View Full Version : Bad losers ........

19th Dec 2014, 18:05
France is launching a diplomatic offensive to foil what it claims is an "Anglo-Saxon" plot to "dethrone" the country as the world's top culinary destination.

France launches campaign against British 'plot' to 'dethrone' it as world's food capital - Telegraph (http://www.telegraph.co.uk/news/worldnews/europe/france/11303443/France-launches-campaign-against-British-plot-to-dethrone-it-as-worlds-food-capital.html)

How can this be since French food is the best in the world? How are the mighty fallen (serves them right!)

19th Dec 2014, 18:15
A British culinary plot against France?


Boudreaux Bob
19th Dec 2014, 18:19
Dude it is Christmas coming up.....not Fool's Day!:uhoh:

19th Dec 2014, 18:39
It is quite appropriate that this report should appear just before Christmas, since anyone who still believes in the superiority of French food probably still believes in Father Christmas.

Whilst British food may leave something to be desired, specially at the lower and middle parts of the spectrum, food in Britain is a very different matter, with variety and quality that France cannot even begin to match.

19th Dec 2014, 19:43
The biggest trick the devil ever pulled was convincing people he didn't exist... but the biggest trick the French ever pulled was convincing the world they could cook. They can't. :}

19th Dec 2014, 20:03
Phew! Saw the title and thought this was another Scottish Independence Referendum thread :E

19th Dec 2014, 20:07
MFC-Fly you beat me to it!

19th Dec 2014, 20:19
but the biggest trick the French ever pulled was convincing the world they could cook.

Come down here south of the Spanish/French border any day of the week, go to a restaurant and see what percentage of the diners are French. Says it all......

Ancient Mariner
19th Dec 2014, 21:03
I'd just like to mention that during the 14 years of Bocuse d'Or little Norway has won:
4 Gold
2 Silver
2 Bronze

The UK:
Zip, nada, meio, ingenting

The US
Zip, nada, meio, ingenting

Had the pleasure of dining with wife and No. 1 daughter at Paul Bocuse's restaurant in Lyon, met The Man himself. Kept the receipt, a great experience, will do again.

19th Dec 2014, 22:04
Remember the old joke about Hell:

In Hell,
the politicians are French,
the police are German,
and the cooks are English.

19th Dec 2014, 22:07
A further thought. The French Canadians have avenged themselves against the English for conquering them in 1759: they have invented poutine.

19th Dec 2014, 22:39
French cooking has traditionally used good ingredients and carefully recorded techniques, in the cities you can get excellent food. In the country, while the quality remains good, the styles can be very limited and if I had a penny for every dish of meat in a bean stew then…….
What the French lack is variety.
In the UK our standards are improving and can be every bit as good as the best French restaurants if you are willing to pay, which is also the case in France.
However where we gain is in the variety of food available at ground level, food from all over the world, we embrace it, we try it and we enjoy it.
A very good example is shown with cheese, in a French market you will find many cheeses and cheese of very high quality - only French cheese. In the UK you can find in every shop and supermarket cheeses from all over the world. To some extent it is the same with wines.
The French will eventually loose out in the cooking world because, while there are still many in the UK who want to eat Cordon Bleu cooking there are more and more people who want a variety of experiences from Italian to Indian, Casian to Caribbean, Arabic to Australian. We are demanding and receiving higher quality food in all these areas and are becoming the country with the widest range of gastronomic styles available to all.

747 jock
19th Dec 2014, 23:26
I'd just like to mention that during the 14 years of Bocuse d'Or little Norway has won

To be fair though, the Bocuse d'Or is more of an art competition than anything.
Hundreds of thousands of dollars spent by each team and a "coach" who can give advice during the competition.

Very pretty certainly, but not my type of food. What exactly are you meant to do with the first dish pictured below?

20th Dec 2014, 01:16
While I like to watch some cooking shows I prefer the simple things.

Nice filet in Florence
Risotto Milanase served from a full wheel of Parmigiano Reggiano in Milan
Grilled swordfish (mercury be damned)
Lobster Bisque in Maine
Balsamic vinegar ice cream with strawberries in Milan

20th Dec 2014, 01:24
In Hell
The British are the cooks
The Germans are the Police
The Italians do the organising
The Americans provide the culture.

