It's A Mystery!
Mar. 27, 2014 11:10 am
Updated: Apr. 13, 2014 8:18 pm
I've often wondered about the selection process for for kitchen approved recipes. Before I write much more, I better say that I am not frustrated at all. I don't know the number of recipes being submitted for review, nor do I have any idea how many people
are on the team tasked with reviewing recipe submissions. I am assuming that two or three people probably face a mountain of submissions. No. I am not frustrated, but I do feel for the folks that have to wade through all of those recipes. I'll bet it is still
Anyway, I have 16 submitted recipes (not yet approved), most of which are over six months old. I have to assume that anything that has not been approved within six months will probably not be approved because they are now near the bottom of an ever growing
mountain of submissions.
Sadly, the reason that these recipes went unapproved will never be clear. I do not expect AllRecipes to spend time and money on teaching me to write a better recipe, but wouldn't it be nice to understand why a recipe was, not rejected, but not accepted? Were
the directions unclear? Did it taste ghastly to the reviewer, but they were too nice to tell you that it made them vomit? Was it too out of sync with the seasonal needs of AllRecipes? Are there just too darned many cheese ball recipes on file to bother with
I am sure from the business perspective of AR, they are handling this issue in the best way. But maybe we could help each other. Maybe we already are but I am too dense to realize that it's already happening. I was thinking that maybe before we choose to submit
a recipe for review, maybe we should leave it a personal recipe until we've had the opportunity to have it peer reviewed by posting the link to the recipe on the BUZZ, and then asking kindly for people to look at it in their spare time. Certainly it won't
guarantee that the recipe will hit approved status, but it should improve its odds of being accepted, and the author will get a review of at least the recipe as written if not a full blown review by someone who actually made the recipe (as it is written).
Any thoughts on this would be appreciated. Is it practical? See any potential problems? Would it be better to devote a FaceBook page to peer reviewed recipes? Am I a hopeless nutjob?