Re: Foods where quality makes a HUGE difference
Just expanding on a few points already made:
IMO, there isn't a huge difference between a USDA choice filet minon and a cheaper sirloin. Sure, one may be more tender than the other, but the main difference is how it's prepared. I typically buy a $5 steak at the grocery store, and it often tastes just as good as a more expensive cut.
In general, the generic brands of most cookies/crackers tend to taste pretty crappy and aren't worth the 50 cent savings.
The taste of a high quality and expensive cheese is much better than cheaper alternatives, and it's not close.
The quality of fruit tends to be much more important than the quality of vegetables.
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