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You've won the lottery - what will you be eating?

I'll have a very nice prosciutto around from now on for the 2 of my kids who love ham. I'll always have lots of dried fruit and nuts because they like those a lot too. Probably be going to south Florida pretty often for seafood and Cuban. Only the best chocolate for me from now on. And I will never buy store brand butter again. Or anything else for that matter. What about you? (oh, and I'm buying a new bread machine too).

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  1. I'll be eating whatever my live-in chef prepares.

    1 Reply
    1. re: ferret

      Me too! Plus lots of high-end sushi and more frequent than now trips to very high-end restaurants in general.

    2. This one is easy.
      #1 I would take a salmon fishing trip to Alaska or New Brunswick and pay the way for some friends to come with me. I would eat tons of salmon. If I go to New Brunswick I would fish on the Mirimichi River same as Ted Williams did each year. I would raise a glass of the best Canadian wine to him. A man who had his priorities right!
      #2 I would take a trip to Alaska or Patagonia when king crab is coming in. Would rent a place with a kitchen and eat nothing but King crab for a week. Cooked by me. I'm not sure how the logistics would work out. Maybe you can't even rent places with kitchens there...but this would be my plan

      The Land of King Crab: Patagonia
      http://www.about-food.com/index.php?o...

      1. "Only the best chocolate for me from now on."

        lol lol lol Served on a silver platter by your butler along with some tea and fresh raspberry scones made by your private chef

        2 Replies
        1. re: zzDan

          Mmmm...raspberry scones. But I'm not drinking tea in this fantasy. I'll be having Champagne with my fine chocolate and raspberry scones.

          1. re: silvergirl

            sounds much sexier and better for your ....... complexion.

        2. Healthy food. Because now that I've won the lottery I am absolutely sure that my health is about to get hit by lightening.

          To quote Hyman Roth (aka Hyman Rothstein, aka Hyman Suchowski) : "Important thing is, that you're alright. Good health -- the most important thing in the world. More than success, more than money -- more than power."

          8 Replies
          1. re: Sonny_Funzio

            Oh, you remind me of a story my mom used to tell. My mom grew up fairly poor. Her dad was a barber, her mom worked at the tomato canning factory or stayed home with the kids and cleaned houses on the side. My father, on the other hand, was from a relatively affluent family (they had a maid, they owned a vacation home, middle class, but upper middle...) When my mother and father were first married she told him that never in her whole life had she had all the bacon or Spanish peanuts that she wanted...they were both luxury items in short supply. The next weekend she woke up to the smell of bacon frying. My father was in the kitchen, he'd purchased ten pounds of bacon and was determined to keep frying until she said she'd had enough. I never really knew my dad, he died when I was barely two years old, but that story always touched me, and made me feel like I knew a little bit, at least, about how he felt about her.

            1. re: tonifi

              Aww that is such a sweet story!! And a great story to have of your Dad!

              1. re: tonifi

                That brought a tear to my eye. What a nice memory.

                1. re: tonifi

                  Tonifi, I'd say your Mom won the lottery when she married your Dad.

                  DH and I would move to Provence and just wallow in that wonderful sun-kissed produce, We'd live in the countryside not too far from Aix. We would stock our cool cellar with lovely French wines, shop every day at the local farmers' market, and eat local cheeses every night for dessert..

                  Whenever the spirit moved us, which would be often, we would board the fast train to our apartment in Paris for however long we felt like staying. Every morning we would make our bakery rounds for breakfast, all the while discussing where we would make reservations for dinner. We would spend the hottest months back home in Vermont in our lakeshore cabin.

                  When we got tired of doing all that, we would retire to our seaside retreat in Maine and concentrate on losing weight.

                  1. re: tonifi

                    That is all kinds of awesome. : ) Your dad sounds wonderful!

