(Can you hear the sarcasm dripping off that header?)
Reading Kristina's post this morning (catch it here - if you don't follow her yet - what are you waiting for!) made my hackles rise. Calcium water? Really? One of my pet peeves (and as I get older, I am getting way more peevish) are recipes that include very, very, special, nay - precious - ingredients. Those ingredients that a) most of us do not have access to and, even if we did, would not pay a gazillion dollars an ounce for something that we'd use once. You know, like the salt craze. There is nothing more frustrating than finding a promising recipe, reading through it and finding it littered with "I prefer-s". All those recipes that include even one "I prefer" are immediately chucked in the trash on this homestead. "I prefer Dromedary Salt, made from the dried tears of nomadic Saharan camels..."; "I prefer rice threshed against the wrinkled knees of African elephants raised on horseradish". Know what I mean? If it means that much to these folks to be On The Cutting Edge of Cuisine, well, bless their hearts. But keep your recipes targeted in that tiny bulls-eye of the one percent who are desperate to be there with you and have most of the money. Quit tormenting the rest of us. Instead, why not come up with some really interesting new combinations of normal ingredients? Hmmm?
Can you tell I haven't had my quota of coffee yet?