This was the only reason to go to McDonald’s.

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25. Tinosaurs (1986)

Tinosaurs (1986)

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Cute and colorful, these PVC dinosaurs (and cave people?) were a little different than your average Happy Meal toy as they were not a tie-in product for a TV show or movie.

24. Popoids (1984)

Popoids (1984)

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These toys were just a series of stretchy and bendy tubes that basically allowed you to create a either a spider or an octopus. Although since the tubes had the consistency of a Squeezit bottle, you had to be careful not to stretch them too far for fear of ripping.

23. Ronald McDonald Cloth Doll (1984)

Ronald McDonald Cloth Doll (1984)

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A favorite since the 1970s, this toy was reintroduced in the 1980s to terrify a new generation of kids.

22. Halloween Pails (1985)

Halloween Pails (1985)

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Sure, these were the suckiest things you could use to carry on candy on Halloween night; the handle would usually painfully lodge itself deep into your hand under the weight of the candy — that is if it didn’t pop off. But since the pails had cool designs and were from McDonald’s, they were an ’80s kids essential.

21. Mickey’s Birthdayland Race Cars (1989)

Mickey's Birthdayland Race Cars (1989)

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In honor of Mickey’s 60th birthday, Disney and McDonald’s partnered up to release these awesome little pullback racers, which, bonus, also came with a box you could turn into a tunnel.

20. Stompers 4×4 (1986)

Stompers 4x4 (1986)

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What made these so special you ask? Well, unlike regular cars or pull racers, these bad boys ran on their own power, or an AA battery to be exact. So all you had to do was sit back and watch it drive in a straight-ish line before crashing into a wall.

19. Cinderella’s Jaq and Gus Plush Christmas Ornaments (1987)


OK, so technically not a toy, but these mice were too cool to just hang on the Christmas tree. Also, I’m sure pretty sure they never really released Jaq, ‘cause I was stuck with, like, six Gus ornaments.

18. Astrosniks (1984)

Astrosniks (1984)

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These toys made the perfect villains for your Smurf figures.

17. Hot Wheels (1983)

Hot Wheels (1983)

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What’s better than a Hot Wheels car? A free one with your meal! You could NEVER have enough Hot Wheels.

16. Playmobil Figures (1982)

Playmobil Figures (1982)

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Playmobil figures were usually the toys that rich kids played with, so getting one from McDonalds was like winning the lotto.

15. Fry Kids (1989)

Fry Kids (1989)

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These were exceptionally detailed for fast-food toys. They also didn’t look as much like fries as they did colorful mops.

14. Kissyfur (1987)

Kissyfur (1987)

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Mickey D’s was the only place you could get toys from this seriously underrated cartoon.

13. Bambi Figurines (1988)

Bambi Figurines (1988)

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These toys were not only well made, but they also had various moving parts that made them infinitely posable. They also happened to have that distinct plastic smell that would never go away.

12. Berenstain Bears (1986)

Berenstain Bears (1986)

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Sure they got super dirty after the first time you played with them — thanks to their felt head and hands — but they were awesome and came with their own cool accessory. Also these things should’ve come with a warning that they were not meant for bath time.

11. McDonald’s Pullback Race Cars (1985)

McDonald's Pullback Race Cars (1985)

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What made these so special? First, they were perfectly sized and could easily fit into a child’s pocket. Second, their McDonald’s theme told all the other kids on the playground, “Yeah, my parents love and indulge me enough that they got me a Happy Meal.”

10. DuckTales Figures (1988)

DuckTales Figures (1988)

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DuckTales was the must-see late ’80s cartoon and these Happy Meal toys were an essential. Just looking at them makes me want to break out into the theme song (woo-oo!).

9. Garfield Vehicles (1989)

Garfield Vehicles (1989)

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In the ’80s Garfield — thanks in large part to his Saturday morning cartoon Garfield and Friends — was actually really cool and kids wanted to play with his toys. Although he is bit more active in these figures than he was on the show (or the comic).

8. Mac Tonight “Moon Man” Figures (1988)

Mac Tonight "Moon Man" Figures (1988)

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Let’s be honest, Mac Tonight was creepy as fuck! But these toys helped make him a little more bearable.

7. Oliver & Company (1988)

Oliver & Company (1988)

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Was there anything greater than a Happy Meal Disney film tie-in? NOPE. These were made even more special because they weren’t just ordinary Happy Meal figures, oh no, these were finger puppets.

6. Chip ‘n Dale Rescue Rangers Cars (1989)

Chip 'n Dale Rescue Rangers Cars (1989)

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Seriously, these things were great, not only were they cars, BUT you could interchange the parts (giving you hours of endless entertainment). The only thing that would have made them perfect was if you could actually pull the figures out.

5. McNugget Buddies (1988)

McNugget Buddies (1988)

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Where do I even begin? These things were awesome for various reasons. First, they were super unique. Second, they came with interchangeable accessories. Third, and most importantly, they were CHICKEN MCNUGGETS and every kid loved McNuggets.

4. The Little Mermaid (1989)

The Little Mermaid (1989)

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These were the most EPIC bath time toys you could ever have. I mean, where else could you truly recreate Ariel’s adventures?

3. Fraggle Rock (1988)

Fraggle Rock (1988)

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Every ’80s kid owned at least one of these. While Gobo might have been the most prized toy, it certainly wasn’t the best. That honor went to Wimbly, who also came with a Boober figure attached.

2. Muppet Babies (1987)

Muppet Babies (1987)

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These were amazing. First and foremost, they were toys associated with the greatest cartoon of all time. Secondly, they not only came with their own cars, but you could actually pull the figures out and switch them around.

1. Changeables (1987)

Changeables (1987)

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Seriously, what kid didn’t want to play with food that turned into a robot? Yes, they were essentially Transformer knockoffs, but they’re still the coolest and most epic toy line McDonald’s has ever released.

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Barley, hops, yeast, water, and a whole lot of aggravation.

1. “Is it ready yet?”

"Is it ready yet?"

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Making a homebrew takes time — usually about a month before it’s ready to drink. So no, the batch that I finished making 2 hours ago isn’t ready.

2. “You know Anheuser-Busch has already perfected this right?”

