The Artful Dodger

....pork scratchings....

Large Doner kebab with chilli sauce, consumed while horrendously pissed. Score yourself extra culinary kudos if you inadvertantly consume the wrapper without noticing. A true British classic.

McDonalds, Canklow roundabout, Rotherham?

...true, remembering fundamentally that wine b may be the better wine.. '...the King is in the all-to-gether, the-all-together, the all-to-gether, he's as naked as the day that he was born'

..lies, damned lies, and..... C'mon, nobody and I mean NOBODY is gonna argue health issues with what the average egulleteer can cram down their throat at a fine meal... Don't even go there. We all know that fine cuisine is despicably bad for the body; if we ate it on a daily basis, 35 would represent inordinate longevity!

So... if I understand you correctly, if the quality of the ingredients is supreme it can taste shite, but if the taste is superb yet cobbled together out of 'lesser' ingredients (Simons 'brain massala' springs to mind) its shite as well?

Yeah, kids when Mum bakes a cake.... can't stop them licking that bowl clean..... Still, they aint read this board yet, so they STILL don't know they got it wrong!

So who brought 'wealth' into this......whats that got to do with anything?

Isn't that statement elitism personified???? In what sense? Please explain S Good and bad are, surely just matters of opinion; to 'know' that your opinion is 'correct' demonstrates an elite attitude. Earlier, a post 'turned the argument on its head' and compared margarine and butter. It seemed that if you preferred the former to the latter, you were in some way wrong. If I can find it, I will post a thread you commented on regarding a sauce which you found disagreeable but your brother enjoyed. By the way, when are back 'oop north'??

Isn't that statement elitism personified????

No, no........roast potatoes are a dark art! What spuds are you using??? This can be vital. How long to parboil?? Or not?

Kinda connected, re. longevity of vegetables........ My inlaws are farmers over in Lincolnshire, UK and insist that many vegetables, in particular carrots, stay fresh much, much longer unwashed, and I do mean unwashed; fresh out of the ground with plenty of soil attached. I happen to think they are right. Anybody else heard this?

Back again.... actually had to do some work! To be honest, some of my stock making attempts have been disasters, and having read the earlier thread I now know why. I WAS that bloke that could produce grey stock, just as Fat Guy described in the aforementioned thread! To be absolutely honest, and invite the utter contempt of all who have been willing to contribute, I didn't realise the importance of simmer, simmer, simmer. I boiled, boiled, boiled!!! with shocking, and I DO mean shocking results. Tell you what, I'll have a go this weekend, bin lids permitting, and report back; any do's and (see above) imortant dont's?

I have read an earlier post on how to make quality stock, but are there any acceptable quick alternatives? Are ANY of the instant stock cubes/granules rising above execrable? I am led to believe that Ms Delia herself recommends 'Marigold Swiss Bouillon', an instant vegetable stock. Thanks for any input, will be appreciated.

Like being a 'Brit' for example!