Quote Originally Posted by Burney View Post
Yes, but you've admitted yourself that the quality ingredients make feck all difference. It was the same when I made Cornish pasties with nice bits of skirt steak, finely diced vegetables and lovingly-made lard pastry. They just ended up tasting like Cornish pasties.
Nonsense. Try making bacon and eggs with quality dry-cured bacon and freshly laid eggs. Or steak and chips using proper dry-aged beef and beef dripping. The quality of the ingredients is vital. Usually.