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Enjoy Some Of Our Unique Perspectives On The World Of Food.

Most Expensive Thanksgiving Dinner

Ever thought about hosting an “expensive” Thanksgiving dinner, costing… say about $181,000? The last time it was offered was in 2019 at the Old Homestead Steak House in New York City.

The most expensive Thanksgiving dinner is evidently representative of the decadent side of human nature…or is it?

It’s safe to say that, most likely, it will not be offered during this pandemic year.

But one never knows…does one…

Well, what does an expensive Thanksgiving dinner look like in the first place?

Old Homestead Steak House Shopping List

Let’s take a peek at some of the ingredients on Homestead’s grocery list, so to speak:

Ingredients	Cost
20 lb Free Range Turkey	$5,800
Edible Gold Flakes	$2,000
Exotic Middle Easter Spices	$4,000
Louis XIII Cognac	$3,650/bottle
12 Loaves of Bread	$125/ea
Caspian Sea Caviar	$1,800/oz
Taylor Fladgale 40 yr. Tawny Port	$460/bottle
Spanish Bacon	$1,200/lb
Imported Truffles	$1,050/oz
United Kingdom White Cheddar	$300/lb
Japanese Wagyu Beef Bacon	$480/lb
Pappy Van Winkle Bourbon	$3,800/bottle
Cristal Champagne	$300 – $18,800/bottle
Dom Perignon	$292 – $49,000

The menu also included a seafood stuffing consisting primarily of Maine Lobster, Alaska King Crab, and Otoro Tuna.

A panoply of veggies – whipped potatoes, candied sweet potatoes, roasted butternut squash and white asparagus- rounded out this dining extravaganza.

And this super elegant dinner came with its own special perks:

Seven day SeaDream Yacht Club Cruise for 2 – $50,000
A Hudson Yards luxury shopping spree – $20,000
Four Super Bowl tickets, first class flights, and 5 star accommodations – $30,000
His and Her iPhones – latest version
Bottle of Special Reserve Cristal
Tickets to The Voice and Macy’s Day Parade
And finally, a Bentley Bentayga SUV Guided Tour of New York City

Whew, That’s An Expensive Turkey Dinner!

Well, once you review the menu and laugh hysterically at your empty bank account, then, ideally, it does sound like a delicious, romantic adventure.

If given the assignment, how would you put together an expensive, delectable Thanksgiving dinner to be enjoyed by close family and friends?

And while you’re thinking about that, I wonder what a poor man’s turkey dinner would really look like today?

The Wonderfulness of Spam: The Canned Ham, That Is!

Although I only eat it about once or twice a year, I love Spam. Why, you may wonder? Processed meat is a no-no on most healthy food lists. And my particular dietary needs dictate minimizing processed foods.

However, when I do have my favorite pumpernickel, mayonnaise and Spam sandwich, it engenders such comfort and satisfaction!

Brings back warm childhood memories, when Spam and government cheese was all our family could afford at the time.

Why people put Spam on the worst food list is really beyond my comprehension!

Today, sold in 44 countries around the world, Spam is beloved in Hawaii and South Korea.

History of Spam

Spam’s history as a necessary food staple is quite long and extraordinarily interesting.

Spam was created by the Hormel Corporation in 1937. Spam consists of processed pork shoulder, water, salt, potato starch, sugar, and sodium nitrate.

Its delectable birth began in 1891 in Austin, Minnesota, aka, “Spamtown” when George A. Hormel established a slaughterhouse and meat packing facility after years of working in similar facilities in Chicago.

During the course of its evolution, various derivatives of Spam known as deli pork luncheon meat evolved.

And so, in 1937, Spam, as we know it today, was born.

According to Jay Hormel, George’s son, the name Spam was the creation of a Hormel VP’s brother, Kenneth Daigneau. Kenneth responding to a New Year’s Eve party product naming contest, spat out the word “Spam”.

Several Spam acronyms have evolved through the years –

“Scientifically Processed Animal Matter”

“Spice and Ham

“Should of Pork and Ham” and so on.

American housewives were slow to accept canned meat as a household staple.

It was, however, the advent of World War II that created the high demand for canned meat products.

