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Message: <blockquote data-quote="Aldarc" data-source="post: 8202394" data-attributes="member: 5142">Sure, but I don't think it's unreasonable to assume that my presumption about your likely reaction to the proposed scenario is wrong nor have you given much indication to the contrary. As to your question. How do you decide if an ingredient is higher quality? If we are talking about steak, then we would potentially be looking at things like the breed of cow, its living and diet conditions, the age of its slaughter, the value of its butchering production, whether artificial additives or chemicals were added to the meat (particularly meant to artificially extend the shelf-life), the quality of the cuts, what part of the cow the steak came from, the marbling on the steak, the smell, the packaging, the store conditions, the expiration date, etc. These are all potential metrics we can use for simply deciding which would a quality steak to cook for whatever purposes we may have. We may not have all of this information available, but if we cared about buying a high quality piece of meat, we likely would use what tools of discernment we had available. And part of that is also deciding what sort of meal we plan on buying that steak to cook. So our sense of quality will also be determined by what we are needing. But that doesn't mean that the quality of a steak is entirely subjective. It sometimes means that we don't know what we are looking for or what contributes to that quality beyond "it tastes good." Likewise, people enjoy eating fungus, but a connoisseur of edible fungus can still help you identify what a high quality champignon, chanterelle, or shiitake mushroom looks like. I don't think that ignorance of what makes a high quality steak somehow disproves that reasonable metrics for the quality of the steak exist. Your personal game preferences are valid.</blockquote>

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