Please come on into the Kitchen... forum: Something that irks me on recipe sites...

 
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Imagegemini_sage
Feb 14, 2011 3:06 PM CST
Name: Neal Linville
Winchester, KY
I love finding recipes on line, and spend way too much time doing it. I always read the reviews of the recipes and use them as somewhat of a guide as to whether I try the recipe or not. The thing that drives me nuts are those that start off with, "I changed the recipe by adding this, omitting that, etc" and then leave a negative review. In my thinking, once the recipe has been changed, its a new recipe, and the review is no longer valid.

I have to fail twice at a recipe before I'd leave a negative review. The first time I toss it up to goofing up, but if it happens again I blame it on the recipe.

What are your pet peeves with recipe sites or cooking shows?
Imagethreegardeners
Feb 14, 2011 3:58 PM CST
Name: Lee Anne Stark
Ontario, Canada
Perpetually happy!
My biggest pet peeve with cooking shows is the waste!
When they make cakes, etc. they never scrape the bowl out...they cut a whole bowl of tomatoes and use 3 pieces.

Also, the amount of salt they use these days. Absurd!! They salt before cooking, during cooking and after cooking!
Imagetomatofreak
Feb 14, 2011 7:43 PM CST
Name: Alma
Phoenix & Cottonwood, AZ
USDA zone 9b, Sunset 13 & ??
Ditto, Lee Anne! It drives me nuts. I don't see Martha anymore since she moved to cable, but one thing I'll grant that woman is that she doesn't waste a drop of anything. She is well acquainted with spatulas!
Alma
In matters of style, swim with the current; in matters of principle, stand like a rock. – Thomas Jefferson
Imagegemini_sage
Feb 15, 2011 6:48 AM CST
Name: Neal Linville
Winchester, KY
I can't deal with waste either, I'll go to great lengths to save and use everything. I've had the idea that they need a cooking show that gives folks ideas how to creatively use leftovers and produce that is slightly past its prime. I also would like to see every day alternatives to various recipes, many of which require too many expensive ingredients for a week day menu, or as mentioned above, are saltier than every day meals should be. If I'm entertaining I don't mind using more fat or salt when it enhances the flavor, but these restaurant chef's make it look like every meal should be that way.
Imagethreegardeners
Feb 15, 2011 8:56 AM CST
Name: Lee Anne Stark
Ontario, Canada
Perpetually happy!
That would be good idea...how to use up leftovers.
Personally, I love leftovers...my Gramma used every single leftover bit. If she had 6 string beans left over from supper, they'd be on our plate the next day for lunch.
ImageGardenGuyAZ
Feb 15, 2011 9:09 AM CST
Name: Alan
Chandler, AZ; 85225
Sunset Zone 13
Since I had my heart attack, and had to have a quadruple by pass several years ago, I don't even use salt anymore, except maybe lightly on a potato, or veggies. But as far as going to a restaurant. So many times i can't even eat the food it is so salty. It's funny, how over time you notice the over indulgence of salt, when you cut back on it as much as I have. I wish the restaurants would just stop salting foods all together, and let us salt it to our liking.

Alan
The best and most beautiful things in the world cannot be seen or even touched - they must be felt with the heart. ~Hellen Keller
AlohaHoya
Mar 10, 2011 10:58 PM CST
Name: Carol Noel
Hawaii (near Hilo)
It's all about choices.
I totally agree with all points!!! Too much salt and.....what to do with leftovers?

I kinda consider myself the Leftover Queen...and I cook twice as much of most everything to use the next day...or the day after...reinspired. It's totally amazing what you can do...and with a few standard thinks like garlic, chicken broth, spices, red peppers...*it* can always be transformed!!!! Heck...who said a Quiche has to have JUST cheese and bacon??? And I never use a crust....

Thumbs up
Leap. The net will appear.
ImageKatg
Mar 10, 2011 11:28 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
NO Carol...I've become the "Leftover Queen" Hilarious! Hilarious! Hilarious!

Are you looking for a left-over Queen challenge??? Okay, I give...I actually think you would win!

I have to say though...I really am getting more frugal. A pork roast gives me several meals but something snapped in me one day that said "You have to appreciate the food you receive". Not a religious message...just a conscious one. I actually think about animals giving up their lives, the fact I'm so lucky to have a tomato...that kind of thing. So, I'm using everything up, instead of wasting it like I may have done in the past. I actually enjoy the challenge of using everything, and if I don't use it - it's given away, so someody else can enjoy it.
ImageKatg
Mar 10, 2011 11:52 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Neal...I must be your twin or something. That is my biggest peeve about recipe Sites!! This really bugs me!

I go on All recipes a lot of times and look for something. The recipe is rated and I start reading the reviews:

Then you get a review like this:

Shrimp Dish -

"I followed the recipe, but didn't have fresh garlic so I added 3 tablespoons of garlic powder, didn't have any shrimp on hand so I added BEEF instead, hate onions so I left them out? My 2 year old just hated it so I don't think it deserved a high rating.

