OnlyTheBestRecipes.com
February 3, 2014 11:39 PM Subscribe
OnlyTheBestRecipes.com : The top 1% of recipes from sites like allrecipes, food.com, epicurious, and foodnetwork.
[via mefi projects]
Hmm.
>Cookiesposted by obiwanwasabi at 12:15 AM on February 4, 2014
Beet and Goat Cheese Salad with Pistachios
Sounds like a delicious cookie to me.
posted by Drinky Die at 12:19 AM on February 4, 2014 [2 favorites]
posted by Drinky Die at 12:19 AM on February 4, 2014 [2 favorites]
Fabulous idea! I just checked the Chicken with pasta Alfredo recipe against what I threw together for myself for dinner last night just winging it--mine was close but that one sounds even better!
posted by Anitanola at 12:20 AM on February 4, 2014
posted by Anitanola at 12:20 AM on February 4, 2014
Fish > Amy's best Cilantro Cream Sauce? Dairy and Sea Food?
posted by specialk420 at 12:34 AM on February 4, 2014
posted by specialk420 at 12:34 AM on February 4, 2014
The Beet And Goat Cheese Salad has the word "cookie" in "cookie cutter" on its page, so it is now a cookie recipe. I like the site idea, but this is the exact opposite of "curated."
posted by Harvey Kilobit at 12:57 AM on February 4, 2014 [11 favorites]
posted by Harvey Kilobit at 12:57 AM on February 4, 2014 [11 favorites]
Beet and Goat Cheese Salad with Pistachios
Isn't that the new Lays chip flavor?
posted by littlesq at 1:18 AM on February 4, 2014 [3 favorites]
Isn't that the new Lays chip flavor?
posted by littlesq at 1:18 AM on February 4, 2014 [3 favorites]
but what about the 99% ?
posted by fistynuts at 2:16 AM on February 4, 2014 [5 favorites]
posted by fistynuts at 2:16 AM on February 4, 2014 [5 favorites]
All it needs is a 'view in metric' option.
posted by GallonOfAlan at 3:43 AM on February 4, 2014 [3 favorites]
posted by GallonOfAlan at 3:43 AM on February 4, 2014 [3 favorites]
All ingredients in American, at least on the sites I looked at. Look, nobody understands what the hell a cup is, or why you're measuring this stuff by volume rather than weight. Even the handful of other countries that still use pints don't use the same pints as you. Give up.
posted by Hogshead at 4:16 AM on February 4, 2014 [7 favorites]
posted by Hogshead at 4:16 AM on February 4, 2014 [7 favorites]
Eponymetrical.
posted by forgetful snow at 4:37 AM on February 4, 2014 [21 favorites]
posted by forgetful snow at 4:37 AM on February 4, 2014 [21 favorites]
What's the criteria--most viewed, most commented and/or highest ratings? I don't necessarily trust the reviewers on those sites to know what they're doing.
posted by Ideefixe at 4:40 AM on February 4, 2014 [3 favorites]
posted by Ideefixe at 4:40 AM on February 4, 2014 [3 favorites]
I checked the recipes for homemade marshmallows and the one from Cooking for Engineers isn't there. That tells me a lot.
(Also, no recipes for antelope? WHAAT? snicker)
posted by Seamus at 4:52 AM on February 4, 2014
(Also, no recipes for antelope? WHAAT? snicker)
posted by Seamus at 4:52 AM on February 4, 2014
And not one recipe for Ethiopian food, as far as I can tell.
No doro wat. No injera. No berbere. No timtim fitfit.
The top 100% of the internet sucks.
(Not that I won't spend hours trawling recipes here.)
posted by Seamus at 4:54 AM on February 4, 2014 [1 favorite]
No doro wat. No injera. No berbere. No timtim fitfit.
The top 100% of the internet sucks.
(Not that I won't spend hours trawling recipes here.)
posted by Seamus at 4:54 AM on February 4, 2014 [1 favorite]
So I went to the "Create a Recipe" section and it helpfully adds potential ingredients to your recipe. I went with Baked Mac & Cheese.
There are two schools of baked mac and cheese, the roux school and the evapped milk school. Now, I have made both, but I much prefer the ones with evaporated milk.
The moment you remove milk and flour from the recipe and sub in evaporated milk, the function stops working to help you develop a recipe and starts suggesting the same ingredients again.
