Mucking up the food.
Morning, and another day of tedious loooong work awaits. I haven't even read the papers yet so I don't know what's going on in the world, but I do have a question, a very pertinent question.
Why oh bloody why do chefs put that bastard parsley all over everything as a garnish? They might as well sprinkle shake-and-vac on food.
I went to the greatest secret restaurant in Dublin on Saturday evening with the paramour. He had slow roasted pork with delicious crackling and I ordered the beef bourguignon. But when our food arrived I had to send mine back so that they could either remove all the filthy parsley one flake at a time or dish me up a fresh one.
Vile stuff. Vile.
Surely parsley-which is ghastly- ought to be left off dishes unless asked for? I cannot be the only one who finds it utterly repugnant, can I?
Why oh bloody why do chefs put that bastard parsley all over everything as a garnish? They might as well sprinkle shake-and-vac on food.
I went to the greatest secret restaurant in Dublin on Saturday evening with the paramour. He had slow roasted pork with delicious crackling and I ordered the beef bourguignon. But when our food arrived I had to send mine back so that they could either remove all the filthy parsley one flake at a time or dish me up a fresh one.
Vile stuff. Vile.
Surely parsley-which is ghastly- ought to be left off dishes unless asked for? I cannot be the only one who finds it utterly repugnant, can I?
posted by fatmammycat at 9:23 a.m.
40 Comments:
The parsley makes the food look "purty". People with glasses could just stick some parsley onto the frames and everything would look lovely.
Because the kitchen staff don't know which customers wear glasses and which don't, they put the parsley directly on the food instead. Of course they could give everybody parsley adorned glasses when entering the establishment, in much the same way as they might have a rack of jackets and ties by the door. (Think Jack Nicholson in "As Good As It Gets")
Couldn't you do what Mammy Ambassador used to suggest and just "eat around it"?
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It would be pretty hard to eat around it BA, it was covered in it. I don't understand it as a garnish. A sprig of it you can remove, but chopped? Yack.
I am so hearing you. With work I travel a lot, therefore I eat out alot. One of my biggest gripes ? The stupid condiments. I'm sorry but I really don't want parsley sprinkled on my breakfast toast. Since when did that go well with jam ?
You care joking me. With breakfast?
When we were over in balmoral Finn and I had dinner in some weird little pub and the garnish with our food was a carefully carved lemon, fitted into a carefully carved tomato on a bed of carefully mounded coleslaw, I haven't see that for years.
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So you reckon the bodily fluids tasted better than the parsley?
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I did worry about that briefly, but to be honest, I'd have to say-in this case- yes.
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What is it with these anonymous types. Just feck right off, would yiz! (ah, you've zapped him/er)
M'dear, parsely is a perfeckly fine bit o greenery. It gets in the teef, to be sure, but is not 'yack' per se. Lots of people have unreasonable feelings of vegephobia when it comes to parsely but are fine, for instance, with chives. Are you a chives person? Rocket?
I put it down to the near loss of the word 'sprig'. If culinary folks availed of the word 'sprig' they wouldn't feel the need to mouli their parsely into green confetti. And then you could more easily rid your mash of it.
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I am so not joking. The other one I particulary have hated is when my toast has arrived with icing sugar sprinkled around the outside of the plate. Hello ? How do you know I want to go with a sweet theme? And, I'm sorry, but in my world icing sugar before eight a.m is just wrong.
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Conan, it's Bald Devil, he's been banned from Twenty's site so he's going around looking for other people to annoy. I've no idea why he's bothering, but I'm no longer going to even bother reading his comments, and I'm going to delete them as he has nothing to add to any conversation excelt tedious repetitive insults.
And yes, I like chives, AND rocket.
LK- the fact that they took the CARE and LOVE to sweeten your toast didn't impress you?!
Can you take out internet restraining orders?
Anonymous, you're a coward, go away and stop being so fucking pitiful.
Just ignore him, he's not worth the attention.
Poor lamb obviously got picked on as a child. HAH!
