No deal

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.

This article available online at:

http://www.theatlantic.com/business/archive/2008/06/no-deal/3613/