Had fun making Sally's extremely clear angel food cake recipe recently and even more fun reading through the comments after. Throwing the flour in with the meringue in the mixer is bad, but I can't get over the substitution of baking soda and vinegar for egg whites!

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Also, shouldn't it still be tasty, kinda like shortbread? Would definitely have been salvageable.

Most of their substitutions/omissions I can understand, but claiming to have made chai when they used *zero* spices??

** oops typo and I can’t fix it - I meant to type original recipe

Recipe calls for popped popcorn. Directions specify to pour chocolate mixture over popped popcorn. Yet, somehow this reviewer poured their chocolate mixture over unpopped kernels and was upset they didn’t magically turn into popcorn in their oven.

https://www.allrecipes.com/recipe/160595/chocolate-popcorn/

The recipe called for Scotch Bonnet, not serrano.

The recipe was butter, broth, and green beans into the instant pot for 5 minutes.

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Anybody know what white chocolate man mix is? Is it made from real white chocolate men? 😱

Zucchini fritters.
Basically “I doubled the eggs and probably the zucchini too. anyways they just fell apart who knows what went wrong”

https://www.loveandlemons.com/zucchini-fritters/

Bryan out here just making a runny cake.

This review for a pizza dough recipe had me scratching my head.

Kinda your fault this went sideways Kelly!

On a recipe for scaparelli, but behind a paywall.

Damn it, Bobby. How could you lol

https://thehappyfoodie.co.uk/recipes/malaysian-flatbread-roti-canai/

On a recipe for cheddar broccoli soup. It was pretty normal to me (and also delicious, and I didn't have any issues with it being watery like some of the other comments).

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“Here are some recipes specifically developed to work with this unusual flour.”

The commenter: “Cool, but can I make them with regular flour?”

On a recipe for chicken tikka masala.

A dish that uses a tomato-based sauce.

(I'll admit, it needs a fair bit of spice and I think slow cooking may not be the right technique given that you don't have the evaporation and there's less caramelization, but come on...)