unclehobart
New Member
I just made a pizza. In a cost saving measure I went for a large bag of the 1/3 less cost than the national brand of mozarella cheese. My bread rise was perfect ... top notch toppings ... but it came out as a disaster. The cheese didn't behave like cheese. It shriveled up brown and its taste was weak and waxy. It dried out completely. I have never seen such a cheaply constructed excuse for a dairy topping in my life. I had to peel that nasty layer off and just consign myself to eating a cheeseless pizza.
The store brand for some things are comparable and decent... like butter. There are mounds and mounds of things that are not ... and cheese has just been added to the list. I'm finding it harder and harder to cut cost corners since the quality that comes with said savings is wholly not worth it.
What kind of things do you cut corners on.. and what do you refuse to cut corners on?
The store brand for some things are comparable and decent... like butter. There are mounds and mounds of things that are not ... and cheese has just been added to the list. I'm finding it harder and harder to cut cost corners since the quality that comes with said savings is wholly not worth it.
What kind of things do you cut corners on.. and what do you refuse to cut corners on?