Many will recognise this description also fits the NATO base at Decimomannu.

p.s. Dinner just cooked & eaten

8oz Ribeye steak
Lobster tail
Garlic Mushrooms
French Fries
Cost $5.50
All fresh from within 10 miles.
(potatoes were free 'cos I helped harvest them)

20th Dec 2014, 02:05
In Hell,
the politicians are French,
the police are German,
and the cooks are English
The Italians do the organising
The Americans provide the culture
And the Swiss are the lovers.

Loose rivets
20th Dec 2014, 02:36
All of it, served by Nigella, of course.


Don't give a hoot who cooked it.

20th Dec 2014, 03:27
Rather prefer good old fish n chips than a plate of garden pests.

http://www.theparisblog.com/wp-content/uploads/2013/07/es-300x225.jpg https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcSYxxnOKtD2HNpbgdfrcA7IqHxC26udi6l4yZuhuYE w40as2R1y

20th Dec 2014, 05:16
thanks, Jock - I've always felt somewhat retarded for failing to truly appreciate the colourful dots, stripes, blades and petals on plates - while it does look good, it's so much work for the chef, and... well, youknow.

https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcQkq3AE_FKPncR460lI4eTkJjWhBPW_VyijPX3jwEB HpgeNMLCSnw

20th Dec 2014, 06:51
First and second courses of a three-course meal served at one of the local Catalan restaurants, weekdays price is €16 including wine:



20th Dec 2014, 07:40
That is the sort of thing which blights restaurants. Nouvelle Cuisine? Pah! presented with two plates like that it would ensure that I never went near the place again. Just look at the OIL. Revolting. To all chefs: Stop trying to present yourselves as "artists". Just cook the best quality meat, fish and vegetables you can find in honest portions and let them speak for themselves.

Ancient Mariner
20th Dec 2014, 08:05
747 Jock: Very pretty certainly, but not my type of food. What exactly are you meant to do with the first dish pictured below?

Enjoy it visually, of course.
You do not dine at a place like Bocuse d'Or because you're hungry, in that case I'd rather have a hot dog, fish and chips or a hamburger. There's a time for everything.
It is all about the total experience. My daughter and her friend were both 15 at the time, they had bought new "grown-up" cocktail dresses, were allowed do taste all the different wines and champagne and they are both still talking about that evening, now in their thirties.
We booked the table 3 months in advance, arrived at 20:00 hrs and left at 00:30.
An unforgettable evening, and the food? Good, I suppose. ;)

Krystal n chips
20th Dec 2014, 08:05
First and second courses of a three-course meal served at one of the local Catalan restaurants, weekdays price is €16 including wine:

And to thunk you recently justified knocking back a bottle of wine before tootling off in the car on the basis you had been eating...which is true....it's just that you omitted to mention the minimal amount....now thoughtfully remedied.

Ho hum.

20th Dec 2014, 12:39
I've noticed an increase in the number of restaurants here that serve pre-cooked meals.. They are heavily burdened with tax and "social charges" and so if prices are to remain affordable for the average Jean-Pierre, corners must be cut somewhere.
Using bought-in meals and ready made sauces enables prices to be held down..(minimising waste plus no expensive chefs and trained kitchen staff reqd).
Ironically, the chief culprit supplying this type of food is a British company: Brake.. look at their French website (http://www.brake.fr/pub/fr/prod/prod.php).. There's a Brit website (http://www.brake.co.uk/) too..
Top tip: avoid mid-range restaurants with multiple (>12) starters and main courses. The only way they are able to offer this is by using pre-cooked meals.
We were at one of our favourite places (http://hotelvignau.fr/?page_id=82) up in the Pyrenees a few months ago - a choice of 2 starters, 2 main courses and 2 desserts for 14.50€ - with a 50cl carafe of local Madiran (http://www.wine-searcher.com/regions-madiran) for 3.50€.. No large white plate with a mini tower of food artfully arranged.. just real country cooking.
Highly recommended if you ever find yourself south of Pau..
There's a new Govt initiative to force restaurateurs to indicate whether their food is home produced.

20th Dec 2014, 13:00
you omitted to mention the minimal amount

But, old chap, sometimes I do dine in a manner of which you'd approve - putting my flat cap on I enjoy fish and chips followed by a deep-fried Mars Bar or two.

Goes quite well with a '58 Chateau d'Yquem.

20th Dec 2014, 14:36
There's a firm called Essential Cuisine who provide stock preparations to high end resturants. Did you really think there was a big pan of bones on the go back in the kitchen?

