Back in the 1800’s lobster was considered a cheap food for the poor. There was almost a prison riot in Maine that was triggered by the prisoners getting so sick of being fed lobster all the time.
Google on “lobster prison riots Maine”
years ago, the Russians became concerned about overfishing of the sturgeon fish (which supply the caviar). they put their food scientists to work, and came up with artificial caviar. from what i remember, it wasn’t half bad-is it still made? has anyone tried it?
Hate lobster or any sea food.
Hate the taste of anything with alcohol in it unless it’s very low % and don’t smoke.
So no, I guess I don’t have the problem of being disappointed by them because I never use them. However there are a lot of cheap electronics that always disappoint me.
Hover Boards don’t explode underneath people even half as well as I’d like them too.
Me too. Especially lobster and oysters. The latter may especially be a vehicle for the cocktail sauce but the combination is glorious. Chacun a son gout.
Skiing is not for me, but I can see that some just love it, especially the speed. I find cruises meh, boring, but that’s just me. The point is, these things are personal.
It’s delicious, imo, and dead cheap everywhere around here. I don’t see it as glorified into priciness like oysters and caviar.
I love lobster and champagne, though. Not so much cigars.
For the most part, I think they probably are better, even if based on the same chassis as the cheaper marques. Many of the bells and whistles you allude to are exactly the things that make the car luxurious, like better seats, leather and wood instead of vinyl and plastic, better sound systems, and so on. Then you get to the car’s exterior, and you might find that the luxury marque has a better finish from day one, although I believe this is less true than it used to be. Back in the day, you could wash and polish your VW Golf to the limit of your endurance, but you couldn’t make that finish look as good as that of a Porsche. (Though you probably didn’t mean high performance cars here).
In sum, leaving aside such performance related questions as fuel consumption and acceleration, a luxury car is much better objectively speaking. Whether all those features are worth the added cost, however, is quite subjective.
Fancy salt. I defy anyone to taste the difference between table salt, sea salt, grey salt, pink salt or any other kind of salt. Different crystal sizes can make a difference in some cases, but the flavor is the same.
There’s plenty of ‘glorified’ stuff that disappoints me. Lobster is $150kg now in this country, so it’s not disappointing because i can’t afford to buy one of the spiny bastards. I do like lobster though, and prawns, and oysters, and mussels and any freaking seafood ever! 
Anything sigged by Jamie Oliver in the supermarket is always disappointing in its mediocrity (and exorbitant price).
Expensive frying pans. I’ve had some of the best over the years…Scanpan, Baccarat, yada yada, and they’re not worth shit. Nowadays I buy a cheapo version from the cheapo retailers, then chuck it out when it’s seen better days and buy another for $20. I’m many dollars ahead.
I can’t tell the difference between a $15 bottle of wine and a $150 bottle of wine. I’m sure there’s some that can, but it ain’t me.
But in most other things, I’m as pretentious as all get out. I never buy ground spices because they’re crap. I grate my own fresh nutmeg and cinnamon, and use dried star anise as a regular part of my cooking repertoire.
I do drink instant coffee though. 
Pretty much any food that includes ‘foam’ or ‘air’ in the description. I am very sympathetic to truly inventive, pioneering cuisine such as performed at the famed El Bulli restaurant, but there is a substratum where these inventive ideas seem to be just parroted idlly and without much reason.
Golf clubs - they have done actual scientific tests and a $1,000 driver really hits no better than one costing much less. It’s all in the skill of the golfer.
Musical instruments - I was surprised to see a $3,000 trombone and a $12,000 upright bass. A piano store near us sells pianos in all price ranges and has some costing well over $100,000. They said they sell about 3 of them a year. Is a Steinway that much better than a Yamaha?
Are you kidding? Filet mignon is the only cut of beef I’ll eat rare, and I love it that way because it’s got so much flavor from the get-go; I don’t want it to be spoiled by too much cooking.
Lobster, prepared properly, is a thing of wondrousness. And it went from being the food of poor people to being the food of the rich, well, probably before I was born, as it’s in the mental category of “things that have been that way as far back as I can remember.”
And there’s cheap, mediocre champagne, just the way there’s cheap, mediocre beer. For a good champagne that won’t break your wallet, I recommend Paul Cheneau, which is not officially champagne, since it comes from Spain, but AFAIAC it’s the real thing.
Diamonds. There are other gems that are so much prettier, IMO.
Ruby, emerald, tourmaline, sapphire, fire opal. I even like Jade more than diamonds.
I’ve ranted about this before, but the best piano I ever played was an ex-Chicago Public School Cable from around 1917. Six hundred bucks American, but it had already been sold. Sweet feel. Not so sure about the sound compared with a Steinway, but anything sounds better than a Yamaha. At least they’re consistent–even their electrics have the “Yamaha Sound” of crappy tininess.
And just one “king” away from being phoking soup.
I saw that list. I had to laugh at Beats headphones. Just cheap crappy headphones, but they added metal weights to create the illusion that they’re sturdy, high-quality, and worth more than about 5 bucks.
My own entry is craft beers. Most microbrewed beers are way too bitter. Budweiser and Miller are top brands in the US for a reason: they spent some time considering the drinkability of their product.
LOL! 
Hoverboards are a borderline scam anyway. “Hover” implies that you’ll be floating above the ground, but in reality they’re just motorized skateboards.
I love it but probably part of it is probably because I easy it very occasionally.
When I used to smoke, I loved Cuban cigars and was amazed at how well it went with cognac the first time I tried it.
Kipling had it right, “And a woman is only a woman, but a good Cigar is a Smoke.” I don’t smoke often but sometimes there is nothing better than a good cigar and a drink under the stars on a beautiful night.
I like lobster but usually prefer crab and shrimp. I never liked oysters until I had a nice grilled oyster dish. I can’t stand them on the half shell. I’ve never tried caviar because I know I won’t like it.
I don’t think I’ve ever had anything considered good champagne. I’m not impressed with the cheap stuff.
Filet Mignon is a nice cut when I want a small piece of beef. I don’t think anyone considers it the best cut.
[QUOTE=Diceman]
My own entry is craft beers. Most microbrewed beers are way too bitter. Budweiser and Miller are top brands in the US for a reason: they spent some time considering the drinkability of their product.
[/QUOTE]
It’s a matter of taste. I have always preferred a darker heavier beer to a pilsner, long before there was anything called a craft beer. Most mainstream American beers are not as bad as what most beer snobs will say but there are plenty of better tasting beers out there.