In today's NY Times, there was an article on recipe deal breakers.
That got me thinking... do Chowhounds have deal breakers? Maybe not even just recipe deal breakers but about food in general?
I guess apart from not have ready access to certain kitchen accoutrements, a deal breaker for me is a recipe with 20 million ingredients. I just don't get why they are necessary. Unnecessarily complicated and I have never been unsatisfied from a recipe with a limited number of ingredients.
So - what is your deal breaker?
A sample paragraph from the article: (http://www.nytimes.com/2008/06/04/din...)
"The chef Thomas Keller is the modern king of the fussy recipes. His books are stacked with one deal breaker after another. To make his cornets filled with salmon tartare and crème fraîche, one must first figure out how to make “a 4-inch hollow circular stencil.” Then the cook must balance a baking sheet on the open door of a hot oven and set the tips of cornet molds on par-baked circles of batter at the 7 o’clock position before rolling.
These are the kinds of instructions that make people open a box of brownie mix and call it a day."
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