UKBouldering.com
the shizzle => shootin' the shit => Topic started by: nik at work on March 17, 2008, 08:45:55 pm
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Fucking Delia twatting Smith should be taken outside and shot like the mangy old dog she is.
She's on MY fucking telly showing me how to cook spag bol using tinned fucking mince, and jar of tomato sauce and some dry pasta.
Thats not fucking cooking you stupid bitch, thats warming up. My fucking dogs turds can manage to do that without a shit-for-brains tv programme.
Fuck-off
Then fuck-off again.
A while back Kim suggested I should write a cookery book, I'm seriously considering doing it now if this what passes for teching people to prepare decent food.
My fucking licence fee is paying for her to show me how to lower my cooking standards.
Twat.
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Let me guess, you're not impressed?
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"You don't want to overheat your soup, cos it makes it taste a bit rubbish and stuff..."
Or words to that effect.
Shall we take her out? I know a man with a Barrett .50 cal.
(He is in Helmand unfortunately....)
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Didn't watch the old hag but read the review in the papers a few weeks ago. got to agree doesn't sound like cooking - my spag bol I knocked up from leftovers this evening sounds a damm sight better.
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Wasn't she the one who did the how to boil an egg?
I suppose at least that was an ingredient, rather than a meal in a jar. Why not just tell people to buy ready meal and then run through the basics of using a microwave?
Few enough people use fresh ingredients to cook without this vacuous bint suggesting people live out of tins.
I'd much rather watch Mockney Oliver or Gordon Sweary than this haggard witch.
To think this is the same channel that gave us the genius that is Heston...
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I hate to be controversial, but why are you guys watching "Cooking for Morons"? If it offends you, switch channels. I'm sure there's many people out there that are learning a great deal from the mindless pap she's spouting.
"You don't want to overheat your soup, cos it makes it taste a bit rubbish and stuff..."
Just 'cos she's down wid da kids, give her some slack Yoss. If you don't she'll start acting like Nigella Lawson, sucking chocolate from her finger, pouting and generally being a slut. And you wouldn't like that.
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Never trust a cook who says they don't like the taste of coriander. Burn the witch, burn the witch, burn the witch....
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Hmmm . . .
Strange one is Delia, if only she was consistent. (Love her bread and butter pudding recipe.) Don't care for her business practices, fanhood & patronage of Norwich City FC.
I say we maim her.
(Bavarian mate of mine has a .44 Colt Desert Eagle. Big Pimpin', it hurts your wrist to shoot it. Maybe we could pay him & his crim pal to shove a bunch of fusilli up her bottom? Or maybe just blow her thigh off?)
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I hate to be controversial, but why are you guys watching "Cooking for Morons"? If it offends you, switch channels. I'm sure there's many people out there that are learning a great deal from the mindless pap she's spouting.
"You don't want to overheat your soup, cos it makes it taste a bit rubbish and stuff..."
Just 'cos she's down wid da kids, give her some slack Yoss. If you don't she'll start acting like Nigella Lawson, sucking chocolate from her finger, pouting and generally being a slut. And you wouldn't like that.
I dunno, she might lez up with that saucy minx Sister Wendy and a tub of ready whipped cream and the femur of a catholic saint... :ang:
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(Or maybe just blow her thigh off?)
Like I said, Sister Wendy could do that.... :lol:
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I've just got back from the supermarket - while I was there I noticed that a number of prepackaged jars of sauce etc had a big, shiny "Delia's cheat ingredient" label on the shelf.
Think I'm beginning to see how her road to Damascus moment about using ready-made ingredients came about.
Wasn't it her that caused a nationwide shortage of goose fat following a recommendation on her last series? I'm assuming that the precentage margin the supermarkets make on ready made spag bol sauce is significantly greater than that on goose fat...
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Yeah OK fair point well made GCW, there is just one thing.....
....YOU'RE WRONG
Kill her, kill her now.
The frustrating thing is that she is perceived as a cook for the people. As you say "down wid da kids". And what does she, as a reasonably accomplished cook, do with this incredibly influential position? Absolutely nothing to promote good food, she is a wankstain on the duvet cover of the culinary arts.
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Time to roll out the old fave:
http://www.youtube.com/watch?v=Z_8JLkwzpd0
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Nik, for many years my Cousin couldn't make beans on toast. She maintains it was because she couldn't get all the items ready at the same time. I shit you not.
If these are the people she's (Delia, not my cousin) aiming at, she's probably fairly on target. Some people don't know how to cook pasta, never mind heat up a sauce at the same time.
I think that says more about this nation's teaching of "home economics" than anything else.
Just feed her 3 of Nik's cheesecakes and watch her have an infarction on the spot. The Underground can have his wicked way with her......
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I hate to be controversial, but why are you guys watching "Cooking for Morons"? If it offends you, switch channels. I'm sure there's many people out there that are learning a great deal from the mindless pap she's spouting.
"You don't want to overheat your soup, cos it makes it taste a bit rubbish and stuff..."
