this post was submitted on 01 Feb 2026
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Chapotraphouse
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The problem is that poor chefs looking to make money get really good at cooking cheap cuts of meat, which then increases the price because more people are buying it, so it is no longer cheap. Same thing happened with lobster.
What happened with lobster was more a result of canning and marketing. Suddenly you could move lobster far inland, it got marketed and sold and became fancy food