Vocal Voices

We returned from Norfolk to the Midlands today.
The further inland we travelled, the deeper the snow, but we reached home safely.

The Thursford Christmas Spectacular Show we saw was up to its usual high standard'
and we thoroughly enjoyed it. We were not too impresses with the food we had at the
four star hotel we stayed at. The accommodation and service was up to its four-star
rating but the food didn't always please us, as they had adopted what I understand is
the French practice of under-cooking the vegetables, to the extent that we found it
almost impossible to chew them. Why is it that so many hotel cooks have adopted this
practise? I much prefer the way my mother used to cook. What do you think?

I dunno Agger's...I never tasted your mum's cooking.

Funnily enough we had a steak meal tonight at a restaurant with Gez and Sharon.

It was absolutely delicious but the carrots were more than al dente.

If you can mash your broccoli, cauliflower and carrots into your gravy (or mashed potatoes) with your fork, then I reckon the veg are perfectly cooked.

If you can't mash 'em, they're underdone!

Glad you had a nice time, Aggers. Bet the snow was a shock ......

Same with the meat I hate pink meat very well done is my motto glad you enjoyed the market tho and got home safe

I like a bit of bite to my veggies

Me too Kaz
And we had lovely steaks last night, pink for Bb and darker pink for me

So do I Kaz and Di, I can't stand mushy vegetables. Steak must be pink too. I used to hate it when I was younger because my only experience of eating steak growing up was when my Mom cooked it, leaving it resembling shoe leather.

Ally wrote:I dunno Agger's...I never tasted your mum's cooking.

[quote="JoM"] I can't stand mushy vegetables.

I'm not referring to mushy vegetables. I think that vegetables should be
cooked so that they can be cut up easily with a knife. It was interesting
to note nearly everyone at our table left most of their vegetables.

You're right Aggers, a bit of bite is one thing, nearly raw is not good!

Agree Aggers, I like my veg the softer side of al dente; you have to be able to cut them easily without the knife clanking on the plate. If I want them really crunchy then I have them raw