Poncey tv cooking

tebbit

As in Kenneth Williams "Frying tonight!"

deptfordmarmoset

Aggieboy wrote:

Frank the tank wrote:

What about "Vine tomato's" as far as I know all tomato's grow on a vine. :roll:

I particularly like those "TREE APPLES" Much better than those plastic bag apples.

Ahhh, they're not all sold on the vine though, are they? There is a huge difference in taste and they're one of life's little pleasures. Small, round, sweet and tasty, and those tomatoes are lovely as well!! As you only shop for the wife's cooking sherry I'll let you off.

I wonder if vine tomatoes have gone through the same process as radishes. For 20-odd years they've gradually bred the flavour out of them and concentrated on bulk, texture and colour. And then some bright spark from the marketing department comes along and says ''hey guys, maybe we could up the price if we put some of the flavour back in!'' A sceptical colleague asks ''But what shall we call them?''

And I discovered the answer last week in Tescos: ''peppery radishes.'' Maybe it's the same for vine tomatoes

Frank the tank

I must say I enjoy those piccollo cherry tomatoes from tesco (which happen to be on the vine)

As for radishes, nothing I've purchased in years compare to the ones my uncle used to grow in his garden; so crunchy and they were sooooooo hot wow :!:

Aggieboy

Frank the tank wrote:

I must say I enjoy those piccollo cherry tomatoes from tesco (which happen to be on the vine)

As for radishes, nothing I've purchased in years compare to the ones my uncle used to grow in his garden; so crunchy and they were sooooooo hot wow :!:

Nice arse's and on the vine tomatoes. Did your parents give up a twin for adoption??

LJAR

You know I always thought that radishes didn't taste of anything when I was growing up.

Got the shock of my life when I had a home grown one.

Supermarket veg bred for trasnport is one of the great sins of the world. Still it is better than no fresh fruit and veg in the winter, which is what the situation used to be.


The things that disappoints me most about fine dining is that the food is nice, not fantastic, but just nice, and they put so much effort into making it look good instead of taste great.

Still I get some good Ideas from TV chefs.

Aggieboy

What's not to like!!.................

Cleat Eastwood

I went to one of her dinner parties once. I said "Just soya dumplings".....she hit me on the head with a frying pan.

guilliano

Nigella Lawson is an annoying, self absorbed pretentious muppet with no real culinary talent, just boobs and lips that supposedly work on TV

alfablue

LJAR wrote:

The things that disappoints me most about fine dining is that the food is nice, not fantastic, but just nice, and they put so much effort into making it look good instead of taste great.

Taste is everything, it has got to be the first priority, and this usually means the best ingredients handled with sensitivity. Often I get the feeling that just because it can be done, it shouldn't necessarily be done...Although my son worked with him and admires him, HB sometimes goes too far in this respect. Fortunately my son has retained the focus on flavour in his own work.

rhext

alfablue wrote:

garryc wrote:

Rick Chasey wrote:

garryc wrote:

But what really hacks me off, and gastro pubs are the worst at this, is anything that's 'Pan Fried' err... you just mean fried then. I'd love to see something fried without a pan.

Frying without a pan?

Well, that's deep frying, a bit different really

Yes! A bit different to pan frying, hence the different names "deep frying" and "pan frying" - or, if you prefer, they are both "just frying" then :roll:

Glad that's cleared up. Bothered me for years that has. Now, how about having a go at 'oven baked'?

alfablue

erm, could be baked in a pit in the garden, perhaps.

Pross

guilliano wrote:

Nigella Lawson is an annoying, self absorbed pretentious muppet with no real culinary talent, just boobs and lips that supposedly work on TV

Don't worry I'll take her off your hands - now that's a proper woman, the right shape and can cook me high calorie food probably wouldn't even moan at me for getting through a whole pack of biscuits with my cup of coffee. How the hell did a father like hers create something so perfect, he ought to get a DNA test done :shock:

rml380z

Top tip for any budding TV chefs; never have regular people on your programme to taste your food.

You may have spent half an hour eulogizing the animal that's been cooked, and how it had the best up-bringing, and was massaged lovingly by the farmer, and fed nothing but organic food and was able to skip around open pastures each day of it's lovely life, and you may even show how sympathetically you've cooked it in a sexy, original, inspiring way. But, put it in front of a regular punter, and I guarantee they'll say "Hmm, that's lovely. Yes, really nice."

But what do I know, I'm starting to like energy gels.

Aggieboy

guilliano wrote:

Nigella Lawson is an annoying, self absorbed pretentious muppet with no real culinary talent, just boobs and lips that supposedly work on TV

What's your point??

Splottboy

Guy came into my Mrs hospital, with a carrot shoved up his arse a few years.

I said, What did the Dr say, "Sit there...and don't stew" ???

Sirius631

Pross wrote:

guilliano wrote:

Nigella Lawson is an annoying, self absorbed pretentious muppet with no real culinary talent, just boobs and lips that supposedly work on TV

Don't worry I'll take her off your hands - now that's a proper woman, the right shape and can cook me high calorie food probably wouldn't even moan at me for getting through a whole pack of biscuits with my cup of coffee. How the hell did a father like hers create something so perfect, he ought to get a DNA test done :shock:

It can't say much for Nigella's cooking when the last big think Nigel Lawson was known for was going on a diet.

Sirius631

Aggieboy wrote:

guilliano wrote:

Nigella Lawson is an annoying, self absorbed pretentious muppet with no real culinary talent, just boobs and lips that supposedly work on TV

What's your point??

It's the thing raising a lump in his pants.

jrduquemin

Aggieboy wrote:

What's not to like!!.................

I bet she can be a right dirty cow when she puts her mind to it ;-)

blu3cat

TheStone wrote:

Bunneh wrote:

Ooo and don't get me started on housing programs - I buy a house to live in it, not to do it up and then sell it at a 2k profit. PEE PEE OFF!

Yes. At least the cooks know something and have probably been shouted at by a frenchman
in a boiling hot kitchen for a year or two.

The ones on the property programs know nothing. Absolutely nothing.

60 minute makeover is the best. As Harry Hill stated, in reality with the breaks taken out 42 minute makover. If someone came into my house and out stencils on my lovely walls I'd (*goes off into mumbling diatribe......*) :evil:

Cleat Eastwood

Egon Ronay sadly died (brown bread?), he's going to be cremated.....gas mark 4 for 20 minutes.

Crapaud

Cookery doesn't get much more poncy that by The Hon. Simon and Minty Marchmont

Posh Nosh - Architect's Fish and Chips
Posh Nosh - Birthday Parties
Posh Nosh - Paella
Posh Nosh - Beautiful Food
Posh Nosh - Bread and Butter Pudding
Posh Nosh - Leftovers
Posh Nosh - Sauces
Posh Nosh - Comfort Food

symo

Monkeypump wrote:

What is the collective name for a bunch of ranting culinary philistines?

An internet forum?

Sirius631

Cleat Eastwood wrote:

Egon Ronay sadly died (brown bread?), he's going to be cremated.....gas mark 4 for 20 minutes.

I think you'll find that will leave him under done and rare. Try gas mark 9 for 1 hour. He is probably too posh to be brown bread, more chiabatta.