What is the Most Expensive Food There Is?

[BeatenMan]

The most expensive food is wedding cake. Im still paying for it ten years later.

[X_Slayer_ALE]

funny, I thought a wedding cake prevents you from having sex…

[sleeping]

*Originally posted by X~Slayer(ALE) *
**
A fresh lobster cooked with saffron, stuffed with truffles, topped with beluga caviar and accompanied by a bottle of 1990 Cristal Champagne. **

Oh yeah:

Stuffed Camel

A filling breakfast to satisfy the largest appetite - best served in a tent in the Sahara. (Serves up to 250).
Ingredients

1 medium camel.
1 medium North African goat.
1 spring lamb.
1 large chicken
1 egg
450 cloves of garlic.
1 bail of fresh coriander.
Method

Take the prepared checken and stuff with the egg, which should be hard boiled, and pad out with coriander.

Stuff the lamb with the chicken.

Stuff the goat with the lamb.

Stuff the camel with the goat. A pre-prepared camel is rather more convenient – don’t be afraid to ask your butcher. Spike with the garlic and brush with butter before cooking.

Spit over a charcoal fire in an arid desert area for best results.

Or (there lots of fun variations) :rolleyes: :

STUFFED CAMEL
Ingredients

1 Medium - Camel
1 Large - Lamb or young goat
20 - Chickens
5 dozen - Eggs
12 Kg - Rice (26 lbs)
l Kg (2 lbs) - Almonds
2 Kgs (5 lbs) - Pine Nuts
110 (Imperial gallons) WATER - i.e. (137 US gallons)
5 Tbsp - Ground Black Pepper
1 Cup - Sea Salt
Few apples and dried dates to taste.

METHOD

1.Cook the rice in the water until tender then drain and put aside, the rice should be used to stuff all space in cavities.

2. Boil all the eggs until hard, let cool by soaking in cold water, then peel them all.

3. Stuff the chickens with boiled eggs and rice (evenly). Add some Pine nuts and Almonds to the mix.

4. Stuff the Lamb, or Goat, with as many of the Chickens you can and fill any remaining cavity with Rice.

5. To stuff the Camel, place the stuffed Lamb in the main cavity then stuff the remaining space with apples, dates and Rice.

6. Sew up (Catgut is good) or skewer to close cavity. Truss the Camel wherever necessary to contain the stuffing.

7. All limbs below the knee, hooves and horns are discarded. Heads are only used to make a sauce from the brains.

Giblets, hearts and the kidneys are used to make a gravy type dip, of which I do not know the herbs and spices they used.

8. Now place in a large enough oven
   or, lash on to a large enough spit.
   Cook at 325 F overnight in the oven turning every hour. or using the spit, ensure you have a small dish-mop soaked in melted shortening to baste the camel occasionaly as it is turning.

9. When cooked, spread all the leftover rice over one of those gigantic trays you can rent from a Party supplier. Place the Camel on the rice and surround it with the remaining chickens and eggs.
   Place the remaining nuts around the Camel, with remaining boiled eggs.
   A tip is to parboil the nuts for 2 minutes, makes them tender and juicy.

[sleeping]

*Originally posted by X~Slayer(ALE) *
**
A fresh lobster cooked with saffron, stuffed with truffles, topped with beluga caviar and accompanied by a bottle of 1990 Cristal Champagne. **

Oh yeah:

Stuffed Camel

A filling breakfast to satisfy the largest appetite - best served in a tent in the Sahara. (Serves up to 250).
Ingredients

1 medium camel.
1 medium North African goat.
1 spring lamb.
1 large chicken
1 egg
450 cloves of garlic.
1 bail of fresh coriander.
Method

Take the prepared checken and stuff with the egg, which should be hard boiled, and pad out with coriander.

Stuff the lamb with the chicken.

Stuff the goat with the lamb.

Stuff the camel with the goat. A pre-prepared camel is rather more convenient – don’t be afraid to ask your butcher. Spike with the garlic and brush with butter before cooking.

Spit over a charcoal fire in an arid desert area for best results.

Or (there lots of fun variations :rolleyes: ),

STUFFED CAMEL
Ingredients

1 Medium - Camel
1 Large - Lamb or young goat
20 - Chickens
5 dozen - Eggs
12 Kg - Rice (26 lbs)
l Kg (2 lbs) - Almonds
2 Kgs (5 lbs) - Pine Nuts
110 (Imperial gallons) WATER - i.e. (137 US gallons)
5 Tbsp - Ground Black Pepper
1 Cup - Sea Salt
Few apples and dried dates to taste.

METHOD

1.Cook the rice in the water until tender then drain and put aside, the rice should be used to stuff all space in cavities.

2. Boil all the eggs until hard, let cool by soaking in cold water, then peel them all.

3. Stuff the chickens with boiled eggs and rice (evenly). Add some Pine nuts and Almonds to the mix.

4. Stuff the Lamb, or Goat, with as many of the Chickens you can and fill any remaining cavity with Rice.

5. To stuff the Camel, place the stuffed Lamb in the main cavity then stuff the remaining space with apples, dates and Rice.

6. Sew up (Catgut is good) or skewer to close cavity. Truss the Camel wherever necessary to contain the stuffing.

7. All limbs below the knee, hooves and horns are discarded. Heads are only used to make a sauce from the brains.

Giblets, hearts and the kidneys are used to make a gravy type dip, of which I do not know the herbs and spices they used.

8. Now place in a large enough oven
   or, lash on to a large enough spit.
   Cook at 325 F overnight in the oven turning every hour. or using the spit, ensure you have a small dish-mop soaked in melted shortening to baste the camel occasionaly as it is turning.

9. When cooked, spread all the leftover rice over one of those gigantic trays you can rent from a Party supplier. Place the Camel on the rice and surround it with the remaining chickens and eggs.
   Place the remaining nuts around the Camel, with remaining boiled eggs.
   A tip is to parboil the nuts for 2 minutes, makes them tender and juicy.