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The Cooking Irritations thread
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These sort of comments on recipe sites:
http://the-toast.net/2014/09/04/eighteen-kinds-people-comment-recipe-blog/
Some good ones there
“I don’t eat white flour, so I tried making it with raw almonds that I’d activated by chewing them with my mouth open to receive direct sunlight, and it turned out terrible. This recipe is terrible.”“I just started Paleo yesterday, and I’m wondering if there’s a way to make this without the ingredients.” 0 -
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My husband is in a chef training class and they are doing Mexican food today. I am from an enormous city in Texas famous for its plethora of restaurants. I used to live within walking distance of (let me think) yeah, six Mexican restaurants and four other restaurants that had Mexican food on the menu. I did most of my meat shopping at a corner carniceria and bought my tortillas from a corner tortilleria. My sister-in-law is from Mexico. Where I'm from, even the gringos like me cook Mexican food at least once or twice a week or more.
What's my beef? All the recipes he brought home to show me last night were just... well... OK, I'll dial down the snark. They were not the dish. I had to pull ingredients out of my cupboard and recipes out of my cookbooks for him to take in to show them what the proper ingredients and methods ought to look like, and I made copies of his class recipes so I could slash through them like Juan Seguin through the enemy lines at the siege of the Alamo. I had a serious case of "someone is wrong on the Internet", except "in the kitchen".
(They'll have fun with my eighteen-month-aged Bhut Jolokia infused oil, though. Heh, heh, heh, heh....)0 -
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Oh yes! is there anything worse than an ingredient swapper? :mad:
DON'T come back to me and tell me my recipe is not nice and "you cant understand how anyone would like it" when you've used minced beef instead of chicken breast, basil instead of chilli powder and left out the tin of tomatoes because you had none! Follow the effing recipe or find one where you have ALL the ingredients or like ALL the ingredients!!
I have a lovely aunt who's a terror for this. She always liked my brown bread, so she asked for the recipe and said she'd report back. She rang a couple of days after, very indignant that the recipe I gave her didn't work at all, it was far too wet and didn't cook in the middle and everything was wrong and I must have made a mistake when writing out the recipe
So, knowing the form, I said 'And you followed the recipe exactly?'... and she replied 'Yes! Well, except I didn't have the tablespoon of pumpkin seeds' so I said 'Right, well that shouldn't have made a difference to the bread really, I can't understand that at all' and she says 'Yeah I didn't have any pumpkin seeds so I mashed a banana into it, I can't understand what went wrong!'.
Ahem.0 -
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Making "boil in the bag" rice this evening and as I was straining the pot didn't one of the bags fall into the washing up bowl which was full of hot water , washing up liquid and suds....
Sudsy Rice for dinner tonight!
You could pass it off as a 'foam', even more so if you're using one of the fancy schmancy flavoured Fairy liquids
My cooking irritation for the day:
7pm Oh great, I have 2 full bags of carrots.
7:04pm Oh fabulous, all but 3 of the carrots are mush/liquid despite having been bought 2 days ago 0 -
My husband is in a chef training class and they are doing Mexican food today. I am from an enormous city in Texas famous for its plethora of restaurants. I used to live within walking distance of (let me think) yeah, six Mexican restaurants and four other restaurants that had Mexican food on the menu. I did most of my meat shopping at a corner carniceria and bought my tortillas from a corner tortilleria. My sister-in-law is from Mexico. Where I'm from, even the gringos like me cook Mexican food at least once or twice a week or more.
What's my beef? All the recipes he brought home to show me last night were just... well... OK, I'll dial down the snark. They were not the dish. I had to pull ingredients out of my cupboard and recipes out of my cookbooks for him to take in to show them what the proper ingredients and methods ought to look like, and I made copies of his class recipes so I could slash through them like Juan Seguin through the enemy lines at the siege of the Alamo. I had a serious case of "someone is wrong on the Internet", except "in the kitchen".
(They'll have fun with my eighteen-month-aged Bhut Jolokia infused oil, though. Heh, heh, heh, heh....)
Had a similarly disappointing experience when I booked a Japanese BBQ cooking class at a Cookery School local to me. I had expectations of small, delicate, bite sized skewers of chicken cooked on a Konro over hardwood charcoal. I was anticipating a lesson on the history of binchotan charcoal and how it's made. Looked forward to adding a few new recipes to my repertoire.
Sadly, we made chicken kebabs with green pepper on a Webber over briquettes with the lid closed. While it was edible, it was about as far from authentic Japanese BBQ as I am from Japan.0 -
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the beer revolu wrote: »I think someone is trying to wind me up here.
This ticks my food pedantry box so, so well!
Traditional Irish Stew with chicken or beef???????:eek::eek::mad::mad:
You mean it's not traditional to stew chicken in Ireland?
I kid, I kid. Obviously what they felt was "traditional" was the fact they served it with beer. :P0 -
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I love Jamie Oliver - even despite the names he has given to his children! But:
"Add a bit of olive oil"
*Proceeds to empty half the bottle into the pan.*
If Italians are anything like the Spanish, then he just learnt to do that during his cooking trips to Italy.
The Spanish version of this is saying "add a drop of extra virgin olive oil" before emptying half the bottle into the pan.0 -
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Gloomtastic! wrote: »So, in my opinion, the secret to good roasties is par-boiling then shaking and not oil.
There's no oil needed at all.
Just fat from a Duck or a Goose.... 0
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