SeriousEat's Barbacoa is amazing. I used it with a pork shoulder and

I've got this bookmarked to try...made SO much sense! Thanks for the big thumbs-up smileys/smile.gif

 
Kenji makes me grateful for every brilliant person who took to the web or page to share their ideas.

He could be a mad genius doing his thing at home. Lucky for us, he found a job and a mechanism to share what he knows. Love this guy to the moon and back!

 
I may be alone here, but the older I get the less patience I have for "lengthy explanation" recipes.

this sounds wonderful, but I would tend to put it all in the crockpot for this tender meat dish and have it good but not mind-blowing good. I'm just getting old and tired I guess. I reject recipes with long ingredient lists as well. I look at that long page and my mind says just no. I'm probably missing out on some great cooking.

 
No, you are not missing out on anything. I am thinking exactly like you....

I used to think nothing of all the steps, but in the past year or so, I have found that simple recipes, with good ingredients, can be just as good.

I made Closet Cooking's recipe for the Barbacoa and my husband and I loved it. It is a keeper and simple. Good enough for persnickety me at my age. It is what it is!

 
I am not too different from you in this.....

For the most part I concentrate on recipes that are simpler, with few ingredients and ready in 30 minutes, 45 minutes tops.

every once in a while I might go for a special culinary adventure, usually on a weekend, but when i see a recipe that calls for 15 different spices, measured in precise amounts, I tend to quickly choose another one. smileys/wink.gif

 
You are not alone. Cook's Illus. recipes appeal to me less and less as many times they turn a

simple recipe into a complicated one that has too many steps and too many pans involved. That said, I still count some of their recipes among my favorites, however, I don't try nearly as many of them as I used to. I love Kenji, he is indeed brilliant and I've learned so much reading his columns both at Serious Eats and in Cooking Light. He used to develop recipes for Cook's Illustrated, many of his recipes bear a marked resemblance to recipes in my CI magazines.

 
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