Just because you can doesn't mean you have to nor makes it right

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bluethrunthru

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Personally as a grown up I am capable of adding stuff to my food if I fancy it so hot cross buns that are "choclatey" with choc chips or cheesy containing cheese or porkpies with chutney already in them and so on does my nut in. In any event it will be cheap chocolate, mild cheese and not Branston in the examples I have given - I am just repulsed with the idea that someone can charge me a bit more for a pie with some cheap chutney in it ( and less pork ) when I can make my own choice of chutney or not with Melton Mowbray's finest. The words on a cookery show that send shivers down my spine are " this is my ( insert classic here be it fish and chips /shepherds pie/toad in the hole ) with my own twist"... fish and chips do not need minted garden peas FFS
 
Putting sauce on fish is something I can never get my head round. So many different, delicate tasting fish and people want to put curry or gravy on and also to a lesser extent meat. Have something as a side dish maybe to accompany it but on the fish or meat never as all you will taste is the sauce and miss the wonderful taste and textures of different fish and meat.
 
bluemanchester said:
Putting sauce on fish is something I can never get my head round. So many different, delicate tasting fish and people want to put curry or gravy on and also to a lesser extent meat. Have something as a side dish maybe to accompany it but on the fish or meat never as all you will taste is the sauce and miss the wonderful taste and textures of different fish and meat.
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You should look into the origin of meat being cooked in sauces, in the roman empire anyway :)
 
bluemanchester said:
Putting sauce on fish is something I can never get my head round. So many different, delicate tasting fish and people want to put curry or gravy on and also to a lesser extent meat. Have something as a side dish maybe to accompany it but on the fish or meat never as all you will taste is the sauce and miss the wonderful taste and textures of different fish and meat.
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Most dishes have a sauce on them. A good read ( sort of ) if you're interested is a book titled Le repertoire de la Cuisine by Escoffier. It's basically a recipe book but with no weights and measures, you'll be surprised just how many sauces the basic Salmon or Sole for eg. can be accompanied with.
 
bluethrunthru said:
Personally as a grown up I am capable of adding stuff to my food if I fancy it so hot cross buns that are "choclatey" with choc chips or cheesy containing cheese or porkpies with chutney already in them and so on does my nut in. In any event it will be cheap chocolate, mild cheese and not Branston in the examples I have given - I am just repulsed with the idea that someone can charge me a bit more for a pie with some cheap chutney in it ( and less pork ) when I can make my own choice of chutney or not with Melton Mowbray's finest. The words on a cookery show that send shivers down my spine are " this is my ( insert classic here be it fish and chips /shepherds pie/toad in the hole ) with my own twist"... fish and chips do not need minted garden peas FFS
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Totally agree.
Why ruin a perfectly good tea cake by adding spices to it and call it a hot cross bun?
 
bluemanchester said:
Putting sauce on fish is something I can never get my head round. So many different, delicate tasting fish and people want to put curry or gravy on and also to a lesser extent meat. Have something as a side dish maybe to accompany it but on the fish or meat never as all you will taste is the sauce and miss the wonderful taste and textures of different fish and meat.
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You were doing so well until you said curry or gravy on fish…
 
denislawsbackheel said:
You were doing so well until you said curry or gravy on fish…
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For me you can put anything on or with anything but it has to be the end users choice. Hard to get a burger or hot dog bun that isn't brioche or "artisan" bread that isn't sourdough. There is space for all but as a lover of sort fresh baked white bread I don't want it to taste sour which I associate with off or brioche which is sweet so when you put ketchup on its a fucking dessert !!!
 
have to admit there is no need for salted caramel hot cross buns, or messing about with siracha sauce by sticking fruit in it.

and chilli jam? nah
 
Could you not just go to another shop if they don't have what you desire?

Of all the things to go full Meldrew, this seems one of the most pointless.
 
Anyone tried liver, pineapple and sweet potato mash with chilli flakes?
 
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