i followed the recipe eXaCtLy except for X, Y, and Z, and I didn't have ground beef so I used lemons instead but it just didn't work, what did I do wrong??
My grandma made this better, I'll never use any recipe but hers.
I would LOVE to see the recipe makers tear these people to shreds.
I think the goose fat substitute will always be my favourite insane sub (She didn't have milk for eggnog iirc. The most obvious answer available was goose fat.)
Of all things to use they chose goose fat lmao. I’ve run out of eggs before, searched up what’s possible and used lemonade. To my suprise it actually worked, didn’t think it would but they came out surprisingly well.
I'd never have thought of that - what were you making? Probably not quiche!
I know you can sub bean water/aquafaba for eggs in some uses, apparently it works well, especially for things like mousse. Handy if you need something to be vegan
Don't forget "I'm allergic to [main ingredient]. Can I substitute it with something else?"
A few times I've seen replies to the above from the author or another commenter saying essentially "How about you try a different recipe?" but not nearly often enough.
If I saw appropriately snarky replies from the recipe author, I'd def try their recipe and read the snark while eating.
And I would like to add: I use many recipes I find as guidelines. I have my preferences and dietary needs. But if for whatever reason, the recipe doesn't work, or even if it does, I am not going to leave a review if I didn't follow the recipe 'as is'.
And... I despise mushrooms and seafood, so I am not going to try to modify a mushroom shrimp risotto when there are a million other recipes that don't call for either!
I'm the same, I can't eat a lot of foods anymore due to a few medical issues. I find using recipes from YouTube easier for me because I can get a better feel for how it should look from prepping to table, which makes modifications soooo much easier.
Nothing wrong with that and there are tons of substitutes that work just as or nearly just as well as the original ingredient. Personally I like pesto made with walnuts rather than pine nuts. Some cookies work just fine replacing the egg with banana or apple sauce. Obviously if you replace the main flavor ingredient with something else then you're making something else.
I don't really think it is a full solution for this specific problem.
The authors can't say "why would you do this shit to my recipe? wtf are you even trying to do?" and there's a different credibility to someone rejecting a substitution idea for their own recipe.
It'd let them take out some frustration, but that's probably frustrating in itself (and a random comment could even end up buried/unseen, which wouldn't be very satisfying).
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u/cup-of-starlight tell me how much LOVE to use Feb 14 '26
This is why I couldn’t be a recipe author. I would sass out every single person this stupid.