Thankfully, I will not be doing that.

In a professional cookbook you'd try to simplify and account for variations. Will this recipe work at altitude? What about with hard water? Can I make it simpler/faster/better? Can a moronic stranger actually follow the recipe as written?

[url]http://www.seriouseats.com/2016/03/what-its-really-like-to-write-a-cookbook-recipe-development.html[/url]

Righto, here's step one:

https://docs.google.com/spreadsheets/d/1rVAiYnoPTIy3jIarQ8xCMZ0Y75cQVdeD1Un2lyceCDQ

I went through the last dozen years of this entire fucking base, pulling out all the recipes that:

1. I posted.
2. I [i]stand by.[/i]

I left out recipes that:

1. Were obvious jokes/too simple to call "recipes".
2. Were stolen wholesale from another source.

Now... what to do next? I guess... do I make all of them again, fine-tune them and take pictures? That sounds like a lot of work.

Kashmiri facken chicken.

Still in my top 10 of foods of all time. Probably 2 after da pizza.

Texas and NM red chili, right off the bat. I've always meant to make the green chile chicken stew but haven't yet. Perhaps this weekend -- kind folks brought me a whole load of mirasol peppers recently.

I'd like to start coagulating some of the years of recipes I've posted here over the years into one place. Feel free to list any of your favorites here, and I'll be sure to include them!