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Let's Dish: What Are Your Recipe Deal Breakers?

YumSugar — Thu, 05 Jun 2008 09:00:42 -0700

While perusing the food news yesterday, I was highly entertained by a New York Times story about "recipe deal breakers" - that is, the ingredients or instructions that will make you put down a cookbook and run as far away as possible.

In the article, cooks 'fess up to fearing everything from recipes that require helpers to those that necessitate the wrangling of a pig. Both of those would probably be deal breakers in my book, but I'm sure you all have your own. So in the spirit of dishing, tell me your recipe deal breakers by leaving a comment below!

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All the News That's Fit to Eat - June 4, 2008

YumSugar — Wed, 04 Jun 2008 12:15:19 -0700

Meet the professor of beer, plus a review of Eva Longoria's restaurant, Beso. - Los Angeles Times
Cooks discuss their recipe deal breakers, from deep-frying to wrangling pigs. - New York Times
Speaking of deal breakers, would you eat Rocky Mountain Oysters at the Testicle Festival? - The Salt Lake Tribune
Moonshine makers are distilling "boutique" hooch. - Washington Post
Behind the boom in Mexican beer. - Dallas Morning News
Are restaurants nowadays just too noisy? - San Francisco Chronicle
Smart strategies for organizing those growing piles of recipes. -Chicago Tribune
An upscale wedding cake designer shares her inspiration. - Houston Chronicle
The "victory garden" is making a comeback thanks to rising food prices. - The Oregonian

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What's Yummy This Week - YumSugar Weekly Recap

partysugar — Sat, 07 Jun 2008 09:30:04 -0700

Take a behind the scenes look at our Sex and the City Screening after party.
Enjoy the weekend with a batch of mango mojitos.
Prefer to make desserts rather than cocktails? How about creme brulee, ice cream sandwiches, or red, white, and blue cupcakes?
Speaking of dessert, it's National Candy Month! Celebrate with 10 weird flavored candies.
Learn the proper technique for cutting pineapple.
If you are planning a wedding, consider hosting an afterparty.
Finally, we want to know: What are your recipe deal breakers?