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And when you've finished plumbing your southern oraphace with enough light for you to actually see, you might be able to rethink that stance you've taken. I doubt it, though, given your blind stupidity regarding Sheldumb and that unflinching willingness to go with popular opinion.
Let's start with recipes that he's ACTUALLY TRIED and move on from there. Anyone can batch a dozen recipes. You hit a website, sign-up on a group or mail-list, and then just copy-and-paste ad nauseum.
The MAIN benefit from posting recipes that one has tried is from the modifications that appear (or the editorial commentary from said modifications.) It shows that the poster has an interest in food and not just seeing his or her nom de plume. Adding some commentary takes little effort and a minimal amount of time. It does create breakdowns in hit-and-run postings.
Le move on: Most of Jimmy's recipes disguise textures and tastes through over-use of salt and fat-laden products. If you can only taste the salt or fat, then what's the point in loading it down with other bulk. If you wanna eat a jar of Crisco or chomp on a saltlick, then do it; don't hide it with a dozen items.
I use items that are just as quick and more-easily controlled than many of the products in his "recipes." If that makes me a food-snob, then I'll happily accept that breastle. When someone like Jimmy posts his untried poo, then I'll continue to nail him for it.
The Ranger == "Everyone is subject to the laws of Darwinism whether or not they believe in them, agree with them, or accept them. There is no trial, no jury, no argument, and no appeal." -- Anonymous
