Uber-chefs, gourmets, cashed up bogans, credulous restaurant reviewers &c, are forever banging on about certain de luxe menu items. I contend that this is not because taste is the main consideration but is mainly due to factors of rarity, fashion and the ability to indulge in conspicuous consumption.
Here are the top five we’ve tasted over the years – without excitement.
Caviar: salty, fishy tasting sturgeon eggs of uncertain age and erratic quality.
Buffalo mozzarella: excellent texture, usually tasteless, has to be all dressed up “like a pox doctor’s clerk” to serve. Read the rest of this entry