23 Things Homebrewers Are Tired Of Hearing

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If you think that Anheuser-Busch is the pinnacle of beer making, then we probably weren’t going to be friends anyway.

3. “Oh, I love craft beer! Have you ever tried Blue Moon?”

23 Things Homebrewers Are Tired Of Hearing

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Lucasfilm / Via

Oh man! You drink wheat beer?! How hipster! Do you know who brews Blue Moon? Take a guess.

4. “Have you ever made a PBR clone?”

23 Things Homebrewers Are Tired Of Hearing

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The ingredients alone are more expensive than buying a case of the stuff. Plus, you want to wait a month to drink a PBR you made? Get out of my house.

5. “Is it ready yet?”

23 Things Homebrewers Are Tired Of Hearing

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People are really impatient.

6. “Wouldn’t it just be easier to buy beer?”

23 Things Homebrewers Are Tired Of Hearing

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Fox / Via

Yes, it is! However, homebrewers like to try something different. We’re usually the guys drinking smoked beer, or beer brewed with coffee or brains. We like pushing the envelope. We’re like the Steve Jobs of beer.

7. “Can you make me a watermelon/blueberry/honeysuckle beer?”

23 Things Homebrewers Are Tired Of Hearing

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Look, we love weird requests. And they sometimes work (put peanut butter in it!). But as much as we love trying ingredients we’ve never tried before, some shit just doesn’t work. If you want to see how the flavor profile of a pale ale changes with honeysuckle, maybe you should try brewing it yourself?

8. “Its ok, I’ll just drink it straight from the bottle.”

23 Things Homebrewers Are Tired Of Hearing

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Oh, that’s fine. Let me know the next time you make a pie. I’ll just cram my face right into the pan, no worries. WOULDN’T WANT TO DIRTY A PLATE!

9. “Have you ever tried a beer with [insert completely random, terrible ingredient idea here]?”

23 Things Homebrewers Are Tired Of Hearing

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Walt Disney Pictures / Via

Chances are, if you wouldn’t try cooking with it, I won’t try brewing with it.

10. “Is it ready yet?”

23 Things Homebrewers Are Tired Of Hearing

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AMC / Via

Really … don’t you have anything better to do?

11. “Hey Walter White? You cooking the blue stuff?”

"Hey Walter White? You cooking the blue stuff?"

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Yes, sometimes a serious brew rig looks like it might be able to produce enough blue stuff to keep Arizona tweaking for a decade. But you know how you can tell the difference? Meth doesn’t smell this good.

12. “Can I come over for your next brew day?”

23 Things Homebrewers Are Tired Of Hearing

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Of course you can. Just be ready to stand around and watch me wash/sanitize for hours. Yeah, there’s a lot of standing around.

13. “What do you like better: Coors, Miller, or Bud?”

23 Things Homebrewers Are Tired Of Hearing

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Film4 / Via

If you think we’re drinking a Coors while we’re watching a Belgian Tripel mash out, you’re wrong.

14. “What brewery do you work for?”

"What brewery do you work for?"

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You haven’t heard of it, but you will!


15. “Is it ready yet?”

23 Things Homebrewers Are Tired Of Hearing

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Columbia Pictures / Via

You really want to get punched in the face today, don’t you?

16. “Have you ever tried [insert nationally known brewery]?”

23 Things Homebrewers Are Tired Of Hearing

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Why no, I’ve never heard of a Samuel Adams Brewery! What do they make? Vice Presidential beer?

17. “Can you make a Bud Light Lime clone?”

"Can you make a Bud Light Lime clone?"

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You really don’t get this whole homebrew thing do you?

18. “Oh yeah, I bought one of those kits online too.”

23 Things Homebrewers Are Tired Of Hearing

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Do you even know what a hot break is?

19. “Why don’t you make it like 20% ABV!!?”

23 Things Homebrewers Are Tired Of Hearing

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NBC / Via

At that point, wouldn’t you just want a nice glass of scotch?

20. “I like Miller Lite the best because it’s ‘triple hops brewed.’”

"I like Miller Lite the best because it’s 'triple hops brewed.'"

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Photo Credit: Daniel Piraino via Compfight cc

You obviously have no idea what you’re talking about.

21. “I love that signature beachwood aging flavor you get in Budweiser.”

23 Things Homebrewers Are Tired Of Hearing

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Touchstone Pictures / Via

… I got nothing.

22. “I love Coors because it’s brewed cold and I know so because the mountains are blue!”

23 Things Homebrewers Are Tired Of Hearing

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Touchstone Pictures / Via

Uh … hey man, is your ear bleeding?

23. “Is it ready yet?”

23 Things Homebrewers Are Tired Of Hearing

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Have you ever been out for dinner and been confused by the number of knives and forks? Don’t know what to do with that napkin? This is a list of the top 10 tips to help you get by if you are invited to a fine dining experience. The rules may vary from place to place but this should serve as a good guide.

1. Knives and Forks

Queen Mary 2 Queens Grill Place Setting

This is one of the most common problems for people that are used to flatware (knives and forks) being brought to the table with each course. On a properly set table you usually see a series of forks on the left side of your plate, and a series of spoons and knives on your right (the table is always set for right handed people). The very simple rule is to always work from the outside in; the cutlery farthest away from your plate is for the first course. If you are still unsure what to do, wait and follow your hostess or host.

Always take small portions of food at a time and put your cutlery down between each mouthful. When you put your cutlery down, place it on the plate (never back on the table and do not rest it half on and half off the plate); cross the tips of the two pieces (if there are two) or angle it if there is just one. This tells the server that you are not finished. When you are finished, place your knife and fork together in the centre of the plate vertically. The tines of the fork should point up and the blade of the knife should point to the centre towards the fork.

You should always hold both your knife and fork – you should not cut your food up at the start and then use your fork only (this is an American tradition and is generally fine in America, but not in Europe). The tines of your fork should always point down toward the plate – for difficult foods like peas, you should use your knife to squash them onto the tip of the fork. The fork is not a scoop, do not use it like one.

Do not pick up any cutlery that you drop to the floor. It will be replaced by the server.

2. Soup and Pudding


Soup spoons generally come in two shapes – one is shaped like a round bowl, and the other is shaped like an egg. When eating soup the soup bowl must stay on the table. It is never acceptable to drink your soup from the bowl. To eat your soup, push your spoon away from you starting at the centre of the bowl to the farthest edge. Bring the spoon to your mouth and drink the soup from the edge – do not put the whole spoon in to your mouth. Do not slurp.

