i say ribs. for the same amount of money you can get a nice juicy steak with much more meat.
Printable View
i say ribs. for the same amount of money you can get a nice juicy steak with much more meat.
Chicken. Enough said, as much as I am fond of verbose posts.
Chicken is not overrated you are crazy. :whip:
caviar
Bacon:clown:
Ribs are way better than steak...Quote:
Originally Posted by Hooahguy
Most overrated is probably some gourmet food like caviar. Or really expensive wine/beer/liquor.
Never been that impressed by beef, outside of Argentina.
The joy of chicken is that it's so versatile; of course it's bland by itself, that's why you can basically make it taste of anything you like.
Second the nomination. Fish eggs is fish eggs, and I never saw the point, much less why people would pony up serious money to eat 'em. If I want jellied saltwater, surely I could get it on the cheap?Quote:
Originally Posted by Tribesman
+3 It would've been much better to eat the momma salmonQuote:
Originally Posted by Lemur
You mean caviare, or roe? "Fish eggs" :inquisitive:? What is next - "chicken boobs"?? :laugh4::clown:Quote:
Originally Posted by Lemur
Sorry Lemur for not taking a liking to caviare, but believe me, there is much more to its taste than you make it sound... Have you tried it - I would think you did, but one never knows...
good caviar is good.
I don't mind Caviar, although I have mixed feelings about it, on an ethical level. While it is certainly tasty (especially good Osetra, Sevruga, and Beluga) it is also appallingly expensive, and the animal it comes from (nominally beluga) is getting close to being completely wiped out.
I personally think Sushi is overrated (prepares for the backlash)
Caviar is gooooood. Where would be Christmas day breakfast without caviar?
Oysters though, are a different thing. I quite like them, but paying such a fortune for a glorified mussel is a bit silly...
What's the big difference? Dude, I've had both, neither time was it optional, and both times did it suck something awful. If I remmeber the terminology correctly, I recall "roe" being the tiny ones, which were barely tolerable, being like squishy beads soaked in saltwater, and "caviar" I assume was the big fat things that tasted and felt like fish testicles exploding in my mouth.Quote:
Originally Posted by Aemilius Paulus
:sick:
I'll take the meat, thanks.
Meh, acquired taste :shrug:.
For one, Salmon roe is relatively cheap, plentiful and actually tastes better than the three you mentioned because the black caviare is so fudging small that I cannot taste it :wall:. As much as I try to crush it with my teeth to release the inside flavour, all I can do is simply swallow it whole - no fun there :no:. I honestly do not see how anyone can taste the black roe unless they prick each egg with a pin...Quote:
Originally Posted by Wakizashi
EDIT: Ooops, sorry, did not notice the blatant double post...
Suish is not too overrated in Japan. They're reasonably cheap and they're good. I like it, though I admit I wouldn't eat them everyday.Quote:
Originally Posted by Wakizashi
Good oysters are really good. And quite cheap as well.Quote:
Originally Posted by SwordsMaster
I think Beef is overrated. I personally prefer pork much more.
It's a bit funny that I feel the same way about Salmon Roe, as you do about Sturgeon Roe. Salmon Roe is too granular for my taste, I can never seem to actually get my teeth to make contact. Whereas, I've always believed Sturgeon roe (mind you GOOD Sturgeon Roe, which could put a relatively rich guy in the poorhouse fairly quickly) is very distinctive, and the eggs are big enough that you can taste the individual flavor.Quote:
Originally Posted by Aemilius Paulus
Caviare is much cheaper in Russia. I have tried the true black sturgeon roe that is banned from being imported into most Western Nations. All I can say is that it is too granular. I have no idea what sort of black roe you have tried... For one, I do not know if the sturgeon came from Aral Sea or rivers.
Salmon roe is the largest I have seen out of all the fish roes :inquisitive:.
I picked up a tin of Beluga while staying at an impressive hotel near the waterfront in Sevastapol, put me back around 20,000 UAH. While it was definitely very, very high quality it was also horrendously expensive and unnecessary.
20,000 Hrivnas? Who do you think you are kidding :laugh4:. When was that? I lived a significant portion of my life in Ukraine. After about mid 1990s the value of the hrivna stabilised somewhat, leading to an exchange rate of roughly 5-6 UAH per 1 USD. Before, Ukraine had the worthless karbovantsi. Meaning that you spent ~$4,000 if you actually paid 20,000 UAH... That is not possible, not unless the crayfish whistle as we Eastern Slavs say.Quote:
Originally Posted by Wakizashi
Caviar is a matter of taste. You either like it or you don't - though you also get plenty of elitist stuck up snobs that pretend to like it in order to show off.
