• And if you still have loads of money to spend, why not buy the World Most Expensive Hot Dog? Stuffed
    54 replies, posted
[IMG]http://eater.com/uploads/Juuni_ban1-thumb.jpg[/IMG] [QUOTE]SEATTLE — Got a big appetite and a big wallet? A Seattle food truck is now offering the world’s most expensive hot dog. In fact, the Guinness Book of World Records has verified it.The Tokyo Dog food truck’s “Juuni Ban” has a retail price of $169. It contains smoked cheese bratwurst, butter Teriyaki grilled onions, Maitake mushrooms, Wagyu beef, foie gras, shaved black truffles, caviar and Japanese mayonnaise, all encased in a brioche bun. To meet the requirements for a world record, at least one hot dog had to be sold in a legitimate business transaction. The co-owners sold six of them in one day, raising more than $1,000. Those proceeds were donated to the American Red Cross. [/QUOTE] [url]http://q13fox.com/2014/08/14/seattle-food-truck-offers-up-worlds-most-expensive-hot-dog/[/url] [editline]15th August 2014[/editline] How to make any food expensive in the culinary/F&B Industry = Stuff the food(doesn't matter if its shit) with fucking loads of Shaved Truffles or Caviar. Or Gold
Sounds like a good hotdog to me.
[QUOTE=Ignhelper;45694802][IMG]http://eater.com/uploads/Juuni_ban1-thumb.jpg[/IMG] [url]http://q13fox.com/2014/08/14/seattle-food-truck-offers-up-worlds-most-expensive-hot-dog/[/url] [editline]15th August 2014[/editline] How to make any food expensive in the culinary/F&B Industry = Stuff the food(doesn't matter if its shit) with fucking loads of Shaved Truffles or Caviar. Or Gold[/QUOTE] Don't forget wagyu beef, that shits expensive
[QUOTE=viperfan7;45694825]Don't forget wagyu beef, that shits expensive[/QUOTE] Except some Restaurants cheat your money/hype it up because there's different grades for Wagyu, and If they don't state, sometimes they choose the shit quality ones which are no different from normal beef.
Brioche is my favorite type of bread and I would have everything served on it if I could. It is amazing.
I would have this with $1,000+ beer if I won the lotto.
I'll buy one and pour ketchup on it.
[QUOTE=Dippeggs;45695040]I'll buy one and pour Sriracha on it.[/QUOTE] Fixed that mistake for you.
Imagine if you dropped it on the sidewalk.
I had a hotdog at the tokyo dog food truck during TI4 last month, they make some damn good hot dogs. Was very tempted to purchase this one.
[QUOTE=Dippeggs;45695040]I'll buy one and pour ketchup on it.[/QUOTE] You're a monster.
Oh God, switch out the Brioche with Roquefort bleu cheeseand I'll write you a fucking check :v:
[QUOTE=ilikecorn;45695389]Had it before, it's expensive as fuck and tastes ok. I had a hamburger made out of it, cost 25$ for a 1/4th pound burger, tasted pretty good but defiantly didn't taste like a 25$ burger. [editline]15th August 2014[/editline] For 169$ i'll pick it up and eat it anyway.[/QUOTE] It could have been a lower grade Wagyu. Only the higher grades taste any different from normal beef. Also, waste not, want not :v:
Ok, unlike most of those "display of wealth foods" This one doesn't sound half bad and based on the toppings seems to be actually designed to taste good.
if you change the fancy names it doesnt sound so fancy: japanese cow flesh fungus liver made from forcefeeding a goose to death etc honestly foie gras is pretty terrible stuff
Fucking Wagyu beef. May just be me, but using marbled beef for a hotdog just feels... Wrong.
Could be, but the toppings on the burger might have made a difference. The difference tends to be a bit subtle and might be overshadowed by stronger ingredients.
For myself, it only makes a difference when you are making smoked products. Like salami, beef jerky, smoked brisket, and shit. You cannot simply have marbled beef, and not smoke it. Not doing it is a crime to culinary arts.
From what I remember, if you do it right, smoking of highly marbled beef like Wagyu can give very good results. Bungle it though, and you may as well have smoked something else.
[QUOTE=ewitwins;45695366]Oh God, switch out the Brioche with Roquefort bleu cheeseand I'll write you a fucking check :v:[/QUOTE] just wrap the whole damn hotdog in cheese? what
Not impressed, even a peasant could afford this.
It's impressive and everything but I don't think it would taste really good. It sounds like "hey let's throw shit that sounds real fancy onto it" rather then somebody cooking for actual taste. I mean, for instance the foie gras has a very mild flavour that will get completely lost in everything else and could as well be replaced with butter and probably none would be the wiser. What's up with the caviar, too? Another exquisite taste which will however clash with the rest. What a pompous waste of good resources.
[QUOTE=ilikecorn;45695455]No toppings actually. It was literally a hand made bun, and a patty. I mean it was juicier than a normal burger, but I really didn't notice much of a taste difference. But now i'm hungry for burgers, and have no hamburger.[/QUOTE] For me, If I really want the full flavour of a Wagyu, I'll just get a ribeye Wagyu medium rare. Wolfgang Puck's Cut Restaurant sells 1 slab of 180gm at something like $200 lol
[t]http://i.allenbrothers.com/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/w/a/wagyu_sampler.jpg[/t] You know what this wants...? It wants to be put into a nice old-school smoke house, and left to cold-smoke with a light apple and maple wood combination. Chopped into nice thin cuts, and served with a loaf of bread, gravy, and a cut up apple drizzled delicately with some maple syrup. That is what this kind of beef needs to be appreciated. And I ain't talking about some new-school smokehouse either. We gotta get outside with this bitch, run it to a smokehouse converted from an outhouse or log cabin, and have some nice bamboo pipes to run the cold smoke through. You gotta treat a piece of meat like that with some rustic fashion.
[QUOTE=JoeSkylynx;45696068][t]http://i.allenbrothers.com/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/w/a/wagyu_sampler.jpg[/t] You know what this wants...? It wants to be put into a nice old-school smoke house, and left to cold-smoke with a light apple and maple wood combination. Chopped into nice thin cuts, and served with a loaf of bread, gravy, and a cut up apple drizzled delicately with some maple syrup. That is what this kind of beef needs to be appreciated. And I ain't talking about some new-school smokehouse either. We gotta get outside with this bitch, run it to a smokehouse converted from an outhouse or log cabin, and have some nice bamboo pipes to run the cold smoke through. You gotta treat a piece of meat like that with some rustic fashion.[/QUOTE] I can practically smell the cum flowing in-between the keyboard keys.
I don't know about you guys but that sounds and looks fucking disgusting, give me a regular hot dog with bacon, cheese and some ketchup instead.
what the fuck is japanese mayo
169 Dollars but it's gonna come out of my butt looking the same as something a tenth of its value.
[QUOTE=Sailor Mars;45696097]I can practically smell the cum flowing in-between the keyboard keys.[/QUOTE] He's right, though. The marbling on that is beef pretty damn good. It would make for a phenomenal smoking meat. [editline]15th August 2014[/editline] [QUOTE=Sailor Mars;45696273]169 Dollars but it's gonna come out of my butt looking the same as something a tenth of its value.[/QUOTE] Might as well just live off a diet of crackers and pub cheese then, if you're only concerned with how food is gonna look on the way out. You'd save a bunch of money, too.
It looks like an ashtray
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