Pudding is not to be confused with dessert – they are two entirely separate courses though one can take the place of the other. Pudding is a sweet course, whereas dessert is usually fruit or cheese. To eat pudding you are usually given both a fork and a spoon. The pudding spoon is held in the same way as your knife, with the bowl of the spoon facing inwards, and (for right handed people) is held in the right hand. The pudding fork is used as a pusher only. You do not put a pudding fork in to your mouth. Using the fork, push a small portion of your pudding on to the angled spoon. As you lift the spoon to your mouth, tilt it a little so the bowl is now facing upwards. When you have finished eating, the same rules apply here for placing your cutlery back on the plate.

Occasionally the pudding fork and spoon will be found directly above your plate, rather than in the cutlery at the side.

3. Napkins


A napkin is used for one thing only – dabbing the mouth. Never wipe your mouth with a napkin, you should always dab. Your napkin should be unfolded and placed on your knees. It is never acceptable to tuck your napkin in to the front of your shirt or dress. In ancient times this was normal, nowadays it is the height of vulgarity.

If, for some urgent reason, you must leave the table before you have finished, you should place your napkin on your seat (after you have asked your hostess to excuse you). This tells the server that you plan to return. When you are ready to sit down again, simply replace the napkin upon your knee.

If your napkin drops to the floor, it is acceptable for you to pick it up unless the house has a butler or servants near the table. In those cases they will remove the fallen napkin and replace it with a fresh one. Never place anything in your napkin (especially not food).

When you have finished eating, the napkin should be placed tidily (but not refolded) to the left side of your plate (but not on your plate).

4. Glasses and Wine

Wine Glasses1

Normally you will have two or more glasses at the table. Your glasses are on the right upper side of your plate. You can have up to four glasses. They are usually arranged in a diagonal or roughly square pattern. The top left glass is for red wine. It will usually have a fairly large bowl. Directly below that you will find the white wine glass, that will be smaller. At the top right you will find a champagne glass or perhaps a smaller glass for dessert wines or port. on the bottom right is your water glass.

If someone offers a toast to you, you remain seated while the others may stand. Never raise a glass to yourself. You should never touch glasses with other guests when toasting – it is enough to raise the glass in their direction. Keep eye contact when toasting. If you wish to raise a toast, never tap the side of your glass with a utensil, it is the height of rudeness and you could damage very expensive glassware. It is sufficient to clear your throat.

Do not gulp your wine. It is impolite to become drunk in front of the other guests or your hosts. Sip quietly and occasionally. The purpose of the wine at dinner is to complement your food, not to help you along to way to drunkenness. If your server is refilling your glass, you should never place your hand over or near the glass to indicate when you have enough. You should simply tell the server that you have sufficient or tell him prior to pouring that you do not wish to have any more. Never hold the glass for the server to pour your wine.

5. Body and seating


There will usually be a seating plan near the door of the dining room, or place cards on the table. If neither exist, wait to be seated by your hostess. There are strict rules as to whom sits where at the table and it would be extremely embarrassing if you had to be asked to move, both for you and your hostess. Remember, the hostess governs the table, not the host. The host will sit at the head of the table (this is normally the seat farthest away from doors or commotion. To his right sits the wife of the guest of honour and to his left sits the wife of the next gentleman in order of importance. The hostess will have the guest of honour on her right, and the second most important gentleman on her left. The remainder of the seating plan can often be arbitrary but will always alternate based on gender.

When you are seated at the table your feet should be firmly planted on the floor in front of you. Do not cross your legs, do not lean back on your chair, and do not shake your feet. Your elbows should be at your side at all times. Sit upright and do not lean over your plate when you are eating; bring your food to your mouth.

In England, the correct behaviour is to keep your hands on your lap when you are not using them. In France the rule is to keep your hands above the table at all times. You may place them on the edge of the table but you must never put your elbows on the table.

6. Food in General


You must not start eating until everyone has been served. If there are a large number of guests, the hostess may indicate that you may begin before everyone is served. If this is the case, you should begin. If you take a mouthful which contains something you cannot swallow, you should excuse yourself and remove it in privacy. Absolutely do not do so at the table table and never place it in your napkin or on your plate for all to see.

If you are eating something that has stones or pips in it, you may use your forefinger and thumb to remove them from your mouth. Place them on the side of your plate. You must never use a toothpick at the table, nor should you blow your nose. If you have something stuck in your teeth that you must remove, excuse yourself and go to the bathroom to remove it. It is also acceptable to remove bones with your fingers.

Do not salt your meal before you have tasted it; it is an insult to your hostess. If you do need salt, use the tip of a clean knife (if a salt spoon is not provided in the salt dish) to transfer some salt to the side of your plate which you can use for dipping.

Small pre-dinner snacks must always touch your plate before being put in the mouth. Do not take it from the serving tray and put it straight in your mouth.

7. Bread


If you are having bread with your meal there will usually be a small side plate on the left hand side (or above your left left hand cutlery) of your place setting; if so, use it. If not, it is perfectly acceptable to place your bread directly on the table to the left of your plate. You should not put the bread on your plate directly.

Bread should never be cut. When you wish to eat it, tear a bite sized piece off with your fingers. Don’t worry about crumbs if there are no side plates – the servers will sweep each setting between courses if needs be. Normally there should never be butter served at a dinner table, but these days it is seen from time to time. If there is butter, use your butter knife (found either on the bread plate or to the extreme right of your setting) and transfer sufficient butter for your bread in one go. Place it on the side of your side plate. If there is no side plate your hostess should ensure that you have your own individual butter dish. You should butter each piece of bread as you eat it, rather than buttering it all up front.

8. Conversation

22287983 Dfa03665A3

Unless you know every guest at the table very well, you should not discuss politics, religion, or sex at the table. You should also avoid any controversial subjects that may fall outside of the scope of those three topics. Dinner is meant to be enjoyed, not to be a forum for debate.

