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Old 09-01-2009, 08:01 PM   #16  
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I get really annoyed with alot of recipes that uses herbs. "One bunch cilantro" - why, how helpful for someone who grows the stuff! =/

Adding to the quiche woes, I also hate the "crustless pie" recipes. I want pie. Pie = crust.

Not-light "light" recipes. Just recently, I got a Taste of Home cookbook that has four versions of a recipe - classic, light, for two, and time-saver. They compare the classic's nutrition to the light, so they can say "this has 1/3 less fat" or whatever. However, when I looked at the pies, the classic listed 8 servings out of a 9-inch pie, and the light gave 12 servings out of the same size dish! Who cuts a 9-inch pie into twelve slivers? Grr...

Last edited by Wolf Goddess; 09-01-2009 at 08:02 PM.
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Old 09-05-2009, 03:05 PM   #17  
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I ruined a sauce once because the recipe called for water -- I'm sure that's how they got the calorie count down. Guess what? It tasted watery. If I'd just left it out, we would have been happy with a smaller portion of the sauce that actually had a flavor!
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Old 09-05-2009, 11:10 PM   #18  
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Quote:
Originally Posted by Wolf Goddess View Post
I get really annoyed with alot of recipes that uses herbs. "One bunch cilantro" - why, how helpful for someone who grows the stuff! =/
So true! And even if you buy herbs (rather than grow them yourself), this type of instruction is still a problem. There's no stardard as to how big a "bunch" is. The bunches of herbs I buy at the farmers' market are significantly larger than the bunches of herbs I buy at the grocery store, but I don't know exactly how much bigger. And the bunches of herbs sold at the grocery story can vary in size depending on the grower. How do I know which size bunch the recipe is referring to?
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Old 09-06-2009, 09:31 PM   #19  
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Low fat recipes with a disgusting amount of refined sugars. Who are they kidding? (Well, most people actually. Not me.)
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Old 09-14-2009, 11:52 AM   #20  
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Low fat recipes with a disgusting amount of refined sugars. Who are they kidding? (Well, most people actually. Not me.)
Ditto! Unless a food (real whole food) is naturally low-fat, I steer clear of it. Ditto on low cal. I eat pretty high-fat, high-calorie, high-protein, high-carb but it's all real food and I've managed to drop 27 lbs almost effortlessly. I'll never go back to highly-processed foods....not when I can eat healthy real food that tastes amazing (real butter? OMG!) and is actually good for my body! So my pet peeve is recipes that use lots of fake, overly-processed foods.
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Old 09-16-2009, 06:57 PM   #21  
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Let me add: any of the recipes from Hungry Girl. Taking a working recipe and substituting in all of the actual ingredients for the lowest possible calorie replacements =/= cooking. Fake noodles, fake cheese, fake butter, fake meat, breakfast cereal as a breading...*shudder*
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