Fascnating series from the BBC on how they make processed food, demonstrated by Jimmy Doherty doing it at home without the factory.
The organic, home-made food trend may have grown rapidly in the past decade, but in the recession many have returned to cheaper, processed produce. Yet few of us know how such everyday foods are made.
As household budgets have been cut, shoppers have been seeking out bargains in preference to pricey alternatives. For example, sales of organic vegetables slumped 19% in the past year.
But if the British palate has been readjusting to cheaper, often processed foods, few shoppers know much about how such produce is created. Suffolk-based farmer Jimmy Doherty has been working to overcome this consumer blind spot, finding out for a new BBC TV series how science and ingenuity combine to produce good quality food on such a mass scale.
So, what are the processes some of the most common convenience foods go through before they reach our supermarket trolleys?
Keith Floyd who died today was a real inspiration, and in many ways inspired me to cook and cook better.
When in the 1980s cookery programmes were boring and staid, his outdoor, open, flash style made the programme a joy to watch. As a teenager with no real interest in cooking, I changed my mind as his flambouyant style made for really entertaining television.
I remember I was inspired to try Thai food after watching Floyd.
Even now many years later I still enjoy watching Floyd cook and often catch his programmes on Freeview.
Though regardless of whether I pay by card or cash, and I have had good service, then I will leave whoever served me a cash tip.
However stories like this in the Observer really annoy me.
Fresh evidence that one of the country’s biggest restaurant chains is using scare tactics to deter waiters from asking for tips in cash has been uncovered by the Observer
Employees of Tragus – which owns Café Rouge, Bella Italia and Strada – have come under pressure to ensure service charges are paid by card, and at least one waitress has told the Observer that they are being threatened with dismissal if they do not generate enough card tips. Some have been told that undercover staff posing as diners will check that gratuities are not being pocketed. Cash tips go directly to staff, but those paid by card go to the company.
Waiting staff are underpaid, overworked and easily replaced. However they are the key to a good restaurant.
No one ever goes to a restaurant to just eat food, you go for the whole dining experience, and that experience includes good customer service.
It doesn’t matter if the food is excellent, if the service is awful, you won’t go again and importantly you will tell others how awful it was too.