Fine Food? Hogwash!

I have decided to start a campaign - a campaign against Fine Food, and have found a suitable acronym for it - OFFAL, but am looking for suggestions for the three empty words, perhaps someone could help me there. Here in South Africa (hopefully I won't be here much longer, but will be winging my way across the Pond to join Liz) there is currently one of those ghastly television series for Top Chef. The judges appear almost as phony as the food. I am probably biased in my opinion, but am equally sure that there are others that hold a similar one.

Fine Food - those dishes where there is more plate than food, dishes that are meant to look good and are priced way beyond the pocket of the average man in the street. To me, food is food, and I believe that there is nothing better than a good, tasty plate of food at the end of the day.  I pride myself in being something of a cook, and can produce a good sit-down meal for a table of eight that I guarantee will be enjoyed by all and sundry. I'm talking about Sunday Lunch, about that special dinner for a group of convivial friends. In my personal opinion any good cook should be able to produce a meal where the diners get to help themselves to its various constituents. I'm talking about dishes such as:

• A whole poached River Spey salmon served with new potatoes, young peas and carrots with a green parsley sauce
• Hungarian Goulash
• Beef Stroganoff
• Spaghetti Bolognaise
• Poached Chicken in parsley sauce
• Roast Rack of Lamb served with a freshly made mint sauce
• Roast Sirloin of Beef  - of course with Yorkshire Pudding
• Roast Suckling Pig

The list could go on, but I'm sure you get the idea. If I wanted to impress someone (which I wouldn't - I'm far beyond such desires), the last place I would take them would be to a Fine Food restaurant or a Sushi Bar. I would rather cook them a meal to remember and serve it with a good wine.

I have another gripe. I have visited and eaten in more countries than the fingers and toes on my hands and feet. I have even eaten with royalty, but I have to assert categorically that I have never found Brussels Sprouts that taste and look as good as mine. I would stake my life on that. Yes, I have a secret little recipe, and it will probably go with me to my grave.

What ever happened to the family restaurant? Fine Food? Pigswill!

© Michael J. Mason 2012