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’ve 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.

Drinking for Science

Various spirits.

Various spirits. (Photo credit: Wikipedia)

Not me personally but Gizmodo’s Brent Rose who has gone beyond the call of duty in order to research a number of myths about booze that everyone knows.

It seems that it’s true that drinking beer before spirits does make you more ill for reasons of how quickly alcohol enters your bloodstream and mixing spirits can make you drunker quicker – as demonstrated by his unedited conclusion near the end of the article.

(Gizmodo UK)

Quick Beer Review – Nine Tenths Below

Titanic Bottle Top

Titanic Bottle Top (Photo credit: Smabs Sputzer)

Saturday night in Wetherspoons, packed bar, quick decision.  Nine Tenths Below from Titanic Brewery.

I’d forgotten about the upcoming anniversary of Titanic’s sinking (and the inevitable reissue of the film in 3D) so chose based on previous Titanic pints.  This one was a nice golden colour, fruity and tangy, refreshing, slightly cloudy and 5.9 percent – which I felt a few pubs later.  It’s a seasonal beer available until June.

Recommended.  The description on the brewery website says it all.

Titanic Brewery