Over 100 million pounds of Spam alone was sent to American as well as Allied troops.

Although not very popular among the troops, having canned meat that had a long shelf life and was climate friendly. Spam proved to be extremely beneficial to the overall war effort.

Post WWII Spam

After WWII, while most of America shifted its focus of Spam as a main course to that of a side dish. Folks in Hawaii and the Asia Pacific region fell in love with it.

At that time, America’s Spam influence had more appeal internationally than it did stateside.

At the end of WWII, residents in Korea and Japan were on the brink of starvation. America’s canned Spam to the rescue.

Spam gained an even stronger foothold with the residents in Korea during the Korean War.

Today, Korea is the second largest consumer of Spam in the world where it’s also revered as a luxury food item.

Interestingly enough, Spam’s popularity in Hawaii was a direct result of the U.S. government’s severe restrictions of deep sea fishing. This restriction was because of Hawaiian Japanese fishermen during WWII.

And as a result, Spam became a primary protein source for the residents of the Hawaiian Islands.

Who eats the most Spam today – why, of course the U.S.

The culinary world’s love/hate relationship with Spam continues to ebb and flow.

Its enormous popularity, however, in places like Hawaii, Korea, Japan, and the Philippines makes you really wonder why “some people” find it so distasteful.

The intense negative feeling about Spam is not necessarily shared by other canned meats like tuna, chicken, salmon, ham, Vienna sausage and so on.

After all, Spam is just seasoned canned pork shoulder…and pork of all types is a favorite of barbecue lovers all across America.

Just makes you wonder…

Isn’t the Truffle Just Another Mushroom?

Once considered as having aphrodisiacal properties, almost anything truffle is usually held in high esteem throughout the culinary world. Particularly if it originates from France or Italy. Truffles are used primarily to flavor a dish and/or you can use a derivative such as – truffle oil, truffle salt, and truffle butter to accomplish a similar goal.

But isn’t a truffle just an expensive mushroom?

In culinary speak, a truffle is an edible genus tuber – a member of the fungi family.

So does that mean that it’s just a mushroom?

It’s a mushroom species of sorts – an edible, expensive one, usually costing thousands of dollars per pound.

What is the exact distinct difference between a mushroom and a truffle. Truffles grow underground near the roots of specific trees.

Whereas mushrooms usually grow above ground, anywhere and everywhere, depending on the environmental conditions.

Like mushrooms, not all truffles are edible.

Edible truffles, for the most part, resemble lumpy potatoes, with a unique appearance, smell, and taste.

The truffle has a singular taste profile described as earthy, ranging from mild to pungent.

Rich in a wide range of nutrients, they’re also a good source of carbs, protein, fiber. Truffle are high in antioxidants and contain both unsaturated and saturated fatty acids.

The most common truffles are black and white. The black truffle aka Perigord thrives in the Perigord region in France.

The white truffle aka tuber magnatum pico are found in southern European. In particular the Piedmont and Tuscany regions of Italy.

Although truffles are grown around the world including the U.S., the actual cultivation process for authentic truffles is extremely sensitive to climate and soil conditions.

From planting to harvesting truffles and securing a good crop generally takes anywhere from 5-10 years.

The search and find techniques involving the use of trained dogs to find these precious commodities as well as the cultivation process itself contributes enormously to their status as a very expensive delicacy.

So who actually discovered the truffle?

Like most everything else in the culinary world, truffle discovery can be traced back to ancient, ancient times.

Inscriptions of the Neo-Sumerians in the 4th century B.C. describe the eating habits of their enemy, the Amorites which, of course, included truffles.

Scientific analysis has traced truffle origins back more than 280 million years.

Once a secret ingredient used only by peasants to flavor food during the Middle Ages. Truffles eventually began to grace the tables of the European elite and rulers including the Papacy.

Today, France and Italy remain the world’s truffle kingdoms.

Successful production of truffles also has been achieved in parts of Australia, New Zealand, and Croatia.

In the United States, there are truffles farms in Oregon, North Carolina, California, Arizona, and Tennessee.
Although ever popular around the world, truffle reproduction is still a very challenging agricultural process subject to the vicissitudes of climate change, harvest experience, and the commodities market.

