Cookaholics Bulletin Board

...I can’t wrap my brain around some of his recipes, some of his writing, some of his ingredients, and...???
Is this a gift or worse?

To be fair, towards the last half there seem to be solid recipes, which I will try, but really? French’s Fried Onions as an ingredient? “Melty” as a word?? And don’t get me started on his steps and processes.

HELP!

Were the french fried onions for a green bean casserole? I like melty. I've seen it in other recipes. It's on part with delish and yummy and oom.

I am NEVER going to argue/debate YOU - toooo much respect. Good golly, you’re going to make me change - YIKES

Thanks!

To be fair, I marked about 20 recipes to play with - that is very unusual for me!

Wino, when I was single and working 3 jobs I always had a can of those green beans, a can of potato matchsticks and a can of the crispy Chinese noodles in my pantry. I would add them to random things to make the meals I made for my kids more interesting. They both now love to try new foods and fancy restaurants.

What about his processes is so disturbing?

He ‘wastes’ a lot of time by making many steps sequential rather than simultaneous. Without going into details, he often makes a sauce for instance and when it is complete, he starts boiling the water for his pasta. Or, he will detail some suggested ingredients very specifically and ignore such specificity for others. It reminded me of my my criticism of CI when adding ‘some’ wine but not specifying what type as though there is no difference between, say chardonnay and riesling, for instance.