On Sun, 7 Mar 2010 01:35:31 -0600, Sqwertz wrote:

> I seem to have a gift. I never thought of it as a gift until I came
> to understand that most cooks of even moderate experience can't tell
> a good recipe from a bad one, or realize the outcome of following
> the recipe as written.
>
> I often wonder how some of these recipes manage to get promoted
> and/or published. Obviously the editors are even more clueless than
> the submitters and the decisions are made by forces unknown. Take
> the case of the magazine that told subscribers to bring a mixture of
> equal parts cooking oil and water to boil. I think it was Southern
> Living Dangerously magazine, but I can't find it now. It was
> discussed here, whoever it was.
>
> Poorly written recipes are a good sign that no faith should be
> granted to the writer in regards to their sense of taste. They may
> have TIAD, or maybe they just have poor writing skills. Flip a coin
> and give them the benefit of the doubt.
>
> Or you can look further into your culinary crystal ball and tell
> when a recipe may be worth trying (maybe with modifications), or
> when to simply pass it by.
>
> <http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=16 94228>
>
> This recipe failed both tests for me. The outcome was verified by
> asking my mother, "you actually made this?".
>
> I'm not criticizing my mother in particular. It seems lots of
> people eat this shit up (or at least buy the ingredients and make
> it). It's the sole reason for FoodTV's existence in recent years.
>
> Despite the obvious procedural/efficiency errors in the instructions
> (do you spot them at first glance?), does this recipe sound worth
> the trouble? Can you imagine the outcome?
>

i don't know what the end result would be like, but the instructions didn't
seem to be all that poorly written. i must be missing something.

your pal,
blake