Would you try Billion Dollar Popcorn?

Calling All Popcorn Lovers: In the mood for a bucket of rich, buttery golden popcorn? Also feel like celebrating National Popcorn Popping Month? Then hop over to Berco’s Popcorn and try their Billion Dollar Popcorn.

So what’s inside this Billion Dollar Popcorn?

Berco’s is made of the finest ingredients from around the world. Included in this tasty treat is organic sugar, butter from Vermont Creamery and, of course, Nielsen Massey Bourbon Vanilla. Topped off with 23-karat edible gold flakes and you really have something special.

A kernel of 23k editable gold flack popcorn cost- $5.

A 1 gallon tin of 23K edible gold flake popcorn cost- $250.

A 2 gallon tin of 23K edible gold flake popcorn cost – $500.

A 6.5 gallon tin of 23K edible gold flake popcorn cost- $2,500.

History of America’s love of popcorn

After all, October is National Popcorn Popping Month.

Did you know that the popcorn we all love does not come from the same seedlings as corn on the cob?

Evidently, we love the popping zea mays everta variety of maize.

Food Factoid: According to National Geographic, in 1903, we had 307 varieties of corn. However, today, we have approximately 12 varieties.

Initially discovered in the Americas, history documents the use of popcorn by indigenous people such as the Aztecs and Native Americans, not only for eating but ceremonial activities as well.

As a matter of fact in 1948, Herbert Dick and Earle Smith discovered, while exploring a bat cave in New Mexico, popped kernels carbon dating back to approximately 4000 years old.

Popcorn began mesmerizing American taste buds in the early 1820’s.

Sold throughout the eastern United States under the names Pearl or Nonpareil, its popularity spread throughout the South.

Gaining a foothold in America, by 1848, the word “popcorn” was included in John Russell Bartlett’s Dictionary of Americanisms.

In 1885, Charles Cretors invented the first commercial popcorn machine.

The Rise of Cracker Jacks

In 1893, Cracker Jack made its first appearance at the Chicago World’s Fair. Louis Ruckheim developed a recipe that combined popcorn, peanuts, and molasses.

Needless to say, it was a hit, messy to eat, but a hit nonetheless.

However, the actual commercialization of Cracker Jack did not begin until 1896.

Ruckheim eventually designed a method that would eliminate the messy eating experience and keep the popcorn, peanuts and molasses from clumping together.

“Take Me Out to the Ball Game”, an American baseball anthem written by lyricist Jack Norworth and composer Albert Von Tilzer in 1908, helped to popularize Cracker Jack by including in the song the line:

“Buy me some peanuts and Cracker Jack!”.

During the late 19th to the early 20th centuries, popcorn continued to evolve in its popularity, from being a breakfast food to becoming a movie house related thriving business option during the Great Depression.

During World War II, Americans ate 3 times as much popcorn primarily because of the limited availability of sugar to make candy.

In the mid 20th century, television was soaring in popularity. Movie theaters, however, were experiencing low attendance along with limited popcorn consumption.

Microwave popcorn to the rescue!

In the early 1980’s, microwaves and microwave popcorn began appearing in American homes.

And popcorn experienced a popularity resurgence.

As a non-GMO, vegan, gluten-free, sugar-free and naturally low in fat and calories, this wholesome, whole grain snack is great for the diet and budget friendly.

Today, Americans eat, according to the Popcorn Board, approximately 13 billion quarts of popcorn per year or 42 quarts per person.

So, if you’re in the mood for golden buttery popcorn? Feel like celebrating National Popcorn Popping Month? Have a couple of extra bucks to spend?

Then hop over to Berco’s Popcorn and try there Billion Dollar Popcorn.

Bird’s Nest Soup $100 a Bowl?

Are you in the mood for soup? Most likely you won’t find a can of bird’s nest soup at your local grocery store. In fact, bird’s nest soup is an exotic Asian delicacy. Very popular in Southeast Asia and available at some Asian restaurants in the U.S.

It’s mystical charm is that it’s purported to have medicinal benefits.

