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Most Expensive Sandwich -- with GOLD dust! What would you put on it?

alkapal Sep 12, 2010 12:33 AM

yep, please pass the gold dust, 'cuz I need to sprinkle some on my most expensive sandwich in the world. http://www.dailymail.co.uk/news/artic...

well, i guess the "celebrity chef" got the publicity he wanted.

what would you put on a sandwich? could you bring it up to $150?

  1. Chemicalkinetics Sep 12, 2010 12:40 AM

    I feel this is no difference than lighting up cigar with a hundred dollar bill.

    Scroll down to number 10 and you will see a $1000 sundae with gold leaf

    http://www.binscorner.com/pages/m/mos...

    3 Replies
    1. re: Chemicalkinetics
      alkapal Sep 12, 2010 12:44 AM

      ok, here's our sandwich:
      gold leaf, wagyu beef, truffles, beluga caviar, lobster, saffron, macadamia nut paste --- on a sesame seed bun? LOL!

      1. re: alkapal
        Chemicalkinetics Sep 12, 2010 12:54 AM

        :) I didn't expect you actually come up with the ingredients from that website. Ha ha ha. How much are you planning to sell that thing?

        1. re: Chemicalkinetics
          alkapal Sep 12, 2010 12:58 AM

          help me cost it out? guess we also need to identify which food will touch which other food, huh?

          like, saffron (-infused emulsion) next to lobster next to wagyu next to caviar next to gold leaf next to truffle next to macadamia nut paste.

          question: do we need duke's mayo on that? LOL!

    2. Caroline1 Sep 12, 2010 09:36 AM

      The guy's a beginner. Amateur! In Middle ages Britain, banquets were graced with roasted peacocks roasted with their tail feathers and heads protected from the heat, then presented on large silver platters with the heads and necks gilded with gold leaf and the tails fanned for maximum show. I'm sure they were a sight to behold, but I've eaten roasted peacock, and it don't taste like chicken! Watching is the way to enjoy this one.

      If anyone wants to gild their food, 23 and 24 karat gold are non-toxic, won't shockingly ground your amalgam fillings the way silver will, and you can buy it in sheet form or flakes packed in a shaker at many cake decorating supply shops. Hey, come ona my house and I'll serve you a wholly gilded foie gras on a brioche crouton garnished with Perigord truffles for a mere thousand bucks a pop! If you want to turn it into a sandiwch, I'll even supply a sandwich knife. Reservations required. Gotta have shopping time! '-)

      7 Replies
      1. re: Caroline1
        Veggo Sep 12, 2010 09:42 AM

        Swill it all down with chilled goldwasser, and get strip searched boarding the plane home!

        1. re: Veggo
          Caroline1 Sep 12, 2010 02:15 PM

          You really know how to show a girl a good time!

        2. re: Caroline1
          Gio Sep 12, 2010 09:55 AM

          I'll bring the apps: gold encrusted sushi, which I've actually had. Did not taste like chicken. In fact had no taste. Or was that our host?

          1. re: Gio
            Caroline1 Sep 12, 2010 02:16 PM

            I think I've been to some of his dinner parties.

          2. re: Caroline1
            OCEllen Sep 12, 2010 12:58 PM

            I'm very curious about the roasted peacock! How did it taste? The when, where and how of it?

            1. re: OCEllen
              Caroline1 Sep 12, 2010 02:12 PM

              When I was a teen, family friends owned an exotic bird farm. They were so good at it that when the San Diego Zoo had any sick birds they sent them to Kris and Margaret to nurse back to health. When they had sufficient stock of exotic and rare birds, they would host a dinner party. I was fortunate enough to be a frequent guest. It was a very long time ago, but I remember peacock as being a bit on the dry side in spite of being roasted with rashers of bacon over it, and somewhat stringy. Margaret was an excellent cook, so I've always assumed the fault was with the bird. Or to put it another way, if it tasted half as good as people thought it did back in the 1300s, it would still be popular today! '-)

              1. re: Caroline1
                OCEllen Sep 12, 2010 09:01 PM

                I feed peacocks (leftover seed from my 18 year old Myer's parrot and a little extra - the peacocks love TJ's oatmeal raisin cookies) from time to time at the Irvine Regional Park horse stable area and they seem to be having a population explosion.
                Peacock can run fast, even the young, on their big feet...so stringy, I'd get.
                I feed, rather than eat, them...

                 
          3. Vexorg Sep 12, 2010 02:22 PM

            Wasn't someone in Vegas selling a $10,000 hamburger not too long ago? Granted, most of the cost of that was in the included bottle of wine, but still...

            1. c
              cstr Sep 13, 2010 05:39 AM

              Hmmmm.. What did P.T. Barnum say....

              1. monkeyrotica Sep 13, 2010 05:42 AM

                Imagine: being able to fart gold dust. O brave new world! That has such flatulence in it!

                2 Replies
                1. re: monkeyrotica
                  alkapal Sep 13, 2010 06:06 AM

                  i think lots of folks already fart gold dust. or at least they want us to think so.

                  1. re: alkapal
                    monkeyrotica Sep 13, 2010 08:21 AM

                    This reminds me of the $380 million PB&J sandwich that came with a free yacht. The yacht was cheap because it smelled like cat pee.

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