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My grandma's 1952 beef stroganoff called for canned soup, I paid $12 for fancy mushroom stock and it ruined the whole thing
That boxed stock made it taste too clean and modern, like the retro tangy-sour vibe just vanished, so I redid it with the 89 cent cream of mushroom can and it was perfect, has anyone else learned that sticking to the cheap stuff is actually the secret?
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amy69218d ago
Took me years of fancy cooking to admit that a 89 cent can beats my $12 "upgrade" every single time (my wallet is still mad about the mushroom stock). Grandma knew what she was doing and we all just ignored her.
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