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May 6, 2016

Allrecipes reveals the enormous gap between foodie culture and what Americans actually cook.


And at a time when readers of aspirational food websites
are used to images of impossibly perfect dishes—each microgreen artfully placed by some tweezer-wielding stylist—Allrecipes offers amateur snaps of amateur meals. The site is awash with close-ups of sludgy-looking soups; photos of stuffed peppers that look like they’ve been captured in the harsh, unforgiving light of a public washroom; and shot after shot documenting the myriad ways that melted cheese can congeal. It is all, Kimball and his ilk would agree, extremely disappointing. It’s also perhaps the most accurate, democratic snapshot of American culinary desires.... If you look for “lasagna recipes,” as I did the other day, you’ll immediately find “World’s Best Lasagna,” a recipe that has been one of the website’s most popular dishes for 15 years. The recipe (which makes a perfectly tasty lasagna) was viewed more than 6 million times last year alone and has received more than 11,000 five-star ratings. In an era of celebrity chefs and recipe-kit delivery services developed by experts, a pasta dish by a Dallas dad who describes his heritage as “entirely Anglo-Saxon” is quite possibly America’s most-cooked meal. - - Slate

Posted by gerardvanderleun at May 6, 2016 7:43 AM. This is an entry on the sideblog of American Digest: Check it out.

Your Say

Another revelation that most people don't care about what the elites are doing. I sense a trend, and I think I know who started it. Love him or hate him, it's going to be a hell of ride.

Posted by: Mark Anderson [TypeKey Profile Page] at May 6, 2016 8:45 AM

OK, I just looked that recipe up.

Jeeziskryst - a pound of sausage and 3/4 pound of ground beef. Who are they feedin, a battalion of wild, starvin hoonz?

No, I ain't freezin the shit. 6 months from now I'll find it in the back and it will be covered in frost so I'll open it to see what it is and it will be freezer burned to death. Right out the window for the possims and coons.

No I ain't halfin the shit neither. What's half of 3/4? What to you do with the other half + 1/4?

Maybe this is why I haven't eaten lasagne in over 15 years.....

And look at all the retarded narcissus dik noses in the comments that are compelled to tell everyone how they improved on it. sad

Here it is:


Posted by: ghostsniper [TypeKey Profile Page] at May 6, 2016 9:03 AM

Ii use the Better Homes & Gardens Cookbook I got from mom. Yes, it is 1970's vintage, but there is very little new about cooking times - 350 degrees for 45 minutes - that's pretty hard to do something else with and get close to success.

(BTW - The Chili Con Carne recipe has been well-received at work pot-lucks. At least, I bring back an empty pot.)

Posted by: Mikey [TypeKey Profile Page] at May 6, 2016 9:45 PM

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