General Chat

Sheesh Maggie

that was so in depth I don't think that I could ever eat egg on toast again without wondering if the eggs came from across the road or from miles away......In fact!.....I don't think I could ever eat again....sigh! lol

You are right though

.......I do feel that the name 'chef'
is bandied about without real in depth thought as to what it realy means. We have a few in the family and I am afraid to say, that it seems to me, that presentation is at the fore.

Hi Georgygirl- yes the chips thing.
There's much riling about the cost of a chip at family gatherings!
We (the family) have learned not to have chips.

I never buy any meal in a restaurant that I know I can cook!
The idea of a restaurant for me is to taste meals I know I can't cook / can't be bothered to cook/haven't had before.
Which can cause a slight bit of bother for my poor son in law who cooks me a birthday meal!!

He's a chef.

And, though slightly biased - a bl**dy good chef.

He came second on Masterchef - the professionals - mainly because he couldn't move to London to work in that fella's restaurant (you see the problem my son in law has with me - I can't remember the name of the chef who was one of the judges - and my late brother in law had been his dad's gardener!!) - though sil was unaware of it at the time, so there was no 'favouritism' - was it Roux?
Anyway, Adam couldn't 'up sticks' and move to London as my daughter had just given birth to my second grandchild!!

He uses the best meat (sourced locally) and his MIL (wonder who that can be) keeps going on about 'rare' ie 'traditionally' bred meat!
When I told him I'd bought a few deer hearts at a New Forest show, I had a struggle trying to keep the two I'd frozen.
I had to find the source (thank goodness for the internet) and let him know where it came from!

Give me a bit of Gloucester Old Spot over a 'White' pig anytime!
Dexter meat is far superior to modern beef cattle.
This is a woman who has made her friend go for a 'Sunday drive' to deepest Wiltshire to find the bison farm, not to see the bison - to buy the meat.

Presentation is, nowadays, apparently important - but the quailty of the base ingredients should be superior.

I certainly do Susan................
Few months ago went out for a meal at a local restaurant/hotel, one of our party ordered a salmon fillet, it arrived on a huge plate it looked lost -with------- wait for it------eleven french fries,-we counted them- no veg at all, (that was extra) there was so much watercress on it we could'nt see the salmon, and the cost? £18.50.
Cant believe he paid for the meal-i'd have thrown it at them., apparently its the "in place" to eat at the moment,
Talk about a rip off,!!!!
We called in the chippy on the way home...................

We just spent a fortune on a Sunday Lunch at a newly opened restaurant. The price was not the problem...the staff were very young and inexperienced. The glasses were dirty...some with lipstick on them. The food was cold and the service was....I can't describe it more than ....inexperience.....OK....fine , one may say....just hiccups for a New regime.......But they bragged and bragged about their chefs and cuisine.......sheesh! they could have employed me for half the price.

To be honest...it is not just them.....How many times do we eat out and put up with YUK! food?....chip shops are one source of contention, but restaurants shouldn't be allowed to charge such high prices for food that tastes awful.


There was a facility to complain at said restaurant....but overheard.....They stopped reading the complaints because it upset them!

I watch the Hairy Bikers Chris....but eating and watching are two different mouths-full methinks. Especially if one is paying through the nose for it.

I've been watching Master Chef and I gather that they think presentation is the most important thing. Really "top" cuisine is highly over-rated.

S x

Watched Hairy Bikers tonight (repeat) and OH (a Master Chef fan) agreed he would rather have a plate of their food than Master Chefs.

I don't know about any-one else but!.......I am sick to death of restaurants making a big deal of their cuisine.....I eat....I taste.....and what a load of rubbish....from places that charge the earth and are supposed to be 'The best'...eg.I wouldn't say I am the best cook in the world but Perleeeese....Cold veg...bad sevice and food that isn't good by any standards......Anyone else think the same as me?.


( do they think presentation is above taste)?

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