Now Kobe Beef is something I would love to try.... it is apparently the best steak ever - and as I like mine, tender and bloody in the middle - it seems the perfect type of beef.
Oysters - one of my favourites - served freshly shucked - with either a splash of Tabasco, or horseradish - with a lovely cold beer...
Caviar - overpriced, BUT you can't feel those lovely salty little bubbles popping on your tongue with anything else...
Bollinger Champaign - now, I may sound really uncouth, but to me, most expensive Champaign’s are overpriced, and not all that. Perhaps the label gives you a little smug satisfaction - when one is watching polo, and sipping a bottle of Mumm, but for me, a good bottle of Cava will do just as well
Foie gras - never tried it - and to be honest, probably won’t. I don't like the sound of a goose being force fed to enlarge their livers.... but if they are changing the way they are rearing them, then fair enough.
Veal - same as above.... although there is free range veal now, where crating is not allowed, so I could be persuaded
And we mustn't forget langouste - now, this has to be my favourite. I love any type of lobster.... and catching them fresh, off the coast of the San Blas Islands was a highlight I will never forget.
Oh, and the green veggies that seem so popular with Bond is Asparagus with hollandaise sauce.....can't say I've had them with hollandaise, but a dollop of mayonnaise will do just as nicely
All this talk of food is making me hungry..... shame I've got not one of the items above... ah well, black coffee and toast it is then
Don't talk, just act. Don't say, just show. Don't promise, just prove. ~ Anon