Americans in particular overvalue expensive ingredients and undervalue cheap ingredients.
Looking for the best versions of onions, carrots and celery give you an asymmetric upside for just a few dollars. [These prob won’t be at a regular grocery store.]
Paying double for a “better” ribeye at a grocery store almost never doubles your value.
Yep. I bought $5.15/lb ribeyes this weekend and made some of the best steaks I've ever made.
I feel awfully fortunate to be surrounded by high quality local farms run by people who care to get it right. Local beef from 8 minutes down the road, local veg from the same, local honey, local cheese, the list goes on. living the high life over here.
What if I manage to pay triple for my beef? Feels like it recently
