cookbooks 1

Have you ever opened a cook book to find that the recipes are named after one ingredient which is minimal at best? Take "ginger bread". There is only 1 teaspoon of ginger in the recipe. The rest is flour and other stuff. Why can't the author be truthful? It should be called, "A flour like bread with a smidgen of ginger and some other stuff".

Or the ingredients are ridiculous. Take scallions. Who the hell has scallions in their pantry? Or "fresh finely snipped parsnips". I wouldn't know a parsnip if it crawled out of the ground and bit me on the ass. What the hell is wrong with telling the reader to use a Wal-Mart onion?

There should be a whole new Executive Branch Cabinet formed, called the dept. of truth in cookbooks

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