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sebastian_dangerfield
Foie gras... Is there anything more overpriced/overrated?
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Truffles
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I just don't get the whole organ meat thing. I mean, I'll have some on a cracker if its being served. But the whole gelatinous mashed-up organ meat or fat-engorged liver thing just seems like high priced dog food to me.
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There is quite the difference between say, duck rillets or country pate or seared foie gras.
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I get the caviar and vodka thing, however. Superchilled Ketel One is a perfect chaser for caviar or lox and capers and onions.
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Ketel One is so fucking pedestrian. If your spending money on caviar, buy a good Russian vodka.
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