I think that at this point I am just being contrarian.
I'm going to see what it does to Green Chile.
posted by Seamus at 4:59 AM on February 4, 2014
There are two schools of baked mac and cheese, the roux school and the evapped milk school. Now, I have made both, but I much prefer the ones with evaporated milk.
The moment you remove milk and flour from the recipe and sub in evaporated milk, the function stops working to help you develop a recipe and starts suggesting the same ingredients again.
I think that at this point I am just being contrarian.
I'm going to see what it does to Green Chile.
posted by Seamus at 4:59 AM on February 4, 2014
why you're measuring this stuff by volume rather than weight
Because it's convenient and works just fine?
posted by DarkForest at 5:08 AM on February 4, 2014 [2 favorites]
Because it's convenient and works just fine?
posted by DarkForest at 5:08 AM on February 4, 2014 [2 favorites]
All ingredients in American, at least on the sites I looked at. Look, nobody understands what the hell a cup is, or why you're measuring this stuff by volume rather than weight. Even the handful of other countries that still use pints don't use the same pints as you. Give up.
posted by Hogshead at 7:16 AM on February 4
Epony-238.48-liters-ical
posted by Mayor West at 5:09 AM on February 4, 2014 [9 favorites]
posted by Hogshead at 7:16 AM on February 4
Epony-238.48-liters-ical
posted by Mayor West at 5:09 AM on February 4, 2014 [9 favorites]
There are two schools of baked mac and cheese, the roux school and the evapped milk school. Now, I have made both, but I much prefer the ones with evaporated milk.
You have much to learn, young padawan, for there is a third way. Behold the power of sodium citrate!
posted by slkinsey at 5:22 AM on February 4, 2014 [6 favorites]
You have much to learn, young padawan, for there is a third way. Behold the power of sodium citrate!
posted by slkinsey at 5:22 AM on February 4, 2014 [6 favorites]
Because it's convenient and works just fine?
Not for baking. Reading Ratio was a big help with why. That said, as a home cook in the US, I can figure out recipes that are in grams, etc. It's not a huge pain in the ass and certainly not a reason to bitch about a Mefi project. Of course, if you're blaming the creator of a site that aggregates useful content from other sites about the content of other sites, you may just have a hair across your ass.
And if the UK's recipes are so all-fired perfect, how is "gas stop 1/4" better than a temperature, especially since ovens tend to drift over time and I usually double-check with the thermometer I've hung inside the oven.
posted by yerfatma at 5:44 AM on February 4, 2014 [9 favorites]
Not for baking. Reading Ratio was a big help with why. That said, as a home cook in the US, I can figure out recipes that are in grams, etc. It's not a huge pain in the ass and certainly not a reason to bitch about a Mefi project. Of course, if you're blaming the creator of a site that aggregates useful content from other sites about the content of other sites, you may just have a hair across your ass.
And if the UK's recipes are so all-fired perfect, how is "gas stop 1/4" better than a temperature, especially since ovens tend to drift over time and I usually double-check with the thermometer I've hung inside the oven.
posted by yerfatma at 5:44 AM on February 4, 2014 [9 favorites]
why you're measuring this stuff by volume rather than weight
The only measurement I recognize in my kitchen is the eyeball. "Yep, that looks about right."
posted by backseatpilot at 6:15 AM on February 4, 2014 [1 favorite]
The only measurement I recognize in my kitchen is the eyeball. "Yep, that looks about right."
posted by backseatpilot at 6:15 AM on February 4, 2014 [1 favorite]
Oh goody, the great Weight Vs. Volume wars. Soon we will get into skirmishes like "well, if it matters so much to use weight, why is baking soda measured in volume in this recipe?" or "baking is as precise as chemistry" and the new battle lines will be drawn.
posted by jeather at 6:22 AM on February 4, 2014 [1 favorite]
posted by jeather at 6:22 AM on February 4, 2014 [1 favorite]
I think this is a great idea!