You should give equal time to the person sitting on your left and your right. It can be difficult to talk easily with strangers but it is absolutely imperative that you do so that everyone can join in on the conversation. This is such a strict rule that I know of a lady of high standing who was seated next to her greatest enemy. In order to comply with the rule, she simply recited the alphabet to him the whole time. Having said that, I would not recommend this behaviour at all as it implies another kind of rudeness.

Do not yell to the ends of the table. You should speak in low tones but you do not have to act like you are in Church or a Public Library – dinner is meant to be enjoyed and the conversation is a fundamental part of that. If you are not very confident with speaking to others, a good rule of thumb is to ask the person questions about themselves (never personal questions). Everyone loves to speak about himself and this will also make you appear to be a good listener.

9. Difficult Foods


Some foods can be difficult to eat. This is how you should do so:

Artichokes: using your fingers break of one leaf at a time. Holding the spiny end, dip the base in your dish of melted butter or sauce and suck out the fleshy interior with your teeth. Place the remains on your place. Once you reach the soft centre called the heart, use a knife and fork to eat it as you would a steak.

Asparagus: Pick up each stem with your left hand and dip the tip in the butter or sauce. Eat it one bite at a time, never put the whole stalk in your mouth. If you are left with a hard base, you may discard it on your plate. The thick white variety sometimes seen in Europe should always be eaten with a knife and fork, never with your fingers.

Cheese: Small round cheese must always be cut in small pie-shaped wedges. Larger cheeses that have already been cut into a large should be cut from the pointy end first (this is called the nose).

Escargots: These snails are usually served with a special gripping tool and a small fork. Grip the snail shell with the gripper and use the fork to turn the meat out.

Fruit: If a dessert course is served, you will probably have a dessert fork and knife. You should use these on larger pieces of fruit.

10. General Dont’s


Don’t make a fuss. If you don’t like something, leave it.

Don’t blow on hot food to cool it down. Wait for it to cool itself.

Don’t smoke at the table unless invited to by the hostess.

Don’t photograph the table, it looks desperate.

Don’t move your plate after your meal has been served.

Don’t treat the servers badly. It makes you look common.

Don’t eat chicken or chops with your fingers.

Don’t point with your cutlery.

Don’t hold your fork while you drink your wine.

Don’t overstay your welcome

Finally, be sure to say thank you to your host before leaving and send a letter of thanks the next day (if you are lucky you will be invited back).

Bon appetite!

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1. This is a luxury fruit parlor in Tokyo.

It is the flagship store of the Sembikiya fruit emporium. Run by the same Samurai-descendant family since 1834, Sembikiya began as a discount fruit store. But the wife of the second-generation owner decided they could make more money the other way around.

2. But it is not actually a grocery store.

It is a gift shop. Sembikiya management estimates that 80-90 percent of their products are bought as gifts as it’s customary in Japan to give high-end fruits as presents for formal occasions like weddings, business transactions, and hospital visits.

3. What you can buy here: $21 “Sekai-ichi” apples.

You read that right, $21 per apple. “Sekai-ichi” means “world’s best.” These apple were presumably watered with honey, angel piss, and the tears of Donald Trump. (Just kidding, but more on that below.)

4. $212 for a square watermelon

5. $69 for a twelve-pack of Queen Strawberries

This would be an expensive 12-piece sushi meal even at a world-class restaurant.

6. Cherries for $159.50 per box ($4 per cherry)

7. $64 box of grapes.

8. Or maybe you’d prefer a medly of 6 fruits for $170.

9. Or $127 for a Densuke watermelon.

As recently as 2011, Hokkaido farmers mourned the steep price drop for these stripeless watermelons, with the top crop of the season “only” auctioning for $4,000. Only 100 of these watermelons are grown each year in Hokkaido.

10. Yubari cantaloups ($160 for one, or $265 for two)

They are the most expensive fruits on earth. A melon once auctioned for $23,500.

What’s so special about these cantaloups? For one, they’re grown in perfectly weathered greenhouses and given hats to prevent sun burn. Each plant only grows one fruit, to receive the whole plant’s sweetness — farmers prune the less perfect fruits early on.

12. So how did fruit become a luxury gift item?

According to research by Takasago, an international flavor and fragrance company based in Japan, fruit as a luxury item stems from the fact that vegetables were always plentiful in Japanese agriculture, meaning fruit was not essential for nutrition.

In Europe, where Western culture originated, much of the water is hard water, which is difficult to drink, and few crops could provide a source of vitamins throughout the year, so fruits, which were rich in water content and vitamins, were considered essential food in people’s lives. Fruits were also the main type of preserved foods, being used for jams, juices, wines, and more. In contrast, Japan has a lot of rain, good quality water, and the availability of an abundance of vegetables and edible wild plants year round, from which water content and vitamins can easily be obtained. For this reason fruits were always considered luxury items and gift items.

The Sembikiya family claims responsibility for helping start the tradition of fruit gift giving decades ago. And that’s partially true: Because there’s a market for fruit as a high-end gift, farmers go to extreme measures to highten the fruits flavor and to ensure a blemishless presentation: Orchards are hand-pollinated with tiny wands, fruits are given individual protective boxes to grow in, and apples are branded by stencil.

And that is why there are fruit museums under every department store in Tokyo, where perfect melons probably sit behind velvet ropes and bulletproof glass.

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Kind of gives the term “chewing scenery” a whole new meaning.

1. Chef (2014)


Aldamisa Entertainment

Carl (Jon Favreau) is a chef at an upscale restaurant who feels stunted by the repetitive menu insisted upon by his boss. When he loses his temper and consequently his job, he gets back to his cooking roots making Cuban sandwiches in a food truck with his estranged son.

Most Delicious Scene: Carl’s seductive and simple pasta with pesto.

Where You Can Watch It: Netflix.

2. The Lunchbox (2013)


Sikhya Entertainment

Young, neglected housewife Ila (Nimrat Kaur) in Mumbai sends an extra-special lunch to her husband via the city’s sprawling courier service in the hopes of rekindling the flame. When it is mistakenly delivered to a solitary widower (Irfan Khan), the two begin a sweet though deluded relationship.

Most Delicious Scene: The paneer, in all its iterations.

Where You Can Watch It: Amazon.

