Any food deemed a luxury food 
"luxury foods" that are overrated
- Thread starter BrothaZay
- Start date
Duck 
You guys need to try dropping a little bit of elderflower cordial into your champagne. Or maybe try demi sec champagne or prosecco. Elderflower cordial adds a floral sweetness to your bubbly it's a nice addition.
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caviar
foie gras
Though it's not a food, but a spice, Saffron. It taste really bitter to me and can really fukk up your meal if you use too much.
yeah I only use it very sparingly, like 1/8 of a teaspoon or it gets INCREDIBLY overpowering.
Most people in this thread hating on Lobster have probably never tried or eaten it fried
hell the fukk no I havent
sicksoulja
All Star
That Fried Lobster looks heavenly DAMN!
Never had that.
Too everybody that said Steak.
There's nothing and nothing better than a mean ass Steak. The key too cooking a great steak is getting a quality cut (bone in rib eye is the goat), cooking it high temperature (talking about 500 degrees in your oven, or on the grill) and then not over cooking it.
Guide
1.Quality Cut, Rib Eye, T-bone, Strip, Filet. Cut at least 3/4 inches thick.
2.flip only once.
3. Don't use fork to flip or anything that can puncture your steak where juices can escape.
4. Cook at high temp high 500 degrees ( if you cooking your steak at 350-375 hold this damn L because your doing it wrong.
5. Your steak should only take a few minutes on each side to cook depending on the thickness. A 1" thick steak should only take about 5 minutes on each side for a medium temp give or take a minute.
6. Don't go cutting into the steak right away let that Bih sit for a couple minutes, let the juices settle.
Brehs I am telling you it's fukking beast, you don't need no fukkin sauce either only Kosher Salt & Pepper. Finish with a little butter and.
Never had that.Too everybody that said Steak.
There's nothing and nothing better than a mean ass Steak. The key too cooking a great steak is getting a quality cut (bone in rib eye is the goat), cooking it high temperature (talking about 500 degrees in your oven, or on the grill) and then not over cooking it.
Guide
1.Quality Cut, Rib Eye, T-bone, Strip, Filet. Cut at least 3/4 inches thick.
2.flip only once.
3. Don't use fork to flip or anything that can puncture your steak where juices can escape.
4. Cook at high temp high 500 degrees ( if you cooking your steak at 350-375 hold this damn L because your doing it wrong.
5. Your steak should only take a few minutes on each side to cook depending on the thickness. A 1" thick steak should only take about 5 minutes on each side for a medium temp give or take a minute.
6. Don't go cutting into the steak right away let that Bih sit for a couple minutes, let the juices settle.
Brehs I am telling you it's fukking beast, you don't need no fukkin sauce either only Kosher Salt & Pepper. Finish with a little butter and.
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Lmao steak over rated 
sicksoulja
All Star
I know breh, they out here talkin reckless. Steak and lobster are the goats.Lmao steak over rated
Personally, every person I know that hates steak are the ones that will only eat it well done.
And it's usually a sirloin at that
I agree that Steak is overrated, but most nikkas are getting their shyt well done, cooking all the flavor and tenderness out of the meat. Its not the way to eat it at all.
But for me...
Truffle
Foie Gras
both of those are kinda gross to me
also any sort of pâté is
to me.
But for me...
Truffle
Foie Gras
both of those are kinda gross to me
also any sort of pâté is
to me.