"James Silverton" wrote:
> �Giusi �wrote:
> > "Frank103" says:
> >
> >> I was wondering what is the most expensive food you buy. The most I
> >> pay is $16.99 for a pound of lump crab meat from
> >> Costco. It's blue swimming crab from Indonesia distributed by
> >> Philips Food. Great taste. I'm told that Sam's Club also
> >> sells it.

It ain't swimmin', it's dead crab in a frriggin' can... the
Indonesians buy those crabs live for mere pennies... you got ripped
off... my cats eat that stuff. LOL

http://www.petsmart.com/product/inde...ductId=3081987

> > Hands down, it is white truffle in season. �The cheapest ever was 1000
> > euro per kilo wholesale from my neighbor and it is
> > often more even to double that. �It's a very good thing that
> > one generally needs only 50 to 65 grams of it.

Typical taste in ass snobbish/ignoranus guinea... unless of the
chocolate variety truffle is not food.

> If you can cite truffles (and they are fiendishly expensive), perhaps
> another flavoring agent, saffron ($16,000 /lb), might be a candidate.
> This season's prices for fresh salmon ($25/lb)or even Osetra caviar
> ($2400/lb) don't compare.

Fresh salmon is a food, but seasonings, spices, and condiments (like
truffle, saffron, caviar) are not foods ...you even call them
"flavoring agents".... may as well include some thousands of dollars a
bottle rare spirits.

Occasionally I'll treat myself to USDA Prime beef, that's as expensive
a food as I ever routinely buy... at about four times the price is it
really worth more than USDA Choice, absolutely not, about half the
time Prime is disappointing... I'll buy a Prime steak about four times
a year, they typically look better than Choice but don't always taste
better.. sometimes I'll get one that's truly superb, that's why I keep
trying.

I don't think the price of food has any bearing on the enjoyment
derived... people who judge food with their pocketbook are just being
snobbish, those who judge food by its higher cost typically have their
taste in their ass. I've seen folks order the most expensive items on
the menu and leave most on their plate, often untouched, and the next
day brag about their *expensive* dinner.

To be perfectly honest you can keep your $25/lb meats, I much prefer
meat loaf I made with $3/lb meat I ground myself. I don't even
consider slapping a steak on the grill cooking... making meatballs is
cooking.