Does It Really Matter??
If you're an easily offended foodie stop reading.
So many articles about the absolute need for certain flours, oils, vinegars, wines, butters, etc. in the making of various dishes. Of course, some dishes are made much better w/ good oils and so on, but I defy anyone to blind taste test, for instance, fresh pasta made with "Promotory" flour vs. that made with "Baker's Choice", which Paul Bertolli says would be a critical error.
what say you all?