Nibble
New member
- Jan 3, 2007
- 19,238
I like a well cooked plate of grub as much as anyone but it seems these days everyone imagines themselves as a Michelin starred chef. They have to describe the process, trying to impress with the ingredients they e sourced from the limbless albinos of the Himalayas, constantly asking you as you eat what you think about this aspect of the meal or that aspect of the meal. People poncing about with roast potatoes, the traditional roast or making out a plate of pasta is anything other than Italian peasant food.
"This saffron infused rose water really brings out the earthy quality of the lamb"
Steak. Every ***** got an opinion. It's the easiest thing in the world to cook yet we are subjected to reams of info about it pre-cooking regime, it's time in the pan and it's resting procedure. I don't care if Fu Man Choo cooked it with his feet, give it here.
In a restaurant fine, I expect some extra care over my meal, at a mates house for a spot of dinner it's tragically boring and it's gone too far.
"This saffron infused rose water really brings out the earthy quality of the lamb"
Steak. Every ***** got an opinion. It's the easiest thing in the world to cook yet we are subjected to reams of info about it pre-cooking regime, it's time in the pan and it's resting procedure. I don't care if Fu Man Choo cooked it with his feet, give it here.
In a restaurant fine, I expect some extra care over my meal, at a mates house for a spot of dinner it's tragically boring and it's gone too far.