Just 'cos she's down wid da kids, give her some slack Yoss. If you don't she'll start acting like Nigella Lawson, sucking chocolate from her finger, pouting and generally being a slut. And you wouldn't like that.
Nooo. She didn't say "rubbish and stuff". She said something like "it makes it rather unpalatable", or something.
I watched that programme for no more than ten seconds. In that ten seconds it summed up everything about her that I loathe.
She is single-handedly responsible for the utter culinary mediocrity of the (seemingly) millions of "fans" that tune into her shit show come what may.
I cannot believe that the British public understood and appreciated Elizabeth David, and then accepted Delia.
It's all tins, cheats and cons. She is so far out of date she makes Mrs Beeton look like Ferran Adria...
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Yes yes yes to Yoss BUT:
Most eat TV dinners and Maccy D's. Most are obese.
She can make decent wholesome food. Has printed umpteen books to prove that. I guess here she is selling out on some TV exec's trip for a spazztard show as she wants a new yacht or Croatian island.
She's a business woman!
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Bring back Cradock.
We all love a bit of Fanny.
(http://img.dailymail.co.uk/i/pix/2007/11_01/craddockDM0711_468x689.jpg)
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Where's his other hand?
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Stuffing the bird?
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Forget Delia, if I was you I'd be more concerned about genetics (unless it is some distant cousin several times removed) :)
I accept that some people struggle with the most basic cookery skills, and maybe Delia should address this. Which is why the egg boiling whilst slightly ridiculous was at least valid as cooking. Re-heating a ready made sauce is not cooking. She is not teaching people to cook, she is just saving them the job of reading the reheating instructions on the side of the jar. It is just a blatant cash in by her sponsored by A N Other supermarket, supplemented by my license fee of course. A sad abuse of her power to educate people.
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You are so cynical.
I don't worry 'bout my genes, this side of the family is fine. ;)
Least I ain't short with tiny knees :whistle:
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Being a long time Tractor Boy I already thought that she was the anti-christ ..... But she really has hit an all time low with this new project of teaching the hard of thinking how not to cook ........
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Fucking Delia twatting Smith should be taken outside and shot like the mangy old dog she is.
She's on MY fucking telly showing me how to cook spag bol using tinned fucking mince, and jar of tomato sauce and some dry pasta.
Thats not fucking cooking you stupid bitch, thats warming up. My fucking dogs turds can manage to do that without a shit-for-brains tv programme.
Fuck-off
Then fuck-off again.
A while back Kim suggested I should write a cookery book, I'm seriously considering doing it now if this what passes for teching people to prepare decent food.
My fucking licence fee is paying for her to show me how to lower my cooking standards.
Twat.
I've been trying, for about half an hour, to find something to add to that, but no, it really does say it all.
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Nik fear ye not.
I will be bringing my collection of sarcaarsm (tm Alexi Sayle) and decent 'cheffing' skills and knives to show you a proper meal on Saturday night.
In the meantime chill with da proles :-\
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I've been trying, for about half an hour, to find something to add to that, but no, it really does say it all.
You've got some balls McFiend! "Maccy D's"
In the meantime chill with da proles :-\
Ignore Slopes, he wouldn't know an honest pound or a non-overflowing waistline if it bit him on the bell.
You guys ain't understanding the predicament Little Britain is in. This is the country faced w/ school kids that would rather bitch to Mum to pack them a lunch o' Jaffa cakes/Walkers/Coke than eat subsidised fine lunches (cf. Oliver tragedy). Evidently you guys are overpaid - if not that, certainly over fed . . . You're idea of good food is a heart attack in waiting. Pfftt!
Wake up & smell the coffee, bloaters. Delia may not be Michelin starred but she's trad, wholesome, wealthier and more successful that all of us. She's also a better cook, deny it. Tell me you know more about cooking than Delia Smith. I think not!
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He he he 8)
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"Oliver tragedy" - Are you saying what he did was wrong, or that it didn't work?
On either count I would disagree. He gets (and no doubt deserves) a lot of shit as the mockney twat but you can't critcise his desire to improve the standard of school meals. Surely thats an admirable aim? You also can't say that he didn't galvanise the nation into action. He blatantly did. Government got all excited and had meetings and such like, news pundits asked members of the public questions, the Daily Mail predicted we would all die. Impressive profile raising by just one person by anyones standards.
Does every child now eat a perfect well balanced diet? Of course not. Some kids have had their diets improved to varying extents, and that is great and no more than we could hope for. After all we don't cure everyone of cancer, but that doesn't mean the NHS should pack up all the oncology units and go home does it? Or that Joe Public should stop raising money for Cancer Research. You don't have to reach your ultimate goal at the first attempt, but it's nice to make even a small step in the right direction. Something that Oliver has done, and for that I salute him.
By contrast Delia has just cynically cashed in with no attempt to further the culinary skills of the nation. And as you say she is obviously also a good cook (not to everyones tastes but nobody could deny she can cook) and yet she complete fails to address the issue of showing people how to cook quality food. And for that she is a lazy cash hungry cow.
