re: The very best spinach artichoke dip you’ll ever make

quote:

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I do understand that a new cook might not be ready to invest in the herbs (that's why the stores that offer small purchases are so great) and might not have an herb garden. I get that.

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I really don't get it. At all. People cheerfully spend $10-$15 on mediocre booze (think artificially colored & flavored frozen daiquiris). A movie ticket is $10. High speed internet runs at least $20 a month. But spending $20 on herbs & spices that will last a year is TOO TOO MUCH for them. Pah. Priorities, people. If you're going to bother to cook, stock the damn kitchen with the basic raw materials.

RE: too many ingredients in a recipe...show me a gumbo worth a damn that doesn't have a laundry list of ingredients. Looking at the number of ingredients as an indicator of recipe worthiness is like judging your future spouse by the way he/she wore his/her hair in middle school: juvenile and capricious. Look to the heart of the recipe. Is it hard to assemble, or just full of many flavors? Can you handle the technique? Might you learn something along the way by tasting and trying it out? Sure, it might suck. But then you'll have learned something about that particular combo of flavors that will inform your next culinary effort.

We're well on our way to becoming a nation of culinary idiots if a freakin spinach dip recipe has "too many ingredients" for a bunch of LOUISIANA cooks.

Rant ova. I think I drank too much coffee today. Or maybe not enough. lulz.