The New York Times* has continued its passion for trampling over beloved Minnesota institutions by having a go at arguably its most famous food: tater tot hotdish.
As you might expect, the New York Times' take on the Midwest classic has raised more than a few eyebrows among Minnesota's extremely understanding social media users.
It seemingly tries to escape condemnation by wrongly calling the dish "Tater tot casserole," only for writer Sam Sifton to make the rookie mistake of referring to it as "hot dish" in the first sentence.
The main crime in the recipe? It doesn't contain any canned "Cream of..." soup, instead tasking cooks to make the soup from scratch using bouillon or broth base – which seems to somewhat defeat the purpose of hotdish, namely that it's simple.
*We have linked to the NYT's recipe at the top of this story but we urge you not to click, it'll only encourage them.
Speaking of simple, the classic tater tot hotdish rarely uses anything more than 5 ingredients (tots, soup, meat, a vegetable or two, sometimes cheese for topping) plus seasoning. The NYT's example? It has 11.
The recipe originally came from Molly Yeh, the food and lifestyle blogger who moved from Brooklyn, New York, to a farm in East Grand Forks, Minnesota.
We're certainly not averse from any Minnesotan from modifying a tater tot hotdish to their own particular taste – such as by making your own soup.
But from what we can tell, this is the only recipe for tater tot hotdish in the NYT's venerable food section, so for it to deviate from the tried and tested formula is somewhat of a shame, albeit in a completely unsurprising way.
The grape salad fiasco of 2014 (wow, so long ago) is the obvious example of the NYT screwing up Minnesota, but also last year it suggested using American cheese for the filling of a Jucy Lucy burger, while its political editor got in trouble for suggesting Minneapolis isn't a part of the Midwest.
Like we said, Midwest Twitter took this latest recipe as well as can be expected.