                    1. re: tonifi

                      Food aside, this post made me cry. Coming from 3 sets of parents..,17 marriages...don't ask ...among them with every half/step sib divorced... this post lifted my heart. With that being said, the rocky family has made for cuisine infusion. My mom picked up Danish cuisine. My stepmom, born and bred in NoLA has taught me a mean roux, bbq shrimp, and jambalaya. Oh and I have mid-western and SoCal influences. With all of that being said, my money would be to hire a personal trainer.,,

                      1. re: tonifi

                        Thanks for sharing this lovely family story.

                        1. re: tonifi

                          Tonifi, that's lovely. What a dad, what a husband. I'm sorry you didn't get to know him. This made me cry. (Did he get her some peanuts, too? I hope so.)

                      2. Hmmm.... I would definitely splurge for heirloom beans and exotic grains... both beyond my budget at this time. I would ONLY get my produce from farmers markets (I'd be able to travel to good ones, since I have only a few crappy ones near me now... The one in Courthouse in Arlington, VA comes to mind.... Love those PA mushroom farmers!!) I'd be able to get the best cheeses (damn cheese gets expensive... I make a cheese plate and it's the most expensive part of the meal!!). I'd be able to stock my pantry with all the condiments and spices that I need to be able to make whatever dish I want, since the cost to get it all at once makes me less likely to make, for instance, a great soba noodle salad. I'd get great wines to stock my wine fridge and cellar. Weird that it's pretty simple looking stuff, but I would be getting the best quality possible. Not crazy fancy stuff, just the GOOD stuff.

                        1. I'd go eat my way across Japan and Singapore.

                          1. I'd live in France and host all my food loving friends.

                            1. I'd eat most of the same things I'm eating now (can't completely blow the budget if I intend to actually stay wealthy!), although with extra money in the food budget I could afford to make veal stock as often as I want.

                              I would definitely be tasting some pricier wines, and inviting more friends over for dinner. And I'd certainly be able to live somewhere with a bit more counter space, a dishwasher, and enough sunlight to actually grow herbs.

                              1 Reply
                              1. re: caseyjo

                                I agree, I don't think I'd change much about what I eat now although I would experiment now. These days I limit myself to one cooking experiment a week so that I don't waste money on loads of ingredients that don't always work out, but if I won the lottery I'd experiment all the time. Also, I'm notorious for browsing stores and just picking up interesting things which usually turn out to be great but often at the register I have to convince myself that I don't have a definite purpose for 90% of it and my bank account would not be too happy. I'd definitely just buy anything I thought was interesting if I ran into a small fortune.

                              2. probably anything i'd like as long as my newly hired personal trainer would kick my ass daily in my newly built home gym. ha!

                                1 Reply
                                1. re: MRS

                                  Yes!! Definitely have an addition built for the new home gym!! And no worries about prices on healthy food either.....I'd probably pay off the mortgage so I can just buy whatever I'd like when I felt like it....

                                2. I don't think I would change my eating habits much if at all. I eat what I want usually though I might fly in some fresh Dover sole on occasion. Being rich would not have me eat lots of steak or fancy cheeses, though maybe I would have some British foods sent in that are not available in the USA like Marks and Spencers prepared foods though I don't think US customs would allow my favourite thinly sliced tongue from there which is utterly wonderful.

                                  1. I'd be going a lot more to The Spanish Table.

                                    http://www.spanishtable.com/

                                    1. I've always said when I win the lottery I'd buy a nice yacht. sail up to the east coast of Canada in summer and sail south along the eastern seaboard, through the Panama canal and back up the west coast. I'd stop and visit all of the best restaurants (and dives), while maintaining a top-level chef on board. When I got bored of life on sea, I'd jet off to locales throughout the rest of the world to dine at the finest restaurants, dives, street foods and markets.

                                      But as others have said, that yacht better have a hell of a gym and a top-level personal trainer :)

                                      Guess since I never play the lottery, I won't have to worry about the logistics?

