Dr. Feelgood
intellectual nerd
My friend Jay makes terrific spaghetti sauce; it takes him an entire day to produce this marvel, but it's better than any commercial sauce I've tasted. Nevertheless, there are a couple of commercial sauces that are almost as good, and they only take a few minutes to heat ... so what do I do when I make spaghetti? I heat up some commercial sauce and revel in its exotic additives. 
What corners are you willing to cut in a recipe for the sake of speed/convenience? OTOH, what do you refuse to compromise in your cooking?
What corners are you willing to cut in a recipe for the sake of speed/convenience? OTOH, what do you refuse to compromise in your cooking?
