Most Expensive Grocery Item You've Bought

[HairyChick]

Reading busty2's thread about $39/4.4 oz of mustard made me curious if others spend crazy amounts on food items. I shopped at The Gourmet Outlet and did it often before I became ill. $6.95/loaf Foccacia bread, $60/lb blue cheese (a gift) and $39.95/lb Spanish almonds. I can think of those offhand. The olive oil at $100/pint is just like eating fresh olives. The smell and taste is orgasmic!

A friend from Louisiana visits me yearly. He spent $100 on three items but I forget what he bought. He was shocked but said it was worth it.

I've seen people spend four figures on one grocery cart, the small ones. Their imported selection is amazing.

He has about 50 acres of land (the owner, Sid) one town over where he grows unique veggies. He's been a family friend since grade school with my dad. His land is perfect; straight rows of veggies as if done with a ruler. Underground sprinklers, above ground too. Guys on their hands and knees planting and harvesting. No machinery so nothing isn't perfect and nothing bruised or rotten. Prices are high but fresh tomatoes , organic, picked that morning are nothing like supermarket tomatoes. I'd rather pay $3.99/lb for high-quality produce than 99 cents for tasteless soft tomatoes.

You only live once, and if you have it, spend it and spoil yourself. Chemical-laden, E-coli-tainted and unripe produce can kill you. Buy the best; you deserve it.

(Now I have the urge to shop there and eat. Did I mention they cook daily and offer free samples of gourmet ingredients? Jumbo shrimp with lychee nuts (a fruit that is $9.99/lb) was so good I had to buy some and make it. Probably the best food I ever prepared with shrimp. The sauce for it was plate-licking good

Now I'll go to sleep hungry and dream of huge shrimp and fresh lobster........ Remember you're worth it. Treat yourself now because you'll be happier and work harder to do it again. Success ...

[mikeet]

poptarts!

[Manfap]

Originally Posted by PamWinterReturns

The olive oil at $100/pint is just like eating fresh olives.

Have you ever eaten a fresh olive? Straight from the tree?

[pimpmaster9000]

I purchased like this super expensive squid for my dogs birthday he did not even want to approach it

[brassmonkey]

Originally Posted by Manfap

Have you ever eaten a fresh olive? Straight from the tree?

they are fucking nasty! now i had a plum tree... i had to fight the birds for those. never spent a bunch on food.

[CurrentlySober]

I bought a tin of baked beans once... Cost about 35 pence...

I saved up for those...

[Manfap]

Originally Posted by brassmonkey

they are fucking nasty! now i had a plum tree... i had to fight the birds for those. never spent a bunch on food.

Yep bitter as fuck, you need to get the water out of them before they taste nice.

Chickens love a fresh olive though.

[Phoenix]

They sell 1000 dollar watermelons here but I'm not about to buy one.
I've spent 18 for one before

[Look Chang]

Beluga caviar about $300/50g years ago ...

[AllAboutCams]

abalone in a can cost about $60

[CaptainHowdy]

Imported beer and cheeses ...

[ladida]

Originally Posted by PamWinterReturns

The olive oil at $100/pint is just like eating fresh olives. The smell and taste is orgasmic!

Pure exaggeration and you most likely imagined it because of the price tag. You most likely never tasted real olive oil anywhere because it's not sold anywhere. Only thing you can get is "extra virgin" crap that is made from non ripe green olives that are "rich in antioxidant" blabla crap crap. Most often then not it also stings on your palate.
We make our own olive oil and only real way to actually taste real olive oil is to pick olives when they're extra ripe, then you need to salinize them in sea water for week or more, and then you press them. Also, remove as many branches as possible since they add bitterness as well. You will not buy this kind of olive oil anywhere because, well, its not EXTRA VIRGIN, and only thing that means its unripe olives. Unripe fruit doesn't taste like fruit is supposed to taste. It's easy.

[HairyChick]

Originally Posted by ladida

Pure exaggeration and you most likely imagined it because of the price tag. You most likely never tasted real olive oil anywhere because it's not sold anywhere. Only thing you can get is "extra virgin" crap that is made from non ripe green olives that are "rich in antioxidant" blabla crap crap. Most often then not it also stings on your palate.
We make our own olive oil and only real way to actually taste real olive oil is to pick olives when they're extra ripe, then you need to salinize them in sea water for week or more, and then you press them. Also, remove as many branches as possible since they add bitterness as well. You will not buy this kind of olive oil anywhere because, well, its not EXTRA VIRGIN, and only thing that means its unripe olives. Unripe fruit doesn't taste like fruit is supposed to taste. It's easy.

