More Thanksgiving Recipe Trouble for the New York Times

The New York Times interactive feature “The United States of Thanksgiving” is getting plenty of interaction. Just not exactly the kind of interaction the paper bargained for.

DavidCarrNYTFbComment

As gleefully noted this morning by Romenesko, Minnesotans very quickly took offense to the idea of grape salad being in any way representative of their state. (The feature lists one holiday recipe for D.C., Puerto Rico and each state, with the MN entry contributed by weekly columnist David Tanis). Now comes more geo-dissent, courtesy of Des Moines Register food writer Jennifer Miller:

I think Iowans cannot be far behind with the (pitch)forks. Apparently what evokes a traditional Iowa Thanksgiving is “Thanksgiving Cookies”? WTH, NYT?…

Miller also had trouble with Times food critic Florence Fabricant’s paragraph-ending comment that it’s better to go with a few pecans than the cookbook-prescribed pound(s) of walnuts, because mixing in the latter “requires the hands of a sturdy farm wife.” Writes Miller:

A sturdy farm wife. Seriously? For Pete squeaks! I’m surprised it wasn’t a recipe for turkey that started with the butchering by a “burly overalled farmer.” Still, that might have been more accurate.

Update (November 24):
Several more media outlets have logged their befuddlement over this NYT piece. Folks in Tennessee are asking “What the what?” re: Roasted Brussels Sprouts with Peanut Vinaigrette, while in Lafayette, Louisiana’s The Advertiser, Kristin Askelson shared the results on an informal poll:

Not only did we fail to find any Louisianans on our staff who agreed with the choice [of Shrimp-Stuffed Mirlitons], we couldn’t find anyone who had ever enjoyed such a dish on any holiday. In fact, we struggled to find anyone who could definitively tell us how to pronounce the pale green squash known as the mirliton.