Quality Ingredients-Does it really matter?By | On May 15, 2013
As part of practicing The Grassroots Gourmet™ approach, I emphasize starting with wholesome, fresh ingredients as the foundation. Then using spices and herbs along with the base to create delicious flavors and tantalizing textures. Follow this path, and good health naturally follows as form follows function. Do the ingredients really matter? Isn’t an egg an egg, ham, ham, bread, bread? Is a Ford Focus a Ferrari? No matter how hard the little card dreams, it will never grow up to run with those ponies. Is a person a person? Are you exactly the same as everyone else around you? It is You-manity we are a part of, not Unamity. And you are what you eat.
Here is a example by picture (because I have heard they are worth a thousand words, and I am verbose as it is). You may recognize the ever present breakfast take-away; Under cooked and over processed bread, upon which sits a cheese-like substance. Astride this is a homogenated pork remnant which is capped off by an industrial, invariably overdone, ,egg.
Now let us examine the same ‘ingredients.’ A fresh home made slice of baguette (bread). Smothered upon its face some fine brie (cheese), just a little is needed as the flavor and creaminess come through. A thin slice of aged and crafted prosciutto blankets this (ham) and a free range organic, perfectly poached quail egg (egg) completes the ingredient list. For good measure a bit of crunchiness from a tiny bit of crispy prosciutto elevates the textures.
Which would you rather be your foundation?
That’s simply why ingredients matter.