Maybe you can set up a flagging system for logged in users to help ID mis-categorized recipes.
posted by Room 641-A at 6:25 AM on February 4, 2014 [1 favorite]
Maybe you can set up a flagging system for logged in users to help ID mis-categorized recipes.
posted by Room 641-A at 6:25 AM on February 4, 2014 [1 favorite]
To change the subject wildly, I'd like to air a pet peeve: people who post comments on recipe sites are the worst. "This recipe is terrible!!! I left out the eggs and replaced the eggplant with cheese, and then I had to throw mine away, because even the dog wouldn't eat it!! 1 star. "
posted by Itaxpica at 6:28 AM on February 4, 2014 [38 favorites]
posted by Itaxpica at 6:28 AM on February 4, 2014 [38 favorites]
Because it's convenient and works just fine?
Well, with certain exceptions (flours being the one that leaps to mind first), yes -- volume correlates to mass quite well, and for the longest time, it was far cheaper and easier to make accurate volume measures rather than accurate mass measures. The modern digital scale has changed that, but that's a recent innovation.
Materials that pack easily are more difficult to measure by volume. Conversely, materials that are hydroscopic are more difficult to measure by mass, because they have a varying amount of water content.
The real key is that you're looking at proportions, and you can recast any recipe into percentages and make it work in any system whatsoever. Bread makers do this regularly with the "baker's percentage", where the three other main ingredients that appear in breads (water, salt and fat) are listed as a percentage of the flour. So, for a 60-2-0 dough, for every 100g of flour, you add 60g of water, 2g of salt and no fats.
Yeast is left out because yeast doesn't scale the same -- you can start with very little yeast and leaven many pounds of dough, given enough time and mixing.
A 60-2-0 dough, by the way, is the classic French Baguette dough.
The only measurement I recognize in my kitchen is the eyeball. "Yep, that looks about right."
You don't use the glug? "Two glugs of wine… (tips bottle…glug…glug) and two for the pot (glug…glug)"
posted by eriko at 6:32 AM on February 4, 2014 [3 favorites]
Well, with certain exceptions (flours being the one that leaps to mind first), yes -- volume correlates to mass quite well, and for the longest time, it was far cheaper and easier to make accurate volume measures rather than accurate mass measures. The modern digital scale has changed that, but that's a recent innovation.
Materials that pack easily are more difficult to measure by volume. Conversely, materials that are hydroscopic are more difficult to measure by mass, because they have a varying amount of water content.
The real key is that you're looking at proportions, and you can recast any recipe into percentages and make it work in any system whatsoever. Bread makers do this regularly with the "baker's percentage", where the three other main ingredients that appear in breads (water, salt and fat) are listed as a percentage of the flour. So, for a 60-2-0 dough, for every 100g of flour, you add 60g of water, 2g of salt and no fats.
Yeast is left out because yeast doesn't scale the same -- you can start with very little yeast and leaven many pounds of dough, given enough time and mixing.
A 60-2-0 dough, by the way, is the classic French Baguette dough.
The only measurement I recognize in my kitchen is the eyeball. "Yep, that looks about right."
You don't use the glug? "Two glugs of wine… (tips bottle…glug…glug) and two for the pot (glug…glug)"
posted by eriko at 6:32 AM on February 4, 2014 [3 favorites]
Cups are fine, just buy a set of cup measures they have them everywhere in the UK. Do you complain about teaspoon measurements instead of "8g of ground cinnamon"?
posted by EndsOfInvention at 6:34 AM on February 4, 2014
posted by EndsOfInvention at 6:34 AM on February 4, 2014
I don't care a bit about weight vs. volume fights, but I'll go to the mat for which vs. that. "A community which adds to this collection" should be "a community that adds to this collection."
posted by emelenjr at 7:02 AM on February 4, 2014 [3 favorites]
posted by emelenjr at 7:02 AM on February 4, 2014 [3 favorites]
To change the subject wildly, I'd like to air a pet peeve: people who post comments on recipe sites are the worst. "This recipe is terrible!!! I left out the eggs and replaced the eggplant with cheese, and then I had to throw mine away, because even the dog wouldn't eat it!! 1 star. "
Your example is the most common problem, probably, by the world of recipe commenters is a land of diverse horrors. You've got the opposite, the person who changes the recipes and LOVES it, as well as my personal pet peeve, the person who posts "This better be good, I'm making it for dinner for the first time tonight! 5 STARS!"
