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Let's Dish: What Are Your Recipe Deal Breakers?

Let's Dish: What Are Your Recipe Deal Breakers?

While perusing the food news yesterday, I was highly entertained by a New York Times story about "recipe deal breakers" — that is, the ingredients or instructions that will make you put down a cookbook and run as far away as possible.

In the article, cooks 'fess up to fearing everything from recipes that require helpers to those that necessitate the wrangling of a pig. Both of those would probably be deal breakers in my book, but I'm sure you all have your own. So in the spirit of dishing, tell me your recipe deal breakers by leaving a comment below!


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Segat1 Segat1 9 years
Anything involving the word "mix" or "instant" - cake mix, pudding mix, instant mashed potato. It's just lazy and fat inducing to use these awful food substitues. This is directed at you, Delia Smith.
cokerad cokerad 9 years
For everyone who skips over the ones involving a food processor, or blender, have you thought about a stick (immersion) blender? They are amazing, and some of them come with a food processor type attachment. Depending on what I am blending, when I'm done, it's a quick rinse of the stick part and it's clean again! Much easier than trying to scrape blueberry skins from the underside of the blades in a regular blender.
Shibi Shibi 9 years
Any recipe including too much sodium, fat, saturated fat, cholesterol, battering and deep frying are out for us. I think that our cupboards are always full because we stock enough "basics" to make Japanese, Chinese, Thai, Vietnamese, Mexican, New Mexican, and Cuban foods without running to the store.
justanerd1975 justanerd1975 9 years
more than 10 ingredients, or more than 15 minutes prep time, most of the time!
Just-Oh Just-Oh 9 years
Anything by that "Mostly Home Made" woman. I would have thought consumers would stick to the Kraft company cookbook series if they wanted to eat crap. Otherwise, any recipe book that shows contempt for food/technique/home cooks is detestable.
shoneyjoe shoneyjoe 9 years
My dealbreakers are things that I can't do in my apartment: grilling, deep frying, or blending. This, of course, could change. These aren't dealbreakers because I refuse to do something (like butcher an animal) but simply because I haven't the resources.
KAEB06 KAEB06 9 years
If it involves American (fake) cheese or heavy meats that take a long time to prep and cook then I am out.
amers230 amers230 9 years
a long ingredients list and a prep time of more than like, half an hour are dealbreakers for me. i'm way to add for that lol. i also tend to like recipes with pictures next to them lmao. sometimes i look at that dry, tiny print and just can't do it haha.
AmberHoney AmberHoney 9 years
I love recipes usually use them at least 4 nights a week. Deal breaker is preparing meat, seafood. I love all protein, but I don't like cutting off the fat or bones, deveining the shrimp, bearding the mussels, etc so hubby does all prep work. PS: Love fried foods, you can't eat it every day. Hell you can't eat anything every day it gets boring.
jJuliet jJuliet 9 years
I fry stuff at home all the time! Yum! Last night I made deep fried zucchini sticks for a party. I avoid anything that can't easily be made vegetarian.
nancita nancita 9 years
I follow a lesson I learned from my dad, who is an excellent Italian cook: Avoid any recipe with more than 20 ingredients that aren't spices.
Zulkey Zulkey 9 years
Fried food is awesome but I think people agree it's just a bitch to make at home in many cases.
mondaymoos mondaymoos 9 years
Am I the only person on this entire page who enjoys fried food on occasion? For example... hangovers? Is there ever a better time for an artery-clogging breakfast?
anna_muffin anna_muffin 9 years
Any kind of meat that is not a chicken. Kitchen tools that I don't own, like grill or food processor (only if it is really necessary). Ingredients that are too expensive. Too many ingredients. Cake mixes (can never be so good as a home made cake batter made from quality ingredients and without funny additives)...
cddlykoala cddlykoala 9 years
Timing, no matter how free my day is if it takes longer than 6 hours, it just isn't happening. Also anything involving a "bath" of any kind, whether water or otherwise. Always seems too pretentious for me.
MindayH MindayH 9 years
anything with mayo - gross
chiefdishwasher chiefdishwasher 9 years
2 day prep. Usually I want the recipe tonight.
fuzzles fuzzles 9 years
Oh, and pre-shredded cheese. And don't get me started on the sawdusty "parmesan cheese" in a can. OK, I'm done now. :)
fuzzles fuzzles 9 years
One word, baking. And by that I mean breads, cookies and other sweets. I think it all boils down to the fact that I despise the precise measuring that the recipes call for. I love to fly by the seat of my pants when I am in the kitchen. Anything goes!
wren1 wren1 9 years
I don't have a food processor, so those recipes are out. I detest green peppers, so those are also out. I don't eat fried food. Other than that, I'm up for trying a lot.
frogandprince frogandprince 9 years
My deal breaker is any recipe that involves a two day prep. I just can't be bothered to work that long on one item of food.
Francoisehardly Francoisehardly 9 years
I forgot, if frying is required, no thank you. I do not like fried or oily food.
Francoisehardly Francoisehardly 9 years
Meat (but a lot of recipes I find I could easily adapt to be veggie friendly so not as much) too many instructions bacon drippings, lard, lots of butter, shortening, heavy cream animal organs things with ingredients I can't find too many ingredients (maybe)
rachi99 rachi99 9 years
Organ meats. Touching them, eating them, looking at them - all not on my personal menu. Almost anything else, unless it appears absolutely essential, can be either modified, substituted for, or left out. For instance: 1) Unless you're baking, in most recipes you can cut the amount of oil/butter/shortening/artery doom by 50 - 75% without any significant loss in taste. If the oil is just there to keep food from sticking, use nonstick cookware and leave it out altogether. This means you can usually "pan-fry" with 1-2 tsp of oil. 2) A lot of things that call for deep-frying (no thanks) can be baked instead. 3) Heavy cream substitute: 8 oz low-fat cottage cheese + 3 tbs nonfat powdered milk, pureed in a blender 5 mins or until smooth. Sounds weird, but I PROMISE it works, at least in cooked dishes.
marcella marcella 9 years
oh, and any recipe that gives very exact measurements. i like to feel free to toss and add as i see fit.
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