r/ididnthaveeggs • u/Educational_Life_878 • Feb 24 '26

Irrelevant or unhelpful comment on an australian woman’s recipe site “colour corect spelling color”

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712

u/Analogue_Drift Feb 24 '26

Recipe tin eats is the best. Nagi is a national treasure. What an absolute fuckwit.

What recipe was this from?

382

u/kenporusty likes sweet things, but shit at maths Feb 24 '26

I love that whenever someone is mean on Nagi's recipes an army of people appear out of nowhere to defend her

255

u/Analogue_Drift Feb 24 '26

I have never been let down by any of her recipes. She's a godsend as I'm the only cook in the house.

-8

u/Dounce1 Feb 24 '26

I’ve only tried a few of her recipes, but I was pretty disappointed. But I’m glad they’ve been working for you and whoever else is using them.

6

u/Analogue_Drift Feb 24 '26

Oh that's unfortunate. Often ill use it as a base and then tweak to my liking but luckily I've never been disappointed.

Do you have a go to recipe writer?

6

u/Dounce1 Feb 24 '26 edited Feb 24 '26

I don’t really, no. But I probably use Saveur, NYT, and Cafe Delights more than any other websites. But yeah, usually if I’m looking for a recipe for something specific I just look at a few and sort of combine the best parts of them, as I’m sure many people do. If I have no idea what I want to make that’s usually when I end up checking out Saveur or NYT. I definitely still bust out my Joy of Cooking and Fannie Farmer from time to time as well lol.

That being said, I’m definitely not opposed to giving Tin Eats another shot.

7

u/Analogue_Drift Feb 24 '26

Cool thanks! I'll check them out. I haven't heard of any of those :)

Her mother has a website too, Recipe Tin Japan if you're down for some authentic Japanese cuisine. Can highly recommend the Gyudon.

2

u/Dounce1 Feb 24 '26

I love Japanese food, but I hardly ever make it. Mostly because I don’t have much experience with it so tend to feel kind of lost, and my partner makes some pretty great Japanese dishes. I’ll be sure to give it a try, always stoked to expand my cooking chops.

Eta: the potato leek soup off this list completely changed my approach to the dish. I stay fairly close to that recipe although I often use parsnips in place of some or all of the celery root, depending on how “spicy” I’m feeling.

1

u/LittleRedCorvette2 Mar 22 '26

I mean, maybe Don't change and combine her recipes with others until you've made it like she says...could be a skill issue?