Archinist wrote:But plenty of food is coated in useless matter (for consumption). Expensive food is usually coated in fancy wines, gold, gems, etc.
Elheru Aran wrote:...where the hell have you been eating, kiddo?
That kind of food you're talking about is the stuff they serve in the restaurants that the ultra-super-mega-rich go to, and even *they* think that's going overboard a bit.
Huh. Not even all the mega-rich - we're spending the week at the home of a guy in the top 5% of the 1% and the food here is... well, not that different from what we eat at home. First night was baked chicken, butternut squash, beets, onions, and a brown rice pilaf. No wine, no gold, no gems...
OK, so the steak we had tonight was tender enough to cut with a butter knife (yes, really) so the quality of some of the ingredients is better than what I can afford to serve at home, but really, the super wealthy don't each much different, if at all, from the rest of the us. I mean, the spices and condiments in this guy's kitchen are all Costco housebrand. The bananas are Chiquita brand, which you can find everywhere including Wal-Mart and Aldi. The box of Triscut crackers are no different than the Triscuts you'd buy anywhere. Why would the super-wealthy eat that differently? They're people with the same needs as people anywhere. A lot of items available in any first-world grocery store are already high quality, there doesn't need to be a second tier above them.
It's statements like that, Archinist, that make the rest of us think you haven't been outside of mama's basement in far too long a time.