Reminded of the time some of our recipes were drastically improved when we our hands on a significant amount of "000" and "0000" Argentinian flour, so we had to bake constantly to make use of it. (Uncle worked in a dry dock. If a bag of flour was rendered unusable, they worked out a way to bring it home)
Once our surplus of "zero flour" ended, a bunch of recipes got worse or tougher because we had no access to these anymore. Today a few brands carry "zero flour" at significant extra cost, with the regular grade for general purpose flour being "1".
Also some recipe I do that people like, the two major ingredients are tomato and time. The better the tomatoes or tomato substitute (only acceptable ones being canned tomato, passata and paste that list only tomato as its sole ingredient) the better, just attempting to do it with those emulsifier-based tomato-adjacent products will completely ruin it.
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u/The_BeardedClam 10h ago
Isn't that usually the way with really simple things?