HOW CAN YOU REVIEW SOMETHING YOU'VE NEVER HAD? WHY ARE YOU FUCKING WITH THE SOCIAL CONTRACT LIKE THAT, YOU LITTLE SHIT?
posted by Bulgaroktonos at 7:05 AM on February 4, 2014 [22 favorites]
Your example is the most common problem, probably, by the world of recipe commenters is a land of diverse horrors. You've got the opposite, the person who changes the recipes and LOVES it, as well as my personal pet peeve, the person who posts "This better be good, I'm making it for dinner for the first time tonight! 5 STARS!"
HOW CAN YOU REVIEW SOMETHING YOU'VE NEVER HAD? WHY ARE YOU FUCKING WITH THE SOCIAL CONTRACT LIKE THAT, YOU LITTLE SHIT?
posted by Bulgaroktonos at 7:05 AM on February 4, 2014 [22 favorites]
I don't care a bit about weight vs. volume fights, but I'll go to the mat for which vs. that. "A community which adds to this collection" should be "a community that adds to this collection."
Sez who?
posted by rory at 7:35 AM on February 4, 2014 [2 favorites]
Sez who?
posted by rory at 7:35 AM on February 4, 2014 [2 favorites]
slkinsey, I know it wasn't your intended result.. but your comment lead me to what looks like the easiest and well documented homemade cheese sauce I've encountered..
posted by royalsong at 7:54 AM on February 4, 2014 [3 favorites]
posted by royalsong at 7:54 AM on February 4, 2014 [3 favorites]
This site looked great, but I replaced your site with an old newspaper and changed the characters to Cyrillic and now I can't read your site. One star.
If you liked this review you should check out my blog at missingthepointlifestyle.wordpress.com!
posted by Turkey Glue at 8:32 AM on February 4, 2014 [8 favorites]
If you liked this review you should check out my blog at missingthepointlifestyle.wordpress.com!
posted by Turkey Glue at 8:32 AM on February 4, 2014 [8 favorites]
I don't care a bit about weight vs. volume fights, but I'll go to the mat for which vs. that. "A community which adds to this collection" should be "a community that adds to this collection."
Much like my quixotic hatred of the word "generous" in recipes. It's like the "word aversion" we talked about on here the other day I think, but only in a specific context. Nails on a chalkboard, biting on aluminum foil, "add a generous portion of olive oil." I SHUDDER!
posted by Celsius1414 at 9:13 AM on February 4, 2014
Much like my quixotic hatred of the word "generous" in recipes. It's like the "word aversion" we talked about on here the other day I think, but only in a specific context. Nails on a chalkboard, biting on aluminum foil, "add a generous portion of olive oil." I SHUDDER!
posted by Celsius1414 at 9:13 AM on February 4, 2014
Fewer recipes is the opposite of how I cook.
posted by humboldt32 at 9:33 AM on February 4, 2014
posted by humboldt32 at 9:33 AM on February 4, 2014
All ingredients in American,
You mean Imperial?
posted by St. Peepsburg at 9:34 AM on February 4, 2014
The top two French recipes are for French toast.
posted by mudpuppie at 10:22 AM on February 4, 2014 [3 favorites]
posted by mudpuppie at 10:22 AM on February 4, 2014 [3 favorites]
Celsius1414: "Much like my quixotic hatred of the word "generous" in recipes."
I've been tracking calories and the one that gets me is even in recipe books written for calorie counters (or WW Points trackers) the authors will give exact calorie counts but specify ingredients like "1 medium sized potato". What the heck kind of potato and what the smeg is medium. Would it really have been that hard when preparing your book to weigh what you consider medium?
posted by Mitheral at 5:41 PM on February 4, 2014 [2 favorites]
I've been tracking calories and the one that gets me is even in recipe books written for calorie counters (or WW Points trackers) the authors will give exact calorie counts but specify ingredients like "1 medium sized potato". What the heck kind of potato and what the smeg is medium. Would it really have been that hard when preparing your book to weigh what you consider medium?
posted by Mitheral at 5:41 PM on February 4, 2014 [2 favorites]
in recipe books written for calorie counters (or WW Points trackers) the authors will give exact calorie counts but specify ingredients like "1 medium sized potato".
Is now the time onSprockets Metafilter when we bitch about "recipe books written for calorie counters"? GOOD!
