Quote:
Originally Posted by evenodds
You can make something from anything, but quality counts. Days when I have bought a cheaper ingredient for use in a dish, the dish overall suffered. Still good, but not as good.
I shop almost exclusively at Whole Foods, as it is the grocery store in my neighborhood. (Also, I am a snob.)
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What I meant by a skilled chef can buy food anywhere is that they can identify the good stuff and buy only that; if you aren't skilled, you can't identify the good stuff and no matter where you go they may well sell you crap.
When I go to the store, any store, I may not come back with what I went looking for. If I want good salmon, but there is no good salmon to be had, I will buy what is good and adjust accordingly.
I hate whole foods. Half of what they sell is organic bad tasting junk food. I'm sorry, if I'm going to eat junk with all kinds of fats and sugars, I want them refined and with enough preservatives so they don't taste like shit.