Re the icing sugar, sadly it didn't endear them to me. I just made an idiot of myself as I blew it from my plate and nearly choked.
A hotel I stayed at in Valencia put on the greatest breakfast spread I've ever seen. EVER.
I think I had serrano ham and gouda for brekkie every day I was there, but they had every type of fruit imaginable, every type of cereal, sausages mushrooms, hash browns eggs, five different type of bread, many different juices, fresh coffee in silver pots and you could have as much as you wanted.
I came home after two week to be confronted in my kitchen by slightly soft Wheatabix.
I can tell you that was one of those wishful thinking moments.
I stayed in that hotel, but in Innsbruck!Twas breathtaking and no parsley or icing sugar in sight.
I love parsley, but it is very rarely used in London as a garnish anymore. It used to be small new potatoes were served with butter and garlic - but now we all drench the potatoes in rosemary, butter and garlic. We still get parsley in garlic prawns, but the flat leaf variety. At school with the nuns, we were taught to cook white parsley sauce with capers for fish - it was horrible and the bins were full of it at the end of the day (ditto macaroni cheese - yuk!). I am really not keen on raisins and sultanas in savory dishes, like arabic stews. Love em in scones and cakes. And I don't like savoury mexican dishes which contain chocolate in the sauce. I like my sweet and savoury separate. And applie pie with a chunk of cheese, no thank you, double cream all the way!
I love parsley, but it is very rarely used in London as a garnish anymore. It used to be small new potatoes were served with butter and garlic - but now we all drench the potatoes in rosemary, butter and garlic. We still get parsley in garlic prawns, but the flat leaf variety. At school with the nuns, we were taught to cook white parsley sauce with capers for fish - it was horrible and the bins were full of it at the end of the day (ditto macaroni cheese - yuk!). I am really not keen on raisins and sultanas in savory dishes, like arabic stews. Love em in scones and cakes. And I don't like savoury mexican dishes which contain chocolate in the sauce. I like my sweet and savoury separate. And applie pie with a chunk of cheese, no thank you, double cream all the way! And regarding Bald Devil, I think you can actually ban a particular IP Number rather than all anonymous posts from other sources.
but Shebah, what of rhubarb and custard?
yous are making me hungry with all this talk of culinary yummyness and all I have to look forward to is a frickin ham sammich...
I love rhubarb and custard - but isn't rhubarb a fruit? I cook it with lashings of sugar anyway. My friends dips her tomato sandwich in sweet coffee - but she's French and they are a funny race! I have a Swedish mate who eats cheese and red jam sandwiches. On her Swedish Christmas table, she serves a raspberry and licorice jam with Scandinavian cheeses. The jam is lovely on a bit of toast - but with cheese?? Foreigners have funny tastes! Snarf.
Sorry Sheepie. If it's any consolation I'm about to make an egg white omelette, very dull.
Rhubarb is a vegetable isn't it? But sour. Deliciously sour. The idea of a licorice jam makes me feel queasy. They are a funny lot to be sure.
The continentals breakfast like fricken kings or fricken rois or fricken konigtum or fricken los reyes magos.
'member Parsley the lion?
No. I remember Clarence the one eyed lion.
Fmc, remember him now?
Good Jebus that scared the eyebrows up, and no, I have never seen that particular lion before.
OMG Anonymous (the nice one) tell me where in London you ate parsley-free potatoes... EVERYWHERE I eat has it! I sent back a plate of carbonara the other day for having chopped parsley in it. Always reminds me of that 'Sex and the City' scene where Carrie tells the waitress she's so allergic to parsley that she'll have to check with the chef if ANY is included. Wish I had the nerve to do that!
Snap Lou, I had to send arribiatta back a few weeks ago for the same bloody thing. It's too much. It should be kept off food unless SPECIFICALLY requested.
Missed this post earlier.
When I chew parsley my tongue dries up and I start to choke.
Demon weed.
Oh, and were we all at said restaurant last month?
No darling, but not a million miles away.
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