# "I love excellent X, but will (or won't) enjoy lesser quality X" **URL:** \ **Category:** Cafe Society\ **Created:** [November 28, 2021, 4:57am UTC](https://boards.straightdope.com/t/i-love-excellent-x-but-will-or-wont-enjoy-lesser-quality-x/955044 "2021-11-28T04:57:55Z")\ **Posts on this page:** 20\ **Page:** 4
**Author:** ![Procrustus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/procrustus/32/2994_2.png) [@Procrustus](https://boards.straightdope.com/u/Procrustus)\ **Post date:** [November 29, 2021, 3:21pm UTC](https://boards.straightdope.com/t/i-love-excellent-x-but-will-or-wont-enjoy-lesser-quality-x/955044/61 "2021-11-29T15:21:27Z")
> [@silenus](#): > > Booze of all sorts I can drink good wine and cheap wine, good beer and cheap beer, and almost any scotch or bourbon. However, I cannot drink cheap champagne. The mid level stuff is good, the really expensive stuff is amazing. The cheap stuff f ($10 to $20 bottle) is undrinkable. ---
**Author:** ![wolfpup](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wolfpup/32/10618_2.png) [@wolfpup](https://boards.straightdope.com/u/wolfpup)\ **Post date:** [November 29, 2021, 3:26pm UTC](https://boards.straightdope.com/t/i-love-excellent-x-but-will-or-wont-enjoy-lesser-quality-x/955044/62 "2021-11-29T15:26:45Z")
> [@Smapti](#): > > On the other hand, I won’t put up with any form of “parmesan cheese” other than real imported Parmigiano-Reggiano, and when cooking with it I insist on buying it in wedge form and grating it myself so I can see from the markings on the rind that it’s the genuine article and doesn’t include any fillers. I always insist on grating my own cheese rather than buying pre-shredded, anyway; I can taste the difference the anti-caking agent makes in the pre-grated stuff. I agree in principle, and some of the stuff sold as “parmesan cheese”, such as the Kraft stuff that sits on the shelf unrefrigerated, is indistinguishable from sawdust. However it’s possible to get good quality pre-grated Parmigiano-Reggiano and I just find it more convenient, plus the machine-grated stuff tends to be finer and more suitable for many uses. The stuff I buy is grated in the store from good quality imported Parmigiano-Reggiano and comes with a label showing the brand and the various attributes of the cheese it was grated from. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [November 29, 2021, 3:59pm UTC](https://boards.straightdope.com/t/i-love-excellent-x-but-will-or-wont-enjoy-lesser-quality-x/955044/63 "2021-11-29T15:59:08Z")
I won’t drink bad espresso, unless I need the caffeine. Same for coffee. I won’t eat bad cheese, period. And I don’t mean spoiled, I mean low quality for what it is. I’ll scarf good processed cheese food at need, but not poorly made cheddar, nor stinking bishop if it lacks sufficient stink. ---
**Author:** ![Moriarty](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/moriarty/32/49_2.png) [@Moriarty](https://boards.straightdope.com/u/Moriarty)\ **Post date:** [November 29, 2021, 4:08pm UTC](https://boards.straightdope.com/t/i-love-excellent-x-but-will-or-wont-enjoy-lesser-quality-x/955044/64 "2021-11-29T16:08:22Z")
I’m sorry to say this, because I don’t want to be a stoner anymore, but my first thought when I read the OP was cannabis. ---
**Author:** ![Sitnam](https://avatars.discourse-cdn.com/v4/letter/s/6a8cbe/32.png) [@Sitnam](https://boards.straightdope.com/u/Sitnam)\ **Post date:** [November 29, 2021, 4:19pm UTC](https://boards.straightdope.com/t/i-love-excellent-x-but-will-or-wont-enjoy-lesser-quality-x/955044/65 "2021-11-29T16:19:47Z")
I am not sure how ‘high end’ brats can be, but I will go out of my way to get black n’ blue brats (black Angus and blue cheese crumbles) from the local butcher shop. I’ll go to the baker and get fresh buns. I will get a specific horseradish mustard and specific sauerkraut, both kept ice cold. And I will spend a dedicated amount of time cooking everything on the grill to perfection even in the middle of the cold-ass Wisconsin tundra. But I also won’t pass up a gas station [Wizard Finger](https://vimeo.com/170091494) even though it’ll guarantee almost instant heartburn. ---
**Author:** ![racer72](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/racer72/32/3075_2.png) [@racer72](https://boards.straightdope.com/u/racer72)\ **Post date:** [November 29, 2021, 4:48pm UTC](https://boards.straightdope.com/t/i-love-excellent-x-but-will-or-wont-enjoy-lesser-quality-x/955044/66 "2021-11-29T16:48:24Z")
> [@kenobi\_65](#): > > I like good whiskey (Scotch or Irish), but that usually means stuff that runs $60-$80 (or more) for a bottle. I only drink it straight (or with a splash of water), rather than in a cocktail, and so, I don’t like less-expensive whiskies very much. If offered it by a well-meaning friend, I’ll drink it, but I won’t enjoy it nearly as much as one of my preferred brands. Same here. I am also a fan of locally produced whiskies, fortunately the Seattle area has some of the best micro distilleries in the US. My little brother offered me a bottle of Jim Beam for my birthday, I declined and questioned whether he was really my brother. He gave me a bottle of Eagle Rare 17 year old bourbon. Best brother ever. ---
