Food Gold: Pimp Or Skimp? When To Go Big

Posted on Nov 11th, 2009 by Elliot Aronow

In these lean times, we home cooks are faced with many fiscal decisions each time we step foot in le grocery shop. Do we get the extra virgin olive oil pressed by beautiful barefoot 22 year old virgins in Tuscany? Or do we go with the Goya? Morton’s salt or the Flor De Sal imported from Portugal by trans-Atlantic pigeons?  For this week’s edition of Food Gold, we’re going to let you know when it you need to go for the top shelf stuff (PIMP) and when any old product will do (SKIMP). Let’s start with the basics that every cook will need in their pantry. Read More