I didn't say it was real, I said it smelled and tasted real. The smell was very strong, the color green and not yellow, and the taste was like olives in a jar. Fresh olives don't grow here. I should have said it tastes like I imagine fresh olives taste.

I didn't know the price before tasting it. It was richer and had taste rather than regular olive oil tastes plain to me. I always bought California olive oil and not blends of various cheap oils.

[Rochard]

My wife handles all of our shopping. She doesn't go crazy. She does most of her shopping at Wal Mart.

[BaldBastard]

Originally Posted by PamWinterReturns

I didn't say it was real, I said it smelled and tasted real. The smell was very strong, the color green and not yellow, and the taste was like olives in a jar. Fresh olives don't grow here. I should have said it tastes like I imagine fresh olives taste.

I didn't know the price before tasting it. It was richer and had taste rather than regular olive oil tastes plain to me. I always bought California olive oil and not blends of various cheap oils.

Virgin olive oils are perishable and don't improve with age, buy small quantities and buy local.

About once every 6 months I treat myself to a nice wagu steak not much change out of a 100 for them, and of course I have to indulge in our local truffle season, Normally I just buy one and then have a truffle dinner party. Wify goes to markets on Sundays for Fresh seafood and meats, vegs I just get what's in season at supermarket with the exception of tomatoes where I will source out good beefsteak ones, there expensive here but worth it.

[blackmonsters]

Yo mamma!

[bns666]

i like to buy gourmet ingredients, spices, condiments for food and various other stuff like ice cream etc.

don't remember exactly what was the most expensive what i bought.

[Bladewire]

I paid a hot grocery bagger $200 to jerk off for me. But I guess that's more of a rental than it is a purchase right?

[ladida]

Originally Posted by PamWinterReturns

I didn't know the price before tasting it. It was richer and had taste rather than regular olive oil tastes plain to me. I always bought California olive oil and not blends of various cheap oils.

I dunno. People always see big price and then think pricier = better. Real olive oil is not sold anymore anywhere because of the hype around "extra virgin" oil, and all that hype is so they can sell produce that is not ripe and have more harvest around the year. "antioxidants" my ass I'm basicaly not saying anything to you, just in general about store bought oil which is all crap.

[Sly]

Likely rib-eye. Nothing too crazy really.

Restaurants are a different story. Next thread?

[money biz]

its not food but I bought a box of nicorette gum for like $120. I remember saying to myself its gota be the most expensive thing in the store.

[dyna mo]

wagyu tenderloin roast

utterly divine and worth every penny. And very easy to cook. Sear it quickly on the induction stove then put it in a 400 d oven in the pan you sear it on. whip u some fresh creamed spinach.

Panty dropper.

[HairyChick]

Originally Posted by ladida

I dunno. People always see big price and then think pricier = better. Real olive oil is not sold anymore anywhere because of the hype around "extra virgin" oil, and all that hype is so they can sell produce that is not ripe and have more harvest around the year. "antioxidants" my ass I'm basicaly not saying anything to you, just in general about store bought oil which is all crap.

I know. It was late and I tried to type my thoughts quickly. To me, jarred olives are the taste of green olives. I forget they put on tons of salt and spices and preservatives.

It’s good to see people spoiling themselves.

Some items cost more but the cheaper is better. I’ve been brought up to know brand names aren’t always better, just better marketing.

I bought macadamia nut cookies on Friday. $4.99 for a small box. I also bought a smaller package of the store brand for $3.39. Today I did a taste test and the store brand was better. More nuts, less greasy cookies. Nutritionally the store brand had less sugar, less fat, less sodium and less cholesterol. When buying them, the person with me asked why I wasn’t buying the better brand. I told her about wanting to try both and she explained she only buys the “big name” items because cheaper brands have shitty ingredients. On the way home I tried to explain about marketing and colorful packaging but she’s convinced her way is right.

I’ve bought store brands that were horrible. Sometimes you win and sometimes you lose.

[HairyChick]

Originally Posted by Rochard

My wife handles all of our shopping. She doesn't go crazy. She does most of her shopping at Wal Mart.

They shop there for food here. Market Basket beats them on many prices but in general they’re cheaper. Walmart produce is a little iffy to me but their general grocery items are fairly priced. I paid $6.99 for the large bag of Splenda and it’s $11.99 at Shaw’s or Stop & Shop. I put it away an hour ago so it’s on my mind.

Target had groceries now, too, and the prices were good the one time I went in.

