The everyday blog of Richard Bartle.
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2:50pm on Thursday, 29th January, 2009:
I ate lunch at the Square 3 restaurant at the university today, because for once they had something I actually liked: gammon. OK, so gammon is just a fancy name for a thick piece of bacon, but hey, I like it. It came with a fried egg on top, so I had it with chips. Bacon, egg and chips: just what I fancied.
I noticed, when I was given the plate with the gammon on it, that there was a small piece of green stuff. They often put parsley on the meals in the Square 3 restaurant in an effort to spruce them up, so I wasn't surprised; however, it was quite dark, so I assumed it had been put on too early and had got itself cooked.
It turned out it was rosemary. OK, so I don't mind rosemary, but there's a time and a place for everything and this was neither. I wanted straight gammon, egg and chips, not some fancified cordon bleu version! Rosemary may have a lot going for it in terms of its subtle fragrance and delecate flavour, but none of them involve complementing salt, vinegar and ketchup.
This is what comes of calling cooks "chefs" — and of calling a canteen a "restaurant", come to that...
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Copyright © 2009 Richard Bartle (email@example.com).