Hardly processed, all it it’s is finely chopped pork collar and minced pork. The processed **** is made into a thick gooey paste that hardly resembles what I produce. I just add a bit of rusk to absorb some of the fat for taste plus a few herbs and a bit of salt & pepper.
Actually Libby’s first was very commendable, I would have demolished it. It’s easy to criticise those who plate up, my problem is the ones that don’t.
Ive never seen more depressed looking veg in my life. I dont even know how you can cook all the life out of veg but he deffo achieved it there.
Think he was just using @luvgonzo 's phone. It's probably one of his plates as well by the look of it.
You can’t give Libby stick for chucking a microwave bag of peas and carrots on a plate when Ginge is here windmilling at anyone who doesn’t pretend his sautéed roadkill is worth a Michelin star.
Course I can, welcome to the thread I wasn't comparing btw, libbs offering was about as close as you can get to the most "whitepeople" meal I've seen Ginge always cooks ****. Nothing new
I praised Libby....on the fish, nothing else. For me the fish was the over-riding factor when it looked as good has it did. The fella was fretting over thicker batter, imho it was perfect as it was, also nice and browned. As for the rest of the dish, the spuds looked fine...as for the carrots and peas, it's what happens when you have kids. On your own, the fish and spuds alone would have been just fine. I never understand, why people get so butt hurt when a dish is praised, we had all this at Christmas, with Chief's bubble and squeak
Personal choice really, I like my veg with a bite in them. Nothing worse than mushy cauliflower and dull grey broccoli.
Have three portions of sauce in the freezer, tempted to get some defrosted and try. white toastie bread or a ciabatta is the question?