3. Chocolat (2000)



Single mother Vianne (Juliette Binoche) and her daughter move to rural France and open a chocolaterie across the street from the local church. Their sweet indulgences and Sunday hours (gasp!) cause a moral uproar, unaided by the arrival of swarthy gypsy Roux (Johnny Depp). But really, how long can people hold out against chocolate?

Most Delicious Scene: Anytime a piece of chocolate passes Johnny Depp’s lips. UNF.

Where You Can Watch It: Amazon.

4. Big Night (1996)


Sony Pictures Home Entertainment

Brothers Primo (Tony Shalhoub) and Secondo (Stanley Tucci) are Italian emigrants who have opened a restaurant in New York. Primo is the sophisticated chef who will not bow to patrons’ pedestrian expectations of Italian fare; Secondo is the smooth-talking manager who just wants to run a good business. When they’re tapped for a special benefit concert, they attempt to compromise and pull out all the stops for their “big night.”

Most Delicious Scene: The unveiling of the timpano.

Where You Can Watch It: Netflix.

5. Jiro Dreams of Sushi (2011)


Magnolia Pictures

This now-classic food documentary follows 85-year-old Jiro Ono, a world-renowned sushi chef completely devoted to his craft. Watching relentless pursuit of perfection is equal parts awe-inspiring, soul-crushing and totally mouthwatering.

Most Delicious Scene: Jiro sushi course “concerto.”

Where You Can Watch It: Netflix.

6. Babette’s Feast (1987)

MGM Home Entertainment

MGM Home Entertainment

Set in a remote 19th Danish century village, two sisters forlorn lead a strict life spent caring for their father, the local minister. Years after missed opportunities to move away and the death of their father, they take in French refugee, Babette Hersant, as their servant. Babette repays the sisters for their kindness with a decadent French meal.

Most Delicious Scene: The feast, of course!

Where You Can Watch It: Hulu Plus.

7. Like Water For Chocolate (1992)



This movie is all about the passionate affair between Tita (Lumi Cavazos), a beauty from a traditional Mexican family who is forbidden to marry, and Pedro (Marco Leonardi), the young stallion who has stolen her heart. If that doesn’t get you, here’s the twist: Everything Tita cooks is infused with her emotions, causing powerful and not always pleasant reactions in all who consume it.

Most Delicious Scene: Tita’s quail in rose petal sauce.

Where You Can Watch It:

8. Waitress (2007)


Fox Searchlight Pictures

Jenna (Keri Russell) is a melancholy and pregnant waitress practicing the art of pie-making at her diner in the hopes of winning the local bake-off and earning enough money to leave her husband. All that changes when a cute new doctor comes to town, and the myriad pies become less a job for Jenna and more a form of therapy.

Most Delicious Scene: “Earl Murders Me Because I’m Having An Affair” Pie.

Where You Can Watch It: Amazon.

9. Ratatouille (2007)


Walt Disney Pictures

Remy (Patton Oswalt) is a rat with a sophisticated palette. When he comes across the kitchen of a fantastic French restaurant, he teams up with the awkward garbage boy Alfredo Linguini (Lou Romano) to bring both their cooking dreams to life. Hijinks ensue.

Most Delicious Scene: When Remy whips up his first soup.

Where You Can Watch It: Amazon.

10. The Trip (2010)


IFC Films

Steve Coogan is asked to tour the finest restaurants of Northern England. When his girlfriend backs out, he invites his best frenemy and fellow comedian Rob Brydon instead. Get ready for incredible cuisine, beautiful countryside, and spot-on Michael Caine impressions.

Most Delicious Scene: Every time Rob orders the scallops.

Where You Can Watch It: Netflix.

11. Eat Drink Man Woman (1994)


The Samuel Goldwyn Company

This movie centers around the dinner table of a widowed, masterful Chinese chef and his three grown daughters in Taipai, Taiwan. Each heavenly Sunday meals brings a fresh clash between the modern, independent daughters and their traditional father.

Most Delicious Scene: The opening sequence. The precision! The steam! THE MEAT.

Where You Can Watch It: Amazon.

12. Haute Cuisine (2012)


The Weinstein Company

Based on a true story, Hortense Laborie (Catherine Frot) is a celebrated chef in small-town France who is suddenly tapped by the President of the Republic to be his personal cook. Though she faces mad shade from the mostly male kitchen staff and more attention from the president, Laborie finds power in her indisputably amazing cooking.

Most Delicious Scene: The president’s midnight tartine snack with black truffles.

Where You Can Watch It:

13. Willy Wonka and the Chocolate Factory (1971)


Warner Bros Entertainment

A poor boy wins a chance to visit the most glorious chocolate factory ever imagined by mere human minds. Even the wallpaper tastes great! Dude who owns it is kind of strange, though.

Most Delicious Scene: THE CHOCOLATE ROOM.

Where You Can Watch It: Amazon.

14. Romantics Anonymous (2010)



The French and their chocolate, amiright? It’s the cute story of the owner of a small chocolate factory and his new chocolatiere, both painfully timid but totally passionate about their work.

Most Delicious Scene: The chocolate tasting.

Where You Can Watch It:

15. Cloudy With A Chance Of Meatballs (2009)


Amblin Entertainment

Misfit scientist Flint Lockwood (Bill Hader) has created a machine to turn water into food, which goes haywire when it starts converting the water in the atmosphere: It starts raining food! So basically all your childhood—ok, adulthood—dreams come true.

Most Delicious Scene: The ice cream storm!

Where You Can Watch It: Amazon.

16. Spinning Plates (2012)


Chaos Theory Entertainment

This delectable documentary follows three unique chefs, each serving very different in their own amazing way. From Michelin-rated to backyard BBQs, this movie explores how it doesn’t matter what or where you cook, just that you have a passion for food.

Most Delicious Scene: The twisted artistry of yuba, shrimp, orange, miso.

Where You Can Watch It: Netflix.

17. I Am Love (2009)


Mikado Films

This film is about a Russian woman Emma (Tilda Swinton) who marries into a powerful Milanese family, though haute living leaves her feeling unfulfilled. Enter Antonio (Edoardo Gabbriellini), a talented chef who rewakens her passion for life with—what else?—food.

Most Delicious Scene: The prawns.

Where You Can Watch It: Amazon.