Advocates proclaim that a steady diet of bird’s nest soup can strengthen your immune system. Also aid your digestion, and, most importantly, enhance your libido.

By now, you’re envisioning a cute little nest made of twigs and leaves. Boiling in a pot of chicken broth along with loads of vegetables.

Aha…not quite.

In fact, bird’s nest soup, a 400 year old Southeast Asian delicacy. This soup is made of dried and hardened bird saliva, harvested from a cave/cliff dwelling bird called a swiftlet.

Once cooked, you can just imagine the texture.

How much does birds nest soup cost?

Today, a “pound” of bird’s nests can cost as much as $4500 or more.

So, what would a small bowl bird’s nest soup actually cost?!

In Hong Kong, for example. A bowl of bird’s nest soup can cost you anywhere from $30 to $100 a bowl!

Same price range exists at Asian restaurants in the U.S.

Yikes!! Where’s the Campbell soup people when you need them!

So why does a bowl of gelatinous bird’s nest soup cost an arm and a leg?

How is birds nest soup made?

Well, dating back to the 1500’s, swiftlets’ nests were originally used by the Chinese elite as an expensive healing tonic.

In those days, hunting for swiftlet bird nests was considered a dangerous and costly enterprise.

The swiftlet bird is a cave/cliff dwelling animal.

And because of that fact, most nest collectors, in search of this delicacy. Had to climb steep cliffs and traverse challenging mountainous regions in Southeast Asia, the South Pacific islands, and Northeast Australia to harvest the goods of their prey.

The popularity of this unique soup

The popularity of this unique soup and the challenges associated with securing its specific ingredients. Fostered the development of swiftlet breeding house farms.

The swiftlet house farm industry in Malaysia alone has grown from 900 in 1998 to about 60,000 in 2013.

Continued growth of the swiftlet farm industry over the last two decades has materialized profits for farmers in the range of $5 billion a year.

For those of you who are curious about swiftlet bird nest producers. Indonesia is the largest producer of bird’s nests, followed by Malaysia, Thailand, and the Philippines.

And Hong Kong and the U.S. are the largest importers of swiftlet bird nests.

Your curiosity stimulated yet? Want to know more?

As an animal product, access and use is regulated by the U.S.D.A.

To get the best advice on the where, what, and how of this Asian delicacy. Visit your local Asian community and seek out their recommendations.

Enjoy!

A Camel burger is a burger – or is it?

Camel burger: Low in fat, similar in taste and texture to pork, beef or lamb, for the adventurous eater, camel meat may be a very real option. Camel meat from young camels provide the best eating experience. Burgers made with meat from older camels have a tendency to be tough and gamey.

What makes camel meat delectable

Prized in North Africa and the Middle East, the tastiest camel meat comes from the hump. The fattier and most tender section of the camel anatomy.

In addition to the high praise of it as a meat source. Camel milk, itself, contains three times the vitamin C of cow’s milk and is rich in iron and B vitamins.

In comparison to other red meat, lovers of camel meat claim that it’s healthier, leaner, and a good source of protein and vitamin E.

Where does camel meat come from?

Surprisingly, Australia is a major exporter of camel meat.

As a matter of fact, Australia is home to the largest wild (feral) camel population in the world. Camels are not indigineous to Australia. They, along with Afghan cameleers first arrived in the mid-19th century to explore the Australian outback.

The Afghan cameleers, however, were not all from Afghanistan. The majority were primarily Muslims from British North India.

Throughout the evolving cameleer history, Australian sensibilities led to the establishment of the White Australian Immigration Policy. Which, in turn, established national racial tensions and practices in Australia until the mid 1970’s.

Today, growing feral camel herds are presenting Australians with an ecological threat to both delicate ecosystems and local water supplies.

As a result, the growing camel meat export industry in Australia is providing solutions to their ecological challenges.

Believe it or not, camel meat is also popular in Minnesota which has a large, thriving Somali population.

So just imagine chomping down on a juicy camel burger, in between slurps of a chocolate camel milk shake.

Yum, yum…or is it?

Right now, as for the overall popularization of camel meat in the U.S. Only the camel meat lover can testify to its goodness!

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Ever Thought About The First Thanksgiving?

