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Reply to "NYT top 50 recipes "
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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I love NYTimes Cooking but some of the recipes on this list are not winners.[/quote] This is why I don’t get a subscription. I feel like they are very uneven with recipes and don’t edit down their collection enough. Even the popular ones—if you read the comments, the comments are very uneven. Like the orzo shrimp one (which is a very basic recipe you could guess at)—lots of comments saying too spicy, water is overstated by 25%, etc. But they have some that are very solid. Like the plum cake. [/quote] Also the most recent recipes seem so clearly to skew in the direction of just diversity for diversity's sake? Like, sorry, but adding sesame seeds to rice krispies hardly makes them groundbreaking enough to be on this list. It seems the really "good", solid recipes on here are years old, with many of the contributors who added them driven out in recent years. I'm all for broadening the cuisine on the NYT but not if it's just being done for the sake of it. [/quote] Can you provide more details on how they were driven out? Sounds juicy[/quote] Allison Roman, for one, who was probably the single most influential and popular NYTimes food columnist of the 2010s, was driven out during the bizarre race mania era of 2020 because she insulted both Marie Kondo and Chrissy Teigen (who has since suffered her own cancellation) and it was picked up by Yashar Ali (also since cancelled) because since theyre both Asian women, she clearly has a hate vendetta against Asian women. As ridiculous and absurd as that sounds now, there were plenty of people from the food world who were driven out of their positions under similarly flimsy circumstances, replaced by a much more "diverse" crowd[/quote]
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