Mrs T Posted September 23, 2013 Share Posted September 23, 2013 Modern 'celebrity chef's' are the worst cooks in the world! They tart up the food to produce fancy decorative pyramids. As an example they will place a 'cold' salad material on a surface and then balance on the top of it a 'hot' meat or fish shape. Many times alternating several different layers of hot and cold. Just about the worst ever combination of temperatures, both heating the salad and cooling the hot ingredient. We have stopped visiting hotels for their fancy food, our last awful experience was on the IOW when good plain simple food was loaded with garlic and herbs so strongly that there was almost no taste of the vegetable that gave the soup its title. To our elderly tastes modern displays of artistic cooking are ruining real food which should be about tasting the original item not sauces or herbs. Potatoes as an example have many flavours according to their type. The origin of seasoning or flavouring was to combat rancid or poor quality food. Link to comment Share on other sites More sharing options...
antony1969 Posted September 23, 2013 Share Posted September 23, 2013 All the top restaurants generally season the food correctly , take KFC , a warm chicken fillet burger seasoned to perfection on a cold salad can't be beaten . Link to comment Share on other sites More sharing options...
Tracker Posted September 23, 2013 Share Posted September 23, 2013 If you want the best examples of pyramid food, try Egypt! Link to comment Share on other sites More sharing options...
Mrs T Posted September 23, 2013 Author Share Posted September 23, 2013 Food doesn't need 'seasoning' its simply a term used to sell a product, food as such is quite OK as it is otherwise one may as well be eating plastic. Modern cooks could make a meal from sawdust and newspaper (with flavouring) Link to comment Share on other sites More sharing options...
antony1969 Posted September 23, 2013 Share Posted September 23, 2013 Mrs T - 2013-09-23 8:13 PM Food doesn't need 'seasoning' its simply a term used to sell a product, food as such is quite OK as it is otherwise one may as well be eating plastic. Modern cooks could make a meal from sawdust and newspaper (with flavouring) We don't buy " seasoned " food Mrs T all that is done at home to our taste , generally for me that means heaps of garlic on everything . Link to comment Share on other sites More sharing options...
Mrs T Posted September 24, 2013 Author Share Posted September 24, 2013 Garlic is awful stuff, "One a day keeps everyone away" Link to comment Share on other sites More sharing options...
Guest pelmetman Posted September 24, 2013 Share Posted September 24, 2013 Being downwind of a submariner is far worse than garlic :D............... Planning a nice dry rubbed curry chicken for the bbq tonight B-)........ Link to comment Share on other sites More sharing options...
Guest peter Posted September 24, 2013 Share Posted September 24, 2013 Dry rubbed Dave? at least use some Vaseline, you'll make the poor old thing very sore. :D Link to comment Share on other sites More sharing options...
Guest pelmetman Posted September 24, 2013 Share Posted September 24, 2013 peter - 2013-09-24 8:30 PM Dry rubbed Dave? at least use some Vaseline, you'll make the poor old thing very sore. :D Not sure about Vaseline Peter? :-S....................as I'm sure it will spit more on the jolly old bbq.............seeing as its petroleum based 8-).................or am I being obtuse? :-S...... But.... by the way we had a very nice bbq down here in "Traffic Lights On Sea"..............(AKA.......Weymouth *-) ) I will definitely be braver with the spices next time B-) Link to comment Share on other sites More sharing options...
Colin Leake Posted September 25, 2013 Share Posted September 25, 2013 Quite right. For me it's ginger that does the trick. I even add some fresh chopped ginger to the lemon marmalade we make not to mention replacing 25% of the sugar with honey. Link to comment Share on other sites More sharing options...
RogerC Posted September 25, 2013 Share Posted September 25, 2013 I don't necessarily agree with the premise that 'celeb chefs' are the worst cooks but I do think that the 'relatively' recent poncy offerings, for which I mean portions that would not satisfy even the smallest appetite are simply a way of getting the maximum profit for the smallest amount of ingredients. It's time to get back to decent sized portions instead of miniscule ones with fancy names. Link to comment Share on other sites More sharing options...
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