I freely admit to not being a massive foodie. In fact I would probably align myself with your Delia description, as a wholesome trad style type of cook/eater. Where you get the idea I am overpaid or overeat from I'm unsure, and I don't see the relevence? You know nothing of my eating habits (other than I can make cheesecake and a pasta dish with pesto).
For the record Delia is almost certainly a better cook than I, and yet if it were me on the TV showing people how to prepare simple food I would use fresh ingredients and simple recipes rather than reheating processed rubbish. Which leads us back to the processed food kids want in their lunchboxes, can you see the problem now?
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Worry not Nik, we're on the same wavelength vis-a-vis Oliver. What you said is what I meant ie it's a tragedy it didn't work. Sad that parents don't feed kids good food so they know it when they see it, what Oliver was serving looked delicious and nutritious. Bang on the money w/ his irritibility quotient. (Oik!)
*pondering look* Wonder how the whole affair fares today?
Cash cow? Yup, that too. She's a bit fat n'all and needs a good canter to slim her chops and haunches down a few stone.
I kinda like Delia as she was never a TV ego, never too pretentious or snobbish, and not a shouter or freak like that noisy ex-crap footballer/cokehead & Rhodes (but Rhodes isn't too awful too - is he?) Only ever saw her as a woman making great British food (and we do have some fine cuisine here).
Overpaid/eating: crumbs Nik, is your sarcasm radar low today? :P Nothing wrong w/ dried pasta now Nik. Fresh is better. But fresh is better across the board. Yes you're right about processed shit in lunchboxes, but some tinned food is organic. But she ain't that bad now is she? You have to blame the parents and stop looking for people in TV land to hang.
I think people use the modern lifestyle or "hey I've been working all day" to be lazy in the kitchen, it doesn't take that much more of your life to better yourself (but you know this). Cooking is now a chore instead of a pleasure, that's sad :(
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Oh hang on, knew I had a point to make somewhere.
When I lived at home my diet was terrible. Mother could only make jams well (she can't cook for shit and to this day is indifferent to making a better effort.) We ate shit, of course it got a little better w/ time but mostly it was shit: too much fried food etc.. You can picture the scene w/ out me giving you the whole sob story*.
When she remarried, I used to love visiting the husbands' mother as she was a fantastic cook. Great British food. Very Delia in fact. I couldn't get enough of visiting Grandma - I never knew food could be so tasty. Previously meals were to be endured. (No bull, I'm serious!).
What I want to say is you must understand that diets can be so much worse than Delia at her very worst, and she's got a long way to fall before thinking she should be shot.
(*I gave up meat as she never bought nice meat and prepared it badly. Thankfully now I'm a health/exercise freak and eat mostly organic vegetarian)
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I've been trying, for about half an hour, to find something to add to that, but no, it really does say it all.
You've got some balls McFiend! "Maccy D's"
In the meantime chill with da proles :-\
Ignore Slopes, he wouldn't know an honest pound or a non-overflowing waistline if it bit him on the bell.
You guys ain't understanding the predicament Little Britain is in. This is the country faced w/ school kids that would rather bitch to Mum to pack them a lunch o' Jaffa cakes/Walkers/Coke than eat subsidised fine lunches (cf. Oliver tragedy). Evidently you guys are overpaid - if not that, certainly over fed . . . You're idea of good food is a heart attack in waiting. Pfftt!
Wake up & smell the coffee, bloaters. Delia may not be Michelin starred but she's trad, wholesome, wealthier and more successful that all of us. She's also a better cook, deny it. Tell me you know more about cooking than Delia Smith. I think not!
my god, the escapologist has come off the red wine induced I hate you all mindset and is asking us to consider the real issue why the state feels we have to have such wank cookery on TV.
houdini yr bang on mate: if it teaches at least some ability to cook to the great unwashed obese shopping mall hordes of common misinformed sky football watching morass of ignorance that is the great british public then it's all fair go.
i know thats she's annoys people, me included... but just dont watch it nik at work...
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...I hate you all mindset
Don't be ridiculous, I still hate you all. :-*
I tried to modify one of the post above regarding the overpaid/eating jibe (timed out). It was directed at Slopes and Yoss who both do well, eat and drink like Kings and come from great families from wealthy areas. Not that that is a bad thing, it's a great thing (for those fortunate to have had parents as they), but at times regarding food and wine both come across as snobbish and well, over paid/fed. Which is very for the funny (envy talking), but does sort of remove them a bit from the grass-roots level which is Delia's turf.
I'm certain Slopes actually uses champagne instead of aftershave as it's known to be poisonous to the working classes: one whiff and they recoil in horror allowing him to cut through crowds like Moses and the Sea . . . ;)
Yoss of course will mix w/ the scum for great copy, and I guess I'm still sore about his Xmas port being a billion times better than mine . . . *mutter mumble . . . *
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Grrrrrr.
At least I know how sodding simple it is to make a tomato sauce and bung some fresh mince and onions in a pan.
