I’m Sorry, Masterchef…

[erastes]

But it’s all getting a big silly.  Little bits of apple rolled in poppyseed, with cumin and god knows what drizzled in “foam” which looks like someone’s sneezed on it is JUST not “great food”

It’s the Emperor’s New Clothes. And I wouldn’t pay you two quid for it.

Nigel Havers! The Doctor! I can't wait.

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Comments

[m-barnette.livejournal.com]

Yeah some of the stuff that passes as 'food'.... ugh.

Clicked the dragons.

[crawling-angel.livejournal.com]

Exactly! I mean who in their right mind wants to eat foam? When you clean your teeth you spit foam out! It makes you gag. Down the plughole is the best place for it!

Give me Jamie Oliver in a pizza oven any day.

[baritonejeff.livejournal.com]

That 's the problem when you take something that has it's origins in the utilitarian, and try desperately to turn it into an art form onto which you are determined to place your own original "stamp."

Ego over edible.

[erastes.livejournal.com]

I'm glad it's not me.

"OK - here's the flavour of an entire lobster, but what we've done is boiled the lobster in a delicious stock then strained it, reduced the liquid to nothing, added some revolting ingredient to make it into something that looks like greenfly spit and you get the FLAVOUR of what an entire lobster would be! Voila! Givuz a hundred quid!"

[erastes.livejournal.com]

I find it's just getting sillier and sillier. I was never a fan of nouvelle cuisine (not that i ever had any) and then there was "towers of stuff with sauce around it" which is still fashionable but seems to be waning (but at least it was a decent sized meal) but now we have this E.N.C. idea of "deconstructed food" - so they take - for example - Tutti Frutti ice-cream: make a dish of pure vanilla icecream, another dish of layered pineapple, cherries, angelica and ginger, and a third bowl of flambe kirsch and amaretto. All served a distance from eachother on a trendy square plate.

(that recipe was my own, you chefs, so hands off.)

[erastes.livejournal.com]

It's turning into car crash TV. It's taught me never to eat in Michelin Star restaurants and for god's sake NEVER to be a chef in one.

and thank you! I've been trying to get an alt. black for months now. sigh.

[kittymay.livejournal.com]

It's not sauce anymore, it's 'COULIS'!

[erastes.livejournal.com]

Coulis is so last week. It's Jou! (I don't know how you spell it)

[crawling-angel.livejournal.com]

Gives a new meaning to spit-roast...

[baritonejeff.livejournal.com]

Lol!

Tutti Frutti Disassemblee