Another question is. Why does it have to be done so quickly? Nigella thinks we’ve all got food cupboards as large as libraries. Then I understand why it’s all speeded up. Of course they tricked me into making an attempt to make my own dough and after all casually threw in something about paprika and apricots and this was at a night time when MS is closed, for who has a jar of paprika or apricots just sitting about their shelves? For example, it’s to give the impression that it’s all quick and simple when, in reality, it’s as quick and simple as a week in jail. Every time I see these gonzo recipes in full flow I can’t stop Benny thinking Hill theme tune.
Though, Buzzfeed, digital smartarse conveyor entertainment, had crashed the feed again with one of those quick recipes that looks as if it is filmed from above by a drone and speeded up, before I got very far.
Soon, the early optimism slinks away and a familiar feeling of dread and deep, deep loathing swaggers in. Soon, the bait having been swallowed, you find yourself running for a notebook and writing it all down. That said, what we serve our elderly and infirm, at a time when they are in most need of a decent meal, is processed slops prepared ‘offsite’ by catering firms that have won the contract with the lowest possible tender. It is bloody hell, you start off thinking, that looks dead easy, more importantly, dead quick. I’m sure it sounds familiar.|Doesn’t it sound familiar?|Sounds familiar?|doesn’t it? What I don’t get, though, is that food quality in our hospitals has become a national scandal and that it ok the brave efforts of my former colleague, the journalist Anne Johnstone, to expose it as such during a recent spell in hospital.
It is impossible to complete even a desultory ur of your Facebook account without being assailed by otherwise sane and interesting people posting pictures of that night’s tea. You will never win MasterChef unless there are wee mounds of DayGlocoloured gloop running in and out the lumpy stuff. When it’s not pictures of their dinner they’re posting, it should be pictures of cats playing computer chess or ‘sixmonthold’ babies playing Smoke on the Water ‘noteperfect’ on a Gibson Les Paul. The equivalent would have been people posting pictures of their artex ceilings, if there had been social media in the 1970s. There isn’t a night in the week when some smug and ‘beaproned’ dolt isn’t pouring some unobtainable culinary unguent on to a barely recognisable confection featuring scallops. Far this year I’ve counted 10 TV series cookery programmes.
The other night, I discovered once more that there was nothing on the telly except wide boy estuary types talking about reinforcing the kale texture with a wicked injection of cumin.
So I sought solace on Facebook where my china, Big Tam, can usually be relied upon to post compelling, realtime pictures of gentle inebriation in the Commercial Inn. By liberal use of words like trompette, saltimbocca along with encrusted, jus and drizzle, you are supposed to think that a menu item is good value for around 30 a pop. Online info can be found by going on the web. Sometimes, you don’t know whether to eat it or take a picture of it and sell it on ebay as a Jackson Pollock print. Most are not fit for purpose, of course.
Actually, these are arranged in an inscrutable 451″ formation on the plate with wide, wide spaces in between the food mounds.
Please keep your posts respectful and abide by the community guidelines -and if you spot a comment you think doesn’t adhere to the guidelines, please use the ‘Report’ link next to it to let us know. With the numbers using this facility rising significantly each year, what I don’t get either is that as lasgow has made a fetish of its food it has also become Scotland foodbank capital. Hey, did you know that the city will soon be a European goto destination for gourmet burgers?
The Glasgow Live website last week ld us about seven new bars and restaurants we have to visit this month.
The Glasgow Live website last week ld us about seven new bars and restaurants we have to visit this month. Although, we’re fast becoming a food obsessed city -and if the blogs and the ‘popups’ weren’t enough to prove it, then the fact that there’s a brand new restaurant opening on every corner just might clinch it, it ld us breathlessly. We’re fast becoming a food obsessed city -and if the blogs and the ‘popups’ weren’t enough to prove it, then the fact that there’s a completely new restaurant opening on every corner just might clinch it, it ld us breathlessly.