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Most overrated 'luxury food?

Thought of this when I saw the foie gras thread. If this stuff were dirt cheap, I wouldn't bother to make a sandwich out of it. Does anyone feel this way about prime beef? Lobster? Caviar? Truffles? Veal Prince Orloff?

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  1. I'm not that wild about filet mignon. And if we're including beverages, I'd say that the law of diminishing returns kicks in once you start spending much over 30 dollars on a bottle of wine.

    51 Replies
    1. re: Perilagu Khan

      I am not wild about filet mignon either, but that is just me.

      1. re: Perilagu Khan

        Some of the "luxury" cuts of beef are, to my mind, lacking in flavor. I'll take a hangar steak over a filet mignon. But the other things the OP mentioned, I love! Foie admittedly the least of the bunch (though I love livers).

        1. re: prolix

          Foie means liver in French (yes, even human livers), but I'm presuming you mean foie gras. I'm underwhelmed by it too; I love duck livers but the non-fattened ones are already plenty rich, and I find them more flavourful.

          1. re: lagatta

            I was thinking about just that. It is very difficult to get reasonable Scotch (even blended) for less than $30 -- like Johnny Walker Black.

            Perilagu probably only meant wine.

            1. re: Chemicalkinetics

              I abhor Scotch, and I have had good Scotch. I, however, love Irish Whiskey.

              1. re: sisterfunkhaus

                Except for a similar spelling, that's where the similarity ends.

            2. re: lagatta

              Heavens no. I meant wine. Most liquors, including my beloved single malt Scotch, require at least a 30-dollar outlay.

              1. re: lagatta

                That isn't wine, although Alistair Cooke referred to "the wines of Scotland."

              2. re: Perilagu Khan

                I'm not wild about filet mignon either. I'll take a ribeye over it any day.

                  1. re: Perilagu Khan

                    I am a Californian and I too prfer ribeye too. Just saying.

                    1. re: Chemicalkinetics

                      Honorary Texan. ;)

                      I prefer the NY strip, though. Perhaps that makes me an honorary Yank.

                      1. re: Perilagu Khan

                        Thanks, Great Khan,

                        I have a feeling (just a feeling) that New Yorker prefer filet mignon over NY strip. :)

                        1. re: Chemicalkinetics

                          You may well be right. I would be interested in knowing what the favorite cut of beef for New Yorkers is.

                          1. re: Chemicalkinetics

                            Well, I'm a Texan by birth, but I live in NY now. For many years (while I lived in Texas, actually), I preferred a filet, but living in NY has actually made me amenable to steaks with a good fat cap.

                            Most of the on-trend (good) restaurants are serving ribeyes, strips, flanks, hangers, etc. You'd have to go to The Palm to get your filet. Soooo, I disagree with your "feeling."

                      2. re: Perilagu Khan

                        Ha. True that. I keep a .38 in my nightstand and I prefer fried catfish to any scallop dish. So embarrassing. Klassy (with a capital k), too.

                        1. re: Perilagu Khan

                          Another Texan that prefers ribeye or chicken fried steak over filet, and no .38 on the nightstand, but a double barrel shotgun in the bed.

                          1. re: James Cristinian

                            I am from way out on the left coast and I prefer a ribeye. Tenderloin just doen't have any flavor to it. I prefer a NY strip to a tenderloin too.

                                1. re: Perilagu Khan

                                  Exactly, breech open but ready for action. I'm boiling crawfish today, they can also be chicken fried.

                                  1. re: Perilagu Khan

                                    No, it's the people with shotguns *in their beds* who are half-cocked. Or could end up being un-cocked :-D

                                    1. re: linguafood

                                      I bleeve the technical term is decocked.

                                2. re: James Cristinian

                                  Born in Texas but have never lived there long enough to consider myself a Texan. My problem with chicken fried steak is that it's so much harder to get a proper chicken fried steak in a restaurant than a ribeye. Prefer both of them over filet. Two revolvers in the nightstand for the New York reload which I don't think makes me a New Yorker even one little bit. Ha!

                                  1. re: Chimayo Joe

                                    Not a Texan, but I love a good steak and smoked brisket. Shotgun in the corner and this little Texas-made baby in the nightstand.

