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Smitten Kitchen has it nailed. Use canned for ease and ease of peeling them which is THE step that makes homemade and restaurant superior to packaged. I would bet this "content creator" (shill) missed this critical step.
ReplyDeleteOh my goodness, John, Smitten Kitchen had not popped up in my recommended on IG but her food pictures are wonderful! I've subscribed to her IG page. Thanks for the recommendation!
DeleteIt's an endless sea these days out in recipe land. Know that recipes aren't copyrightable and she lifts or heavily utilizes others' recipes. Most of what I have made are pretty good uniformly. I also love: Mark Bittman, TwoSleevers, BudgetBytes, PinchOfYum, RasaMalaysia, pipinghotcurry, SeriousEats, TheWoksofLife, Fuschia Dunlop, Marcella Hazen, Ina Garten, TheSpruceEats, Food52, PressureCookRecipes, MinistryofCurry ..
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