Recipe Deal Breakers

I stumbed upon this article in the New York Times that I found very interesting.  It is about those times when we stand at our kitchen counters, leafing through recipes, and we find a recipe that piques our interest. "Ooooh, that looks good," we say as our eye runs down the recipe list and scans the instructions. 

This article is about those things that make you stop and say "mmm... not so much" and then turn the page.

"Whether for reasons practical or psychological, even the most experienced cooks have an ingredient, technique or phrase that will make them bypass a recipe."

The article mentions these deal breakers, among others:

• If you live in a small kitchen, anything that requires a very well ventilated space, like charring peppers or grilling fish.
• Outrageous ingredients like "hand picked grape vine leaves"
• "Serves 18"
• Pig's blood. (Yes, pig's blood.)

Pretty interesting read.  My deal breakers are many of the things mentioned in the article- equipment I don't have, crazy ingredients, but mostly, pie crust. Seriously. Gives me heart palpitations. One day I tried to make a apple crumb pie in my parents kitchen with 20 people walking in an out and the oven on the week before the Superbowl (where the Giants took it away from the Packers. As a New Yorker, I should have been happy, but Brett Farve helped me to the Fantasy Football Finals, so I had to root for my man.)

Now, obviously, I should have not been making a pie crust in a kitchen with the oven on at 450 degrees, people walking in an out, talking to me, while I am sweating and rolling, messing up, refrigerating, re rolling, messing up again, re-refrigerating the dough.  It tasted amazing, but man, was it ugly  I am forever scared of pie dough.

They've got my number.

What are your recipe deal breakers?

Comments

[Jack]

fish sauce

[monster beats]

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