                                     
                                    1. re: Chimayo Joe

                                      At my mother's retirement complex, they make chicken-fried steak out of....drumroll, please....CHICKEN!

                                      ?!?!?!?!?!?!?!?!?!?!

                                      1. re: sandylc

                                        If the chicken breast has been slightly tenderized and marinated properly, I'd be willing to try this. Obviously, it's not CFS, but that doesn't mean it couldn't be good eats.

                                        1. re: Perilagu Khan

                                          It would be like chicken schnitzel, or scaloppini.

                                          1. re: Perilagu Khan

                                            I am fine with breaded, fried chicken breast. But, exactly, it isn't CFS!

                                            1. re: sandylc

                                              That's called chicken-fried chicken.

                                              1. re: sandylc

                                                We call that chicken fried chicken, here in TX.

                                                1. re: TroyTempest

                                                  I've seen chicken fried chicken on many a menu, but never really given it much thought. Now that I know what it is, I might just give it a whirl.

                                                  1. re: Perilagu Khan

                                                    Yeah, It sounds pretty dumb, but it's a good alternative to CFS.

                                              2. re: Chimayo Joe

                                                You're so right about the CFS.

                                                All my firearms are in the gun safe.

                                          2. re: KrumTx

                                            I'm not from Texas, and I don't have a gun, but give me a ribeye instead of a filet, please.

                                            1. re: kitchengardengal

                                              Not a Texan. Love ribeye. Filet is a vehicle for bearnaise.

                                                1. re: sandylc

                                                  Right- a good ribeye doesn't need aught but salt and pepper

                                                1. re: KrumTx

                                                  I prefer a rib eye or strip but why the lack of love for the filet? Not a lot of beef flavor on its own, but as an ingredient, there is much to be appreciated. You need a filet for Tournedos Rossini. That is a spectacular dish. Try it if you can find it. Hardly anyone makes it anymore because there's just so much work involved. Yes, I live in NY but I'm not a NYer. I'm a hick from down south and I love my double barrel side by side.

                                                    1. re: sandylc

                                                      I could make a VERY crude joke about Steak Diane, but it would probably get me banned.

                                                      1. re: PotatoHouse

                                                        Oh, go ahead! If you can't say something nice, come sit by me.

                                                          1. re: FriedClamFanatic

                                                            How correct! And I would have sworn it was original to Alice Roosevelt.

                                                2. re: Perilagu Khan

                                                  I'll see your $30/bottle and raise -- um, LOWER it to $15. Spending on wine can be really out of control for very, very small returns. More than almost any foodstuff, wine can be highjacked by "snob appeal".

                                                  My wife would concur with Caviar. I would Concur with foie gras.

                                                3. Champagne, compared (price/quality ratio-wise) to many other sparkling wines.

                                                  2 Replies
                                                  1. re: DeppityDawg

                                                    Agreed, there are fine sparklers (I love a quality crémant d'Alsace) that cost half what a low-end champagne does, and are far more refined.

                                                    1. re: DeppityDawg

                                                      Bad champagne can be *really* bad, as anyone who's been drunk on bad champagne can attest. It's worth spending extra for better champagne.

                                                      But, yes, there are other sparkling white wines that are perfectly enjoyable at lower prices compared to champagne.

                                                      1. re: carolinadawg

                                                        +1. Never got the appeal of salty fish eggs. Don't mind roe on my sushi, but I'm not going to pay for caviar.

                                                        1. re: carolinadawg

                                                          I was like that too until I tried the real stuff. Osetra caviar yes please. American paddle fish or anything under $70/oz... nah I'll pass.

                                                          I really hope the American caviar takes off because I would like to have it more than twice in my life.

                                                          1. re: Crockett67

                                                            Hudson River caviar (yes, from sturgeon) used to be so cheap, they gave it away in saloons, like peanuts.

                                                            1. re: mwhitmore

                                                              Does it taste like the real thing? I will have to hunt this down.

                                                              1. re: Crockett67

                                                                Not remotely close to Osetra. Muddy like paddlefish.

                                                                1. re: Crockett67

                                                                  Hudson River sturgeon became extinct, so nobody alive has any idea what it tasted like. I seem to recall a rumor that they might be coming back as the Hudson has become less polluted.

