Ingredients: Good, Bad and indifferent
Posted on April 9th, 2008 by iamnotachef
I have always been puzzled by the huge differences in the quality of ingredients that, at first glance, seem to be similar. Tomatoes are an obvious example. Who hasn’t been fooled by spectacular looking tomatoes that are utterly tasteless, horribly textured, and devoid of aroma? Even stuff like potatoes and carrots can vary. But most […]
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