                                      1. I'd be going down to May He Co to find a cook and be eating whatever she prepares, except of course when I'm flying to New York or Philly for lunch or supper whenever I please. (minimum $50 Mil lotto on this)

                                        1. Sushi in Tokyo,Lechon in Sabu,Conch in Tobago,Bacalao in Sintra,Crayfish in Malmo,Laksa in KL,Poutine in Montreal,Oysters in Brittany,Fries in Leuven,Goose in Hong Kong,Steak in Buenos Aires.....then I'll have to decide what I really want to eat........

                                          1. I'll be buying a few acres in Tennessee - and heck, some in Alaska for good measure - and then I'll be stuffing myself with the pheasants and deer that I'll be raising on my land. : )

                                            1. (being rational)
                                              depending on the amount I won, a few alternatives :

                                              - Get hold of a Pata Negra ham (jamón ibérico de bellota) and a case of the best fino xeres (and amontillado (Domecq).
                                              - Get hold of a big white truffle and get the best chef in the city to prepare a meal out of it.
                                              - Go to Italy and get hold of a big white truffle and get the best chef in Italy to preare a meal out of it.
                                              - Spend a few weeks in France to do the 3 stars (1 per 2 days for health reasons!! )
                                              - Go to Japan and eat "Sushi" (and related) from the best chefs.
                                              - Pay the best produce growers to stock me with the best vegetables and fruits all year long.
                                              - ...

                                              or simply have someone to clean after me when I cook at home for friends and family.

                                              1. King Crab in Alaska, Fresh salmon too, as sashimi, Lobsters in Maine, might need to stay a few months to get my fill, fresh fried whole clams, with big bellies, fresh oysters, both raw and fried, Kobe Beef in Japan, and plenty of good sushi too, GeoDuck clams in Seattle, and more oysters there, White tuna, raw and fresh caught wherever it comes from, .......seems I'm more of a seafood eater than I would have realized. And a new house with a kickin kitchen with a chef and the gym/exercise room that we all realize we'd probably need. What a fun thread, Silvergirl, thanks.

                                                1. I'll tell you what I'd be eating... out. I'd be eating out. You know what I'd be making? Reservations, that's what ;-)
                                                  And lobster.

                                                  1. Since I'll have a private trainer, just about anything I want!

                                                    1. my first thoughts: steak, prime rib, bbq beef ribs, Santa Maria tri-tip
                                                      my second thoughts: grilled asparagus, grilled radicchio w/balsamic, grilled stuffed artichokes, vats of avocados,
                                                      third thoughts: Alsakan king crab legs, jumbo Santa Barbara prawns cocktail, San Francisco cioppino w/sourdough, grilled halibut, grilled swordfish
                                                      all prepared FOR me.

                                                      1. First, I'm going to eat and drink my way across all the regions of Italy
                                                        Then I'm going to come home and go to New Jersey and eat Cape May Salt Oysters till I've had my fill, washing them down with bubbly or gin, or whatever floats my boat at the moment, then I'll head to San Antonio TX and revisit the best tamales I've ever had at their source, then off to California and have some Kumamoto oysters with whatever goes best with West Coast Oysters

                                                        From there, I head west again and go to Japan for raw fish of all shapes, sizes, textures and flavors, and sake... every kind of sake to sample!
                                                        whew, this is tough business all this eating

                                                        1. A box of pogos (guilty pleasure). Because then I'll be able to afford the personal trainer to whip me into shape!

                                                          1. I'll still eat from the 4 basic food groups: lobster, uni, foie gras and chocolate.

                                                            A friend of mine used to say that celebs were not thin because they had lipo, they were thin because they could afford someone to cut up fresh fruit for them all day. Her theory was we would all reach for a cube of mango instead of a potato chip if both were equally easy to grab. So although I can't see me wanting to hire a chef, I think I do want a prep-cook.

                                                            And a Gulfstream. I need Beaufort from Graves and Salmon from the PNW and surely figs are in season right now somewhere....

