Tuesday, August 17, 2010

Every little bit helps . . . .

A reader and friend recently mentioned how she now springs for great cheeses and that better cheese makes a big difference.
In my life I've undergone a huge transformation in coming to value food, cooking, and all of their benefits. I'm still learning and changing daily.
One of the biggest leaps I think I took, and one of the hardest to instill in people, is to "realize" that no ingredient in a dish is too small to solicit care in buying. In other words, I started out only valuing the headliner of the night. Dropping cash on a great steak with a story (from a local farm, grass fed, etc.) and the supporting ingredients received no attention other than preparation.
The rest of the cast was somewhat carelessly plucked from regular supermarket shelves. So while the steak shined, the rest of the crew failed to support it. Mashed potatoes were run of the (food)mill piled next to roasted carrots that were blah at best.
Over time, Ive come to value every little thing that goes on a plate. That carrot especially, which can so easily be just a carrot, or can just as easily be so much more.
Yes, it will cost you a little more, but it will force you to simplify your process a little bit and do less to muddy the quality of what you've purchased. Always a great thing in the kitchen.
Related Posts Plugin for WordPress, Blogger...
Creative Commons License
Grill-a-Chef by Joshua Stokes is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License.