Over the 4th of July weekend the New York Times ran a feature of burger alternatives. My DH printed them off and I made the Syrian kebabs with cuumber salad. It was okay. Last night I decided to try the Vietnamese recipe, adapted from Corinne Trang. Okay, I admit it was my mistake not to check the original recipe, I have her books and it did say "adapted from" but after using their recipe and not checking, I did check. Boy was I irked! The orignal in her book, authentic Vietnamese Cooking, called for pork shoulder that you grind or chop your self, maybe ground pork, also a bit more fat added to it too the the NYT decided to omit, they added ground turmeric which her recipe did not call for and omitted the potato starch. The really big, P-M-O deal was that her recipe called for a peanut sauce to accompany the dish which would have been muc better than the table sauce they called for. Does the dumbing up of recipes tick you off as much as it does me? why do the food editors seem to think that we cannot read a recipe and adjust it to suit our individual needs. Why dumb it up?