Ever thought about what the first Thanksgiving was like while reflecting upon your own family holiday memories? Curious about the who, what, where, how and when?

Well, legend has it that the first Thanksgiving took place in 1621, in Plymouth Massachusetts.

Having first landed in 1620, the English colonists, aka the Pilgrims, experienced a very brutal New England winter. With most suffering and dying from illness and malnutrition.

However, with the substantial help of the Wampanoag Native Americans. The Pilgrims that survived learned how to grow corn, extract sap from maple trees. Catch fish and shellfish, and avoid poisonous vegetation.

Both groups came together for 3 days, celebrating the survival of the Pilgrims. Along with the bounty of the autumn harvest, thanks to the agricultural skills of the Wampanoag Native Americans.

One might say that the English colonists (Pilgrims) were the first “immigrant” arrivals to the “New World”.

However, historical evidence documents the arrival of earlier English immigrant settlers on Roanoke Island, North Carolina in 1587. In 1606 at Popham, Maine, and 1607 in Jamestown, Virginia.

In any case, the 1621 Thanksgiving bounty. It’s reported, included venison, fish, geese, ducks, turkeys, corn, root vegetables, cranberries, stews and, of course, beer.

Believe it or not, it wasn’t until 1863, that Thanksgiving became an official national holiday.

In the midst of a civil war and for obvious reasons, President Abraham Lincoln authorized a proclamation. Declaring the fourth Thursday in November as a day of national thanksgiving and prayer.

So, with the advent of Fall, as the Thanksgiving aromas begin to tease the senses. Memories of joyous family celebrations begin to pulsate in the heads of many Americans.

Aromas genuinely engineer memories, particularly around holiday time.

What makes thanksgiving amazing

Imagine cinnamon, nutmeg, rosemary, thyme, allspice and sage as the principal aromatic players in the preparation of any delectable Thanksgiving extravaganza.

And on tables across America, the supporting caste includes sugar, butter, oil, root vegetables, perhaps a string bean casserole, and a sinfully delicious macaroni and cheese.

All your food items not typically listed on your healthy eating lists…but, at this time of year, who cares!

And, oh my goodness, we mustn’t forget about dessert.

Just think about the variety, pumpkin, sweet potato, and traditional apple pies along with apple spice cake, pumpkin bread, and banana pudding.

Dancing in my head are visions of apple dumpling, blueberry and/or peach cobbler, not to mention a host of ethnic goodies, depending on your family heritage, tantalizing your mental taste buds as well.

And the list goes on…

Of course, those family memories often include the loquacious antics of our “Uncle Charlies”, “Aunt Mabels”, “Cousin Stuart”, and “Neighbor Bob” who usually fire up some, if not all, at the Thanksgiving dinner tables.

Thanksgiving is definitely a family affair, always prepared with loving intent, anxiety-ridden at times, but, for the most part, a dedicated family gathering of relatives, friends, and neighbors.

Yup, in the final analysis, Thanksgiving is one of those annual holidays that represents our paying grateful homage to good food, good people, and memorable family moments.

Have a great Holiday!

Tailgating How to do it In Times of Covid-19

Covid-19 has turned the sporting world upside down, inside out and back again. With social distancing, most fans are not able to attend games, and in some cases, athletes can’t play. And if they do play, it’s in arenas and stadiums with little or no fan attendance. For dedicated sports fans, this is really a time to take these “lemon” circumstances and make delicious lemonade. And how do you do that?! Be creative and plan safe tailgating activities that correspond with Covid-19 social distancing and mask wearing restrictions.

What can a pre-game tailgating event look like?

A tailgate party is a social event held on and around the open tailgate of a vehicle. So in the time of covid how to we Tailgate when you are not allowed to go to the games?

How about a Zoom Tailgating Pre-Game Grub Fest?

Invite your neighborhood family and friends to a zoom tailgate. You have spent all week zooming for work now its time for a little fun and get your best buds together and have a party. Whip up your specialty the day or two before game time. Then either deliver it to your neighborhood guests and/or have them pick it up the day of or day before. Then Zoom into pre-game time, eat, cheer, drink, talk smack, and be merry for your favorite team. Also you can try a couple of these appetizers that your friends can whip up and you guys can eat together.

