[ SECRET POST #2937 ]

[case]

⌈ Secret Post #2937 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

01.


__________________________________________________



02.


__________________________________________________



03.


__________________________________________________



04.


__________________________________________________



05.


__________________________________________________



06.


__________________________________________________



07.


__________________________________________________



08.


__________________________________________________



09.


__________________________________________________



10.














Notes:

Secrets Left to Post: 03 pages, 056 secrets from Secret Submission Post #420.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: Aaaaaargh Recipes

[(Anonymous)]

Haha, I know what you mean. Recipes are easy, but figuring out which ones are good and which ones are BS is hard. One handy thing is to always read the reviews. If there's something weird going on, people generally figure it out, or you can get the feel of how much to trust a recipe based on the comments and the kind of people who respond.

Food blogs... ahh, they can be nice food porn once in a while, but a lot of them are trying to do this for a living and it shows. Too many product placements, too made magazine-cover photo shoots for ingredients (goddammit I know what eggs, cream and butter look like no need to show me AGAIN) and too much navel gazing prose before you get to the actual recipe.

One possibility:

http://www.cookingforengineers.com/

Likewise, Cook's Illustrated is painstakingly scientific but most of their recipes are too long and fussy for everyday cooking, IMO. Cook's Country is done by the same people but it's more accessible. To be honest, unless you already know you love a particular writer's work or it comes from an impeccable source, cookbooks will have the exact same issues. You'd think that because they're published, someone's tested all the recipes and it'll be great, but no.