tf_talk | continued Thatfucker discussion

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continued Thatfucker discussion

Since we've been kicked off FFA for the week, please feel free to continue the anon discussion here. Apologies if this is a big flop - I've never made a DW community before!

The rules are vaguely the same as they are over on FFA. Please refrain from being too much of an asshole, making personal attacks, posting identifying information or engaging in transfail.

ETA: If there's information you'd like to see archived (journal/blog posts related to Andy, etc.), please dump it here and link to it from the main post for discussing.

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I bet he based it on this: http://www.celebrationgeneration.com/blog/2011/07/31/peachy-southern-comfort-cheesecake-recipe-gluten-free/

That recipe looks too sweet for my personal taste, but also looks like something people might actually enjoy eating. Andy's recipe is to that one kind of like what DAYD is to the Harry Potter books.

+1

That recipe is definitely "Stream-of-consciousness first draft, never edit!"

AYRT

Yeah, this recipe is a lot simpler and definitely would be tastier. It only uses 1/4 of SoCo for the filling and then some more to caramelize the peaches in, which would make it pretty delicious. It's not just dumping in alcohol and hoping for the best, plus the flavors are complementary.

Andy's recipe is to that one kind of like what DAYD is to the Harry Potter books.

That's a great comparison. Most of his recipes, I look at them and if I squint, I can see how they might have started out pretty decent (unless they're basically straight-up lifted from someone else, which the ones that sound halfway-decent usually are). Or I can see how a couple of the flavor combinations in them might be interesting or worth trying -- the infamous lemon meringue pie with kale and pesto, for instance; a sweet + savory + green + tart combination could be pretty neat. Hell, a salad with a balsamic dressing is something no one would bat an eyelash at. He just doesn't seem to get that you have to strike a balance, and that even within the broad categories of sweet, salty, sour, etc. there are flavors that work and don't work. Some sweet things are interchangeable, but some are not. And textures, ffs. He doesn't seem to get that textures are an issue at all. Like, I wouldn't be averse to the idea of a lemon meringue pie with a savory/herbal edge to it, but lemon meringue pie has a very distinct texture and you'll need to work around it.

And I'm not even a chef or foodie or someone otherwise particularly knowledgeable about food! This is just fairly simple stuff that you figure out as you do any kind of experiments with cooking. Some flavors work together and some don't. Some textures work together and some don't. Figuring out what goes with what takes a lot of time and effort, and it's ok if you try new things and then taste them and have that "oh my god this was a terrible mistake" moment. I mean, it's annoying to have wasted the time and effort in the moment, but you've learned something, and hopefully it's not so much "terrible" as just "meh, this could be better but it's still fine". It happens.

But, of course, that can't happen to Andy. He can't possibly learn and grow and make mistakes just like everybody else.

I wonder if he actually cooks all these things, I mean, there are usually no pictures, right? I never use internet recipes if they don't have at least a pic of a finished product.
And about trying and failing - I said it somewhere before about writing, even best writers learned how to do it better, whereas Andy thinks that a natural talent means you can just throw the words together and they will automatically spell something as epic as, say, War and Peace. Maybe he thinks it works with cooking too.

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