**Author:** ![RealityChuck](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/realitychuck/32/195_2.png) [@RealityChuck](https://boards.straightdope.com/u/RealityChuck)\ **Post date:** [November 29, 2021, 9:01pm UTC](https://boards.straightdope.com/t/i-love-excellent-x-but-will-or-wont-enjoy-lesser-quality-x/955044/67 "2021-11-29T21:01:15Z")
Bagels. If they’re boiled, I love them. Not boiled, they’re not worth eating. ---
**Author:** ![doreen](https://avatars.discourse-cdn.com/v4/letter/d/858c86/32.png) [@doreen](https://boards.straightdope.com/u/doreen)\ **Post date:** [November 29, 2021, 9:07pm UTC](https://boards.straightdope.com/t/i-love-excellent-x-but-will-or-wont-enjoy-lesser-quality-x/955044/68 "2021-11-29T21:07:49Z")
If it isn’t boiled, it’s not even a bagel. ---
**Author:** ![Sam\_Stone](https://avatars.discourse-cdn.com/v4/letter/s/ecccb3/32.png) [@Sam\_Stone](https://boards.straightdope.com/u/Sam_Stone)\ **Post date:** [November 29, 2021, 9:30pm UTC](https://boards.straightdope.com/t/i-love-excellent-x-but-will-or-wont-enjoy-lesser-quality-x/955044/69 "2021-11-29T21:30:47Z")
Port. A good 20 year old Tawny is fantastic. A 10 year is good. A cheap bottle of Ruby Port is godawful. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 29, 2021, 11:04pm UTC](https://boards.straightdope.com/t/i-love-excellent-x-but-will-or-wont-enjoy-lesser-quality-x/955044/70 "2021-11-29T23:04:02Z")
Was gonna say — isn’t that part of the process what defines a bagel? Pretzels as well. Boil (often in alkaline water or water with malt syrup) then bake. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [November 29, 2021, 11:21pm UTC](https://boards.straightdope.com/t/i-love-excellent-x-but-will-or-wont-enjoy-lesser-quality-x/955044/71 "2021-11-29T23:21:35Z")
I was surprised when I recently learned that bagels are made with alkaline water. What, then, distinguishes between bagels and pretzels? ---
**Author:** ![carrps](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carrps/32/2957_2.png) [@carrps](https://boards.straightdope.com/u/carrps)\ **Post date:** [November 29, 2021, 11:41pm UTC](https://boards.straightdope.com/t/i-love-excellent-x-but-will-or-wont-enjoy-lesser-quality-x/955044/72 "2021-11-29T23:41:05Z")
> [@MrDibble](#): > > Hell, I can get poke delivered to my door from 3 places, in Cape Town, South Africa. Well, yeah, if I wanna I can DoorDash it. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 30, 2021, 12:29am UTC](https://boards.straightdope.com/t/i-love-excellent-x-but-will-or-wont-enjoy-lesser-quality-x/955044/73 "2021-11-30T00:29:27Z")
I don’t think they are _always_ made with alkaline water, but, yes, they are closely related. A lot of bagel recipes I’ve seen just use malt syrup. You get a lot more browning the more alkaline the water. Otherwise I do think they are indeed similar. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [November 30, 2021, 5:07am UTC](https://boards.straightdope.com/t/i-love-excellent-x-but-will-or-wont-enjoy-lesser-quality-x/955044/74 "2021-11-30T05:07:34Z")
> [@Chronos](#): > > I was surprised when I recently learned that bagels are made with alkaline water. Not the bagel recipes I know. Just boiling water. They also use different doughs, but the soda vs plain is the big difference AFAIK. ---
**Author:** ![california\_jobcase](https://avatars.discourse-cdn.com/v4/letter/c/9d8465/32.png) [@california\_jobcase](https://boards.straightdope.com/u/california_jobcase)\ **Post date:** [November 30, 2021, 5:57am UTC](https://boards.straightdope.com/t/i-love-excellent-x-but-will-or-wont-enjoy-lesser-quality-x/955044/75 "2021-11-30T05:57:07Z")
I live in south Georgia but grew up in central Indiana. There are a few things that are really hard to find down here- good sweet corn and good tomatoes. I love a good tomato, but that means a garden-grown fruit that has flavor. They don’t exist down here. The hot nights keep them from ripening properly, I’ve read. Every summer, I make a pilgrimage back north so I can get some good ones. The corn thing is changing. The climate here is good for corn growing. It’s just that the sweet corn culture here has been really behind the times and unaware of how good sweet corn can be. They leave it on the stalk two weeks too long and then cook it to death or cream it. Silver Queen is still considered a trendy variety. However, in the past five years or so, bi-color varieties have made their way here. Last summer a friend of mine grew some sweet corn that was as good as any I’ve tasted. This makes me happy. Watermelon is another fruit (legally a vegetable according to Georgia’s dept. of agriculture) where I really love a good one but detest a bad one. Fortunately, Georgia has it going on when it comes to melons! ---