                                                            1 Reply
                                                            1. re: danna

                                                              ah yes, a prep cook would be pretty sweet. Part time though, there is something therapeutic about dicing and chopping.... sometimes. Other times it's just tedious. haha Maybe I'll start and they'll finish.

                                                            2. I'd go on an extended lobster roll tour. Maybe even rent a bus and take friends.
                                                              Junior's Strawberry Cheese Pie for dessert.

                                                              1. Panda steaks and koala stew

                                                                1. Can't believe no one has said caviar yet. Sustainably sourced of course! And I would have a wall of champagne like on AbFab!

                                                                  1. I think I'll eat the same foods now that I'm rich but I'll probably have that King salmon delivered from Alaska by jet within eight hours of being caught instead of buying Sockeye at Costco. Same with all my fish come to think of it - jet fresh delivery and no more Costco! I hate that parking lot anyway. And thanks Smartie for the Dover sole idea - it's now on my list. Or, I should say, it is now on the list of my new personal concierge who I hired the day after I cashed in my winning ticket - woo hoo!
                                                                    The best thing about me winning the $100 million lottery (yes, that much) is that I can now afford to fly over to London whenever I feel like having a curry with my favorite cousin. Or, if we're not in the mood for a curry, we might instead eat langostines and scallops fresh from the sea and drink blood orange Mimosas seated at an outdoor restaurant along the Grand Canal in Venice. That's nice.
                                                                    Back in London I'll be staying at my newly purchased Georgian townhouse overlooking Highbury Fields. All of my relatives (who, for purposes of this fantasy, are all great and all get along) and friends come to my parties and we cook delicious meals, eating, drinking and laughing til the sun comes up. Same story in my new Grammercy Park townhouse in Manhattan. My huge kitchen is stocked with lots of Champagne and cheese and I throw great parties with all my family (still getting along) and friends and we cook fabulous meals together.
                                                                    I wilI continue to have three hour lunches with my best friend but now we will arrive at the restaurant in a limo rather than my 10 year old VW with a perpetual coolant leak. In the summertime we will be back on on the North Fork of Long Island in my recently purchased house with a big kitchen overlooking Peconic Bay. There we will have great big barbecues where we eat sweet summer corn, tomatoes and fresh grilled seafood.
                                                                    Sure there will be the occasional week or two spent eating exotic fresh fruit and drinking Champagne on a beautiful Tahitian beach or nibbling delicious cheese and bread on the Côte d'Azur but I expect that I'll continue to spend the bulk of my time eating and enjoying life with my loved ones. And we will definitely be cooking up great big pots of Marcella's Bolognese just like always.

                                                                    2 Replies
                                                                    1. re: EM23

                                                                      EM23... you're awesome! Mind if I crash one of your fabulous cooking, drinking, laughing, eating parties?

                                                                      1. re: cgarner

                                                                        If you are drama-free then you are very welcome. Still waiting for the check from the state lottery office but as soon as it's cashed I will be sending out the change of address notices:-)

                                                                    2. I would travel to eat. I'm a fairly good cook, but I have to be, in order for my budget and tastes to even halfway meet. I would take my apron off and go--everywhere--and eat. And then I would come home, build a beautiful kitchen, and let myself learn how to cook for me and mine all over again, making use of the valuable instruction my mouth had garnered.

                                                                      1. In the summer, mainly lobster and white wine, consumed on the deck of my Maine beach house. In the winter, freshly caught fish, gin and tonics on the deck of my FL keys house. Three nights a week, personal chef equally skilled in all asian cuisines would prepare my meals, everything from sushi to pad thai.

                                                                        1 Reply
                                                                        1. re: tcamp

                                                                          that sounds pretty much perfect.

                                                                        2. I'd move to the NW where I would add salmon and halibut, in season, to my diet. And I'd buy really good beef--the good grass fed stuff, and I'd eat it whenever I pleased.

