tag:blogger.com,1999:blog-4851795055451326897.post852739265903736345..comments2023-10-12T09:15:15.652-05:00Comments on Lora's recipes: Quality ingredients? Top chef rant.Lorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4851795055451326897.post-53709018855389327692008-04-14T16:35:00.000-05:002008-04-14T16:35:00.000-05:00i agree with you in principle, but with one qualif...i agree with you in principle, but with one qualification: this no longer applies when one of the ingredients is actually made of something else. cheap dark chocolate vs expensive, fine, but if the "cheap" version of chocolate is half wax, filler, and soy lethicin, that's a different story. or olive oil that's actually a blend with canola. or, like your previous post, cool whip vs real whipped cream. but i know that's not what you're talking about. as long as the two ingredients are both "pure" (and one is just fancier) then yes, i think much of the time the difference is marginal. don't tell whole foods. :)Kristyhttps://www.blogger.com/profile/01212069033719667079noreply@blogger.com