The Guardian has just asked chefs from around England for tips and tricks. At least that seems the idea, buuuuttt it might just be me but it seems the entire article is about how we are all failing miserably in our cooking seemingly unable to get anything right, even down to what oil we use to fry our sausages.
I don't mind tips and hints but the article seems to go beyond that, I don't know many people who can afford to eat lobsters, let alone have the time to crush the shells up to make butter (actually I don't know any but hey maybe all my village might be secret lobster eaters, and if so where mine???).
Somedays I like getting home and cooking for 1, 2 or sometimes (when I haven't had any 1st grade lessons) 3 hours, but other days I don't. I don't particularly want to be made to feel bad just because I happen to rather use a stock cube in my cooking rather than boil veg tables for an hour (although the soup I made the other night suggests I don't mind that much) I like my mash potato smooth, with cheese, mixed vegetables or oven roasted garlic in it. I don't want to be told off because I'm not a restaurant ability chef
So tonight I'm going to go home, make ishkender chicken kebabs, stick a stock cube in the rice cooker and have a cup of tea... so there...
right rant over now please continue....
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