                                                                  1. re: mwhitmore

                                                                    If they were truly extinct, how could they return?

                                                                    1. re: Perilagu Khan

                                                                      http://www.dec.ny.gov/lands/66626.html

                                                                      Seems that they were overfished and therefore banned but perhaps someday.

                                                                      1. re: Perilagu Khan

                                                                        The Hudson River strain could have been extirpated from the river, but sturgeon could repopulate the river from nearby areas where they have survived. They would be the same species, just a different population group.

                                                                        1. re: Perilagu Khan

                                                                          <If they were truly extinct, how could they return?>

                                                                          Well, you know evolution, don't you? Another species mutated and became the sturgeons. Thus, it is the second coming.

                                                                          (tongue firmly in place of the cheeks).

                                                                          1. re: Chemicalkinetics

                                                                            The second coming complementing evolution--and here I'd been led to believe scientific creationism is nonsense.

                                                                              1. re: foiegras

                                                                                How many times do the sturgeons have to die before you believe in them? How many?

                                                                                1. re: Chemicalkinetics

                                                                                  The answer, my friend, is blowing in the wind

                                                                                  1. re: FriedClamFanatic

                                                                                    Yes, that starts to make a bit more sense now.

                                                                                1. re: foiegras

                                                                                  I think you are answering the wrong post.

                                                                              2. re: Perilagu Khan

                                                                                Good point. Restocked from outside sources? I'm just recalling hearsay, so I could have any part of it wrong, or my dimly recalled sources got it wrong. Now I am curious if Bkeats has found and tried some.

                                                                                1. re: mwhitmore

                                                                                  From what I read and posted, it's that the 'population' got so diminished that they banned the fishing of them.

                                                                      2. re: carolinadawg

                                                                        +1 on the caviar. I've had the really good stuff & believe that if it was $4.95 a pound people would complain about having to eat it.

                                                                        1. re: Pzz

                                                                          and one more. no fish berry jam for me either. but thanks for asking.

                                                                      3. Veal has always been something I don't really care for. In this sense, it is overrated for me. So are many other foods like filet mignon. I don't hate filet mignon, but it is just not what I like the most and therefore overrated in my eyes.

                                                                        I like sushi, but something I also feel they can be overrated too.

                                                                        5 Replies
                                                                          1. re: pinehurst

                                                                            You good folks never had my mom's veal cutlets, which were nothing more than chicken fried veal. Yumm!

                                                                            1. re: James Cristinian

                                                                              German Bockwurst YUMMMMM, I almost lived on it when I was in Germany it was so good.

                                                                          2. re: Chemicalkinetics

                                                                            Veal chop. Always expensive, always boring.

                                                                            1. re: Steve

                                                                              Agreed on the veal chop. Me and my wife were discussing this exactly a day or two ago. We both find veal chops to be dryer and blander (blandier?) than the same cut of "regular" beef.

                                                                          3. In the scheme of things (what we spend our money on) I don't think many "luxury" food exist anymore.

                                                                            What I just paid for a lobe of foie gras is less than I pay a month for my cell phone.

                                                                            Now, if the taste just doesn't wow you for the money, I get it. But if you're targeting foods specific to the idea of high cost/luxury it's all in how you value your hard earned dough.

                                                                            4 Replies
                                                                            1. re: HillJ

                                                                              I never met a "luxury" food I didn't enjoy (unless my one aunt cooked it).

                                                                              1. re: MGZ

                                                                                Seriously some cigars cost more than these foods..

                                                                                1. re: HillJ

                                                                                  I doubt I could smoke one even if you paid me a princely sum...

                                                                                2. re: MGZ

                                                                                  we all have one of those aunt's MGZ (or cousin or in-law). Able to make even the simplest of foods into a culinary disaster. I'm not going to claim that instant mashed potatoes are anyone's idea of a gourmet dish, but since the 80's at least they have been edible. I knew someone who could literally turn them to something you could plaster your wall with. You could feel it hardening in your mouth. Her secret recipe. No idea what she did with them. We used to joke that she cooked them with the plastic wrapper. I'm thinking it must have been some ersatz cheese product.