Which food things make a difference, which don't?

[Elevens]

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Sea salt v. regular salt

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I recently found out while making a rub for baby back ribs, that there is a substantial difference between coarse salt (often sea salt) and regular salt.

[piradical]

preface:
1. in general age of product is the greatest determining factor
2. most flavors are carried in the oils or fats.

herbs: fresh except for sage; some dried herbs are of no value (parsley, basil). most herbs are harvested once a year so pointless to try to get freshly dried.

pepper: fresh has the oils contributing to layers of flavor

salt: table has added desiccants that are bitter. Kosher is produced in different ways so always buy diamond brand (use for cooking). sea salt: many type and most are a waste, unless you buy french “sel gris” or “fleur de sel” , superb, use on salad, grilled meats, prepared dishes.

chili: crush your own, when it clumps bugs are present

olive oil: very difficult topic as there are NO controls and much fraud. for cooking use pomace ( the cheapest and least flavorful). for salads trust your taste ( I like fruity. spanish is most reliable).

balsamic vinegar: age is everything ( at least 12 year old). if buying generic avoid those that taste sweet.

fruit: could write a book; fresh shiny heavy aromatic swollen are some of the criteria.

Farm: same

pasta: read essay by Marcella Hazen in 2nd V. of Italian Cooking. try to find Riscossa brand of dried.
Organic meat v. regular

meat: huge difference. find a small supplier to restaurants and buy from them.

poultry: I will not eat grocery store chicken, nor will anyone else who knows.

Grass fed beef: seldom available in US, the result will be greater depth of flavor and chewier while NOT tough.

salmon: now is season for cooper river. get it.

a word about garlic; it can have many different flavors. Factors: how it is cut (thinly sliced is most mild and delicious). I never add it until I am ready to remove pan from fire.

[BarronVangorToth]

Most things with food are better from specialty stores vs. your local supermarket.

Someone noted it already, but meat from a top-notch butcher is better.

Likewise, having a good relationship with your local fishmonger gets you much better seafood than whatever three-day-old nonsense is at your supermarket.

Another area: cheese. Even some stores that have decent cheese sections, you're best off with specialty stores.

[The DaveR]

A couple of things. There's a big difference between dried herbs you just bought and dried herbs that have been in your pantry for 9 months. Fresh ground pepper is substantially better. I've found that balsamic and olive oil can be substantially better, but price isn't a particularly good indicator. Organic produce is generally better unless you're lucky and live in California where all produce is great. I think most mass market poultry tastes funny and bland. I still haven't tried grass fed beef and I've heard the difference is substantial.

[ericd]

fresh fish v frozen fish
single malt scotch v all others
top quality ice cream v normal ice cream

[theBruiser500]

organic tomatos. they smell like real good yummies right from the home garden, so good.

[posnera]

For salt, I only use kosher salt for cooking (baking gets regular salt). If you are adding salt to top off something and it will stay crystallized, then there is a difference in sea salt, fleur-de-sel, or any other "fancy" salt. If it is going to dissolve then you are just wasting money.