Oh well. Now, who wants mac ‘n’ cheese?


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+10619 – Oh well. Now, who wants mac ‘n’ cheese?

2022-06-23 12:06:22

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831
492 shares, 831 points
joelman0

32 Comments

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  1. If a web recipe says “prep time: 1 hr” but that prep needs to be spread between two days, then you are obligated to publicly threaten them in their blog comments.

  2. Ok.. ok…I can fix this. If it’s 6-hours, at 250-degrees, it’s 3-hours at 500-degrees….

  3. Once tried cooking a recipe from Larousse Gastronomique. One of the ingredients was something that took two days to prepare, and was elsewhere in the book.

  4. Remember kiddos: read your recipe at least three times. Once before you send out the menu, once before you start your mise en place and once after you finish your mise en place.

    Also, if you have time, rewrite the recipe during read one

    Source: am chef

  5. “Fold all ingredients into a large mixing bowl EXCEPT FOR….”

    “IT’S TOO LATE NOW, MOTHERFUCKER!”

    Yes, I know I should read the recipe all the way through first. But I don’t, and likely never will. I’m used to control narratives, sequence of events, hell even project schedules. Give me instructions in order.

  6. Hate.

    What about recipes you start making and there are like 11 paragraphs of instruction starting with ‘meanwhile…’ – and now you’re running against the clock because you’ve already started.

  7. Most every pizza dough recipe does this. If I have to do that much prep work I’ll get pizza delivery or takeout

  8. I watch a YouTube channel called Tasting History with Max Miller where the host recreates ancient foods from original cookbooks and recipes. It’s amazing how often old recipes did stuff like this, because they were usually written for expert chefs and bakers who should KNOW that you have to soak your craproot fibers for three days to draw out the poison before forming it into an [authentic craploaf](https://www.smbc-comics.com/comic/craproot).

    “Now stir in the crushed hyddlecorns, having previously soaked them for three days in wine that was fortified with honey and blessed by your priest on a moonlit Sunday.”

  9. Oh god. How many times this has this happened to me? I always tell people to read the entire recipe before making. Do I? No.

  10. I have been taking a deeper dive into Asian cooking and this has happened too many damned times.

  11. Same feels as when you’re flat broke, and your one remaining set of meal ingredients has gone off. Bought one of these stir fry kits on offer that come with everything in different sections. Didn’t notice that there was a small hole in the chicken section until I went to cook dinner, foul smell and rotting chicken inside.

    Had my signature dish of *early bedtime* instead. It was either that or ketchup packets and ice cubes.

  12. This painting is called:

    Melancholia (c1615)

    By Domenico Fetti

    However it seems to be altered with a book instead of a skull in the original. From what I can find it may in fact be a variation painted by his sister Lucrina fetti.

  13. I had a teacher in middle school that taught a lesson about reading directions. The first direction was to read all the directions first. The last direction was to ignore all the other directions above and sit quietly (or something like that). I did not follow the first direction and continued to follow each and every one after that and felt so stupid when I got to the end. I may not have done it right but I did learn a valuable lesson that day. ALWAYS READ ALL OF THE DIRECTIONS BEFORE DOING ANYTHING

  14. 𝕋𝕙𝕚𝕤 𝕙𝕒𝕡𝕡𝕖𝕟𝕤 𝕟𝕖𝕒𝕣𝕝𝕪 𝕖𝕧𝕖𝕣𝕪 𝕊𝕒𝕓𝕓𝕒𝕥 😭😅 𝕦 𝕥𝕙𝕚𝕟𝕜 𝕚𝕕 𝕝𝕖𝕒𝕣𝕟 𝕞𝕪 𝕝𝕖𝕤𝕤𝕠𝕟 𝕝𝕠𝕝

  15. America’s Test Kitchen is notorious in my household for this. ‘2 hour cook time’. Yeah. 2 hours and a day.

  16. Boy, that’s a tough one when you find out that what you’re cooking is like a Thanksgiving dinner.

  17. And they mean it. If you make a Yorkshire pudding batter it says to leave for 1h after mixing and it really, really makes a huge difference.