**Author:** ![Wallaby](https://avatars.discourse-cdn.com/v4/letter/w/dc4da7/32.png) [@Wallaby](https://boards.straightdope.com/u/Wallaby)\ **Post date:** [November 30, 2021, 6:08am UTC](https://boards.straightdope.com/t/i-love-excellent-x-but-will-or-wont-enjoy-lesser-quality-x/955044/76 "2021-11-30T06:08:33Z")
White wine. I like wine, and drink mostly red. Here’s the thing - although I enjoy ‘good’ wine (ie expensive, snobbish - you know what I mean), I find that I can get quite a drinkable red in the $10-15 range. Perfect for a barbecue or just ‘I need a drink’. My normal ‘dinner wine’ range is $20-40 (and up). But I will drink the cheap stuff as well. However, while I do like plenty of whites, I find it nearly impossible to find one below $25 that I enjoy drinking. I find the cheaper wines (these are my tastebuds talking) metallic, acidic, almost oily. Actually unpleasant. Champagne just magnifies the problem - the only champagne I will drink is far too expensive for me to justify. (shoutout to Procrustus!). ---
**Author:** ![msmith537](https://avatars.discourse-cdn.com/v4/letter/m/d9b06d/32.png) [@msmith537](https://boards.straightdope.com/u/msmith537)\ **Post date:** [November 30, 2021, 3:25pm UTC](https://boards.straightdope.com/t/i-love-excellent-x-but-will-or-wont-enjoy-lesser-quality-x/955044/77 "2021-11-30T15:25:59Z")
> [@kenobi\_65](#): > > I like good whiskey (Scotch or Irish), but that usually means stuff that runs $60-$80 (or more) for a bottle. I only drink it straight (or with a splash of water), rather than in a cocktail, and so, I don’t like less-expensive whiskies very much. If offered it by a well-meaning friend, I’ll drink it, but I won’t enjoy it nearly as much as one of my preferred brands. Yeah, and that’s the low end of “good” Scotch. Like wine, you can get ridiculous with Scotch. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [November 30, 2021, 8:12pm UTC](https://boards.straightdope.com/t/i-love-excellent-x-but-will-or-wont-enjoy-lesser-quality-x/955044/78 "2021-11-30T20:12:34Z")
> [@MrDibble](#): > > > [@Chronos](#): > > > > I was surprised when I recently learned that bagels are made with alkaline water. > > Not the bagel recipes I know. Just boiling water. > > They also use different doughs, but the soda vs plain is the big difference AFAIK. In North America, New York bagels are boiled in a weak solution of lye (like pretzels), Montreal bagels are boiled in a weak solution of honey or molasses, and supermarket bagels are boiled in plain water. ---
**Author:** ![XT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/xt/32/456_2.png) [@XT](https://boards.straightdope.com/u/XT)\ **Post date:** [November 30, 2021, 9:44pm UTC](https://boards.straightdope.com/t/i-love-excellent-x-but-will-or-wont-enjoy-lesser-quality-x/955044/79 "2021-11-30T21:44:07Z")
> [@wolfpup](#): > > I agree in principle, and some of the stuff sold as “parmesan cheese”, such as the Kraft stuff that sits on the shelf unrefrigerated, is indistinguishable from sawdust. However it’s possible to get good quality pre-grated Parmigiano-Reggiano and I just find it more convenient, plus the machine-grated stuff tends to be finer and more suitable for many uses. The stuff I buy is grated in the store from good quality imported Parmigiano-Reggiano and comes with a label showing the brand and the various attributes of the cheese it was grated from. I prefer to grate my own from good quality cheese for stuff like alfredo sauces and the like, but some of the shaved or even graded stuff is good for adding to a dish. That Kraft stuff I can’t even stand the smell of it…it reminds me of my Navy days in rough seas. Total yuck! ---
**Author:** ![Gyrate](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gyrate/32/3588_2.png) [@Gyrate](https://boards.straightdope.com/u/Gyrate)\ **Post date:** [December 1, 2021, 11:03am UTC](https://boards.straightdope.com/t/i-love-excellent-x-but-will-or-wont-enjoy-lesser-quality-x/955044/80 "2021-12-01T11:03:41Z")
> [@XT](#): > > That Kraft stuff I can’t even stand the smell of it…it reminds me of my Navy days in rough seas. Total yuck! I think it may be a form of plastic, tbh. [Previous page](https://boards.straightdope.com/t/i-love-excellent-x-but-will-or-wont-enjoy-lesser-quality-x/955044.md?page=3) [Next page](https://boards.straightdope.com/t/i-love-excellent-x-but-will-or-wont-enjoy-lesser-quality-x/955044.md?page=5)