I think you just have to use your own common sense with these recipe sites. If you're used to cooking, you don't put your entire faith in a recipe off the internet...you can judge and taste as you cook. Some are great though!
ImageKatg
Mar 10, 2011 11:59 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
What is it with people though? 99% of the people who post a review of the recipes on All Recipes have to change them. Does it make them a better cook? It's actually confusing when you're looking for the best recipe of a particular item.
Imagegemini_sage
Mar 11, 2011 7:55 AM CST
Name: Neal Linville
Winchester, KY
I don't get that either, I find myself wondering what it was about the recipe that made these folks want to try it? When I see a recipe that contains a number of ingredients I either don't like or don't have, I search for another.

Kat, I made the Asparagus salad for a dinner get together with some friends and it was a big hit! I love the crunch of the raw asparagus. We've been getting together and having soup, sandwich, and salad nights, just 2 so far, and both times we tried a sandwich party ring. I made the first one and our friends made the next, and its a simple home made bread recipe, rolled out and spread with a seasoned meat and cheese filling, and rolled up jelly roll style and fashioned into a ring. OMG, it's so good! I used chopped rib eye and Swiss in my filling, and she used pancetta and Gruyere.

This site is pretty cute, it's where the recipe came from:

http://chickensintheroad.com/farm-bell-recipes/party-sandwic...
ImageGardenGuyAZ
Mar 11, 2011 9:38 AM CST
Name: Alan
Chandler, AZ; 85225
Sunset Zone 13
I feel everyone's pain, I stopped reading the reviews. The first time I try something exactly as the recipe calls for, then the next time I make changes, if I deem them necessary!!!. Kat nice to see you posting, I've missed you!!! Either we aren't crossing on posts, or you have been taking a break?
The best and most beautiful things in the world cannot be seen or even touched - they must be felt with the heart. ~Hellen Keller
Imagestormyla
Apr 3, 2011 5:51 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
I'm one of those people guilty of changing all recipes. But I never leave a bad review. I have a couple of medical conditions that I need to eat to improve or prevent complications. Neal, I would have changed that recipe exactly as you did. But I confess often times I read recipes looking for ideas, not necessarily an exact formula. If the recipe is sound, changing the seasonings to suit individual tastes still makes it a great recipe. Now baking is a different story. The chemistry involved there requires precision.

My pet peeve about recipe sites are their search engines. If I'm looking for a recipe say for quinoa, I'm not looking for a main dish of roasted beef served with a side of quinoa simply boiled and salted. I'm looking for something imaginative done with the quinoa itself. Rarely do I find that.

Another thing is truth in labeling. If I'm looking for a hommus recipe, I expect to find one containing tahini. One day I was searching and had to read 9 recipes before I had one that contained tahini. Chickpea dip may be very tasty, but it's not hommus if it doesn't contain tahini.
AlohaHoya
Apr 3, 2011 9:11 PM CST
Name: Carol Noel
Hawaii (near Hilo)
It's all about choices.
Stormy...you are TOO right!

Would love to find a place that started with what was in the fridge that day and went thru all the possibilities. I look for ideas too!!!
Leap. The net will appear.
AlohaHoya
Apr 3, 2011 9:11 PM CST
Name: Carol Noel
Hawaii (near Hilo)
It's all about choices.
Maybe we should write something???????? All of us! Together Big Grin
Leap. The net will appear.
ImageLaVonne
Apr 3, 2011 9:56 PM CST
Name: Dorothy (LaVonne) Mitchell
Somerset, KY

I like to watch the food network on cable, especially the Iron Chef Challenges but even they have something I can't stand and that is all the foods, esp. meat, that is left over after they have cut the pieces they want from a large haunch of meat.

and don't get me started on some of the other food shows.....!!

I wish I was standing in the back with a cart to get all those discarded meats and vegetables and fruits.


LaVonne
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Tahlmorra lujhala mei wiccan
(The fate of a man rests always within the hands of the gods)
Imagestormyla
Apr 3, 2011 11:02 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Hi Gals, it's great to see you both! Big Grin

I had to laugh when I read Kat's comments about waste. I make at least 4 pots of soup a week and save all of the produce ends, pieces, soon to be wilted stuff, shrimp shells turkey and chicken carcasses, cheese ends and meat scraps, ham rinds to make soup. Then I compost the shells and bones. I even freeze the woody ends of the asparagus and flavor the soup with them in cheesecloth and compost them too. I do the same with the tough parts of artichokes and broccoli too. I'm primarily looking to flavor the broth and increase the nutritional value with this approach

Years ago I had a swiss chef in my life and I managed his restaurant. As often occurs in that business, often I would end up filling in for some absent kitchen employee. We started at 5 am making the soups for lunchtime. 4 cauldrons ran all day and as we prepped anything, whatever we trimmed went into those pots to season the broths. Everyday the produce in the walkin was examined for any leaf starting to wilt and they went into the soups. There was not an ounce of waste anywhere. The over ripe fruit became struedels, puddings, pies, cakes or the basis for cocktail specials or sorbets or a sauce for a savory dish.

