Expensive food items for the common folk that are highly overrated and not worth its price tag.

[Sakuraba is #1]

Filet Mignon is the most expensive cut of steak and somehow also the least flavorful. It’s the tofu of beef: texture over taste, and you need sauce to make it interesting.

Lobster is only good because of butter. You could dip a flip-flop in melted butter and it’d taste decent. Lobster on its own? Kinda bland. Butter is doing all the heavy lifting here. It’s 90% shell, 10% meat.
You spend 45 minutes cracking, pulling, twisting—and what do you get? A bite-sized payoff and a growing pile of shell shrapnel. No thanks.

Caviar is fish eggs, not fairy dust. At the end of the day, you’re just eating salty, cold fish embryos with a fancy price tag.

Barbecue Ribs is mostly bone and all hype. You’re paying for a plate that’s 70% skeleton. You dig through meat like you’re on an archaeological dig, and what you get barely fills you up. The sauce is doing all the heavy lifting. If your ribs need to be dunked in a gallon of sauce to be edible, maybe the meat wasn’t that great to begin with.

Tomahawk Steak is basically a ribeye with a handle. You’re not paying for more meat—you’re paying for a decorative bone.

 

[Dailo]

Lobster is good without butter imo

 

[Dailo]

Agree with most on the list tho, ribs are overrated, I prefer steak and best cut is ribeye imo

 

[fingercuffs]

Filet Mignon is the most expensive cut of steak and somehow also the least flavorful. It’s the tofu of beef: texture over taste, and you need sauce to make it interesting.

Lobster is only good because of butter. You could dip a flip-flop in melted butter and it’d taste decent. Lobster on its own? Kinda bland. Butter is doing all the heavy lifting here. It’s 90% shell, 10% meat.
You spend 45 minutes cracking, pulling, twisting—and what do you get? A bite-sized payoff and a growing pile of shell shrapnel. No thanks.

Caviar is fish eggs, not fairy dust. At the end of the day, you’re just eating salty, cold fish embryos with a fancy price tag.

Barbecue Ribs is mostly bone and all hype. You’re paying for a plate that’s 70% skeleton. You dig through meat like you’re on an archaeological dig, and what you get barely fills you up. The sauce is doing all the heavy lifting. If your ribs need to be dunked in a gallon of sauce to be edible, maybe the meat wasn’t that great to begin with.

Tomahawk Steak is basically a ribeye with a handle. You’re not paying for more meat—you’re paying for a decorative bone.

You don't know your way around your kitchen. How many times have you fucked up cooking lobster? I avoid butter with lobster. It's lard ass unimaginative bollocks. Never had Thermidoor? Why?

BBQ ribs hype? You clearly don't own a smoker or a grill.

Which caviar are you slagging off specifically?

 

[Dailo]

You don't know your way around your kitchen. How many times have you fucked up cooking lobster? I avoid butter with lobster. It's lard ass unimaginative bollocks. Never had Thermidoor? Why?

BBQ ribs hype? You clearly don't own a smoker or a grill.

Which caviar are you slagging off specifically?

I haven't had much caviar but I don't think you're supposed to slag it off

 

[NoSmilez]

Lobster is pretty good but the price is high. I bought a lobster mountain in Toronto and it was pretty good. I think they are Chinese but the place was called fisherman’s wharf?

Seafood is expensive in America and Canada. It’s so much cheaper overseas. I think they eat it more so they have better preparation for it. We just use butter here and call it a day.

 

[bandicoot]

You literally get all of your ideas for threads from Facebook posts, don't you?

 

[Dailo]

Lobster is pretty good but the price is high. I bought a lobster mountain in Toronto and it was pretty good. I think they are Chinese but the place was called fisherman’s wharf?

Seafood is expensive in America and Canada. It’s so much cheaper overseas. I think they eat it more so they have better preparation for it. We just use butter here and call it a day.

I prefer stir fried lobster with ginger and scallion

 

[Osculater]

I like all those things on the list

 

[wlu.29]

You don't know your way around your kitchen. How many times have you fucked up cooking lobster? I avoid butter with lobster. It's lard ass unimaginative bollocks. Never had Thermidoor? Why?

BBQ ribs hype? You clearly don't own a smoker or a grill.

Which caviar are you slagging off specifically?

Smoking food is overrated

I have friends that are so proud of the hours they invest into such meh flavours

 

[PaddyO'malley]

fam since wen r ribs expensive dem cheap af ur chatgbt sound poor broski

haffi spend a likkle more taym wid it too give it personality dnt just once den ctrl c ctrl v smdh at least tell it "mek di post wid no dashes" nobody use dashes unless yuh writin' a book or sumn fam

 

[fingercuffs]

Smoking food is overrated

I have friends that are so proud of the hours they invest into such meh flavours

Which smoker do you have? As in which brand?

 

[fishbisquit]

Filet Mignon is the most expensive cut of steak and somehow also the least flavorful. It’s the tofu of beef: texture over taste, and you need sauce to make it interesting.

Lobster is only good because of butter. You could dip a flip-flop in melted butter and it’d taste decent. Lobster on its own? Kinda bland. Butter is doing all the heavy lifting here. It’s 90% shell, 10% meat.
You spend 45 minutes cracking, pulling, twisting—and what do you get? A bite-sized payoff and a growing pile of shell shrapnel. No thanks.

Caviar is fish eggs, not fairy dust. At the end of the day, you’re just eating salty, cold fish embryos with a fancy price tag.

Barbecue Ribs is mostly bone and all hype. You’re paying for a plate that’s 70% skeleton. You dig through meat like you’re on an archaeological dig, and what you get barely fills you up. The sauce is doing all the heavy lifting. If your ribs need to be dunked in a gallon of sauce to be edible, maybe the meat wasn’t that great to begin with.

Tomahawk Steak is basically a ribeye with a handle. You’re not paying for more meat—you’re paying for a decorative bone.

Tenderloin, lobster, caviar, along with stuff like king crab, dover sole, truffles, etc. They all have a unique one of a kind taste. Ribs? Yeah, no. But, as a chef for 40 years, there are some items that are worth their price. You can take a cheap pork roast and make it one of the best things a human has ever ate. But you are not getting king crab taste from snow crab. I think it is more most things you can make great, but some things are stickily unique. And that is $$

 

[Brandino]

I'll go with McDonalds... the prices they charge these days is outrageous compared to what you can get elsewhere.

 

[TankAbbott4Eva]

Lobster, you're way better off gettting prawns (shrimp) instead I reckon. Though I did smash a full lobster in New Orleans, damn that was good

 

[Lycandroid]

sounds like someone smoked away their taste buds.

The tomahawk and maybe the filet mignon are the only claims that are somewhat accurate. The rest is as wrong as fuckin your cousin.

 

[horc00]

Alcohol

 

[ThaiSexPills]

If I didn’t have an uncle who was a lobster fisherman, lobster. Scallops on the other hand I absolutely love.

I still like lobster but I wouldn’t pay $30 for a lobster roll honestly. Maybe it’s just because I am spoiled though.

 

[BluntForceTrama]

Truffles definitely truffles

 

[Beechwood]

Hmmm....i like my fish eggs. They make me feeling good and peppy.