Go on, then. You're clearly itching to tell me.Originally Posted by Sir C
Lord no! Worcestershire sauce? The idea of it!
I'm surprised at this gap in your basic culinary knowledge, b.
Go on, then. You're clearly itching to tell me.Lord no! Worcestershire sauce? The idea of it!
I'm surprised at this gap in your basic culinary knowledge, b.
Well. I don't mind telling you if you really want to know.
I'm just a bit shocked, to be honest. I mean, there's little more basic than a Marie Rose sauce. Surely everyone has that in their repertoire?
Clearly not.
You are such a dick.
I have honestly never heard of such a thing. It sounds wrong, but I suppose many things do.
Actually, on a related note, I'm getting slightly sick of people trying to zhuzh up the prawn cocktail. It's fine if you want to eat a prawn cocktail, ffs! You don't need to deconstruct the ****ing thing in order to make it OK. Prawns, lettuce, pink gloop - bit of bread and butter - lovely. Stop ****ing about with it.
It's perfect.
I agree absolutely. I even go so far as to decry the prawn's head balanced on the rim of the glass. I don't need a ****ing prawn's head on my prawn cocktail.
That's another thing - prawns with their shells still on. No meal is improved by having to **** about dismembering crustacea. So if I order a seafood pasta or risotto, please have the ****ing decency to shell the ****ing prawns rather than asking me to dig my fingers into my dinner to do it. I know you think it looks good and I know I'm apparently supposed to be impressed because the prawn is entire rather than being - say - easily edible, but just stop it, ffs.
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