If you plan to routinely extend the OCI, do some OA's, D in FC MAY WELL be right.
Good, better, BEST! Is there a demonstrable incremental gain that is even close to being proportional to the additional cost? Is it really worth the extra dough?
Which is better: $175 per liter Balsamic Vinegar and boutique' "EXTRA, extra VIRGIN" (?) Olive Oil on a salad OR Extra Virgin Olive Oil & Balsamic Vinegar Dressing at $6.50 per bottle? Does price always reflect quality? Do you actually prefer Bernstein's @ 2-fer $5 because it is their Lite Fantastic?
Can YOU taste the difference? Is one REALLY BETTER or is it a bunch of elitist marketing drivel? Who is paying for it? I'll eat cavier on the cruise ship or at the Sunday buffet @ The London Grill, but I don't usually buy it at $50-75 per tin...
I saw a couple ahead of me at the grocery with a 4 lb. "MaxPax" of USDA Select Sirloin steaks @ $5.99/lb. The store had their USDA Choice Sirloin Steaks, on sale this week, for $3.99.
Which one would YOU buy? The term I use is "the oblivious": "More money than sense" is how my Mom used to put it.
If you have a $50K+ BMW M-series that spec's a certain esoteric oil I feel it would well behoove one to buy that oil while under warranty... It is not so critical, IMHO, in a bike that calls for an SG or JASO MA oil.
Just my opinion.
Cheers!