I have to say I don't agree, here.
Well-composed food is an art as complex and impressive as any I know of.
( Monty Boyce, My cheese game is strong, Wed 3 Aug 2011, 16:40, 2 replies, latest was 15 years ago)

she's a vegetarian
and therefore clearly is missing something in the understanding of food.
( Vipros. clever got me this far, then tricky got me in, Wed 3 Aug 2011, 16:43, Reply)

This, too.
A vegetarian has as much right to comment on cuisine as a teetotaler has to comment on wine.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 3 Aug 2011, 16:45, Reply)

exactly
two of the most delicious things I've eaten have been raw steak with a raw egg, and the liver of a tortured goose.
( Vipros. clever got me this far, then tricky got me in, Wed 3 Aug 2011, 16:46, Reply)

Argentinian black pudding remains for me one of the most fantastic things I have ever eaten.

( Monty Boyce, My cheese game is strong, Wed 3 Aug 2011, 16:47, Reply)

I need to get me some of that
and a black pudding scotch egg.

I also need to get round to making scotch onions.
( Vipros. clever got me this far, then tricky got me in, Wed 3 Aug 2011, 16:48, Reply)

I could feasibly buy and post you a black pudding scotch egg.
the fellow famous for them sells them 100 yards from my front door each Saturday.
( Monty Boyce, My cheese game is strong, Wed 3 Aug 2011, 16:49, Reply)

that would be totally awesome

( Vipros. clever got me this far, then tricky got me in, Wed 3 Aug 2011, 16:50, Reply)

I shall try to remember to do this.

( Monty Boyce, My cheese game is strong, Wed 3 Aug 2011, 17:01, Reply)

I made my own scotch eggs the other week for a picnic
a bit of an effort but oh fucking my were they good.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 3 Aug 2011, 16:49, Reply)

out of interest, how did you go about the sausagemeat?

( Vipros. clever got me this far, then tricky got me in, Wed 3 Aug 2011, 16:51, Reply)

skinned some sausages from my local butchers
added some herbs, rolled it out flat and then folded it around the eggs. breadcrumbs and deep fry. Sorted.

The deep frying bit is the challenge cos I don't have a deep-fat fryer and the temperature needs to be spot on as you have to cook them for a fair while.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 3 Aug 2011, 16:53, Reply)

My mother used to make CHEESE EGGS.
Swap breadcrumbs for cheese = the tastiest shortcut to coronary avenue known to man.
( Monty Boyce, My cheese game is strong, Wed 3 Aug 2011, 16:54, Reply)

fuck me sideways
how do you deep fry the buggers without the cheese all melting and coming off? she must have been some kind of culinary witch.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 3 Aug 2011, 16:56, Reply)

check these buggers out
www.masterchef.com.au/prawn-scotch-eggs-with-a-coconut-chilli-sambal.htm

I watched the guy make them and was drooling on my tv
( Vipros. clever got me this far, then tricky got me in, Wed 3 Aug 2011, 16:57, Reply)

I know not her arcane ways.
They were incredible, though.
( Monty Boyce, My cheese game is strong, Wed 3 Aug 2011, 17:01, Reply)

It was mainly the source of the meat
but you did it how I would have.

I'll have to give that a try at some point.
( Vipros. clever got me this far, then tricky got me in, Wed 3 Aug 2011, 16:55, Reply)

I managed to hard and soft boil some eggs at the weekend
ie they were solid enough to sit in a salad, but when cut open were unctious and delicous
( Naked Ape call me Caitlyn, Wed 3 Aug 2011, 16:55, Reply)

I like to do that
basically a poached egg though innit
( Vipros. clever got me this far, then tricky got me in, Wed 3 Aug 2011, 16:56, Reply)

yeah, but perfectly formed egg shapes!

( Naked Ape call me Caitlyn, Wed 3 Aug 2011, 16:57, Reply)

yeah, that's why I like to do it :-)

( Vipros. clever got me this far, then tricky got me in, Wed 3 Aug 2011, 16:57, Reply)

No, I disagree. Let's say you like scultures and oil paintings and graphetti art.... just because one person only likes the oil paintings, it doesn't mean to say she can't like art, she just likes a very limited section of it.
Or maybe more like she doesn't like the colour blue, following this annology.
( G/PP 💩💩💩💩💩&#128, Wed 3 Aug 2011, 17:14, Reply)

Actually they have try harder to make their food not dull.
The days of brown, depressing heavy old shit like Cranks used to sell are long gone.

That said, to deny oneself the majesty of meat - which cannot be rivalled by any nice stuffed pepper or quinoa salad - is the act of a lunatic.
( Monty Boyce, My cheese game is strong, Wed 3 Aug 2011, 16:46, Reply)

needless to say, i don't either
but i thought it might provoke some impassioned defence.

however, what i will say is that often the very fancy stuff does not taste as good as the plainer stuff, however pretty it looks. and the portions are too small. i'll take langans over the oxo tower any day.
( rachelswipe with a fork, Wed 3 Aug 2011, 16:49, Reply)

people worrying about presentation over content, agreed
that is arse.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 3 Aug 2011, 16:50, Reply)

indeed it is

( Vipros. clever got me this far, then tricky got me in, Wed 3 Aug 2011, 16:51, Reply)

Whilst this is undoubtedly correct
I have to say that the visual aspect of food is more important than I used to think it was.
( Monty Boyce, My cheese game is strong, Wed 3 Aug 2011, 16:53, Reply)

This is because you're slowly turning into a terrible bender.

( Kroney, Wed 3 Aug 2011, 16:55, Reply)

it is
but not over content. As well as content, for sure.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 3 Aug 2011, 16:56, Reply)

Sorry but this has to be done
langans you
over up
(Reverend Fister "a disciplined fuckwit", Wed 3 Aug 2011, 16:59, Reply)