One of the most common misconceptions about restaurants is that the price of a dish has anything at all to do with the ingredients in that dish.
Amanda Cohen of Dirt Candy, explaining why her tofu dishes cost so much. (Short answer: overhead.) This was written a while back but I just came across it. —Snacktime
I was horrified the other day when I saw these $3 grapefruits on sale down the street:
But then I read about this $75 watermelon and I realized what a bargain they are. My favorite part is how the writer says they are more economical to transport because of the shape. But then they cost $75 because they are apparently being transported on some kind of private jet. —Snacktime