18. Bottle Shock (2008)


Intellectual Properties Worldwide

Ok, it’s about the rise of respectability in California winemaking, but you need something to wash down all these food films! Parisian sommelier Steven Spurrier (Alan Rickman) comes to Cali in 1976 to find the best wine to go head-to-head with its French counterparts in a blind taste test.

Most Delicious Scene: The Judgement of Paris.

Where You Can Watch It: Netflix.

19. Spirited Away (2001)


Walt Disney Studio

When young Chihiro and her family make a pitstop on their way to their new home in the Japanese countryside, they wander into an abandoned amusement park secretly ruled by demons and spirits. When her parents are turned into pigs, Chihiro must find a way to barter with the master of the spiritual bathhouse for all of their freedom.

Most Delicious Scene: When the spirit No-Face is all of us: “Just keep the food coming! I want to eat everything!”

Where You Can Watch It: You can buy it on Amazon.

20. Marie Antoinette (2006)


Columbia Pictures

A dramatic interpretation of the lavish lifestyle of Marie Antoinette in the years leading up to the French Revolution. It’s hard to tell what’s more delicious: all the scandal or all the cake. (JK it’s obviously the cake.)

Most Delicious Scene: So many balls, so many pastries.

Where You Can Watch It: Amazon.

21. Julie & Julia (2009)


Columbia PIctures

The drool-worthy retelling of one woman’s attempt to cook through Julia Child’s Mastering the Art of French Cooking. Start watching for the food, keep watching for Meryl Streep.

Most Delicious Scene: Boeuf bourguinion and raspberry Bavarian cream.

Where You Can Watch It: iTunes.

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1. Coffee may cause cancer, tea may prevent it.

This probably should be the only point on the entire list, but please, read on.

2. Tea calms you down, coffee turns you into a crazed caffeine lunatic.

Over-caffeinating can lead to feelings of impending doom. Life is doom-y enough WITHOUT caffeine-fueled existential freak-outs.

3. What’s that? You need caffeine to function like a human? Well, guess what? Tea has caffeine, too.

But unlike coffee, the caffeine in tea comes in manageable increments so you can drink more of it without turning into a total jitterbug.

4. Coffee stains teeth; most teas do not.

Basically, if you drink a lot of coffee, people will be like, “You’ve got some corn stuck in your teeth.” And then you’ll be like, “Those are my teeth.” And who wants to have THAT conversation?

5. Certain teas have antioxidants that are believed to slow down the aging process.

Stephen Lovekin / Getty Images

On the left is Sir Patrick Stewart, an avid tea drinker. He’s 72 years old and has the complexion of a prepubescent dolphin. On the right is Sally.* She drank coffee once when she was nineteen and now she looks like this.

*Name changed to protect identity.

6. You can make tea out of a number of things. Coffee only comes from beans.

Which means there’s a substantial range in taste when it comes to different teas. If you think you don’t like the taste of tea, you just haven’t found the right one! And anyway, coffee beans look like deer poop.

7. Tea originated more than 3,000 years before coffee.

Respect your elders.

8. Making coffee is a lot more complicated than making tea (and therefore a lot more expensive).

With coffee there’s all the grinding, tamping, filtering, brewing, perking, UGH! Tea is like, “Sup? You got some water and a heat source? We brewin’.”

9. Producing coffee puts more of a strain on our Earth’s resources than tea.

Nice, coffee drinkers. What did the Earth ever do to you?

10. Hitler drank coffee.*

*I made that up.

11. In conclusion, tea is nectar of the gods and it will keep you alive and happy forever.

The End.

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There is no doubt that food is constantly on my mind. If you are a friend of mine on facebook or a facebook Listverse fan you will see that the majority of my recent posts involve my food experiences. So, this list should come as no surprise! We have had food facts, food misconceptions, food horrors, and now we have food facts that should be surprising to the majority of our readers. If you have others you think we missed, be sure to add them to the comments.

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The fortune cookie was invented in San Francisco in 1909, at the Japanese Tea Garden Restaurant. In 1916, Los Angeles noodle manufacturer David Jung claimed to be the inventor, but a San Francisco court ruled that Makoto Hagiwara, caretaker of Golden Gate Park’s Japanese Tea Garden, was the creator of the cookies, which he served to guests of the gardens. [Source]

Jean Paul Hevin Tonka 1

The deadly tonka bean (often added to perfume as a cheap alternative to vanilla) is banned outright in the United States as a food additive. Despite its highly poisonous qualities, it is popularly enjoyed in France in high quality pastries (pictured above is Jean Paul Hévin’s famous “Tonka”). Despite its reputation as a killer, only a few countries ban its use in food. The smell of fresh tonka beans is like a combination of bitter almond, vanilla and clove. It is unique in its mix of tastes, which is why it is so highly prized in the best European pasty houses. [Image Source]


Chicken tikka masala, the hugely popular Indian curry, is not Indian. It was invented in Glasgow, Scotland. Yes, one of the most loved Indian dishes comes from the home of haggis and hogmanay. It is, according to statistics, the most popular “Indian” dish in Britain.


In Korea, to this day, when a young person is eating with someone older, they must turn their face away from the elder member of the table and shield their lips with their hand when taking a sip of alcohol. This is done as a sign of respect. The importance of respect is found everywhere in Korea: the Korean language has over 600 different word endings to be used in different social situations, depending upon seniority. This makes Korean the hardest language in the world to learn, despite its simple 24 letter alphabet (Hangul).

Rig Shark 2

Shark and Tatties (pronounced “shark and tay-tees”) is the New Zealand slang term for fish and chips – the crispy alternative to the British version, which is usually soggy and served with skin on, accompanied by a side of grey overcooked ‘mushy’ peas (sorry, Brits – but it’s true – NZ fish and chips is always cooked to order). As the name suggests, the most commonly used fish in New Zealand for this delightful dish is shark (rig shark to be exact – pictured here). Due to people possibly being upset, the meat is marketed as “lemon fish”. In a strange meld of rich and poor, equally popular with shark and fries is deep fried battered Bluff Oysters, the best in the world, which are nearly ten times more expensive than the fish. On Facebook, you can see a recent photograph of my dinner of shark, oysters and chips (fries), with homemade ketchup and New Zealand’s Watties Tomato Sauce. Oh – and awful supermarket white bread which lacks flavor and substance, but is particularly favored for fish and chips. (Editors Note: As a Brit I do have to protest the disparaging comments on our Fish and Chips. I also wanted to note, for the uninitiated, that that terrible white bread Jamie mentions is awesome when made in to a sandwich with the chips – a French Fry Sandwich, or “chip buttie” – seriously, try it – you’ll be pleasantly surprised!)


