I’m sick of having to look up what country an author is from to know which variant of teaspoon they’re using or how big their lemons are compared to mine. It’s amateur hour out there, I want those homely family recipes up to standard!
What are some good lessons from scientific documentation which should be encouraged in cooking recipes? What are some issues with recipes you’ve seen which have tripped you up?
That man fucks me right off. “Here’s how you can feed your family for a fiver”
Proceeds to use an entire fucking spice rack that’ll cost about 80 quid to get set up properly.
Sorry sib, but you gotta buy the spices. They’re like salt and oil, or pots and pans - you are almost always going to be using some of them, no matter what you’re cooking. It helps a lot to find an Indian supermarket, because you can get big packets of spices for much cheaper than the bottles in regular supermarkets.
Also too many spices has never been an issue I’ve had with Jamie, if anything I feel he overrelies on access to good quality ingredients. Yotam Ottolenghi is the spice dickhead, most of his recipes require a specific overpriced spice blend only he sells.