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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 9663688" data-attributes="member: 19675">I try to think of situations like that as not necessarily “better” overall, but comparing different aspects that might make them better situationally.  Sticking with baklava, for instance…There were a few places that made simply stupendous baklavas, with uncountable layers.  Most places were “merely good”, though.  Didn’t stop me from eating them.My Mom doesn’t care much for nuts beyond pecans and the occasional peanut or almond.  So baklava is not something she likes.  But we used to have a Mediterranean grocery/deli near us that had different baklava variations, each made with a different kind of nut…including one with pecans.  If we were anywhere near that place, we stopped for some.And a new place just opened up near us just a couple months ago.  The owner is still working out the kinks, but I haven’t had a bad dish there yet.  He knows I know food, so we talk; he has me try out new stuff.  The last time I was in, he handed me a tiny piece of baklava, about the size of the last 2 joints of my thumb.It was better than average in flavor, but I was more blown away by the size- most servings around here are at least 4x bigger.  Two bites and his sample was gone…but there was no mess from shattering layers of phyllo.  I told him he should keep that sample size’s cut as his standard, 1 or 2 pieces per serving, priced accordingly.  It would be enough to guiltlessly satisfy the sweet tooth of anyone watching their calories at a pittance.  With the small, pre-cut portions, it’s perfect for sharing.</blockquote>

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