They have two supermarkets they call Welfare Grocery a few towns over. Sav-A-Lot and PriceRite. I’ve never been but a friend shops at both and says produce is horrible, meat is horrible but canned and frozen goods are alright. They refer to both as welfare grocery because you only see food stamps there. The government needs to give more food stamps rather than have people eat unhealthy fat-laden and salty cheap food.

The government will pay for it in the end by doctor bills and hospital stays.

[Brian mike]

Soon, No more Real Vanilla in your ice cream or bakery....

https://www.theglobeandmail.com/life...ticle38268619/

[Busty2]

In 1994 just before moving to San Diego i purchased a bottle of Château Mouton Rothschild 1945 from Fortnum & Mason. I think i paid around £10,000 or $14,000. Still have it in a cellar in London. I see Aabacat in CA has a bottle up for sale at $23,222.89 so its increased in value by about $9300 in 24 years. Not too shabby !

[BaldBastard]

Originally Posted by dyna mo

wagyu tenderloin roast

utterly divine and worth every penny. And very easy to cook. Sear it quickly on the induction stove then put it in a 400 d oven in the pan you sear it on. whip u some fresh creamed spinach.

Panty dropper.

Don't put it in the oven ok ;)

Take the steak out of fridge at least an hour before you cook it

Pat it well dry with paper towels.

Cut off some fat from it, like a thumbnail sized blob

Put a flat thick bottomed skillet pan on the heat, once its starts getting warm take that knob of fat and rub it all around it to grease,

Rub some salt into the steak, drop the steak into the pan and let it sear on one side, its ready to flip when its nice and brown and crispy, turn the heat down, flip the steak, use a spoon to keep washing that melting fat in the bottom of the pan over the top of the steak cook it past rare but not quiet medium rare, remove from pan place on paper towels or brown paper and let it rest for 5 minutes, then hit it with a few grinds of black pepper and enjoy.

Its all about that crispy crust

Ribeye/ scotch fillet is the best cut for steak, tenderloins/fillets are best cooked other ways or served raw, like sliced thinly and cooked in some sort of broth, eg: hot wagu noodles.

[HairyChick]

Originally Posted by Brian mike

Soon, No more Real Vanilla in your ice cream or bakery....

https://www.theglobeandmail.com/life...ticle38268619/

I’ve been reading that. I love sugar free vanilla but only with real vanilla, not the watery flavorings. If the price rise continues, either the price of goods will jump or imitation vanilla flavoring will be used.

I buy real vanilla bean extract at $16 for a small bottle but a drop is enough since it’s so strong I love it in iced coffee

[Sly]

Originally Posted by Busty2

In 1994 just before moving to San Diego i purchased a bottle of Château Mouton Rothschild 1945 from Fortnum & Mason. I think i paid around £10,000 or $14,000. Still have it in a cellar in London. I see Aabacat in CA has a bottle up for sale at $23,222.89 so its increased in value by about $9300 in 24 years. Not too shabby !

Do you make money with your wine collection? Or do you trade it to fuel more wines? Or are you just sitting on it for the right time to enjoy?

[Bladewire]

Originally Posted by Brian mike

Soon, No more Real Vanilla in your ice cream or bakery....

https://www.theglobeandmail.com/life...ticle38268619/

[dyna mo]

Originally Posted by MrBaldBastard

Don't put it in the oven ok ;)

Take the steak out of fridge at least an hour before you cook it

Pat it well dry with paper towels.

Cut off some fat from it, like a thumbnail sized blob

Put a flat thick bottomed skillet pan on the heat, once its starts getting warm take that knob of fat and rub it all around it to grease,

Rub some salt into the steak, drop the steak into the pan and let it sear on one side, its ready to flip when its nice and brown and crispy, turn the heat down, flip the steak, use a spoon to keep washing that melting fat in the bottom of the pan over the top of the steak cook it past rare but not quiet medium rare, remove from pan place on paper towels or brown paper and let it rest for 5 minutes, then hit it with a few grinds of black pepper and enjoy.

Its all about that crispy crust

Ribeye/ scotch fillet is the best cut for steak, tenderloins/fillets are best cooked other ways or served raw, like sliced thinly and cooked in some sort of broth, eg: hot wagu noodles.

no way! With all due respect, searing a roast until rare+ is the sure fire way to make it tough on the outside/over cooked. the oven cooks the inside, the outside is already almost done with my method.

[dyna mo]

I also highly recommend Chimay Blue Ale with the Roast and creamed spinach.

[fuzebox]

I've bought some higher ticket items when traveling at either specialty producers or markets. I think I paid 250 euros for 3 small truffles in Tuscany a few years ago, and also 100 euros on a 25 year balsamic in Modena.