Often whatever didn't sell became the basis for the next day's soup. If we catered events as the steamship beef roasts were brought back in off of the truck, they were completely deboned and then the bones were boiled and the meat became all sorts of specials throughout the week. Leftovers formed the backbone of the sauces, soups and specials. We would grind the leftover beef to make hash for poached eggs as a lunch special. Shepherds pie would be a dinner special, etc etc. No food ever went to waste. Even the leftover rolls and breads went into the soups or became the bottom layer of sauced dishes if we already had enough croutons and bruschetta toasts.

Those habits die hard and I try to run my own kitchen that way now. I need to have a lot of inflammation fighters in my diet so my day always starts with a smoothie that is loaded with fruit and lots of fresh leafy greens. The nice thing about a blender is that you don't even half to remove the stalks from spinach, kale and chard. They just get chopped up and release their vitamins too.

I once read that the most nutritious part of citrus are the fibrous strings in the center of the fruit. We all always remove them as they are tough to chew and digest. The blender takes care of that too. Didn't mean to take over the thread, just wanted to share this. Smiling
Imagegemini_sage
Apr 4, 2011 6:05 AM CST
Name: Neal Linville
Winchester, KY
Stormy, it's so good to see you posting again! My recipe browsing is typically just to get ideas too- I cook according to what I've got on hand most days, rather than shopping just for recipes (unless its for something special). It's the negative reviews after making lots of changes that bothers me, but I do change them to suite my tastes lots of times too. I can't stand waste, I love the way the kitchen you worked in operated! I wish the kitchen at the event venue where I work was run as efficiently- way too much goes to waste there. The good thing is I get to bring stuff home. In the last few days I brought home a bunch of tomatoes, mushrooms, and basil, so I made up some sauce and froze it. I bring home meat trimmings, bones, ham hocks, and anything else I can salvage some flavor or nutrition from. We end up with lots of partial bottles of wine after events, so I bring them home, reduce them way down, and freeze the syrup in ice trays. It's great always having wine reduction on hand to toss in soups and sauces!

Oh, just thought of something Stormy, do you eat sprouts? I've been sprouting broccoli lately- I always crave sprouts in spring. They're so packed with nutritional goodness, may be a good addition to your diet
AlohaHoya
Apr 4, 2011 11:29 AM CST
Name: Carol Noel
Hawaii (near Hilo)
It's all about choices.
Stormy...your routine is wonderful! I do the same and call it Garbage Soup...usually after I clean out the vegetable drawers in the fridge! I love homemade broth and always have frozen. I have been making our dog's food as well...and I save all of the stalks and rinds to go into her pot!!! There IS so much waste....

Leap. The net will appear.
Imagestormyla
Apr 4, 2011 12:27 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Yes, Neal I do love sprouts, particularly broccoli. But I have been away from them for a while as the ones in the markets are often pushing past their prime. My niece and friends were on this raw food kick for a few years and were always sprouting lots of things. They were however always warning me of the risks of over mature sprouts. One day i was in the Giant and the store manager saw me take some sprouts off of the shelf and came over and took them from me. he said he wasn't comfortable with selling them and trashed the whole lot.

Please forgive my caps. This computer doesn't cap when I ask it to and caplocks at will. Hilarious! Neal that is wonderful that you are salvaging that food. It seems that when the nouvelle cuisine era came around chefs started to lose their economic caution to the expense of exotic concoctions. When it got really out of hand and the restaurant failure rate became so exhorbitant, the industry answer to it seemed to be nothing but portion controlled and previously prepared items. I'm always around a lot of culinary Institute and johnson & wales grads and often cook with them. No way do they economize food the way that the old guard did.

I wish I had access to that leftover wine. What a great idea. LOL I have to hide open wine from my DSO so that I'll have some to cook with. Hilarious! Neal ham hocks are so hard to find here in the Northeast. You really have to go into the city's poor neighborhoods to find them. What great soup makers they are!

it's good to be back. I have not one cookbook and came over here looking for something to cook last night. Hilarious! Yesterday i got up all prepared to make a quiche and then after 2 cups of Java realized that i no longer own one quiche or pie plate. Confused

Carol, I know that you are an excellent recycler. This younger generation astounds me with their expiration date mentality. I accept all expired food glADLY. My nieces shudder when I cut the mold off of cheese or bread and use the rest. I am conscious of the bispanol-A problem, but come on, what will they ever do if we have some large disaster like katrina or japan? And why don't they compost it rather than throw it is the trash?

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