My wife would tend to agree with the more negative reactions
I just roll with it.
Foolish foodies duped into thinking Greggs salads are posh nosh
Food snobs have been tricked into saying they like Greggs after the British high-street pasty biz went undercover at a London festival. Visitors to the Foodies Festival were fooled into thinking "Gregory And Gregory" was the latest purveyor of gourmet salads by posh signage and smart aprons, complete with geometric leaf logo …
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Friday 1st June 2018 02:13 GMT Anonymous Coward
Re: My wife would tend to agree with the more negative reactions
As soon as anyone mentions Greggs - I just think of a factory somewhere with an enormous Whisky sized vat, with a mixing hook the size of the titanic's rotor, stiring a pink mush with the dna of 10000 dead pigs, with blood being added until the original grey sludge is just the right shade of Gregg's pink, slowly being squeezed out through a hole, the diameter of a small child, ready to fill some pastry somewhere.
Now if they brought that setup to a food show, I'm sure everyone like me, would immediately associate that with Greggs.
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Friday 1st June 2018 11:11 GMT Cuddles
Re: My wife would tend to agree with the more negative reactions
"think of a factory somewhere with an enormous Whisky sized vat, with a mixing hook the size of the titanic's rotor, stiring a pink mush with the dna of 10000 dead pigs, with blood being added until the original grey sludge is just the right shade of Gregg's pink, slowly being squeezed out through a hole, the diameter of a small child, ready to fill some pastry somewhere."
Great, now I'm hungry.
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Monday 4th June 2018 10:47 GMT Sweep
Re: My wife would tend to agree with the more negative reactions
I worked in a cheapo sausage factory (not producing snags for Greggs but for several supermarket "Value" ranges) during one of my holidays from uni. It's not blood that adds the pink colouring- that comes from the tub of food colouring and additives that's chucked into the big vat full of bones, gristle and fat.
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Friday 1st June 2018 08:41 GMT jake
Not a big glass.
Rather a tulip shaped one that you can comfortably cup in your hand, with an opening that's big enough to get your nose into while you sip. And you don't fill it half full, that's far too much. Just an ounce or so is all you need when tasting wine. Of course if your objective is drinking, rather than tasting, follow your bliss. I hear from usually reliable sources that pint beer glasses, coffee mugs and tea cups work in a pinch :-)
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Friday 1st June 2018 09:27 GMT Kane
Re: Not a big glass.
"I hear from usually reliable sources that pint beer glasses, coffee mugs and tea cups work in a pinch :-)"
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Thursday 31st May 2018 15:17 GMT Anonymous Coward
Would sir like to try the slow roasted and pulled beef in a succulent jus made from a time honoured northern English recipe wrapped in hand made pasty presented with geometrical patterns?
I present the Steak Bake.
People will eat any old shit if you present it the right way, how else does anyone explain rustlers microwave burgers?
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Thursday 31st May 2018 16:27 GMT Anonymous Coward
> In Glasow University Students Union you could get deep-fried pizza!
I recently flew from Glasgow (we're well north in Scotland) and while waiting for the flight ordered a panini. The waiter asked "Do yer want chips or salad wi' yer panini there?" Now here's the top tip - please learn from my mistake - NEVER ask for the salad. Some vaguely green curly strips and a wrinkled red thing that was once a tomato fill the space where nature obviously intended chips to be.
(IT angle obvious)
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Friday 1st June 2018 11:24 GMT juice
I tried a deep fried mars bar in Edinburgh while wandering down the Royal mile, but neither my friend nor I were particularly impressed - it tasted like cardboard.
A chippy in Buxton does deep fried Cadburys Creme Eggs at Easter. Which is pretty much as gloriously disgusting as you might expect, especially since the egg comes out covered in a gnarled knot of batter - it looks like something you'd stumble across in a Alien film...
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Thursday 31st May 2018 16:19 GMT Peter Gathercole
Food resembleing other food
I was in an a chain Italian restaurant, and ordered the veal (I know, it was one of those "I've got to try it once" moments overriding any ethical thoughts), and I was very disappointment to get a plate containing something that looked and tasted like a Bernard Mathews turkey steak with half a tin of Heinz Spaghetti in tomato sauce and a quarter of a bag of Florette small-leaf salad.
Maybe it was, and I was just duped!
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Thursday 31st May 2018 18:33 GMT Cursorkeys
Re: Food resembleing other food
>veal (I know, it was one of those "I've got to try it once" moments overriding any ethical thoughts)
Veal's fine, ethics-wise, in the UK. we've outlawed the cruel production practices for at least a decade, overseas is variable especially once you get out of the EU.
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Friday 1st June 2018 00:01 GMT John Brown (no body)
Re: Food resembleing other food...Veal's fine, ethics-wise, in the UK
"I know a vegetarian who refuses to wear leather but eats cheese and drinks milk."
As someone else said, you may be confusing vegans and vegetarians and conflating two sets of beliefs in a confused way. On the other hand, a vegetarian might be happy to eat or use the products of an animal where said product doesn't involve killing the animal. So milk and cheese is fine, wool is fine, but leather is not.
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Friday 1st June 2018 00:32 GMT Mark 85
Re: Food resembleing other food
Veal's fine, ethics-wise, in the UK. we've outlawed the cruel production practices for at least a decade, overseas is variable especially once you get out of the EU.
Here in that States, anything thing that's a patty, breaded, and labeled "veal" is mystery meat. I suspect that many of the un-breaded, non-patty veal isn't actual veal either. If you want veal, find a butcher's shop.
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Thursday 31st May 2018 16:59 GMT tony72
People will eat any old shit if you present it the right way, how else does anyone explain rustlers microwave burgers?
Okay, I will step up and defend microwave burgers. You do have to make them right; no matter what the instructions say, toast the bun separately, do not under any circumstances put it in the microwave. Fold a paper towel around the meat patty when you cook it, it will soak up the excess moisture released during heating. In the case of Rustlers burgers, throw away the Rustlers sauce, it's disgusting, and apply your proper condiments of choice instead. If we're talking cheeseburger, an extra slice of cheese does not hurt, as the one slice provided is generally lacking in flavour, as well as quantity.
None of this will make it into a gourmet experience, don't get me wrong. But it is actually a passable snack if done right, and in my case, significantly superior to the burgers available from the eastern European guy around the corner, whose food safety standards are distinctly questionable.
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Biting the hand that feeds IT
