An Overpriced Pizza

It was bad enough when the $100 hamburger appeared, but a $1,000 pizza? Could it be any better than the $12 pepperoni, goat cheese and banana pepper pizza at Greenbush? Or, for that matter, your local favorite?

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    I wish I could afford (none / 0) (#1)
    by Jen M on Fri Mar 16, 2007 at 10:23:55 PM EST
    a thousand dollar pizza

    I wouldn't BUY one, mind.  Just wish I could afford one.  I'd much rather have a nice filet mignon with some baked potato and 'spargus

    It seems childish to me (none / 0) (#2)
    by Light Emitting Pickle on Sat Mar 17, 2007 at 12:11:18 AM EST
    Personally, I'd rather a nice NYC pie or a slice from Applewood, in Menlo Park, CA.

    Soft shelled crabs for me (none / 0) (#4)
    by Jeralyn on Sat Mar 17, 2007 at 02:25:01 AM EST
    Vietnamese style, wrapped in rice paper with avocados and cucumbers.  It's called "The King and I" and comes wit chili-lime sauce, rice noodles and separate peanut sauce. I could eat it every night.

    Stone crabs is a favorite second.

    But what do you expect from someone locked in the mountains wih no water in sight?

    Venizen, elk and rabbit are a stone throws away, but I still miss the ocean and the fresh shell fish.


    I forgot to add Chilean Sea Bass (none / 0) (#5)
    by Jeralyn on Sat Mar 17, 2007 at 02:29:11 AM EST
    now that it's off the endangered list. No one makes a beter red marinara sauce than I do, immersed with huge diver scallops, minced clam meat and fresh chilean sea bass, infused with a little garlic,basil , oregano and fresh Italian parsley.

    Ah, caviar (none / 0) (#6)
    by Jeralyn on Sat Mar 17, 2007 at 02:35:27 AM EST
    served with chopped eggs, capers and onions and creme fraiche on top of tiny blinis coupled wit frozen shots of vodka to wash it down.  A perfect late afternoon meal in NYC before going to a movie.

    ahhhh. (none / 0) (#9)
    by scribe on Sat Mar 17, 2007 at 08:42:17 AM EST
    Trout caviar is one of the reasons yours truly loves to go fishing in the fall - when brook trout  and brown trout are going into the spawn.  If I catch a decent-sized hen brookie, I can get a pint of caviar out of it - brook trout is a nice, golden yellow.  Brown trout eggs are a strong red.

    It's really rather simple, though the fish has to be just ready to spawn.  Here's how.  Carefully remove the roe and set aside in a cold place then finish cleaning the fish.  Place the roe in a fine-meshed sieve and let cold tap water run over it (and your hands) while you work.  Gently snip through the membrane encapsulating the roe with a sharp knife - if the fish and roe are ripe, it will snap free and collapse on itself like a sausage casing or a balloon popping.  Now, gently, strip the individual eggs from the connecting tissue - they're on it like bunches of grapes on stems.  Again, if the fish is ripe, they will come off easily.  Some will break, regardless.  The running water will carry the yolk away.  When done, continue to wash them thoroughly - until there's only a minimal level of foaminess in the water.  Transfer them to a cold non-metallic bowl, measuring them by volume.  Be precise - measure to the tablespoon of eggs.  Take good kosher salt and measure by volume 1 part salt for 32 parts eggs.  Grind the salt extremely fine - like powdered sugar - in a scrupulously clean and de-scented mortar and pestle.  Sprinkle over the eggs and fold in gently.  Let sit a few minutes, then transfer to a sterilized, then chilled, mason jar.  Exclude air from the top of the eggs - I use some plastic wrap weighted with dried peas - and close the lid.  Put it in the fridge where it will stay just above 32 deg. F.  Leave it alone at least a week.  It should be ready by then.

    Since around here brookies and brownies come into season in late October - I can get caviar for Thanksgiving and it will be good through New Years (but, really, it should be eaten by then as it will go bad soon thereafter).  I have a friend with a trout farm who often has a surplus of roe after breeding next year's fish, so I can call ahead to make sure there will be some available when I show up.

    Showing up at a date's house with a jar of homemade caviar in my pocket has been one of my all-time better ideas....


    The lovely thing about Vancouver is that (none / 0) (#11)
    by Light Emitting Pickle on Sat Mar 17, 2007 at 11:00:24 AM EST
    you can have the mountains and the ocean.

    I've lived on both coasts, close to the ocean, and I've lived inland. I enjoy seafood when living at the coast, but not inland. I guess it has to do with freshness. There's nothing like catching a red snapper in a kayak and eating half an hour later.

    But I'm just not sure it works as a pizza topping.


    it's all about the fish eggs, stupid! (none / 0) (#3)
    by cpinva on Sat Mar 17, 2007 at 02:20:17 AM EST
    ok, the classy name is caviar, but it's just fish eggs, all gussied up.

    truthfully, i can't stand anchovies (too damn salty!), so i doubt i'll be running out to buy a pizza with roe on it. :)

    You must have missed this (none / 0) (#7)
    by Easter Lemming on Sat Mar 17, 2007 at 04:19:26 AM EST
    Talk about rich! Gold-dusted brownie costs $1,000

    The brownie at dessert-only restaurant in The Quarter at Tropicana Casino and Resort is made with hazelnuts imported from Italy, topped with gold dust, served with a vintage port wine in a $750 Baccarat crystal that the dessert-eater gets to keep as a souvenir. Like the other offerings at the restaurant, it's served with two other courses of dessert.

    "You have this beautiful atomizer filled with the finest port known to man, pastry chef Jemal Edwards told The Press of Atlantic City. You take a bite of the brownie, and as the flavors are coating your palate, your partner squirts the port onto your tongue. The acidity and sweetness from the port are hitting your mouth at the same time."

    How dare they (none / 0) (#8)
    by Jen M on Sat Mar 17, 2007 at 07:06:26 AM EST
    contaminate a perfectly wonderful brownie with hazelnuts and gold dust? They can hold the port too.

    I'll pass.... (none / 0) (#10)
    by kdog on Sat Mar 17, 2007 at 08:43:01 AM EST
    and stick to my slices from Amore's Pizzeria on Linden Pl. in Flushing Queens.  Always served hot on a piece of wax paper and a tray.

    Best I've ever had.....