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Via Vegan.com, a great article from the New York Times on "recipe deal breakers". One note: glove boning is not so much difficult as it is fussy and pointless. I spent one weekend morning mastering the technique under the tutelage of a foodie friend, and then thought, "When the hell am I going to want do this much work just to serve a stuffed chicken without bones?" The answer being "never", I abandoned my newfound knowledge. I never missed it, even before I stopped eating animals.

My recipe dealbreakers:

1) Prep time over one day
2) Active prep time over four hours
3) Anything that calls for shaving garlic with a razor blade
4) Discussions of mortars and pestles, or a chinois
5) Excessive chopping of onions, which leaves me crying for hours
6) Olives. I hate olives. (though I love olive oil)
7) Cherry pitting
8) The words "serves 12" unless I am having a huge party
9) Hours of stirring
10) Deep frying. My apartment is just too small.

Erik says this recipe is a deal breaker: too many ingredients. But most of that is just measuring, and stuff you should have anyway if you're going to cook Asian food. It actually looks pretty easy and delicious; I may try it this weekend.

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Megan McArdle is a columnist at Bloomberg View and a former senior editor at The Atlantic. Her new book is The Up Side of Down.

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