lol. It’s true. People really do post things like your example.
I do read the comments there because inbetween the weirdness there can be good advice. Also: it gives me an indication of how good the recipe might be or what challenges I may face in making it.
My favorite NYT Cooking comment is on a chicken recipe (I think?) where the ingred…
lol. It’s true. People really do post things like your example.
I do read the comments there because inbetween the weirdness there can be good advice. Also: it gives me an indication of how good the recipe might be or what challenges I may face in making it.
My favorite NYT Cooking comment is on a chicken recipe (I think?) where the ingredients list calls for five cloves. Either they were referring back to garlic they talked about in the preamble or it was a typo. (Or maybe it was really whole cloves. 😳)
Anyway, amongst the comments, there was one that was just a short question:
lol. It’s true. People really do post things like your example.
I do read the comments there because inbetween the weirdness there can be good advice. Also: it gives me an indication of how good the recipe might be or what challenges I may face in making it.
My favorite NYT Cooking comment is on a chicken recipe (I think?) where the ingredients list calls for five cloves. Either they were referring back to garlic they talked about in the preamble or it was a typo. (Or maybe it was really whole cloves. 😳)
Anyway, amongst the comments, there was one that was just a short question:
“What is a clove?”
😆 I hope they finally figured it out.