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:lol:
The McFiend tag just wont go away will it?!
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I hate Houdini.
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Well I've learned something new about cooking from Delia as I didn't even know you could get mince in a tin. Good thread this.
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Everyone needs something to hate, Fiend :lol:
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Delia's Winter collection, Delia's Summer collection- Fried Halloumi with lime and caper vinagrette, Delia's tiramisu (my own incomparable version is based on her's) all these give her a rightful place in the canon.
I taught myself to cook by trying out and adapting her recipes.
Funnily enough on the food glorious food thread someone has just posted a question- "how often should a first time try on a recipe from a book go right"- answer: not that often except when you are doing it from Delia. She is meticulous: you get exactly what is in the picture if you do what she says. Its not the most refined, subtle or authentic of cooking, but I can remember being gobsmacked at how a a recipe that I thought was impossible came out well time after time.
She got me laid (in the early eighties a boy who could cook was unusual) despite the fact that I have three eyes and constantly weeping sores on all visible body parts.
The woman is a goddess.
I do not have a telly so I don't know what the latest series is like, instinctively it doesn't appeal. But if it gets people standing in front a their stoves and thinking about what their doing, gives them some confidence around food the wtf.
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You gotta remember, Delia is self-made: (from wiki)
Born in Woking, Surrey, Delia left school at 16 without a single O-level. Her first job was as a hairdresser, and she also worked as a shop assistant and in a travel agency before starting her career in cookery. At 21, she started work in a tiny restaurant in Paddington called The Singing Chef. She started as a washer-upper, then moved on to waitressing, and then was allowed to help with the cooking. She started reading English cookery books in the Reading Room at the British Museum, trying out the recipes on a Harley Street family with whom she was living at the time.
In 1969, Delia was taken on as the cookery writer for the Daily Mirror's new magazine. Their Deputy Editor was Michael Wynn-Jones whom she later married. Her first piece featured kipper pâté, beef in beer, and cheesecake. Her first cookery book (1971) was How to Cheat at Cooking. In 1972 she started a column in the Evening Standard which she was to write for 12 years. Later she wrote a successful column for the Radio Times until 1986. Delia became famous by hosting a cookery television show Family Fare which ran between 1973-1975.
Delia approached BBC Further Education with an idea for their first televised cookery course. Her aim was to educate people in how to cook, take them back to basics and cover all the classic techniques. Accompanying books were needed to explain not only how, but why things happen. This led to her three Cookery Course books. Eventually, a new phrase was coined called the 'Delia Effect', which usually involves a huge surge in purchases for a food item or utensil after it has been featured on her show or referenced in one of her books. This effect was most recently seen in 2008 after her new book How to Cheat at Cooking was published.
Her television series Delia's How to Cook (1998) reportedly led to a 10% rise in egg sales in Britain, and her use of ingredients (such as cranberries) or utensils (such as an omelette pan) can cause sell-outs overnight. Because of this fame, her first name has become sufficient to identify her to the public, and 'the Delia effect' has become a commonly used phrase to describe a run on a previously poor-selling product, on the basis of a high-profile recommendation.
In 2003 Delia announced her retirement from television. However, she returned for an eponymously-titled six-part series airing on the BBC in Spring 2008. The accompanying book, an update of her original best-selling 1971 book How to Cheat at Cooking, was publushed by Ebury Press in February 2008, immediately becoming a number one best-seller. Items to have benefitted from the Delia effect as a result include the Kenwood mini-chopper, Martelli pasta and Aunt Bessie's mashed potato.
She may be a God-squadding crank, dumpy, trad and not exactly cordon bleu, but she's a working class lass who has sold 18 million books. She deserves respect.
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Good effort Houdini :thumbsup:
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Well I've learned something new about cooking from Delia as I didn't even know you could get mince in a tin.
Why would you want mince in a tin, you can keep fresh stuff in the fridge or freezer. I am a lazy bitch and even I wouldn't use meat from a tin, it's wrong ???
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Fuck knows. I bet it tastes shit too.
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I'm not brave enough to find out, it's meat - from a can! :thumbsdown:
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Well I don't let that filth pollute my temple, but surely it (the taste) must depend on the quality of the produce in the can. Assuming that meat doesn't get tainted w/ a metallic taste (which it already has from the iron in it naturally). You can buy high quality organically produced tinned food. That's a fact. Some tins are also lined to protect the food.
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I see your point, but the idea of meat in a can gives me the boke. It reminds me of that really awful canned chicken curry in a can stuff that people used to stuff vol-a-vents with or spam.
Although I use tinned tuna so maybe I'm being weird about it ::)
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My problem with Delia's current offering is that she is so far out of step with the current climate .In the six years since she last graced our screens and bookshelves English cooking has come on a long way , people have been encouraged to find alternatives to packaged produce , farmers markets are rife , tv chefs have grasped the nettle and tried to show us great unwashed that it is just as cheap and easy to make a good nutrious meal from scratch using fresh meat and veg as it is to switch on the microwave .....
