Like some of you aspiring amateur chefs, I too have been watching Master Chef: The Professionals over the Christmas break.
Made a wonderful change from Sainsbury’s slackening jowls Close Up, I must say.
But I was, Frankly, disappointed. Night after night, I waited for that great English iconic dish to be on the menu - Tripe and Onions.
I wanted to see how the eventual winner Derek Johnstone might turn out a Traditional Michelin Star Quality dish of Tripe and Onions.
The trouble is the mere sight of a dish of Tripe and Onions on the TV screen can set some viewers with dainty stomachs to serious Volcanic-like gagging.
Indeed, perhaps one or two of my dear readers are gagging right now at the mere thought of such a sight.
That is why, out of the kindness of my heart, I am not posting a picture of the treasured dish! Rather, I simply give you this helpful link to a picture of Tripe and Onions. Made with, yes you guessed it: Tripe and Onions ( I figure you know what an onion looks like!)
It is kind of like maths. People either love or hate Tripe and Onions.
I love Tripe and Onions (and maths). There is nothing more delightful than the keen sense of a piece of well-cooked tripe slithering down the back of one's throat - heaven!
And if you can be solving a nice piece of calculus at the same time .....
And to my delight, I have discovered that the Elliott-Bateman Curry Kitchen now make a Tripe and Onions in a white parsley sauce, available in New World Supermarkets folks.
BON APPETIT!
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