[Bladewire]

Originally Posted by fuzebox

I've bought some higher ticket items when traveling at either specialty producers or markets. I think I paid 250 euros for 3 small truffles in Tuscany a few years ago, and also 100 euros on a 25 year balsamic in Modena.

Yuuuuumy ! 💕💖💕

[Spunky]

Considering the price of a t-bone steak or a fillet of sockeye salmon. either can run 20 bucks plus.that would be the most

[Busty2]

Originally Posted by Sly

Do you make money with your wine collection? Or do you trade it to fuel more wines? Or are you just sitting on it for the right time to enjoy?

I make money, not on every case but on most. By sitting on it for years until is ripe to drink then i auction it off at Christies in London. Some like Petrus or Lynch Barge i drink as its just too good to miss.

[BaldBastard]

Originally Posted by dyna mo

no way! With all due respect, searing a roast until rare+ is the sure fire way to make it tough on the outside/over cooked. the oven cooks the inside, the outside is already almost done with my method.

It's not a roast though is it, don't put it in the oven, sear it fast on one side, slow on the other, let it rest a few minutes.. season and eat. You want that perfect caramelization that only Wagu can get. Also.. drop the creamed spinach, its fucking wagu, some good soya and wasabi all you need with a nice cold Japanese beer to wash it down.

[ilnjscb]

Foie gras easily over $150 at several places
Real caviar (Sevruga, Beluga, Ossetra) $1400+ Petrossian boutique in Bellagio and on 7th
Tenderloin whole $200+ at Whole Foods
Fresh Tuna $150 at Eataly on 23rd

I guess in Manhattan it is pretty common

[HairyChick]

Originally Posted by ilnjscb

Foie gras easily over $150 at several places
Real caviar (Sevruga, Beluga, Ossetra) $1400+ Petrossian boutique in Bellagio and on 7th
Tenderloin whole $200+ at Whole Foods
Fresh Tuna $150 at Eataly on 23rd

I guess in Manhattan it is pretty common

I want to visit Eately so much! I saw a tv report on it and was hooked. If healthy I'd have visited many times. It's five hours to drive but worth it.

Russ & Daughters I haven't been to in years or the Carnegie Deli. All were on my bucket list ..l

[thirdworldxxx]

anything from whole foods

[Constant Phil]

One of my favorite places for meat, duck, caviar, etc

https://www.dartagnan.com/

[CaptainHowdy]

Originally Posted by dyna mo

I also highly recommend Chimay Blue Ale with the Roast and creamed spinach.

It's been ages since I haven't sipped a heavenly Chimay beer ...

[candyflip]

Price per weight wise, it would be saffron. We used it in a special cupcake we made in our shop.

I don’t know who came up with the combo it went in, but we made these and sold that at a premium even to our already premium prices.

[just a punk]

Originally Posted by Look Chang

Beluga caviar about $300/50g years ago ...

Wow! Wow! Wow!

It's about $130 here: ikramart.ru

...and this price is considered as a very expensive one.

[NatalieK]

everything we buy is at amazing prices since living in Spain...

meat, wine, beer, cigs, loving to buy huge lumps of steak, good cuts, prime cuts for like $8kg and stuff

[ilnjscb]

Originally Posted by CyberSEO

Wow! Wow! Wow!

It's about $130 here: ikramart.ru

...and this price is considered as a very expensive one.

That how Petrossian got so rich - buying Beluga there and selling it in Paris, NYC, Las Vegas

[dyna mo]

Originally Posted by MrBaldBastard

It's not a roast though is it, don't put it in the oven, sear it fast on one side, slow on the other, let it rest a few minutes.. season and eat. You want that perfect caramelization that only Wagu can get. Also.. drop the creamed spinach, its fucking wagu, some good soya and wasabi all you need with a nice cold Japanese beer to wash it down.

sorry, missed this. Yes, it's the roast. and please, I know what I'm doing with what goes with wagyu roast, creamed spinach and good beer are absolutely perfect with it.

wasabi would destroy the taste of the roast by overwhelming it.

[PR_Glen]

Saffron always seems to cost a fortune. a lot easier to get these days though.

Originally Posted by dyna mo

no way! With all due respect, searing a roast until rare+ is the sure fire way to make it tough on the outside/over cooked. the oven cooks the inside, the outside is already almost done with my method.

yeah for sure, searing is so over rated. Maybe a bit at the end before it rests..

[just a punk]

Originally Posted by ilnjscb

That how Petrossian got so rich - buying Beluga there and selling it in Paris, NYC, Las Vegas

A petrobeluga ;)

[12clicks]

whole fresh foie gras
whole ribs dry aged anywhere from 45-100 days
red wine