And then back comes Ms Smith , THE most influential of all , who proceeds to instruct on how using frozen mashed potatoes , tinned mince and jars of passata filled with preservatives is just fine and sodding dandy ......
Children learn how to cook from their parents , if their parents are only capable of weilding tin openers and scissors in the kitchen then the next generation ain't gone to learn jack shit and will thus be more obese and stuffed with e numbers than the current crop of fat little fuckers ....
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she does ma bridge in that woman :furious:
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Were Delia's ingredients the worst? It could be organic bolognase? It is out there. Fresh veg is best IMO but frozen veg also is not bad as freezing just after picking preserves vitamin content / stems natural biochemical decay.
(Frozen mash does seem beyond-the-pale, like.)
You still have to remember that as a nation our your eating habits are diabolical, and Delia has always advocated making stuff at home, on occassion she has written about cutting corners in cooking etc.. but she is still very muchos for zee home cooking, DIY ethos.
As for advances in UK cooking buying habits . . . Most still eat bullshit. We're educated and care about things. Delia can't reach everyone, many are beyond help and will die of obesity-related disorders in their 40's & early 50's (some even earlier) Delia must not be held responsible for these people. There are more TV cooks out there than Delia.
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You don't even need to line her pocket to get her recipes.
http://www.deliaonline.com/
You haters are barking up the wrong tree. You should be pissing on Hungry Horses/Beefeater/Maccy D/KFC/shithole kebab shops/the chippy's doorsteps.
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Kebab shops and chippies don't have their own tv program and sell books on how to make lardy food though.
Ok, you can admire her for making her own way in life from humble beginnings but that doesn't mean her cookery programs are good. I admire Madonna for her business sense but her music is shit.
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As for advances in UK cooking buying habits . . . Most still eat bullshit. We're educated and care about things. Delia can't reach everyone, many are beyond help and will die of obesity-related disorders in their 40's & early 50's (some even earlier) Delia must not be held responsible for these people. There are more TV cooks out there than Delia.
TV cooks in general shouldn't be held responsible for these people. In fact nobody should but themselves or in the cases of obese children their parents. I don't agree with all this bollocks about it being down to advertising either. Fuck that shit. If you're brought up to enjoy good, healthy food then no amount of Ronald McDonald on tv is going to persuade you that it's a good idea to stuff McShit down your neck every lunchtime. Everyone wants an excuse rather than taking responsibilty for their own actions. I HATE McDonalds etc as much for their shocking corporate practices as the utter shite they serve as food but nobody forces you to eat there. It's like those fatties in the States who tried to sue Taco Bell or somesuch for serving them too much crap food. Pathetic. They lost. Good.
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Fresh veg is best IMO but frozen veg also is not bad as freezing just after picking preserves vitamin content / stems natural biochemical decay.
Frozen veg though does loose a higher proportion of vitamin content on cooking than fresh veg due to the rupturing of the cell structure caused by the freezing of liquid within the cells. Can't remember if the vitamin content of canned veg suffers in anyway due to the sterilisation process when canning (was all part of food science in A-level chemistry).
Its a half-decent effort that Delia's putting in, but it could be so much better as many others have already pointed out.
As for people who can't cook (e.g. Houdini's mum & GCW's sister as mentioned for example), its likely down to their desire/motiviation to do so in the first place, and I'm not sure that Delia's current show would necessarily change that. Even if they watch something "simple" being done on TV, will that make them think "Oh, that looks easy, I'll give that a go next time"? I suspect not, otherwise they would have done so already after either watching shows like Ready, Steady Cook etc. which knock up dishes in 10-20minutes, or reading a "Simple Cooking" style book. Thus the show is really a futile effort, and would be better focusing on cooking from fresh/raw ingredients for people who are interested in cooking.
I'm not interested in who the next Pop Idol will be so I don't watch it, could the same logic not be applied here? i.e. people who aren't interested in cooking (who seem to be the target audience) aren't going to watch it in the first place.
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My problem with Delia's current offering is that she is so far out of step with the current climate .In the six years since she last graced our screens and bookshelves English cooking has come on a long way , people have been encouraged to find alternatives to packaged produce , farmers markets are rife , tv chefs have grasped the nettle and tried to show us great unwashed that it is just as cheap and easy to make a good nutrious meal from scratch using fresh meat and veg as it is to switch on the microwave .....
And then back comes Ms Smith , THE most influential of all , who proceeds to instruct on how using frozen mashed potatoes , tinned mince and jars of passata filled with preservatives is just fine and sodding dandy ......
Children learn how to cook from their parents , if their parents are only capable of weilding tin openers and scissors in the kitchen then the next generation ain't gone to learn jack shit and will thus be more obese and stuffed with e numbers than the current crop of fat little fuckers ....
exactly...
and she makes it all seem like a chore. she looks so miserable, and there she is spooning gloop out of a tin into a pan.
it's enough to make you want to book a table with fiend for some fine mcdining..
houdini and nik should put a proposal together for their own show - two skinny men.
alternating between experimental vegetarianism and high fat puddings, with a soundtrack of 90s commercial dance and mnml techno, the programme will open your eyes, fill your stomach and empty your wallet (especially houdini's weekly port corner)...