Today's winner is: cookbooks with titles like "300 Meals Under 300 Calories," which end each recipe with phrases like "Serves 8." No Duh, Numbskull. I can make a Chicago Deep Dish Pizza "low calorie" by adding the words "Serves 32."
posted by Harvey Kilobit at 8:01 PM on February 4, 2014 [1 favorite]
Is now the time on
Today's winner is: cookbooks with titles like "300 Meals Under 300 Calories," which end each recipe with phrases like "Serves 8." No Duh, Numbskull. I can make a Chicago Deep Dish Pizza "low calorie" by adding the words "Serves 32."
posted by Harvey Kilobit at 8:01 PM on February 4, 2014 [1 favorite]
You want a god-damned recipe?
Here's an almost zero-carb pizza base for those amongst us who, like me, are doing keto or are on low-carb high-fat diets:
1) Take two cups of shredded mozzarella (or one and a half cups, and throw some other kind of cheese in there, whatever) and microwave that shit until it's melted but not gooey
2) Start stirring some almond meal through that shit, probably about 3 tablespoons worth, get it right through there
3) Throw in some Italian herbs and spices, some garlic and onion powder, some salt and pepper, whatever, nobody cares
4) Almond butter? Put that in if you want, about a teaspoon
5) It's still warm enough for you to throw in a big chunk of Philly cream cheese and stir it through
6) And now it's cool enough for you to crack an egg onto that shit
7) Get almond meal all over your hands and start kneading that glop
8) Did you preheat the oven you dumbshit? It should be at 200 degrees C
9) Bet you didn't get a fucking pizza tray and put baking paper and some olive oil on it either, did you?
10) Now you gotta wash all that crap off your hands and do 8) and 9)
11) Go back and knead that dough some more, get it all good and mixed. Smells good, don't it? Eat some if you want, raw egg never hurt anybody important
12) Put more almond meal on your hands and squash that dough out flat and circular onto the pizza tray with baking paper and olive oil on it. It should be enough to make a large pizza, maybe a family size if you're committed enough
13) Throw that god-damned thing into the oven for five minutes, then turn it down to 150c and let it cook until it's golden all over
14) Your house now smells like a pizza place
15) Take the base out and let it cool then throw all your pizza things on there.
16) Put it back in the oven with all the pizza things on it. If you went through all that base-making effort and then loaded your pizza up with high-carb toppings like tomatoes, onions, pineapple, or cinnamon rolls, throw your fucking head in the oven along with it
17) Congratulations you fat bastard, you can eat that whole thing if you want.
Edit: Serves 1-57 depending on how you want to measure the macros and how good your knives are
posted by turbid dahlia at 2:41 PM on February 5, 2014 [12 favorites]
Here's an almost zero-carb pizza base for those amongst us who, like me, are doing keto or are on low-carb high-fat diets:
1) Take two cups of shredded mozzarella (or one and a half cups, and throw some other kind of cheese in there, whatever) and microwave that shit until it's melted but not gooey
2) Start stirring some almond meal through that shit, probably about 3 tablespoons worth, get it right through there
3) Throw in some Italian herbs and spices, some garlic and onion powder, some salt and pepper, whatever, nobody cares
4) Almond butter? Put that in if you want, about a teaspoon
5) It's still warm enough for you to throw in a big chunk of Philly cream cheese and stir it through
6) And now it's cool enough for you to crack an egg onto that shit
7) Get almond meal all over your hands and start kneading that glop
8) Did you preheat the oven you dumbshit? It should be at 200 degrees C
9) Bet you didn't get a fucking pizza tray and put baking paper and some olive oil on it either, did you?
10) Now you gotta wash all that crap off your hands and do 8) and 9)
11) Go back and knead that dough some more, get it all good and mixed. Smells good, don't it? Eat some if you want, raw egg never hurt anybody important
12) Put more almond meal on your hands and squash that dough out flat and circular onto the pizza tray with baking paper and olive oil on it. It should be enough to make a large pizza, maybe a family size if you're committed enough
13) Throw that god-damned thing into the oven for five minutes, then turn it down to 150c and let it cook until it's golden all over
14) Your house now smells like a pizza place
15) Take the base out and let it cool then throw all your pizza things on there.
16) Put it back in the oven with all the pizza things on it. If you went through all that base-making effort and then loaded your pizza up with high-carb toppings like tomatoes, onions, pineapple, or cinnamon rolls, throw your fucking head in the oven along with it
17) Congratulations you fat bastard, you can eat that whole thing if you want.
