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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I want to love cooks illustrated because I’m super interested in food chemistry but I often find their recipes irritating.  They often involve some weird ingredient that I don’t have on hand — like “we tried 5 different acids in this recipe and found that what really made it work was …. “  I don’t plan ahead that often and don’t want to have to make a special trip to the store.  [/quote]

21:33 here.  I can understand that.  When a weird, to me, ingredient comes up (WTF is agar or sumac?) I'll google for a substitute.  If I can't find a reasonable one and I can't leave it out, I skip the recipe.  There are SO many recipes to choose from that I really don't need to use that one.  I just move on.  What really gets me is, when reading the comments, how many people substitute so much of a recipe - it's usually someone trying to make it gluten/dairy free - and then they complain that the recipe didn't turn out.  Of course your Tres Leches cake didn't turn out!  You didn't use any of the milks called for in the recipe!  [/quote]

We should start a new thread with pet peeves.  Mine is people who just post “looks great!” Or “can’t wait to try this!”.  I don’t mind people posting variations saying whether it worked or not — one of my favorite recipes is from a comment post on an Epicurious muffin where the poster made it more healthy and more moist and kindly shared their results.  [/quote]

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