hell, my chef instructor let us all raid her little vial of gold dust to fancy up our eclairs, and she would not have let a class that was MOSTLY teenage girls do that if it were that pricey. Because they did not know restraint.
Not only does gold flake or leaf add no flavor to a dish, last I knew the kind used for fancy food wasn't even actually very expensive—big margins on that stuff. It's just throwing away money to show that you CAN.https://twitter.com/AnaMardoll/status/1419849151886598144 …
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Yeah, the gold foil most often used on food is less than a micron thick. There’s definitely part of me that approves of separating anyone who has enough money to cover the markup FROM that money, though.
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Yesssss, it's the stupidest food additive. And then you get a list of "most expensive xxxxx" and it's just shit with gold leaf and diamonds on it or something. I hate it.
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