5 recipes to make for a Zoom tailgate

Tasty Hot Wings Recipe

If you want to simplify this recipe, use store-bought Buffalo Wing sauce instead of the mixture of dry spices. Most wing sauces don’t have any sugar in them and are quite low in carbs.

Spicy Paprika Wings Recipe

These Paprika wings are perfect. They are Smokey, and packed with flavors. Absolutely fantastic!

Dill Dip Recipe

This easy dip tastes wonderful with all sorts of raw vegetables; try serving it with celery, peppers, cucumber, broccoli, or whatever else you have on hand.

Classic Warm Avocado Cheese Dip Recipe

This dip has been known to make me a very popular person at many a parties. Dip with, vegetables, chips or crackers. It can also be served over a nice thick steak, or even a nice healthy omelets.

Bacon Cheese Spread Recipe

Another recipe from Jen Eloff’s Splendid Low-Carbing. Jen, of sweety.com, says, “Your friends will beg you for this recipe!”

Have a Zoom tailgate pre-game sports trivia contest. With the looser picking up the tab for the next pre-game virtual grub fest.

Have a Zoom tailgate pre-game Biggest fan contest where everyone puts on there craziest sports gear and decorates the living room.

Create a Zoom pre-game tailgate Octoberfest, each invitee hosting a specific German beer along with German smorgasbord of their choosing.

Having a Zoom pre-game tailgate activity is a great opportunity just to chat with family and friends you haven’t seen in a while and to catch up on each other’s new normal under the current Covid-19 umbrella.

As you can see, under a Zoom watch, the pre-game ideas are endless. Whether you plan a Zoom meetup or an actual local in person pre-game meetup, pandemic safety considerations and responsibility celebrating are the number one priority for all involved.

What has been your best tailgating sports experience in the last 5 years?

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Fall is Soup Season – Lazy Lunch Ideas

The weather is turning cooler. And it’s lunchtime. You want something quick, filling, and tasty. You check out the can soup options in your cabinet. Oops, you have none. Got to consider healthy options. Not so sure about canned/packaged soups?

Each soup recommendation’s image provides you with the essence of what is and/or what could be, depending on your culinary skills and inspiration.

So be adventuresome and add to your grocery list the following:

1. Progresso Classic French Onion

The essence of the Parisian version, enhance the flavor of this beef broth based soup with a sprinkle of Gruyere or Parmesan cheese.

2. Health Choice Country Vegetable

Chock full of delicious vegetables and legumes, this hearty vegetable soup hits the spot. Need more flavor…then add a pinch of your favorite herbs to enhance the taste.

3. Bar Harbor Condensed New England Clam Chowder

Clam chowder is a New England favorite. This soup represents the best of what one thinks about as home made. Enrich with a little skim milk or light cream or just enjoy the thickness of the condensed version.

4. Pacific Organic Reduced Sodium Chicken Noodle

Nothing like a good representation of Mom’s Chicken Noodle Soup. Combine organic chicken, garden vegetables, hearty egg noodles, and a balanced blend of seasonings and you have a delicious homebrewed soup.

5. Amy’s Organic Light in Sodium Minestrone Soup

Mix noodles, beans, veggies and a rich tomato broth and you have a hearty satisfying soup to warm you during those chilly Fall days.

Feeling inspired?

To stay on the healthy side of things, always check out the sodium and carb content before you make your final soup selection.

Flavor might need adjusting? You can always enhance the flavor by adding some of your favorite herbs.

And when time allows, put that crock pot to work and make a gigantic batch of chicken vegetable soup with skinless chicken thighs, using your favorite fresh vegetables. Freeze it for those quick lunch urges that you’re bound to encounter in the wintry days ahead.

BTW – What is your favorite wintertime soup or stew?

Fall Starbucks drinks

It’s that time of year again! Oversize knit sweaters, golden leaves crunching under your boots, cuddling under a warm blanket in front of a crackling fire.

Fall is prime time for me to go to Starbucks. Between your Pumpkin Spice Lattes and your Salted Caramel Mochas, I just can’t get enough of these drinks.