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But are Delia's TV progs shit? Not if they inspire or merely just poke someone into having a crack rather than going for a take away.
Delia's put in much more than a half-decent effort w/ UK cooking. Damn sight more than most TV personality cooks.
Top of the pile IMO is Floyd, then I'd give my working class vote to Delia, I use her recipes and they are delicious which is all I'm after. Check some of her stuff on the link above, it's not nasty. She teaches me useful techniques I didn't know - and I'd guess she's a better cook than anyone here (in a cook-off situation.)
Now, I could prepare any organic dish then sit on my arse and eat 3 meals worth of it 4 times a day till I collapsed and suffered from some greed-related/no exercise illness. Organically . . . Why are gormands fat?
I like Yoss's proposal. Though I'm on to red wine now, dude. (Ahem! Skinny but ripped pal ;))
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I see your point, but the idea of meat in a can gives me the boke. It reminds me of that really awful canned chicken curry in a can stuff that people used to stuff vol-a-vents with or spam.
Although I use tinned tuna so maybe I'm being weird about it ::)
corned beef, white bread, onions, round lettuce and salad cream...
sheer genius.
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I suspect that a lot of people posting here (i.e. who are into their cooking) in their late 30's to mid 40's started their cooking interest off with Delia, and I would still recommend her earlier books or her "Collection's" series to anyone.
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Oh and it's minimal techno, not mnml (that's Unc's & Bubba's gig) :spank:
But seriously, don't you think that you are holding Delia to ransom here - just a tad? Did she make you order a vindaloo w/ extra ghee, egg-fried rice, 4 poppadums, 2 bhaji's and a peshwari naan washed down with 7 bottles of brown ale? Did she make you drive to the take away even though it's 6 minutes walk?
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Eat this and tell me it's tasteless drivel and unhealthy. (http://www.deliaonline.com/recipes/vegetarian-shepherds-pie-with-goats-cheese-mash,1467,RC.html) I can tell you it's B O S S.
She's flying the flag for good British food. Fuck the French!
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I suspect that a lot of people posting here (i.e. who are into their cooking) in their late 30's to mid 40's started their cooking interest off with Delia, and I would still recommend her earlier books or her "Collection's" series to anyone.
Can't remember if I started off with Delia's books or not but I still refer back to them often enough for basic things - as Houdini said it is good British food - nothing complex or that difficult and written in a language that doesn't frighten the bejeezus out of people. You have to be able to do the basics well before you can do the more complex things in life and cookery is no exception.
bluebrad
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I suspect that a lot of people posting here (i.e. who are into their cooking) in their late 30's to mid 40's started their cooking interest off with Delia, and I would still recommend her earlier books or her "Collection's" series to anyone.
well, i am early 30s and i have never cooked from a delia book...
the first thing i ever cooked myself was the first neapolitan pizza recipe in italian food. i was nine years old, and had been left at home. i remember struggling with a blunt kitchen knife (something i learned to remedy shortly after) and burned myself on the oven. the pizza was a great success though. unfortunately the next time i tried it the dough went weird...
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Eat this and tell me it's tasteless drivel and unhealthy. (http://www.deliaonline.com/recipes/vegetarian-shepherds-pie-with-goats-cheese-mash,1467,RC.html) I can tell you it's B O S S.
She's flying the flag for good British food. Fuck the French!
Get rid of all the lentils and the green pepper and chuck in some decent beef mince - next double up the celeriac and for gods sake put it in the mash and not with the beef - lastly place the veggie who is now foaming at the mouth because you have improved on his recipe outside to cool off. Sorted!! ;)
bluebrad
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Well, I am early 30s
Yeah Joe, I was about to say, I'm mid-30s . . .
There are many options, many great paths . . . Delia is just one. I like bluebrad's post. She is personally dull, mind.
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bluebrad wrote:
Get rid of all the lentils and the green pepper and chuck in some decent beef mince - next double up the celeriac and for gods sake put it in the mash and not with the beef - lastly place the veggie who is now foaming at the mouth because you have improved on his recipe outside to cool off. Sorted!!
No fucking way, flesh boy! (http://www.deliaonline.com/recipes/shepherds-pie-with-cheese-crusted-leeks,713,RC.html) You get your own.
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Dull, and as you pointed out a god botherer. The woman helped get me there though so respect where due.
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it's enough to make you want to book a table with fiend for some fine mcdining..
Or maybe eating out quality food in a nice contemporary restaurant, or perhaps a top-notch chinese restaurant only using the special menu they don't give out to westerners, or a simple but smart Italian cafe lunch, or perhaps me cooking a good, well-rounded meal of fresh fish and tasty mash and well done vegetables or maybe some more experimental but still damn tasty mock-curry I did the other night, or perhaps anything else I've enjoyed in the last fortnight.