The most overrated food is definitely any kind of "fast food". It's vastly overrated and not worth the money.
this was '03. And no, I'm not kidding. The going rate for beluga can be as high as 5.000USD in Russia proper. I was right near the black sea basin where it's mostly processed, and it still cost me close to 3.800USD.Quote:
Originally Posted by Aemilius Paulus
What a coincidence. I lived in Ukraine in '03. And I have difficulty believing why you would spend so much money and why it would cost so much... Now, if you found some online sources :grin:...Quote:
Originally Posted by Wakizashi
I find it difficult to believe that in 2003, the roe could be so expensive inside Ukraine. Five hundred to a thousand dollars a kilo seems close to the truth. But why in the name of Mary and Joseph would you buy a KILO of caviare, especially if you have not tried it before and it was that expensive :inquisitive::dizzy:?? A one-kilo "tin"?Quote:
Wikipedia:
Beluga caviar ranges in price from more than $5,000 per kilogram in the United States to a low of around $250 per kg in Atyrau, Kazakhstan, the major production center.
Erhm, *cough*unlikely *cough*.
Quote:
good caviar is good.
The question wasn't if it was good , its about being over rated.Quote:
Caviar is gooooood
For the price Wakizashi mentioned, any food but ambrosia itself is overrated. The only thing is that I still do not believe the price he mentioned... Not until he comes back and explains :beam:.Quote:
Originally Posted by Tribesman
Maybe he got stung for tourist prices.Quote:
For the price Wakizashi mentioned
I take it you do know how tourist price works.
It comes in 2 kilo tins as well.Quote:
A one-kilo "tin"?
I thought about it too, but come one, what is the chance any non-millionaire would shell out 4k for a kilo-tin of exotic food they have never tried before...Quote:
Originally Posted by Tribesman
You think that is what a person would buy? No one buys a kilo of even salmon roe for personal use. It is impossible Wakizashi purchased a kilogram - that is too much, especially for such an expensive product. It would take weeks to finish that much. What if he found the taste disagreeable, as it was his first time? Sorry, given the current data I find my leg being pulled very uncomfortably... :PQuote:
Originally Posted by Tribesman
We need further data from Wakizashi here.
I'm not in the business of having the need to explain myself to you, under the circumstances in which I obtained it, and why 1kg was a necessary amount (bought for more than one person), or why I spent as much as I did, if you knew anything about the highest quality, its on a need to know basis, as the seasonal "catch" dictates the price, so any figures you get on the net will give a poor representation of the true price, as all of it is of inferior quality. While it is certainly true, that there are cheaper varieties available, The black sea species, is much rarer than the more commonly found Caspian Sea variant, which runs in the hundreds of dollars, not in the thousands, although they're both considered endangered, the Black Sea Beluga is near total extinction, less so in 03', but it's time has been at an eclipse for quite awhile, as the Russian, and Ukrainian Governments have absolutely zero desire to repopulate the Black Sea. Its not difficult to understand, that even the Ukrainians would much rather import this variety, instead of the exceedingly elusive (and far more expensive) Black Sea Variant. There is another subspecies, but it's even more expensive, and even more difficult to obtain (try closer to $20.000USD or a few years in prison if you're caught with it in the US).Quote:
Originally Posted by Aemilius Paulus
And I will also note, that not once did I say that this was the first time I've had caviar, it's been something my palate has been very discriminating towards for quite some time. As I have mentioned before, I don't have it anymore, based on ethical grounds, rather than inexperience. I hope this addresses any of your concerns, but if not, I'll let you believe whatever you want. I promise, I'll try to care.
True dat. There is, however a road market in the Dzankoi region that will sell you as much as you like, packaged right before your eyes, and quite reasonable prices. However it is sometimes of "second freshness" as the russians used to say. So watch out.
And definitely not that expensive. Used to buy about 300g for about 100 USD in a relatively recent past.
I'm with the fast food thingy as well. Notable mentions to KFC and Macs.
Some French food can be a bit iffy as well! :chef: :disguise: :creep:
I will take your word now. This would be too much of a story to make up. And it is not as if I am an expert in this.Quote:
Originally Posted by Wakizashi
Lobster.