Edit: Serves 1-57 depending on how you want to measure the macros and how good your knives are
posted by turbid dahlia at 2:41 PM on February 5, 2014 [12 favorites]
To change the subject wildly, I'd like to air a pet peeve: people who post comments on recipe sites are the worst. "This recipe is terrible!!! I left out the eggs and replaced the eggplant with cheese, and then I had to throw mine away, because even the dog wouldn't eat it!! 1 star. "
My FAVORITE of these was for a recipe for pork tenderloin medallions with dried cherries and madeira reduction, and it had a 1-star review that said "Subbed salmon filets for the pork to cut the fat. Used craisins instead of dried cherries, didn't have madeira so used Grand Marnier instead. Result was revolting, a waste of good ingredients." I just sat there stunned.
posted by KathrynT at 4:05 PM on February 6, 2014 [2 favorites]
My FAVORITE of these was for a recipe for pork tenderloin medallions with dried cherries and madeira reduction, and it had a 1-star review that said "Subbed salmon filets for the pork to cut the fat. Used craisins instead of dried cherries, didn't have madeira so used Grand Marnier instead. Result was revolting, a waste of good ingredients." I just sat there stunned.
posted by KathrynT at 4:05 PM on February 6, 2014 [2 favorites]
I think honestly chefs have nobody to blame but ourselves for that.
A lot of us like to say "Just play with your recipes, substitute ingredients you like that are similar." And while that's really good advice if you have a solid working knowledge of TGRWT, it's really damn bad advice if it's being given to people who haven't or don't spend much time thinking about what tastes good with what.
Sure, you and I can look at that salmon/craisins/Grand Marnier thing and see how it would be awful (actually though I think it could be tasty but you'd have to do a lot of transformation of the ingredients ok I'll stop), but for the average home cook who's got maybe a couple decent cookbooks and hasn't gotten to the point yet of thinking about flavour profles, all they're going to see is the principle of substituting ingredients. (I personally got a bad review on Yelp once from a woman who ordered something from the menu, proceeded to substitute almost every single ingredient--which the ownership of the restaurant always allowed argh--ended up with a horrible-tasting mess, and then went on to bitch and moan about how she orderd Such And Such Dish and it was just awwwwful on Yelp).
Really, the biggest mistake that chefs make is saying "Cooking is so easy!" It is, but there should be a big ol' asterisk after the 'easy.' It's easy after you've learned the principles. Unless you're dedicating yourself to a culinary education--formally or informally--recipes are the gateway that most people need first.
Of course, it would also help if we'd list possible substitutions in more of our recipes.
posted by feckless fecal fear mongering at 4:21 PM on February 6, 2014
A lot of us like to say "Just play with your recipes, substitute ingredients you like that are similar." And while that's really good advice if you have a solid working knowledge of TGRWT, it's really damn bad advice if it's being given to people who haven't or don't spend much time thinking about what tastes good with what.
Sure, you and I can look at that salmon/craisins/Grand Marnier thing and see how it would be awful (actually though I think it could be tasty but you'd have to do a lot of transformation of the ingredients ok I'll stop), but for the average home cook who's got maybe a couple decent cookbooks and hasn't gotten to the point yet of thinking about flavour profles, all they're going to see is the principle of substituting ingredients. (I personally got a bad review on Yelp once from a woman who ordered something from the menu, proceeded to substitute almost every single ingredient--which the ownership of the restaurant always allowed argh--ended up with a horrible-tasting mess, and then went on to bitch and moan about how she orderd Such And Such Dish and it was just awwwwful on Yelp).
Really, the biggest mistake that chefs make is saying "Cooking is so easy!" It is, but there should be a big ol' asterisk after the 'easy.' It's easy after you've learned the principles. Unless you're dedicating yourself to a culinary education--formally or informally--recipes are the gateway that most people need first.