Cooking with charcoal inside the house can be deadly, due to the release of carbon monoxide. Despite this, white charcoal (binchotan charcoal) is commonly used inside homes in Japan and Korea, as well as in Asian restaurants all around the world (at least two restaurants in California use 100% indoor charcoal grills). With good ventilation, white charcoal can be safely cooked on, even in close quarters. It produces no smoke due to the manner in which it is made, and consequently it lends a subtle and pure flavor to barbecued meat. The US Center for Disease Control says that charcoal should never be used indoors (including white charcoal) as there is a risk of death by carbon monoxide, but that hasn’t stopped people in Asia from continuing their 1,000+ year tradition of doing so. White charcoal is a special type produced in a very different way to black charcoal. It is as strong as steel, and when you have finished cooking you can dump water on it and use it again, at least three more times.

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Would you like to come for tea? If you visit the British Empire (and its commonwealth nations) you might be surprised at what you get if you say yes. Tea, for most commonwealthers and many Brits, means the main meal of the day (at night) – not a cup of tea with scones (pronounced like shone – not moan) eaten in the afternoon – as it was known by the upper class English. How has this come about? The most likely explanation can be found in the menu of the Titanic:

Upper class and second class menu involved: breakfast, luncheon, dinner. The third class menu was: breakfast, dinner, TEA (main meal), supper.

Primarily the settlers of the commonwealth were of the third class variety. If you want to see what the different classes actually ate on the Titanic (their final voyage in fact), you can read the menus here.


Have you ever eaten a peppermint and inhaled at the same time, only to find that your mouth burns? In fact, your mouth is getting cold! Peppermint contains high traces of menthol (making it, and spearmint, the main sources of menthol for other uses) which triggers your mouth’s cold receptors. On the opposite side of the scale chili peppers trigger the mouth’s hot receptors. If you want to try a weird experiment, chew a chili and a peppermint at the same time. Oh – and to make things even more interesting- while the mint makes you think you are eating something cold, the actual temperature of the area affected remains the same before, during and after the consumption.

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Lobsters are always red. Before you cook a lobster it looks grey-blue, and when you cook it it turns pink. But this is not because something is changing color- the red pigment is already there. The red pigment in the lobster’s shell is surrounded by other pigments (the grey and blue), and when those pigments are heated they are destroyed, whereas the red pigments can stand the heat and they remain. The red pigment is called astaxanthin. [Image Source]

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Jelly and jam are different things. Jam is cooked crushed fruit (with sugar), jelly is gelatinized fruit juice (with sugar) but is called Jell-o in the United states (US Jelly is jam without the fruit pulp). And to make matters more confusing we have conserve. Conserve is a whole fruit jam made of one or many fruits cooked with sugar. Making conserve is harder than jam or jelly, as the fruits must remain in their whole shape through the cooking process. Oh – and did you know that gelatine is made from the hooves of animals?

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Taste buds are certainly sensitive things. Mark Twain must have known this, when more than a hundred years ago he waxed lyrical on the watermelon:

“The true Southern watermelon is a boon apart, and not to be mentioned with commoner things. It is chief of this world’s luxuries, king by the grace of God over all the fruits of the earth. When one has tasted it, he knows what the angels eat. It was not a Southern watermelon that Eve took; we know it because she repented.”

We’ve been praising luxury foods for a long time now. Here are ten cases of salivation being worth much, much more than its weight in gold:

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The Aracauna is a chicken originally from Chile that lays a blue egg. The Tocqueville, in New York City, serves a single one of these eggs, soft-poached, on a plate with risotto (creamy Italian rice) and your choice of tagliatelle noodles or handmade gnocchi (dumplings usually of flour, potato, or cheese). The dish sells for $100, because the egg is liberally garnished with purple Perigord truffles (see #4).


The Yubari King melon is a cantaloupe hybrid, bred from the Earl’s Favorite, and the Burpee, or spicy cantaloupe. The hybrids are only grown in greenhouses in Yubari, on Hokkaido Island, Japan. Their taste is a perfect mix of the mellow, juicy Earl’s Favorite, spiced up with extra sweetness from the Burpee. Its taste has been described as cantaloupe on the front of the tongue, watermelon on the middle, and a long pineapple aftertaste. 

You can cultivate this hybrid yourself, but you may not call it a Yubari King unless you cultivate it in Yubari. An average melon sells for $50 to $100, but the first, and perfectly spherical fruits of the year are auctioned as high as $26,000 each.


Hop flowers are used to make beer. Hop plants are farmed on trellises hooked to overhead wires. When they run out of trellis to climb, they put out horizontal shoots, which grow into bines (not vines), at the ends of which the flowers form. Hop shoots are among the fastest growing plants in the world, at 8 to 20 inches a week. 

So if the shoots are to be harvested before they turn into flowers, they must be taken from March to April each year. The first harvests are so hotly anticipated that they are typically sold at auction, and average about 1,000 Euros per kg ($1,250 per 2.2 pounds).


You can eat gold. It will not nourish you, but it’s perfectly harmless, as long as you don’t choke on it. So for the wealthy, it is the ultimate expression of the word “rich.” Margo’s Pizzeria, in Malta, sells a pizza topped with white truffles and garnished with gold leaf. Truffles are the above-ground fruit of mushrooms, while the rest of the mushroom remains under the soil. White truffles, Alba madonna, are the most expensive in the world, since they are extremely rare and difficult to find, and have a complex taste described by one critic as, “like mold. Garlic. Natural gas. Cheesey. Oniony, but not oniony. Cabbagey. Earthy. Heavenly.”

Margo’s slices up several to top the 14-inch pizza, with “mozzarella formaggio di bufala Campana,” that is, “mozzarella cheese made from the Campanian water buffalo.” These buffaloes roam the west coast of Italy from Rome to Campania, especially around Naples.
Margo’s then sprinkles 24-carat gold flake over the pizza. They advise the customer not to have tomatoes on the pizza, since their acid destroys the taste of the truffles. $1,800 Euros, as of 2011 (c. $2,400).

