This Is A Blog Post… With A Twist

Gourmet Burger

Image by Free-Photos from Pixabay

Some things are fine as they are yet people think that they’ve got to be reinvented, altered, made edgier, to be trendy, to appeal to the “modern consumer” who wants new experiences, blah, blah, blah. So we end up with food with unusual ingredients – Salted Caramel, Salted Chocolate, Chilli Chocolate – when I was growing up that would be the description of a Choc Ice. If there’s a left-field ingredient and especially if there’s a high-end price tag then it’ll be popular, just as if you call a coffee with milk an “Americano” or a “Flat White” then those people who consider themselves cooler than everyone else will flock to have their branded wax cups with their names scrawled on the side visible for all to witness. I’m avoiding the word “hipster” here but, they know who they are.

I particularly dislike the phrase “with a twist“. I enjoy Fish and Chips, I like them with Mushy Peas (not a pea crush, or puree), or curry sauce (not a spicy jus, thankyou), what I really don’t want is a twist, as in “Fish and Chips with a twist” or a “Bakewell Tart with a twist” – which will again indicate some odd ingredient has been used, like chocolate in a Spaghetti Bolognese. Conversely though the same phrase has now become so fashionable amongst the media that even just having different normal flavours are described as being “a twist” such as the Lemon Bakewell, which isn’t really a Bakewell but I like them anyway – this shows that some variations can work, as long as they’re in harmony with the original, a pickled onion Bakewell would be diabolical.

The “re-imagined classics” though are made all the worse when you see the portion sizes – a tiny piece of battered cod sat on top of a log-cabin shaped pile of ten chips, chunky of course, with a small ramekin of pea puree and whatever makes the twist, a tiny piece of “Beef in Artisan Ale Gravy Pie” floating on a smear of mashed potato, or a handful of chips sprinkled with chunky sea salt in a miniature galvanised bucket with fake newspaper round the edge, to look “authentic“.

Some of the best food is simple, tasty and satisfyingly filling. There’s no “twist” that can make a tray of chips, smothered in curry sauce with a battered sausage perched precariously on the top after an evening of beverages at the local pub any better than it is.

And the twist is… no twist. Not even a slice of lemon.

One thought on “This Is A Blog Post… With A Twist

  1. You are speaking my language! I can’t understand these weird twists myself, Salted caramel icecream? Really? Who needs salty icecream, or chilli chocolate for that matter. If I’m hungry I don’t want morsels of food arranged artistically on a plate. I want something to eat.
    As far as I am concerned fish and chips are fine as they are with salt and vinegar, lemon and tartare sauce if you want extras. Shepherd’s pie does not need to be made with artisan mince and and for me even sweet potato mash is a step too far. I agree with you that the lemon bakewell tart is an acceptable twist but not pickles.
    Why must food be trendy? And now I’d better stop before I start to rant about how millenniels have spoiled so many things I like, from dessert to Doctor Who.

Comments are closed.