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I think its really interesting how most people imagine expensive things taste better just because they are expensive, specifically lobster, caviar. They exist i

I think its really interesting how most people imagine expensive things taste better just because they are expensive, specifically lobster, caviar. They exist in scarcity right now and thats the only distinction as there are longer periods of time where they weren't "delicacies" but still tasty parts of a meal.

jcoffland 7y ago
Sorry, but I love caviar. In fact any sort if fish roe is good. It does not have to be expensive. In Russia they eat fish roe/caviar on buttered bread for breakfast. It's really good.
- rolltiide 7y ago
  > as there are longer periods of time where they weren't "delicacies" but still tasty parts of a meal. Yeah that agrees with what I wrote. Why are you apologizing for thinking you are disagreeing
cpr 7y ago
Hmm, well, counter-example here. Lobster just tastes great, no matter how cheap it gets. ;-) Nothing like a fresh lobster roll on the Eastern seaboard!
- Gabriel_Martin 7y ago
  I mean you can slather just about anything in melted butter, salt and pepper, and put it on a toasted buttered bun, and find it tastes pretty good
- rolltiide 7y ago
  I think you, and others, misread what I wrote. I said they were always deemed tasty, but people covet them as even more tasty luxuries because they are expensive. As opposed to the capabilities that a chef's rare experiments can achieve in a similar price range.
nkrisc 7y ago
In my experience most people just drown it in butter or mayonnaise or other toppings. Anything tastes good when smothered in butter.
- intuitionist 7y ago
  The story I’d heard is that lobster became a delicacy when it was shipped to the US interior, where butter was relatively cheap and plentiful. Seems kind of implausible—wouldn’t it be easier to ship the butter to the coast?—but it’s a story.
setr 7y ago
There's also the aspect that, as the price goes up, the more it'll be cooked by more expensive/better chefs -- which presumably produce better food, or at least, better looking food (and if you believe in eating with your eyes, translates to better food) In which case, it does actually taste better as a group. It probably finds better recipes as more experienced cooks take a stab at it (whereas before, it was so low-class few would likely even consider doing anything with it beyond the simplest/cheapest combinations). These kinds of things are usually compounding, or even feedback loops; it's rarely useful to only look at a single step of impact. Though I wouldn't doubt cost isn't a part of the explanation (and ofc it goes the other way too -- good things made cheap, cheapen the perceived value. Perhaps they were also good when it was cheap... But cost was so low you wouldn't accept it as good-eatings)
- selimthegrim 7y ago
  Making the broth for lobster fra diavolo for example
- JohnBooty 7y ago
  This is so true. Lobster is not particularly flavorful on its own. People typically drown it in butter, salt, and maybe some Old Bay seasoning here in the US. It has always been pretty obvious to me that folks are enjoying the salt and the butter probably more than the lobster!
  - setr 7y ago
    In India it gets drowned in spices, and really mainly serves for texture, but it's a pretty damn good texture. And crustations generally are a very satisfying meat to bite into
  - technofiend 7y ago
    You missed deep fat fried lobster. Yes, it's a thing. And quite frankly for what it is, it's delicious. http://www.binions.com/dining/binions_steakhouse.php http://www.binions.com/dining/binions_steakhouse.php
realityking 7y ago
Honestly, I like lobster but the thought of having to eat it twice a week (reg the comment above) makes me nauseous. Some things are much better in moderation.
mokus 7y ago
Is it that hard to imaging people just like something that you don’t? Especially in food, where different people demonstrably have different neurological responses to he chemicals that touch their tongues. I for one loved lobster long before I had any concept of the meaning of money.
- JohnBooty 7y ago
  Were you guys eating plain lobster, or enjoying it with lots of butter, salt, seasoning, etc? It's not just perception. Lobster is not very flavorful on its own. I don't mean, "this flavor is an acquired taste" - I mean there really is not much flavor there.
  - linksnapzz 7y ago
    You keep saying this. Do you also find it a little too crunchy? Maybe it’s time to stop eating the shell.

jcoffland 7y ago

Sorry, but I love caviar. In fact any sort if fish roe is good. It does not have to be expensive. In Russia they eat fish roe/caviar on buttered bread for breakfast. It's really good.

rolltiide 7y ago
> as there are longer periods of time where they weren't "delicacies" but still tasty parts of a meal. Yeah that agrees with what I wrote. Why are you apologizing for thinking you are disagreeing

cpr 7y ago

Hmm, well, counter-example here. Lobster just tastes great, no matter how cheap it gets. ;-) Nothing like a fresh lobster roll on the Eastern seaboard!

Gabriel_Martin 7y ago
I mean you can slather just about anything in melted butter, salt and pepper, and put it on a toasted buttered bun, and find it tastes pretty good
rolltiide 7y ago
I think you, and others, misread what I wrote. I said they were always deemed tasty, but people covet them as even more tasty luxuries because they are expensive. As opposed to the capabilities that a chef's rare experiments can achieve in a similar price range.

nkrisc 7y ago

In my experience most people just drown it in butter or mayonnaise or other toppings. Anything tastes good when smothered in butter.

intuitionist 7y ago
The story I’d heard is that lobster became a delicacy when it was shipped to the US interior, where butter was relatively cheap and plentiful. Seems kind of implausible—wouldn’t it be easier to ship the butter to the coast?—but it’s a story.

setr 7y ago

There's also the aspect that, as the price goes up, the more it'll be cooked by more expensive/better chefs -- which presumably produce better food, or at least, better looking food (and if you believe in eating with your eyes, translates to better food) In which case, it does actually taste better as a group. It probably finds better recipes as more experienced cooks take a stab at it (whereas before, it was so low-class few would likely even consider doing anything with it beyond the simplest/cheapest combinations). These kinds of things are usually compounding, or even feedback loops; it's rarely useful to only look at a single step of impact. Though I wouldn't doubt cost isn't a part of the explanation (and ofc it goes the other way too -- good things made cheap, cheapen the perceived value. Perhaps they were also good when it was cheap... But cost was so low you wouldn't accept it as good-eatings)

selimthegrim 7y ago
Making the broth for lobster fra diavolo for example
JohnBooty 7y ago
This is so true. Lobster is not particularly flavorful on its own. People typically drown it in butter, salt, and maybe some Old Bay seasoning here in the US. It has always been pretty obvious to me that folks are enjoying the salt and the butter probably more than the lobster!
- setr 7y ago
  In India it gets drowned in spices, and really mainly serves for texture, but it's a pretty damn good texture. And crustations generally are a very satisfying meat to bite into
- technofiend 7y ago
  You missed deep fat fried lobster. Yes, it's a thing. And quite frankly for what it is, it's delicious. http://www.binions.com/dining/binions_steakhouse.php http://www.binions.com/dining/binions_steakhouse.php

realityking 7y ago

Honestly, I like lobster but the thought of having to eat it twice a week (reg the comment above) makes me nauseous. Some things are much better in moderation.

mokus 7y ago

Is it that hard to imaging people just like something that you don’t? Especially in food, where different people demonstrably have different neurological responses to he chemicals that touch their tongues. I for one loved lobster long before I had any concept of the meaning of money.

JohnBooty 7y ago
Were you guys eating plain lobster, or enjoying it with lots of butter, salt, seasoning, etc? It's not just perception. Lobster is not very flavorful on its own. I don't mean, "this flavor is an acquired taste" - I mean there really is not much flavor there.
- linksnapzz 7y ago
  You keep saying this. Do you also find it a little too crunchy? Maybe it’s time to stop eating the shell.