                                                                          I'd hit the farmers' markets that are abundant, and I'd rejoice in the seasonal fresh fruits of the region, and the wonderful vegetables when they came in.

                                                                          And I'd have a fabulous stove or cooktop, big oven or ovens, and an architect designed kitchen to play in.

                                                                          1. I would dine out a lot more, and cooking at home would involve a LOT of shipping/mail ordered items. It wouldn't be like I would necessarily add specific items per se but higher quality items. Artisnal items. D'artagnan foie. Iberico ham. Real southern BBQ ribs.

                                                                            1. I'd eat the same things I always do. Groceries, lottery or no, is one place where I don't really budget so much because I love good food. I'd spend the money on a world food tour.

                                                                              1 Reply
                                                                              1. re: mamachef

                                                                                Me neither, mamachef. I sacrifice many other things to spend what many consider a large portion of my budget on food.

                                                                              2. Well, duh. I'd likely eat more expensive things on a more regular basis -- I'd have free-range/humanely-raised meat pretty much exclusively. Dry-aged rib-eyes come to mind. Abalone, oysters, lobster, king crab, wild salmon, foie gras, truffles, epoisses... ya get the picture.

                                                                                1. Definitely upgrade to a better class of roast beef hash.

                                                                                  4 Replies
                                                                                  1. re: beevod

                                                                                    Falls out of chair laughing. Have you made your own, Beevod? Leftover prime rib and diced potatoes, a sprinkle of salt and pepper and enough broth or cream to make it adhere: formed into patties, and fried in butter till crunch, topped w/ a runny poached egg. Me oh my.

                                                                                    1. re: mamachef

                                                                                      that sounds so good right now...

                                                                                      1. re: andieb

                                                                                        Go buy (1 rib per) some Prime, then.......you can even do it if it's only you. Buy a 1-rib roast and give it 45 minutes in the (fairly hot) oven.......it will give you dinner, hash, and sandwiches for two days. To me that's a bargain.

                                                                                        1. re: mamachef

                                                                                          This will be added to the short list..yum!

                                                                                  2. I'd follow the food seasons round the world with some close friends in my private carbon-neutral jet.

                                                                                    1. I can't really say money keeps me from eating what I want...health, and the related ultimate consequences keep me from eating too much of the things I love..

                                                                                      Frank Pentangeli: "Your father did business with Hyman Roth, he respected Hyman Roth... but he never trusted Hyman Roth! "

                                                                                        1. Caviar. Lots and lots of caviar, fed to me by my scantily clad, inappropriately young (but legal) shed boy(s).

                                                                                          3 Replies
                                                                                          1. re: babette feasts

                                                                                            Babette, Ive changed my mind, I'll have yours just change shed boys to hot 23 year old chicks!!
                                                                                            along With Dom.

                                                                                            1. re: malibumike

                                                                                              Oops, I meant cailles en sarcophage...what was I thinking?

                                                                                              from wiki:
                                                                                              Babette's menu begins with an amontillado and features "Potage à la Tortue" (turtle soup); "Blinis Demidoff au Caviar" (buckwheat cakes with caviar and sour cream); "Caille en Sarcophage avec Sauce Perigourdine" (quail in puff pastry shell with foie gras and truffle sauce); a salad featuring Belgian chicory and walnuts in a vinaigrette; and "Les Fromages" featuring blue cheese, papaya, figs, grapes, pineapple, and pomegranate. The grand finale dessert is "Savarin au Rhum avec des Figues et Fruits Glacées" (rum sponge cake with figs and glacéed fruits). Numerous rare wines, including a 1845 Clos de Vougeot, along with an 1860 Veuve Clicquot champagne and spirits, complete the menu. Babette's purchase of the finest china, crystal and linen with which to set the table ensures that the luxurious food and drink is served in a style worthy of Babette, who is none other than the famous former Chef of the Café Anglais. Babette kept her past a secret she kept from the sisters for years, not revealing it until after the meal.

