Context and Irish Stew (was Buttered eggs... )


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Posted by Jock on February 14, 2008 at 09:19:59 from 87.105.81.146 user Jock.

In Reply to: Re: Buttered eggs (was fancy foreign food) posted by John Lambert on February 13, 2008 at 22:18:48:

With food, as with many other matters, context is very important. I read
about an experiment carried out in the UK. A professional chef was asked
to prepare a dish suitable for freezing and the result was divided into
three portions. One portion was made available as a 'special' in a high
class restaurant, one portion was served at a boy's boarding school, the
last portion was served at an old people home. The same team prepared the
food in each of the three cases. A questionnaire was presented at the end
of the meal. The dish received 'excellent' ratings in the restaurant, 'middle'
ratings at the boarding school and scored 'poor' in the old people's home.
Of course, for the tests to be really scientific the testers should have been
moved around as well, thus we would have had the public school boys
at the old people's home and the old people in the high class restaurant,
etc.

I remember eating my first Irish stew when I was a schoolboy. It was
sometime in the 60's on the towpath of the Grand Union canal near where
the Newport Pagnall branch had once turned off. It was cooked by the
original 'Jock' over a Primus stove during a Three Men in a Boat style
voyage up the Grand Union Canal in a Thames skiff.

No Irish stew has ever tasted so good. Sadly the location of my culinary
education - once deep in the wilds of the Buckinghamshire countryside -
is now deep in the suburbs of Greater Milton Keynes.


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