How To Embrace Red Ink and Buy A Lot of Expensive Spices

This weekend I was driving around far too much and I caught part of a cooking show on the radio.  I love radio in the car. I loath putting a CD in the majority of the time, unless I’ve gotten something out of the library and I just want to make sure I listen to it before I have to return it. So, I’m driving around and I’m listening to the radio when this cooking show comes on and I’m like, Alright, this is good. I like cooking, I like people talking about cooking, I’m going to stick with this.

It wasn’t a bad show. I want to put that out there first, because other than that I’m not sure I’m going to say much else that’s positive because I have such a gripe about it. The main segment that I caught was talking about substituting things in recipes for various reasons, and the lead-up to this peaked my interest because why wouldn’t it? The idea of inserting weird things into common recipes to give them a twist, at least that’s what I was sort of thinking it would take for its direction.

And it did.

Except it was always taking out this pretty common (read: inexpensive) ingredient and popping in this much more expensive ingredient.

Now, we cook a lot of our meals. I would say that in any given week six of the seven nights of the week involves me standing over the stove.  Shopping for ingredients isn’t uncommon and I’m pretty well accustomed to the prices I have to pay for most of what I want, and where I can skimp.

Which is where this radio show irritated me. Nothing against the substitutions themselves, which I’m sure would be at least interesting to try out. It’s more the price difference.  There comes a point where continuously subbing out low cost ingredients for high cost ingredients does more damage to my finances than the benefits it brings to my table. And if your goal is to push people to diversify what’s on their table then putting a financial hurdle in front of them isn’t exactly the best place to start.

Cooking/baking isn’t meant to be affordable, I guess.


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