I'd have to say caviar as well. It's not that I don't like it, but considering the cost...no thanks.
That's pretty expensive fish bait.
I agree on caviar, assuming it is Beluga/Sevruga. It is good stuff and I like it, but it's not worth the price. Cheaper caviar and roe in general should not be lumped into this discussion though, because plenty of them are pretty inexpensive.
I like caviar, the way it bursts in your mouth yummie.
It's not a food, but can someone explain to me the attraction of champagne?
I'll second that. I was so disappointed when I had lobster after all the hype I'd heard about how good it was.Quote:
Originally Posted by Tratorix
Salmon is another food in the same category. The rest of my family goes nuts for it but to me it is just overpriced "meh".
two glasses -> hammered. in a good way.Quote:
Originally Posted by Pannonian
Well - it's usually a very decent sparkling wine. I terms of quality and taste a good champagne certainly beats the standard sparkling wines that you get in supermarkets.Quote:
Originally Posted by Pannonian
Of course that does not mean that you cannot get excellent stuff from e.g. Germany ("Riesling-Sekt") or Italy. Also you certainly do not have to pay 100 EUR or so to get a good bottle of champagne.
Just as with wine - in the end you decide what you like and the variety of sparkling wines or wines in general is just to large to say "this one is the best"
However, if you are willing to pay more you tend to get a better product in a given category (that you can get the same quality for 5 EUR as for 30 EUR is not really true) but just going by price does not help either
Or is your question rather what the attraction of sparkling wine in general is?
The last. I can't say I've tasted top quality champagne, so sparkly wine has never besotted me. Of the wine I've tried, I liked the homemade elderflower stuff the most. That was strong, had a deep flavour, and was flat.Quote:
Originally Posted by Ser Clegane
I don't drink an awful lot of sparkling wine either - but I think it occasionally goes very nicely with a long Sunday breakfast or before a good dinner with friends.*Quote:
Originally Posted by Pannonian
In the 10-15 EUR range you already get pretty decent stuff IMHO - if I have the choice I would not buy anything below 5 EUR - I usually prefer a good beer over a bad (sparkling) wine
* and with certain dishes, e.g., the oysters (which I actually also rarely eat, and if, only a few)
People like champagne because the cork pops out and it's traditionally celebratory.
Champagne pairs well with pretty much any food. It's easily the most versatile wine.Quote:
Originally Posted by Ser Clegane
If you want a decent, affordable sparkling wine, try Gloria Ferrer Sonoma Brut. Nice palate, and typically retails for about $15.
I guess we have to agree to disagree here - but that's the fun of food and drink, isn't it? :beam:Quote:
Originally Posted by TinCow
you would pay good money for a big bone and a sliver of meat? :inquisitive:Quote:
Originally Posted by Sasaki Kojiro
I would say Foie Gras. Popular with snooty crowds, how it's made is horrible, supposedly doesn't taste that great either. Never had it, but that'd be my main vote.
On lobster. Absolutely LOVE it. I ate it 4 of the 6 nights of our honeymoon and it was heaven. Only thing is it's disappointing how much they charge for it. Almost makes me want to move to Maine.
Dude. Dude. The day you'll have foie gras, your life won't be the same.Quote:
Originally Posted by Whacker
I have to agree that caviar is overrated though. Though I don't find it completely disgusting, I admit that it sometimes feels like you're chewing tiny testicules. And it's goddam expensive.
BURN HIM! BUUUURRRNNNN HIMMMMM!Quote:
Originally Posted by Whacker
Foie Gras cannot possibly be overrated, because it is impossible to overrate something that is that good. Foie Gras pate is excellent, but fresh seared Foie Gras itself is almost divine. I'd force feed my own mother if it would make her liver taste that good. That said, Foie Gras is still second best to The Food of the Gods: Sweetbreads.
Hey, in Russia, we have seledka (sort of like pickled herring, but we make it frommany sorts of fish), which often includes the "milk sack" - basically an organ which stores sperm. And I like it quite a bit. And you think munching on fish eggs is bad...Quote:
Originally Posted by Meneldil
Not too fond of oysters, caviar or foie gras.
I absolutely love champagne or a decent sparkling wine though, especially with a good Sunday breakfeast or brunch :2thumbsup:
Do they have horseradish and Tabasco in Belgium?Quote:
Originally Posted by Andres
Yes.Quote:
Originally Posted by Strike For The South
Have you put said products on oysters?Quote:
Originally Posted by Andres