Lobster. I should just move to Maine.
Foods you like but usually do not have the cash for? - Champagne taste on PBR budget thread.
- Thread starter Damien Thorne
- Start date
For everyone posting sushi it's really easy to make decent sushi yourself. Sashimi grade fish is still pricey but thirty bucks of tuna makes at least a hundred dollars worth of rolls. You can find 100 sheet packages of nori for about ten bucks, and rice in bulk is dirt cheap. Homemade isn't as good as the best restaurants but can be just as good as average ones.
I gotta get on that, then, because I'm tired of paying nearly $20 for 3 rolls that don't even fill me up.
I love Bratwurst and lamb, but they're both godawful expensive here. ($10/lb for lamb, $7 for a 4 pack of Brats)
Having lived as a collegiate poorfag and being more fitness conscious for the Mrs. these days, cuts of beef are generally out of my budget. I make enough to afford it now but I always stare at the price of a roast and think "$30 is a lot for a cut of meat..."
Lamb is another ludicrously expensive item here in the States. I refuse to pay $16 for 4 tiny (<2 oz) lamb chops. I wish Americans had more of a taste for lamb and mutton, real good eating.
Lamb is another ludicrously expensive item here in the States. I refuse to pay $16 for 4 tiny (<2 oz) lamb chops. I wish Americans had more of a taste for lamb and mutton, real good eating.
Hill Country barbecue. I guess barbecue in general. I grew up in and live around the area, with a ton of hipster Texas barbecue places, and a lot of famous ones--enough that people are like, "Especially if youre local you dont have to go far or wait in line for it, there's enough good barbecue around"--but it's like 15-20 or more a pound depending on what you get. The more famous places are around 24/lb for shit like brisket and a pound of brisket is like 4-5 slices.
Dad also always told me that you never go to a barbecue place and fill up on sides (I guess unless youre getting a plate meal--but you are going to the place for barbecue and not sides and sides are usually hit or miss), so maybe that's part of it because we would get a few pounds of meat only, split it between the family and just take home leftovers.
Dad also always told me that you never go to a barbecue place and fill up on sides (I guess unless youre getting a plate meal--but you are going to the place for barbecue and not sides and sides are usually hit or miss), so maybe that's part of it because we would get a few pounds of meat only, split it between the family and just take home leftovers.
I was out with my folks for dad's birthday at a local seafood restaurant and I had this amazing cocktail. The booze was some kind of wine, and yellow Chartreuse. Great stuff, basically a French herbal liqueur. Found a bottle at my usual liquor store. Only had it in a larger size and it was 60 bucks.
Chartreuse is UNGODLY expensive for what it is. Used to have a regular customer who'd come in for that (and abuse discount rules whenever she could on it, not that I entirely blame her).
Good advice, and you can really add whatever you want in there. Fried onions, egg, avocado, cucumber, carrots,... No limits to what you can try, I love to put a bunch of ingredients in there. And sauces too, mayo works with everything and goes well with soy sauce. If you have a local asian store they'll sell most necessary ingredients and condiments (mirin to season rice, soy sauce) for cheap in bulk. Only hard thing about preparation is to get the rice right, had to do some trial and error for that personally.
And don't limit yourself to fish either. When I order a bucket of big ass chicken tendies I save some of them to put them into sushi the day after, it's delicious.
Results will be different than what you buy at a competent sushi place but it's fun to prepare.
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verygayFrogs
kiwifarms.net
Some goddamn calamari. Can never find it and when I do it’s expensive as shit
If you live near the ocean just go evening fishing you will catch more squids than you know what to do with.
Snow crab legs. Not only are they still damn expensive, they're smaller now than they used to be. The difference between how they were years ago and how they are now is one of those things that makes me think Soylent Green was a documentary.
Mothra88
kiwifarms.net
They used to have all you can eat crab legs in restaurants. Been a while since I've seen that.
verygayFrogs
kiwifarms.net
What are you a fucking poor or something get out of flyover country and go live by the ocean.
White salmon.
verygayFrogs
kiwifarms.net
Ungodly expensive and nearly impossible to replace. Green more than yellow. At least with green you’re getting 110 proof. You can apparently use something called Strega in place of yellow. Did she just order Chartreuse straight or in a drink, and which color? I’ve messed around with the really classic drinks involving it.
Edit: I should note that 60 dollars for a proper fifth of Chartreuse in either color is actually a good price.
Why would anyone live in a shithole like that move to New York or Seattle already.
