Another factor I think is that the vendors have to fly to and from Asia to search for and import their favorite teas - this has to be quite an expense (especially for the smaller vendors). They provide a value added by sorting through everything so as to bring in what their customers want and therefore they are entitled to "charge" for that service. Personally I have my teas shipped to me from my uncle's tea growing friends in Taiwan for a nothing more than a song. Nothing better than getting top quality tea for pretty much free
Getting tons of beef from Pat LaFrieda? Where do I sign up
Momofuku anything and Grom (Love the gelato but dang that stuff is pricey)
Either sear in a screaming hot cast iron pan and finish in the oven...or start it in the oven and finish by searing in a screaming hot cast iron pan. Depending on how much I procrastinate
@BeavisPeters - Danny Meyer is a restaurateur who owns many of the City's top restaurants such as Gramercy Tavern and my favorite, Shake Shack. He also used to own Eleven Madison Park (3 Michelin)
I'm a simple man, a really really really good quality sweet cream or vanilla
Dry Aged Ribeye - medium rare w/ salt (and maybe MAYBE fresh cracked pepper)
Dry aged ribeye (preferably over 30 days) cooked med rare over coals...or not...
There's a link to find out how to advertise at the bottom of this page under "More" (it's next to Follow with the Facebook/Twitter icons)
When I was in Taiwan, I visited a small coffee farm whose coffee placed 2nd place in the World Siphon Championships in 2011. So while Chinese/Taiwanese coffee on the whole may not have the same quality as say Colombia, there are still coffees produced that are quite special (and indeed, it was quite special when I tried it).
Fries, sweet potato and the normal fries
Spotted Pig Burger or a burger I had made on the spot made of trimmings I got from a standing rib roast
I've found myself keeping a homemade teriyaki sauce around (or my take on it). If I accidentally make some overcooked meat the sauce revives it. And I also have a "strategic" reserve of homemade chicken stock sitting in my freezer.
Split between cold brew (when I have a spare big container available) and Japanese Style by pretending my Clever is a V60 and using it as a pure pour-over as opposed to its hybrid (achieved by putting the Clever directly on a cup). Both work surprisingly well
Something simple, preferably cooked by someone else, although a cote de beouf for two to share doesn't sound too bad...
I can't believe I'm saying this, but Famous Daves whilst starving.
Clever Dripper or Japanese Style Cold Brew (depending on how much time I have to kill)
A burger made by Kenji. If not that, then the dry aged burger from Primehouse.
Clever brewer and possibly half and half and sugar depending on how the cup turns out (ie. if the cup turns out bitter or otherwise disgusting, cream and sugar it is)
Well dang, you just answered half of one of my two questions that I proposed on the ask anything post.