it in ****ing plain water..least steaks they have a 1500degree grill or a good house made gorgonzola butter or something..not just a ****ing overpriced lobster thrown in a pot.

there is a restaurant i order lobster from but it's stuffed so different and amazing.

yea i dont really get caviar either. i enjoy the flavor, but not enough for how expensive it is. i would bet that caviar would be real inexpensive if it were readily available.

Originally Posted by Mike Larry

Thought this might be interesting/fun, especially since most expensive food is expensive because of scarcity rather than actual taste.

I don't really get truffle oil. I think it tastes ok, but I've never felt like it adds so much to a dish that it's worth the price. I think it adds a hint of mild flavor and makes food taste different, but I'm not even sure that I actually enjoy the taste.

Plus, I also feel like fancy restaurants love to put it on everything just so they can have the word "truffle" as part of the food description on the menu. It makes food seem fancier than it really is and I don't think people would think it's such a big deal if truffles weren't expensive. Thoughts?

Truffle oil has nothing to do with truffles. It is made be perfumists. You are correct, it's dogsh!t.

http://latimesblogs.latimes.com/dail...ur-pantry.html

Originally Posted by evolved

I want to really like foie gras, but every time I have it the consistency just kills me. Even if it's seared on the outside, the inside reminds me of the consistency of snot.


Goose/duck/mallard liver pate is gross.....every time I see it or have it I think of canned cat food.

You crazy. Fois gras is sooooo good. If it has the consistency of snot, it's undercooked.

Something else I think you should all read....if you go to a restaurant and they serve "kobe" get up and leave, they are fleecing you.

http://www.forbes.com/sites/larryolm...kobe-beef-lie/

Ive been telling people this for years, but few believed me....now the cat's out of the bag.

Originally Posted by NFRs2000nyc

You crazy. Fois gras is sooooo good. If it has the consistency of snot, it's undercooked.

Maybe I had a bad experience.....one of my favorite places here in St. Louis has foie on the menu and the two times I've had it it's been a bad consistency. Now that I'm thinking about it, I did, however, have it in Amsterdam on NYE and it was very good. It was more firm, on top of some rocket leaves on a fancy toast point.