On Mon, 01 Mar 2010 20:46:37 +0200, ChattyCathy wrote:

> When does a recipe become "too complicated" for you?
>
> When it involves more than 4 ingredients (and none of them out of a
> can)? Or if the method/instructions are longer than 2 lines? Or maybe
> if it takes more than 3 minutes prep.? Or whatever.
>
> Just curious...

i shy away from recipes involving deep-frying, or which rely on herbs i
don't have (a fairly long list) or don't like (tarragon, say, or cilantro).

calling onion or garlic powder might cause me to look at them askance as
well.

your pal,
blake