Never serve oysters in a month that has no paycheck in it.
A slab of bread "buttered" with lard and, if you were lucky, seasoned with salt and pepper, was a luxury.
What with our hooks, snares, nets, and dogs, we are at war with all living creatures, and nothing comes amiss but that which is either too cheap or too common; and all this is to gratify a fantastical palate.
People are bored of these 12-course gastronomic menus. They want affordable glamour.
With caviar, you place a blob of it on sour cream or on a lettuce leaf and everyone is happy. I'm trying to get away from that.
In nineteenth-century Russia, sauerkraut was valued more than caviar.
Foie gras is sold as an expensive delicacy in some restaurants and shops. But no one pays a higher price for foie gras than the ducks and geese who are abused and killed to make it.
Since truffle oil and caviar aren't always in the budget, learning to tweak and enhance just a few ingredients and flavor combinations can help you transform those ordinary ingredients into the extraordinary!
To this day, on my cheat days from my diet, which are New Year's Eve and my birthday, I buy luxury foods that are very indicative of my class.
