Do you need expensive ingredients to cook tasty food?

twinklesdesikitchen

twinklesdesikitchen

Regular Member
Joined
5 Jun 2025
Local time
1:00 PM
Messages
16
Location
Delhi, India
Some of the best meals I’ve ever had were made of 3 things: salt, oil, and love.

My favorite chutney? Just raw mango and chili.

People chase trends. But flavor doesn’t come from price. It comes from intention.

Cook with what you have. It’s more than enough.
 
Last edited by a moderator:
To answer the question…no, not at all - potatoes, onions, maybe some cabbage, and some ground beef, ham, or chicken, and I’m all set. None of that is terribly expensive here.

When I buy stuff that’s specialty/expensive, it’s usually for a particular recipe, I make that, then I struggle to find other uses for whatever it was I bought.
 
No, but it's nice to have those luxury items from time to time as treats. And, some of them, like geoduck or uni as examples, are eaten as is or with a little citrus enhancement. A plate of fresh pasta with a light white wine and butter sauce with truffles shaved over, or a ParmR rind broth with cheese tortellini or agnolotti with shaved truffles are delish.
 
I'm gonna say 'no' just like what TastyReuben said, but at the same time, the more you cook, the more you realise you can get a better result with better quality ingredients and as everyone knows, everything's getting pricier these days.

Example: you want a Caprese salad with regular supermarket tomatoes? Sure, you can do that and it will taste fine with a bit of 'salt, oil and love' :) but if you spring for the better quality heirloom tomatoes or some really good imported cherries, well, those're gonna cost you (round here that might be about 5-7x the cost of local tomatoes), but you can bet the dish will blow your socks off...
 
vernplum said:
I'm gonna say 'no' just like what TastyReuben said, but at the same time, the more you cook, the more you realise you can get a better result with better quality ingredients and as everyone knows, everything's getting pricier these days.

Example: you want a Caprese salad with regular supermarket tomatoes? Sure, you can do that and it will taste fine with a bit of 'salt, oil and love' :) but if you spring for the better quality heirloom tomatoes or some really good imported cherries, well, those're gonna cost you (round here that might be about 5-7x the cost of local tomatoes), but you can bet the dish will blow your socks off...
Click to expand...
Thats pretty much what I typed out and hadn’t got round to posting 😂
 
I've never been one to chase trends, LOL. I do agree that sometimes simple foods are wonderful. I've been making some wonderful simple foods lately but fresh herbs are always a great way to elevate, and since I don't have an herb garden right now, I have to pay a high price for those fresh herbs.

I also happen to love filet mignon and lobster. I treat them rather simply sometimes when preparing, but no denying that they are costly.
 
JAS_OH1 said:
I've never been one to chase trends, LOL. I do agree that sometimes simple foods are wonderful. I've been making some wonderful simple foods lately but fresh herbs are always a great way to elevate, and since I don't have an herb garden right now, I have to pay a high price for those fresh herbs.

I also happen to love filet mignon and lobster. I treat them rather simply sometimes when preparing, but no denying that they are costly.
Click to expand...
You are the forums seafood queen and whilst a good bargain finder not someone I’ve ever seen compromise flavour or quality for the sake of using cheaper ingredients. Something I very much appreciate.
 
twinklesdesikitchen said:
Some of the best meals I’ve ever had were made of 3 things: salt, oil, and love.
My favorite chutney? Just raw mango and chili.
People chase trends. But flavor doesn’t come from price. It comes from intention.
Cook with what you have. It’s more than enough.
Click to expand...
I'd very much agree with you. simple is good. It's amazing what delicious food can be prepared with just a few ingredients.
One of my favourite pastas is spaghetti aglio e olio - just good olive oil and plenty of garlic. I always add a couple of diced green chiles, but that's just me.I make an Indian dish with potatoes, tomatoes, garlic and fresh coconut. Basically, they're just cooked in their own juice. It never fails to please. Pakoras are another; you can make them with just a few ingredients, or what ever you've got in the fridge. No fuss and great results.
Trends are obviously there, because the cooking industry is really in the spotlight these days (which is good). Creativity is an essential part of a cook's repertoire, and while some dishes are so complex I wonder how on earth they have time to put all the items together on a plate. it's necessary, to keep up on our toes!
The intention is key however. Taste, taste, taste while you're cooking. Get the seasoning, or the cooking method just perfect and everyone will be happy.
 
You must log in or register to reply here.
Back
Top Bottom