Or if you want I could just cook you a quick and easy spag bol with fresh toms, fresh mince, fresh herbs etc?
Typical that people focus in an utterly Daily-Mail-esque way on the one "controversial" thing, and ignore the balance of the rest of it. Where's the people poking fun at me because I like fine dining??
CUNTS!!!!!!!!!!!!!!!!!!!!
Anyway...
Nik is still right. Houdinizzle is still wrong. Delia is totally off the mark on this one, the polar opposite of what she should be doing.
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You eat at McFuck.
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I agree Fiend. The salient point surely is not what she has done previously but the fact that what she is doing now is at best shit and at worst something worse...........
I've just got back from the supermarket - while I was there I noticed that a number of prepackaged jars of sauce etc had a big, shiny "Delia's cheat ingredient" label on the shelf.
Think I'm beginning to see how her road to Damascus moment about using ready-made ingredients came about.
Wasn't it her that caused a nationwide shortage of goose fat following a recommendation on her last series? I'm assuming that the precentage margin the supermarkets make on ready made spag bol sauce is significantly greater than that on goose fat...
:-\
If this is in fact the case then the "take her out and shoot her" lobby have it as far as I'm concerned.
You eat at McFuck.
:lol: :lol:
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Interesting Delia fact ..... She baked the cake that's on the cover of the Stone's Let it Bleed .....
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And Fiend ate it!
(http://thestockmasters.com/images/mcdonalds-fat.jpg)
You're gonna have to skip a few meals if you want to break into V0- dude . . .
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Apologies if already posted but this article (http://lifeandhealth.guardian.co.uk/food/story/0,,2265292,00.html) sits down some "real" chefs to cook her food and review it :)
As unpleasant a piece of chicken as I have ever seen or eaten. Soft, squidgy, quite revolting. The rest was all right, but you could have bought two chicken thighs for less and made a far nicer dish.
This looked very appetising - bubbling and glistening on top, just the way it should be. Then you stuck your fork in and it let off this dreadful, congealed, awful odour. This dish is a crime against aubergines - they're a wonderful vegetable and to do this to them is really, really depressing. And the tinned lamb was frankly disgusting. Terrible
etc...
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You'll need more than that to destroy the cult of Delia, Bubs :lol: Those were recipe tests not a test of the products someone bought to make her recipe. Blame the person who cheaped out on the produce.
Moussaka if fucking awful, mind.
I just don't have a problem w/ Delia. I find the negativity odd. She's utterly inoffensive, if you don't like her TV shit/books - watch Corrie or back to yer Mills & Boon . . . ::)
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I've just got back from the supermarket - while I was there I noticed that a number of prepackaged jars of sauce etc had a big, shiny "Delia's cheat ingredient" label on the shelf.
If this is in fact the case then the "take her out and shoot her" lobby have it as far as I'm concerned.
I knew that I had seen the Delia Cheat ingredient thing somewhere and now I have found it (http://www.theasiancookshop.co.uk/delia-smith-cheat-ingredients-140-c.asp) again all in a subsection of its own no less. Now obviously I don't know what context she is going to use these ingredients in but there is nothing that I can see on that list which I wouldn't use myself with maybe the exception of the "very lazy ginger". Have a look and see if you can but I can't actually get into a state of righteous indignation about this list but then I didn't have the sight of her cooking with tinned mince to help I suppose.
bluebrad
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Could you, bluebrad, identify a Delia recipe at 40 paces or would you scoff it, burp, and pour another glass?
Ask any pro chef / restauranteur . . . Of course they will say it's bad. But it's fucking homecooking she deals in, not finest French Cuisine at the Waldorf . . .
(Cool thread, beats climbing talk!)
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Could you, bluebrad, identify a Delia recipe at 40 paces or would you scoff it, burp, and pour another glass?
I could possibly guess at its heritage but I wouldn't say that I could identify a Delia recipe at 40 paces so it is definitely the latter rather than the former in my case but then you probably already knew that. The thing is I like good honest food - it doesn't matter whose recipe was used when cooking it as long as it is tasty and as I have already pointed out you have to start somewhere and Delia is as good a place as any unless of course you are Yossarian or Sloper and can pretend that you don't have a small army of cooks, butlers and maids to hand for your first culinary experiments. ;)
Anyway I am off to the Indian shop for a few things that I need for tomorrow nights dinner - 5 Indian recipes, none of which I have ever cooked before and all from scratch so it should be interesting. I might even take a few pictures and add them to the food glorious food thread!!
bluebrad
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Typical that people focus in an utterly Daily-Mail-esque way on the one "controversial" thing, and ignore the balance of the rest of it. Where's the people poking fun at me because I like fine dining??
CUNTS!!!!!!!!!!!!!!!!!!!!
I do apologise!
But you did tar yourself with that (barbecue sauce) brush...
Shall we McAke up?
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Cheap ..... Bah ...... I reckon I could knock out a better wild mushroom risotto for half that price , thus leaving enough for a decent bottle of crisp white sup along with it ....
