Would you buy lobster mushrooms?

R

rewardsboy 93

New member
I saw a tiny pkg of dried lobster mushrooms for $9.98. (US) Seemed
outrageous - the unit price was posted as 175 dollars a pound.
Yikes. Made the dried chanterelles look like a bargain at half the
price. Can the flavor be worth it? I'll never know - at least from
personal experience.

What's the most expensive ingredient you have ever bought?
 
On Apr 27, 8:35?am, "jmcquown" wrote:
Ditto Saffron. Used it once and was not impressed with such a
flavoring, gave the remainder to Son for his cannot-spell-Py-ay-ah,
then bought it again for him. Second high price item was long ago,
don't remember what type, but it was dried 'shrooms.
....Picky
 
On Apr 27, 12:06?pm, JeanineAlyse wrote:

I buy saffron an ounce at a time from http://www.saffron.com/. An
ounce is a year's supply for me and my daughter with some to give to
friends. The price has been rising through the years. Now it's up to
$80. (They have wonderful vanilla extract too. It puts the supermarket
stuff to shame.) There's no point to springing for saffron if in the
end you scrimp.

Jerry

Jerry
--
Engineering is the art of making what you want from things you can get.
 
On Apr 27, 12:37?pm, Jerry Avins wrote:

Hey - those are pretty good prices for vanilla extract - thanks for
the info. Do you know how it compares with Penzey's?
 
On Wed, 27 Apr 2011 11:35:25 -0400, "jmcquown"
wrote:


Saffron-- And it blew my socks off. Like Jerry, I got mine from
Saffron.com.

I came real close to paying $14 for 1.2 ounces of McCormick cloves
last week. Glad I waited until I got to the 'health food' store.
$1.50 an ounce there. [I only put health food in quotes because I
don't go there for the nutritional aspects-- but they have the best
selection and prices on grains, dried fruits and a lot of spices.]

Jim
 
On Apr 27, 11:23?am, Kalmia wrote:

I might buy the dried mushrooms. $10 isn't a lot of money.
What was that, just shy of an ounce? A ounce of dried
mushrooms can yield a lot of flavor. Still, $10 is about at
my threshold for experiments in food. I'd be more inclined
to buy them if I'd had them before (at a restaurant, for
example).


Saffron. It didn't wow me, either.

Cindy Hamilton
 
Jim Elbrecht wrote:


Good grief-that had to be a mismarked price. Penzey's is much cheaper.
http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscloves.html

I've purchased fancy dried mushrooms for obscene amounts but they were
from the pricey organic market EarthFare. Not something I'd do too often
but I've never seen them elsewhere cheaper either.

I've got saffron, but sadly I'm not nuts about it. I love the color and
all that but not terribly impressed with the flavor.
 
On Apr 27, 2:37?pm, Cindy Hamilton
wrote:

I remember it as interesting. I used it to flavor white rice, with no
other seasonings other than salt. It might not have been as fresh as
it should have been. Interestingly, you can grow saffron crocuses,
which are also very pretty, but around here where we are right on the
border of zones 5 and 6, I gather you'd likely have to lift the bulbs,
which is time consuming. Looks like a good candidate for a small
raised bed.

--Bryan
 
On Wed, 27 Apr 2011 16:51:53 -0400, Goomba
wrote:


If it was mismarked- it was a McCormick eror. I saw it for roughly
the same price in two different chains. [But I see amazon has it
for $8.68 an oz-- but you have to buy 3.75 oz-- so maybe it is a local
distributor who goofed/gouged.]


I've been disappointed with all the dried mushrooms I've tried.
[except the morels I dried myself]


I can see how some folks might not appreciate the flavor-- but it
seems to me that it kicks up the other flavors in the dish, too-- and
before you can taste the saffron. Especially citrus and 'hot sauce'
flavors.

Jim
 
Kalmia wrote:


Two bottles of balsamico tradizionale: One had been aged exclusively in
cherrywood casks, the other had been aged in the more-common battery of
seven different woods. Both are wonderful and have no substitutes.

Bob
 
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