                                                                                          2. Being a chef I already have a great appreciation for good food, but on this occasion I would pay the owner of which ever restaurant I work for and invite the whole staff (EVERYONE) to chill and have a great party. Being restaurant types the emphesis would most likely be on drinking, and a normal family meal type spread just kicked up a bit would be fine. Time eating and drinking with co-workers/friends would be better than a single self indulgent dish....it will come eventually though and would most likely involve surgeon, caviar, foie and truffles...and asparagus only if it's spring, and I want something covered in gold leaf!!!

                                                                                            1. Well, I'll tell you what I did in 2007 when I fell into a really large sum of money. I bought a really excellent camera. Moved to Mid-Coast Maine, rented a house on Pennobscot Bay with seven landscaped acres and over 500 ft of ocean front, and spent more than two years where I wrote articles about food, spirits, and cocktails in the mornings. Spent the afternoons driving around checking out farms and food businesses, and buying amazing produce, cheeses, seafood, heritage meats, charcuterie, etc. Then in the evenings I would come up with new recipes, a few I wrote about. (Three years and over 500 published, paid articles.) A few nights a week were restaurant nights. I three years I went to every excellent restaurant and diner from Portland in the south to the Downeast area that's the northern coast to the Canadian border, and even into New Brunswick all the way to the end of the Bay of Fundy. I took lots of roadtrips with themes like Lobster rolls, or Fried belly clams (softshell clams), or Smokehouses (there are seven smoke houses on the coast of Maine.) Halfway through my time there I jump started the Maine Winery & Distillery Guild, bringing together all 18 wineries and the small handfull of distilleries. I partnered up with a winery, we then started a brewery, and had a culinary school, event center, and restaurant. Was in the process of starting a distillery, but I then decided to move back to NYC to get new partners and start a distillery on a farm. (We already have three products on the market while we are finishing construction on the farm distillery.)

                                                                                              So when I win the lottery it would be a different plan. I love cruise ships and trains, and I hate plains. (I'm 6'2" and my shoulders are 4" wider than first class seats.) I would travel the world, by sea and rail, eating and drinking my way. I already did this for an extended period of time about 7-8 years ago when I worked as psychologist and professor (teaching food/culture courses) on a cruise ship based university which went around the world each semester. I saw large parts of Asia, Africa, India, and South America. But I haven't been to Europe (except the UK and France) so I would try to eat my way across every country that I haven't visited yet, and even revisit some, starting with Europe. Also, since I am a cocktail fanatic (Occasionally I consult to bars and restaurants designing cocktail recipes) I would love to sit out in Antarctica and make cocktails using fresh gathered ice. Same thing up in the Arctic too, just for the heck of it. I've taken trains across China and India, but this time I would get off at every stop for at least a day or two.

                                                                                              1. I'd make myself a roll or something with A5 wagyu beef, blue fin o-toro, live Uni, seared foie gras and a mountain of caviar on top. Slice a honkin' pile of truffles on top of that and maybe throw some Iberico on it while I'm at it. Pretty much all of my favorite expensive foods in one bite!

                                                                                                Wash it down with some 1900 Chateau Margaux.

                                                                                                1 Reply
                                                                                                1. re: joonjoon

                                                                                                  Wash it down with some 1900 Chateau Margaux....

                                                                                                  i made some spritzers with that one night.

                                                                                                2. Gelato every day on my tour of all 20 regioni of Italy!

                                                                                                  And lots and lots of truffles while I'm at it.

                                                                                                  1. I would visit New York and it's finest Steakhouses until I've had my fill.

                                                                                                     
                                                                                                    1. oh where to start?

