Grand Rapids Nesties
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Finding New Recipes - Poll
I peruse recipe pictures on food gawker and also on titles through my allrecipes subscription on google reader. If something sounds/looks good, I'll read through how to make it. But sometimes, I immediately reject the recipe because there is a task in it that I don't want to do or an ingredient that sounds rare and would require either a lot of time to find it/expensive.
What are the things that make you reject recipes that you originally thought sounded good?
I know one thing for me is if anything requires frying. I just don't like the idea of the mess it creates regardless of how good it sounds.
Maybe this is an obscure question but just thought I'd ask and see if anyone else is like me?
Re: Finding New Recipes - Poll
I reject just about every recipe I come across because of the ingredients list. I am so lazy, I won't put together a grocery list for a bajillion ingredients to make one meal.
That's why we eat like garbage.
Yeah, I'm peeved when a recipe calls for using a bread machine. It's not hard to make things without one (you just have to proof the yeast and knead seperately- this can be done in a stand mixer too), I just hate how a lot of bread/dough recipes start out with:Put flour, water, and yeast in your bread machine and press start. Kind of takes the fun out of it IMO.
And I hear you on the frying thing unless it's something specific I want (fried pickles for example- dude fried pickles, I think I know what I'm going out for tonight, yum).
Anyway....if the recipe calls for 30 ingredients and 10 steps I pass. I'm usually not looking to make a gourmet 2 hour meal.
And, if the recipe calls for 15 diffent spices I don't have. I'm not going to go out and spend $25 on a bunch of new spices I'll probably never use again.
And I love cheese. If the recipe has some kind of cheese (casseroles especially), I'll usually save it in my folder. LOL.
I've had a few bad experiences with yeast (cooking-wise people - get your mind out of the gutter) so I would make that one of my show stoppers too.
Haha. I've hand MANY bad experiences with yeast. Once I was going to make homemade cinnamon rolls for my brother/SIL when they bought their house, but the yeast must not have done it's thing because the dough did not rise at all. I didn't have time to whip up another batch, so I ended up buying premade ones from Meijer. I was really disappointed.
I admit it does take some practice. I've throw out many unrisen dough balls. Once you get it down, it's an immense feeling of accomplishment.
I reject just about anything where the prep/cooking time is more than an hour. Exceptions are for when the extra time is for marinating. But I don't have the time/will to spend hours cooking.
I reject anything that requires a food processor or a bread machine because I don't have them.
I reject most fish recipes because cooking fish is outside of my comfort zone. That said, I do have a new fish recipe on my menu for the week. I'm scared though.
I used to reject anything with exotic ingredients, but I've strayed away from this and gotten more adventuresome with my cooking/ingredients.
ETA: I also reject a recipe if it's not something that can easily be halved. Since I just cook for my husband and I, I half just about every recipe that I use.
I am with you on both these points. I don't want to spend 2 hours actively cooking. Letting something braise, roast, etc. is one thing. But lots of chopping or stirring turns me off. Unless it is a very special meal for a special occasion.
I am not so worried about over or under cooking the fish. I just can never keep it looking nice. When i flip it I always break it apart and then it becomes "fish hash" It still tastes good, but I would never serve it to a guest. Only Mike and Henry get to enjoy my fish hash. Poor guys.
You pretty much have the same thoughts as I do. I also don't like to sear or saute meat. I always get burnt when the oil splashes.
I'm glad that I'm not the only one who has ended up with fish hash! Also, I love the term, "fish hash." Hehe.