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Feb 17, 2012 04:37 PM

Food Splurges - What's Yours?

Well, there is some extra money in the food budget & you are just dying to get out there & glean the "best of the best". A perfect bottle of wine to go with some of the cheese you tasted a while back or maybe some special ingredients to make one of those "over the top" recipes. Yes, you are thinking about it right now, so share with us.

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  1. I'd like to make artichokes, caviar, and saffron staples, not luxuries. Also Smithfield ham. I'd also like to try fried squash blossoms. If you read the Wine board you already know I'd always sacrifice for great Champagne like a Krug of Billecart-Salmon.

    1 Reply
    1. re: tim irvine

      Ah yes, tim, for a few artichokes, some caviar & saffron...what more does a mere "mortal" desire??

    2. I like to measure my "splurges" in temporal increments as opposed to monetary ones.

      So for me the greatest splurge is making Chinese hand-pulled beef noodle soup ... all from scratch. Between the time it takes to make the dough, to forming it, to pulling it to make noodles, and then to seasoning and slowly nurturing the beef broth, it can easily take a full day's work and time.

      3 Replies
      1. re: ipsedixit

        Chinese hand-pulled beef noodle soup? Yum, What time is dinner??? ;-)

        1. re: ipsedixit

          My invitation is in the mail, right?

        2. veggies--they are so doggone expensive. mushrooms, eggplant, squashes. sooo costly but so tasty.

          good seafood as well. can't buy that farmed-foreign stuff. no no.

          1 Reply
          1. re: chrissy1988

            I would like to buy some smoked salmon, the real expensive kind with some kind of fancy cheese to go with it....dream on!

          2. Ordering chocolates on line from LA Burdick or Garrison Confections. Hoping to try some other places this year.

            7 Replies
            1. re: Bob W

              Joseph Schmidt for fancy and good old See's for everyday chocolate munching and I mean it when I say everyday. A side of prime beef, 'cause I'd like to a. have it to eat and b. butcher it out myself. Saffron.

              1. re: mamachef

                Butcher it out yourself....have you ever done that before?? Lotsa hard work.

                1. re: cstout

                  I've not broken down a whole side, no. But I've done plenty of butchering, and I'm really interested in it, philosophically speaking - plus I think that if I want to eat it, and I do, I benefit from having an intrinsic understanding of my food from the ground up. as it were.

                  1. re: mamachef

                    Do you live on a farm...sure hope so..sounds like you are a country girl at heart. I helped process an axis deer one time...freezing cold, feeding all that meat through the grinders & mixers, stuffing, hanging in smokehouse...I never worked so hard for my food before. Washing all those big greasy, yuky pans that was stuck with dried on meat was the hardest. Have at it girl...I will just bypass that part. You just brought back all those memories.

                    1. re: cstout

                      Oh, no ma'am!! The butchering was courtesy of culinary school and work - just something that has to be learned and done. My ex-husband's family hunted, and I've helped process venison from nose to tail, and helped with sausage making and charcuterie. Right there on my bucket list though? "I want to go to Europe and apprentice with old-world butchers in Spain, France, and Italy."

              2. re: Bob W

                try Compartes in LA - terrific chocolate & unique flavors. or check out Chocosphere, which offers a huge variety of options from fantastic chocolatiers like Amedei, El Rey, Dolfin, Domori...okay, now i want chocolate!

                1. re: Bob W

                  Decades ago, I invested in a small chocolate shop in Eastchester and we used to import chocolates from Belgium. I can almost still taste them. My favorite was Manon and I think you could buy them in NYC somewhere. If you're into chocolate, there's little better.

                2. Maine lobster, fresh sea scallops. Zucchini flowers, fennel and asparagus. All are expensive here in Boston in Winter. Good saffron and vanilla too.