—ncurry18
—flintstrike30 “Lobster anything is an excuse to triple the price. I like lobster but come on, it isn’t that expensive."—Max_Thunder “I had caviar for the first time this last year on a dinner date with my SIL. I was very into the wine we enjoyed, but the caviar I didn’t really understand. It was $100 for a small tin of salty bubbles. If I can get all of the accoutrements for $10 I’d happily gorge myself on those again and again."—bigsalad420 “Yes. My uncle’s a bit of a wine snob, but in quality and taste not by price. He’s entertained some high-up personnel at his work where $800–$1000 bottles of wine are ’normal,’ but surprises them with some $30–$40 bottles where they compliment him and ask where he got them or did he have them specialty imported. He just gets them from various grocery stores and liquor stores, but feels he has to make up some crap about what tiny village they came from, LOL. He does learn what years were good in what regions so its not just X brand or style is automatic good — he said every winery has good growing years and bad which is reflected in taste and quality of the wine. So when he finds an absolute bombshell he’ll buy cases of it to store.” —InsertBluescreenHere
“It’s good, but I’ve had better cheaper cheesecakes. Never gonna turn down a cheesecake tho — unless it’s absolutely vile.” —Flopfish30 “An incredible marketing success story, look up the Patagonian toothfish, they managed to export it as a delicacy.” —A_Promiscuous_Llama “I agree with this, there is no increase in quality past this price."—Realistic_Truck “Remember when wings were considered a trash part and super cheap?” —only-if-there-is-pie “If you buy them raw or frozen, it’s extremely cheap. At a restaurant? The price doesn’t make sense.” —fitzuha “They’re very tender, but most of the cost is due to the fact that it’s such a tiny portion of the cow. Personally, I prefer rib-eye, côte de boeuf, and T-bone/porterhouse.” —Lothar_Ecklord “The foie gras thing is that restaurant’s failure. Too many chefs are overdoing that which should be nuanced. Foie gras is meant to be an accent. A smidgen. Not a thick slice atop a burger."—sugar404daddy “It’s just too much umami to eat by itself, IMO. I’ve only had it a couple times and it’s just…SO aggressive.” —heyitsfelixthecat “Oysters, they taste like I was at the beach and actually slurped a loogie out of the ocean.” —MonkeyDDeclan “I’d be where Bezos is today if it weren’t for that single slice of avocado toast back in freshman year of college.” —furiousfran “My student debt would be gone today if I hadn’t bought avocado toast once in 2014."—zoe_not_zoe