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unless of course you are Yossarian or Sloper and can pretend that you don't have a small army of cooks, butlers and maids to hand for your first culinary experiments. ;)
I appear to have turned into Little Lord Fauntleroy...
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Great!
Mine's a Warres '77 8)
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Warres '77 .... Unusual choice of a crisp white .....
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Ha-wah?
Yoss knows.
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Crisp white...with wild mushroom risotto Spare Me. Big red every time. The classic being Barolo but any Nebbiolo or weighty Piedmontese. I also find wm risotto is one of the best veggie matches with your best Bordeaux. (I can feel a discussion of veggie food for fine wines coming on on the fine wine thread, anyone?)
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Strangely a nice semillion chardonnay works with a mushroom risotto .... And as white wine is already present in the dish a further white only succeeds in enhancing it .....
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Sorry that should be sauvignon ..... Haven't had a drink for a while and have started daydreaming .....
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I'd love to meet you halfway on the wine/veg food trip, Joe . . . But I drink to get drunk, not to compliment my food.
:alky:
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Not getting my head round the white and wild mushroom thing- practically all risottos have a half -glass or so of white as the first liquid added to the rice/onion mix it is traditional to use a very neutral white (until relatively recently all Italian white have been bone dry and neutral it was the way they liked it), and it is possible that a faint tang of something alcoholic remains, but by the time you have added a liter of stock, plus the mushrooms plus the dried porcini soaking mix (if you are not fortunate enough to have a selection of fresh wild mushrooms) the type of wine used is lost in the mists of time. I think the reason that wine is used at the start has nothing to do with taste but acts as a volatile liquid which will evaporate off quickly, reducing the temp of the ingredients so that the stock can be added with out it scalding.
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Delia uses madeira in her wild mushroom risotto, but dry white in another recipe. Personally, I would never waste madeira in food . . .
:alky:
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Houdini, from memory Delia uses madeira in an oven baked risotto. The reason I remember this is that she points out that it turned out that there is a ligurian rice dish which is similar and that her made up one was therefore somewhat authentic. The original dish was a childhood staple (the Picallis being of ligurian stock). If you oven bake your risotto you don't get that immediate rapid evaporation of cold liquid hitting hot pan so the flavour of the wine is retained in the risotto; thus it is woth using a strongly flavoured wine like madeira (I've done something similar using Marsala).
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Now Marsala I'll cook w/. But not a superiore, that should be drunk. I like the cremova (w/ egg variety) when cooking. You are right about the oven baked risotto. Never tried it, will soon.
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Well well what a debate old Delia has sparked.
This board is probably mainly read by fit people who are interested as to what goes inside their bodies - and in the main will cook their food themselves often from scratch - thats a common thing about almost all people who participate at a reasonable to high level in any sport. So things like tinned mince fill us with horror - it must taste like dog food???
The vast majority of people in the UK eat shit day in, day out. Delia is probably trying to make things easy for these people and at least introduce them to the concept of using a kitchen. Either that of she is trying to make even more cash.
The odd thing is, that in the past Delia's books have been pretty good. I've inherited a couple from elderly relatives - and granted some of the recipes are pretty old fashioned - but if you want to know how to make Apple crumble, Yorkshire puddings or similar traditional things there will be an easy to follow recipe using wholesome ingredients. I've not seen the new book but I would be interested to see what else is actually in there- just to see if all the dishes sound as horrid as cottage pie with tinned mince and potato.
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Wow, this has run a bit hasn't it?
I've just skimmed through so may have missed some points but here goes..
I don't hate Delia (beyond the desire to shoot her). I understand what she has contributed to UK cooking and whilst it's not to all tastes it has in the past represented honest grub. But this new series fucking stinks of a cash in.
Grumpycrumpy seemed to put it quite succinctly a couple of pages back so suffice it to say I agree with him (or her?).
And yes improving the standards of cookery in the average home would be a great aim, but I think she has seen the pot of cash and this has meant she missed to target completely.
So in summary lets shoot her.
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Not getting my head round the white and wild mushroom thing- practically all risottos have a half -glass or so of white as the first liquid added to the rice/onion mix it is traditional to use a very neutral white (until relatively recently all Italian white have been bone dry and neutral it was the way they liked it), and it is possible that a faint tang of something alcoholic remains, but by the time you have added a liter of stock, plus the mushrooms plus the dried porcini soaking mix (if you are not fortunate enough to have a selection of fresh wild mushrooms) the type of wine used is lost in the mists of time. I think the reason that wine is used at the start has nothing to do with taste but acts as a volatile liquid which will evaporate off quickly, reducing the temp of the ingredients so that the stock can be added with out it scalding.
Ah I see where our differences lie , I add the wine at the end of the process after all the stock has been absorbed , that was the way I was first shown how to cook it and as it seemed to work I've stuck with it ..... Open to suggestions on other/better methods though ....
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And in other news- Four and twenty blackbirds "came out of a tin" according to Old Mother Delia