                                                                                                      great cheeses
                                                                                                      lobster
                                                                                                      steak with bearnaise
                                                                                                      shrimp, shrimp, shrimp!
                                                                                                      scallops, scallops, scallops!
                                                                                                      grouper!
                                                                                                      chilean sea bass (oh dang, now it is "endangered.").
                                                                                                      charcuterie from olli salumeria -- esp. their speck!
                                                                                                      chow foon with XO sauce
                                                                                                      laotian crispy rice salad with sour sausage
                                                                                                      smoked salmon from scotland
                                                                                                      the best ribs
                                                                                                      niman ranch pork!!!!

                                                                                                      pretty much what i eat these days, but more seafood and charcuterie, especially -- and high quality meats!

                                                                                                      5 Replies
                                                                                                      1. re: alkapal

                                                                                                        No idea why you felt the need for quotation marks after chilean sea bass, but it depends on where it was caught.

                                                                                                        http://www.montereybayaquarium.org/cr...

                                                                                                        1. re: JonParker

                                                                                                          well, i said "endangered" because i was told by my favorite persian chef that the restaurant will not be making their wonderful chilean sea bass kabobs because it is "endangered."

                                                                                                          1. re: alkapal

                                                                                                            It used to be, but conservation efforts have paid off, and it no longer is.

                                                                                                            1. re: JonParker

                                                                                                              well hot diggity dog! i wonder why he told me that, then. hmmmm.

                                                                                                              1. re: JonParker

                                                                                                                Depends where it is fished from. Also there is a consumption advisory because of elevated mercury levels.
                                                                                                                http://www.montereybayaquarium.org//c...

                                                                                                        2. Lobster, Alaskan King Crab, great ribeye steaks, some really excellent olive oil, and lots of Kerrygold butter in the fridge. (with a side order of Lipitor)

                                                                                                          I'd also like to try a truffle to see if I liked it.

                                                                                                          1. I seriously don't think I'd be eating any differently than I do now. But I definitely WILL have a nicer, better equipped kitchen in which to cook.
                                                                                                            And considerably more time to use it!
                                                                                                            ;-)

                                                                                                            1. A big ol' lobster dinner in Bora Bora.

                                                                                                               
                                                                                                              1. All of Hokkaido and Tokyo.
                                                                                                                Followed by detox in bora bora.
                                                                                                                Flying private of course.

                                                                                                                4 Replies
                                                                                                                1. re: AdamD

                                                                                                                  I was *about* to say this, but you beat me to it. And I'll also add Osaka and Kyoto to Hokkaido and Tokyo.

                                                                                                                  1. re: klyeoh

                                                                                                                    Some of the best meals in my life were in Osaka, Kyoto, and Kobe.

                                                                                                                    1. re: JMF

                                                                                                                      I must say that I actually preferred the food in Osaka/Kyoto (I'd not eaten at Kobe) over Tokyo-style: the miso and soysauce in Osaka are paler and more to my taste (Tokyo's miso/shoyu are so much more darker & saltier). Osaka tempura is also lighter and crispier, whilst Tokyo-style is more "malleable".

                                                                                                                      P.S. - It's interesting how *different* Osaka is from Tokyo, not just in cuisine. I remembered the very first time I took a Shinkansen from Tokyo to Osaka many years ago: You stand on the left on an escalator in Tokyo. Then, you get on the train. 2.5 hours later, you get off in Osaka, and need to now remember to stand on the *right* side on the escalator :-D

                                                                                                                      1. re: klyeoh

                                                                                                                        Kobe was quite different from the Osaka/Kyoto cuisine. Kyoto seems to really be the most food centric part of Japan. It seemed that everyone was into food.

                                                                                                                2. foie gras
                                                                                                                  caviar
                                                                                                                  lobster
                                                                                                                  champagne from Champagne

                                                                                                                  1 Reply
                                                                                                                  1. re: iL Divo

                                                                                                                    This^^^ plus truffles, huge ass shrimp, aged beef and heritage pork. For dessert, chocolate and pignoli cookies.

                                                                                                                  2. I will just book a trip to Japan for about a month and eat at the finest restaurants and then go to France, buy a large farm house and travel all over to eat at the finest restaurants.

