I still haven't been able to replicate the quality of "premium" brand name e juice. I guess the best way to compare it would be like brewing your own beer or making your own dinner, sure the beer or food may be great but generally not as good as a cold one off the tap at a pub or a expensive dinner with your wife
Actually, when I put myself out the dishes I cook are generally quite a bit better than what you'd get in all but the best restaurants (I made demi-glace at home, once, and I will never do _that_ again, so I suppose I can't compete with a kitchen that does that on the regular- how many restaurants in the US still do so?)
As a young man I worked in the kitchens of some well-regarded restaurants. Nothing against their chefs, but when you're cooking >100 dinners a night from a varied menu you will necessarily cut some corners. Your risotto, for instance, will be this sort of soupy thing that starts with parboiled rice and is done in <10 minutes.
_My_ risotto starts with dry rice (usually Arborio, but there are better Risotto rices that are hard to get in the States,) tossed in hot fat and then carefully tended for 45 minutes, a small amount of stock (kept at a simmer on another burner) added as needed. Risotto is one of the great dishes, but you'd never know it from what they serve in even very good restaurants.
A commercial kitchen's pasta will be thinned by passing it through the rollers of a pasta machine. This means that the dough must have a fair bit of "hard" flour in it. Otherwise it would just stick to everything. That pasta is probably going to be OK, but...
_My_ pasta is made by putting some unbleached all-purpose flour (again, the Italian doppio might be better, but it's expensive and hard to get here, and all-purpose is an OK sub for it) on a board and cracking an egg or two into it. I slowly work the egg into the flour, and then thin it into sheets with a pastry pin- I don't use much pressure to thin it, but rather pull it laterally across the pin until it is of a uniform thickness, as the wives of Emilia-Romagna used to. Then I roll it up and cut it into tagliatelle with a knife.
It takes well over an hour to make a pound or two of pasta this way, even if you're good at it, but at the end you are rewarded with a pasta with a texture very different from pastas made with hard flours, a pasta that _cannot_ be made with a machine.
I serve that tagliatelle with a rich Bolognese simmered in a Dutch Oven for at least 5 hours, until the last trace of moisture has left. I'd be very surprised to learn that any restaurant in North America serves a Bolognese remotely as good as mine, because there's no way a restaurant kitchen could afford to put as much work into it as I'm willing to, once or twice a year, on a Sunday.
You can get all of the ingredients the commercial juice guys use with the click of a mouse. If you like their juice better than you like what you mix it just means you haven't learned to mix as they do. Honestly, if you prefer commercial juice my guess is that you're missing the sweetener. Try using a couple of complementary fruits and a lot of sucralose.
nowaday must of the time using CMS and just customizing them for my clients. But my main profession is branding and graphic design, specially web design. I want to start Java for android app coding but not start yet.
Shipping is an extra 3€ to 15€.