The title of world’s most expensive wine frequently changes, because wine is popularly thought of as a rich person’s indulgence. Some years, the title goes to Henri Jayer Richebourg’s Grand Cru, but the Domaine de la Romanee-Conti is certainly the most consistently high-priced and valued wine in the world.

The differences in yearly vintages are enormous, greatly varying based on temperature, humidity, rain, etc. The Domaine only totals 4 acres, producing some 3,500 bottles a year, only 500 of which are the Grand Cru. The most recent outstanding vintage is of 2005, with a price tag averaging 7,400 GBP ($11,800) for a case of 12 bottles. That’s $983 per bottle, or $245 per glass. And the 2005 vintage is among the moderate quality of the excellent years. One bottle of the 1990 vintage sold for $10,953 in May of 2011. That’s $2,738 per glass. 

The Domaine keeps its tasting notes under tight security, since the mere imagination of how one might taste may be sufficient to keep some rich people from shelling out cash for it, but a few secrets have leaked to the Internet: “the 2005 reds are young, tight and unevolved, yet their personalities shine nonetheless, with plenty of sweet red fruit, firm yet ripe tannins, subtle oak influence, electrifying acidity and a mouthfeel that is sensuous and smooth at first, wrapping itself gently around the palate, then bursting on the finish with succulence and refreshment. Take a sip, swallow, wait two minutes and the taste and texture remain. It almost literally sucks your tongue out of your mouth like Cupid at his most playful.”


The chef advertises this as the world’s most expensive, but the only information this lister could find on it is now 2 years old. He has likely thought up an even more expensive roll since then, but even so, this one will set you back $1,971 for 4 pieces. From his Facebook page: “12-year-old, Italian balsamic vinegar, Japanese rice, 70-year-old virgin water, Muscovado sugar, Norwegian pink salmon, pink salmon roe, cucumber, mango, foie gras, sea cucumber (smoked then pickled and steamed ’til tender sticky), genuine crabmeat, wild saffron, mayonnaise with butter, 12 local Palawan pearls and 4, 0.20-carat African diamonds of VVS clarity.”

VVS is one grade worse than “flawless.” The pearls are about the size of garden peas, and can be eaten, or you can keep them for resale. What Araneta doesn’t mention is that each piece is wrapped in 24-carat gold leaf.


A chocolate truffle is not usually a mushroom, but simply a small chocolate-covered ganache – though cream and jelly fillings are common. The most well known in America is probably the Cadbury egg.

The Madeleine Truffle actually uses a real mushroom truffle as its center, the rare Perigord. These truffles are named after the Perigord area of the northern part of the Aquitaine in southwestern France, where they grow, and they retail for about 3,940 Euros per kilogram. That’s about $5,122 for 2.2 pounds. This Perigord truffle is dipped in 70% dark Valrhona chocolate, with sugar, heavy cream, Indonesian vanilla, and pure Italian white truffle oil. This is the ganache into which the perigord is rolled. Then it is dusted with extra cocoa.

Knipschildt, a Master Chocolatier in Norwalk, Connecticut, personally handmakes each truffle to order, at a price of $250 per 2-ounce truffle. That’s $2,000 per pound. He ships them from his storefront, Chocopologie, anywhere in the world within 14 days at no extra charge, and they are packaged in silver boxes with real silk ribbon, resting on beds of sugar pearls. Write 5 good lists for Listverse and treat yourself to a couple for a job well done (you know what? That’s exactly what I’m gonna do).


It is Spanish for “Iberian Acorn-fed Ham.” It comes from a small area along the Spanish-Portuguese border, where the black Iberian pig is raised on a diet of nothing but acorns. This imparts a pure earthiness to the meat, not sullied by the consumption of any kind of meat, or spoiled food. All other black Iberian pigs are fed barley, corn, and oats to fatten them quickly – and their meat is also expensive – but these special pigs are given a lifetime of free range in oak groves, where they walk or run around. This exercise strengthens the meat’s earthy flavor.

The hams, or hind legs, are salted for 2 weeks, then cured for 3 years. The Spanish prepare the meat by slicing it more thinly than bacon. It was not even exported to America until 2007, for no less than $96 per pound. One connoisseur described the taste as “absolutely beyond belief.”


No, this is not a joke – at least not an intentional one. Donkeys produce milk just like cows and horses – and like any milk, it can be churned into cheese. The title may not sound all that appetizing, but its makers claim it is the most delicious cheese in the world, and they charge accordingly. It is only made from the 100 or so Balkan asses of the area around the Zasavica River, in western Serbia. The makers defend the price by reason of how much milk is required: 25 liters to one kilogram of smoked cheese. 

One critic who tried it was “blown away by the power in the taste. A heavy nutty, sweet stir, strongly similar to leerdammer, on the front of the palate, finishing into a tomatoey saltiness like parmesan, that physically numbs the mouth and saliva glands.” It will set you back though, at about $700 per pound.

Serendipity Frrozen-Hautechocolate

This dessert is sold exclusively at Serendipity 3, in New York City. The restaurant is famous for selling you anything you want, even the chair you’re sitting in. Everything in the building has a little price tag on it. They will not sell ownership of the restaurant, of course. They are known for their hot dogs and iced desserts, and invented the sundae in question in 2004.

You must give at least 48 hours’ notice when ordering one, so the ingredients can be acquired. Different sources report 3 and 5 scoops of vanilla ice cream. The vanilla beans are flown in from Tahiti and Madagascar, topped with 23-karat gold leaf, then drizzled with Amedei Porcelana, which touts itself as the world’s most expensive chocolate (this is most likely false – see #4). 

The sundae is then suffused with candied persimmons, pineapple, peach, and currants, almonds dipped in gold, marzipan cherries and small blocks of criollo chocolate, which is farmed only on the Venezuelan coast. Then a fan of gold leaf is placed on top, along with a dash of gold flake, and a few sugar-paste floral garnishes that take 18 hours to sculpt. It is served with a 24-karat gold-plated spoon inlaid with real diamonds, which you get to take home along with the gold-lined, crystal goblet – all for $1,000.

In case you’re wondering: yes, you will defecate gold.

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