                                                                                                                    In Japan, I will eat uni(though santa barbara uni is better), oysters and other sea delicacies..eat at a top sushi restaurant everyday. Eat kobe beef tartare and steak. Eat grilled anago.
                                                                                                                    In france, I will eat foie gras, langostine and white truffle and other exotic mushrooms. a simple roasted chicken in france ain't bad either. Tons of local cheeses and sausages...I will build a house out of macarons for my daughter.

                                                                                                                      1. I doubt I'd be making any significant changes to my eating habits regardless of how much money I might then have.

                                                                                                                        I like to think I currently eat well and, certainly, eat what I enjoy eating. And buy the best of whatever it is. In my current life, I make financial accommodations with other things if I need to, but not with food.

                                                                                                                        6 Replies
                                                                                                                        1. re: Harters

                                                                                                                          can you invite me for dinner? lol

                                                                                                                          1. re: Monica

                                                                                                                            By all means.

                                                                                                                            Please "virtually"join me, on the What's For Dinner thread on the Home Cooking board. We'll be having baked cod with chorizo.

                                                                                                                            1. re: Harters

                                                                                                                              This is interesting. Some of us have been able to eat anything, go anywhere, buy anything that we want since we were born. 'Steak and lobster' was never any big deal. Trips around the world to eat exotic foods?
                                                                                                                              The old saying: "After steak for a long time beans taste just fine" is true.
                                                                                                                              I know someone who grew up very poor, as I did, who came into a LOT of money out of the blue. Thankfully for him it only took blowing a couple of thousand dollars on extravagant weekends before he wised up.
                                                                                                                              Tonight we're having steamed rice and left over lamb in a coconut curry sauce. We could have had 'flown in' by float plane a thousand dollar diner from the finest Vancouver restaurant.
                                                                                                                              Please understand I m not bragging. People who suddenly come into a lot of money usually go on a spending spree but quickly realize that simply spending money for the sake of doing so is about the most boring/soul destroying/empty way of 'getting another day in' imaginable.
                                                                                                                              A very similar reaction occurs when we lose a loved one. There are a number of predictable emotional reactions that occur.
                                                                                                                              Believe it or not the loss one feels at no longer having to worry about money ever again is one psychological factor.
                                                                                                                              I was in a room with someone who had inherited over ten million bucks. After a couple of months he said "so now what? I've bought everything I ever wanted. Gone everywhere I ever wanted. Now what do I do?
                                                                                                                              Careful what you wish for.

                                                                                                                              1. re: Puffin3

                                                                                                                                I can only hope that life presents me with that challenge!

                                                                                                                                1. re: Puffin3

                                                                                                                                  Ah, don't get me wrong, Puffin.

                                                                                                                                  If I won the lottery, I would certainly be extravagant with certain things. I've always wanted a Jaguar to drive, but can only afford a Skoda. And I'd love to fly the Atlantic first class, instead of cattle class. And then there's the big house and the big garden.

                                                                                                                                  But I've had a fortunate life - a middle class upbringing (although there was never a lot of money) that has meant that I never really wanted for anything. I was only out of work once and then only for about six weeks. And there's been a great pension scheme that allowed me to retire at 53. But I have simple needs especially when it comes to food. I'm as happy to enjoy a meal at a good back street curry house as I am to enjoy a Michelin starred meal.

                                                                                                                                  1. re: Harters

                                                                                                                                    Me too. "All that glitters is not gold".
                                                                                                                                    I learned a long time ago that 'everything you own owns you'.
                                                                                                                                    Boy did I ever learn that.
                                                                                                                                    At one point I spent my whole day involved with just looking after all my 'boy-toys'. What a waste of life that was.
                                                                                                                                    Anyway. I'm collecting summer squashes and yellow bell peppers and celery root. Making two five gallons pots of soup/puree for the soup kitchen. (Chicken bouillon too)