Of course, it would also help if we'd list possible substitutions in more of our recipes.
posted by feckless fecal fear mongering at 4:21 PM on February 6, 2014
ok actually maybe if you made a beurre blanc (ok I have an addiction to that, sorry) with Grand Marnier and included the craisins in some sort of pilaf, and made sure there was a hefty dose of heat somewhere on the plate to combat the sweetness...
posted by feckless fecal fear mongering at 4:24 PM on February 6, 2014
posted by feckless fecal fear mongering at 4:24 PM on February 6, 2014
"Subbed salmon filets for the pork to cut the fat. Used craisins instead of dried cherries, didn't have madeira so used Grand Marnier instead. Result was revolting, a waste of good ingredients." I just sat there stunned.
I don't see what's so shocking, that does sound revolting and a waste of good ingredients.
posted by jeather at 4:36 PM on February 6, 2014
I don't see what's so shocking, that does sound revolting and a waste of good ingredients.
posted by jeather at 4:36 PM on February 6, 2014
Well,
1) I think those ingredients could be massaged into a tasty dish
and
2) I think the 'stunned' reaction was to the review of the original recipe, which bore zero resemblance to the dish as made.
posted by feckless fecal fear mongering at 5:46 PM on February 6, 2014 [1 favorite]
1) I think those ingredients could be massaged into a tasty dish
and
2) I think the 'stunned' reaction was to the review of the original recipe, which bore zero resemblance to the dish as made.
posted by feckless fecal fear mongering at 5:46 PM on February 6, 2014 [1 favorite]
(In that case I misread and I'm sorry.)
posted by feckless fecal fear mongering at 6:18 PM on February 6, 2014
posted by feckless fecal fear mongering at 6:18 PM on February 6, 2014
No worries. I really hate the "I substituted every single ingredient and now it sucks" comments, though I have found a lot of "I made this change the second time and it really helped" followed by a bunch of reviews of that change to be really helpful. In general, this means that blogs are horrible, horrible places to get recipes.
posted by jeather at 6:37 PM on February 6, 2014
posted by jeather at 6:37 PM on February 6, 2014
No I should have gotten your sarcasm. Sorry for the patronizing reply.
(Also I like to think my fledgling blog has some good recipes. Dinner from last weekend appearing tomorrow. Oysters x3, halibut with sunchokes/celeriac/montreal smoked meat, flourless chocolate cake. BLATANT SELF PROMO MINUS LINK.)
posted by feckless fecal fear mongering at 6:40 PM on February 6, 2014
(Also I like to think my fledgling blog has some good recipes. Dinner from last weekend appearing tomorrow. Oysters x3, halibut with sunchokes/celeriac/montreal smoked meat, flourless chocolate cake. BLATANT SELF PROMO MINUS LINK.)
posted by feckless fecal fear mongering at 6:40 PM on February 6, 2014
You can totally tell we're both Canadian by how we're both sincerely sorry.
Halibut with smoked meat? I am intrigued. Also possibly horrified. Not sure. (I used to have smoked meat once a year, as my uncle sent some to my grandfather for father's day, but my grandfather is trapped by a stroke in a long term care facility and I'm not sure I could face eating it again right now.)
The problem with recipe blogs -- and there are some I like, mostly the big ones -- is that the recipe quality is unpredictable, and the comments make comments on bigger recipe sites look useful.
posted by jeather at 7:14 PM on February 6, 2014
Halibut with smoked meat? I am intrigued. Also possibly horrified. Not sure. (I used to have smoked meat once a year, as my uncle sent some to my grandfather for father's day, but my grandfather is trapped by a stroke in a long term care facility and I'm not sure I could face eating it again right now.)
The problem with recipe blogs -- and there are some I like, mostly the big ones -- is that the recipe quality is unpredictable, and the comments make comments on bigger recipe sites look useful.
posted by jeather at 7:14 PM on February 6, 2014
Pan seared halibut. Easy--salt, pepper, a little olive oil and butter.
Hash made with celeriac (blanch first) and sunchoke, sauteed with diced Montreal smoked meat, a little smoked paprika and a dash of chili. Also shallots.
With a beurre blanc made with Meyer lemon and saffron.
It was kinda tasty.
posted by feckless fecal fear mongering at 7:55 PM on February 6, 2014
Hash made with celeriac (blanch first) and sunchoke, sauteed with diced Montreal smoked meat, a little smoked paprika and a dash of chili. Also shallots.
With a beurre blanc made with Meyer lemon and saffron.
It was kinda tasty.
posted by feckless fecal fear mongering at 7:55 PM on February 6, 2014
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