Which food things make a difference, which don\'t?
I'll give my opinions on some of these after a few responses. Feel free to add your own things:
Fresh herbs v. dried herbs
Ground pepper from peppercorns/grinder v. ground pepper from shaker
Sea salt v. regular salt
Fresh chili peppers v. powder
Specialty (virgin/extra virgin) olive oil v. grocery store (virgin/extra virgin) olive oil
Specialty balsamic vinger v. generic balsamic vineger
Organic fruit/veg v. regular
Farm/Farmer's market fruit/veg v. grocery store
Premium fresh pasta v. premium dried pasta
Organic meat v. regular
Butcher meat v. grocery store
Free range poultry v. regular
Grass fed beef v. grain fed beef
Farmed salmon v. wild salmon
I'm not looking for essays on any of this stuff or answers for everything. I'm just looking for pointers from those of you who cook a lot like "the difference in using fresh herbs v. dried is HUGE" or whatever little changes in ingredients make dishes WAY better.
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