Unfortunately yes. But also, who does that?
I have ranted in the past about the Food and Style sections of a certain newspaper (okay, The New York Times) but The Washington Post is no better. I have no idea who the articles/recipes are aimed at – certainly not me, probably not you either.
I no longer peruse the special Food sections of the newspapers, which for some reason appear on Wednesdays, but today I did – always good for a laugh.
In The Washington Post today there was a recipe for macaroni salad, not one of my favorite foods but the best part of this horror was the “note” in the recipe:
“NOTE: To hard-cook eggs, boil a few inches of water in a pot, over medium-high heat. Place the eggs in a steamer basket; seat over the boiling water; cover and reduce the heat to medium. Cook for 12 or 13 minutes, then turn off the heat. Transfer the eggs to a bowl with enough water and ice cubes to cover. Let them sit for 10 minutes, then drain and peel.
Not only does the writer seem to think that people need instructions on how to hard-boil an egg, but the instructions themselves. Seriously – who does this? When did boiling eggs, hard or soft, become this complicated? Holy Crap.
Now admittedly there are some few people in the world who can’t boil water, my husband being one of those people, I doubt he even knows how to turn on the stove (okay, I KNOW he doesn’t know how to turn on the stove) but – these instructions? To hard-cook (their pretentious little description) an egg? Have you ever hard-boiled an egg this way? And if you have, please, do NOT tell me about it.
I’m not even going to discuss the rest of the recipe – bottled salad dressing, mayonnaise, Miracle Whip – Bleech!