20th Dec 2014, 21:31
if you ever find yourself south of Pau.. ...... I would continue another 40km or so until I crossed the border into Spain where there is a greater variety of better food at more reasonable prices than in France.

What frequently lets French cuisine down even more than the monotony and mediocrity of the food is the arrogant and disdainful attitude of those serving it.

In fairness, the SW of France is amongst the 'least bad' areas to eat.

20th Dec 2014, 22:42
Well, I do not know if it has to do with the way they cook it or what they cook but when I walk down a French high street, I do not see anywhere as many fat people as I see walking down an English main street... A friend visiting from South of France last week would not believe her eyes... Will post the percentage when I find it...
Countries with the Highest Obesity Rates

view as: list / map (http://www.aneki.com/obesity.html?t=Countries+with+the+Highest+Obesity+Rates&table=table_obesity&places==*&order=desc&orderby=table_obesity.value&decimals=--1&dependency=independent&number=all&cntdn=asc&r=seeRelated&c=&measures=Country--obese%20population%20aged%2015%20and%20over%20%28OECD%20Coun tries%29&units=--&file=obesity&map=on)
▲ (http://www.aneki.com/obesity.html?order=desc&orderby=table_obesity.value&number=all)Country (http://www.aneki.com/obesity.html?order=asc&orderby=table_obesity.name&number=all)obese population aged 15 and over (OECD Countries) (http://www.aneki.com/obesity.html?order=asc&orderby=table_obesity.value&number=all)1.
United States (http://www.aneki.com/us.html) 30.6 2.
Mexico (http://www.aneki.com/Mexico.html) 24.2 3.
United Kingdom (http://www.aneki.com/uk.html) 23.0 4.
Slovakia (http://www.aneki.com/Slovakia.html) 22.4 5.
Greece (http://www.aneki.com/Greece.html) 21.9 6.
Australia (http://www.aneki.com/Australia.html) 21.7 7.
New Zealand (http://www.aneki.com/zealand.html) 20.9 8.
Hungary (http://www.aneki.com/Hungary.html) 18.8 9.
Luxembourg (http://www.aneki.com/Luxembourg.html) 18.4 10.
Czech Republic (http://www.aneki.com/czech.html) 14.8 11.
Canada (http://www.aneki.com/Canada.html) 14.3 12.
Spain (http://www.aneki.com/Spain.html) 13.1 13.
Ireland (http://www.aneki.com/Ireland.html) 13.0 14.
Germany (http://www.aneki.com/Germany.html) 12.9 15.
Finland (http://www.aneki.com/Finland.html) 12.8 16.
Portugal (http://www.aneki.com/Portugal.html) 12.8 17.
Iceland (http://www.aneki.com/Iceland.html) 12.4 18.
Turkey (http://www.aneki.com/Turkey.html) 12.0 19.
Belgium (http://www.aneki.com/Belgium.html) 11.7 20.
Poland (http://www.aneki.com/Poland.html) 11.4 21.
Netherlands (http://www.aneki.com/Netherlands.html) 10.0 22.
Sweden (http://www.aneki.com/Sweden.html) 9.7 23.
Denmark (http://www.aneki.com/Denmark.html) 9.5 24.
France (http://www.aneki.com/France.html) 9.4 25.
Austria (http://www.aneki.com/Austria.html) 9.1 26.
Italy (http://www.aneki.com/Italy.html) 8.5 27.
Norway (http://www.aneki.com/Norway.html) 8.3 28.
Switzerland (http://www.aneki.com/Switzerland.html) 7.7 29.
Japan (http://www.aneki.com/Japan.html) 3.2 30.
Korea, South (http://www.aneki.com/south_korea.html) 3.2 ▼ (http://www.aneki.com/obesity.html?&order=desc&orderby=table_obesity.value&number=all&cntdn=asc)

21st Dec 2014, 03:20

...breakfast...lunch or dinner all on a throwaway...and don't forget to kill a few Tigers with it... :ok:

21st Dec 2014, 03:51
Good old nasi lemak. A must have in KL! :)

21st Dec 2014, 04:08
This shows a different result of countries with largest overweight population.

Countries with the Largest Overweight Populations (http://www.aneki.com/overweight.html)

The UK is number one with 39 percent.

The US comes in at 13 with 35.1 percent.

Funny that.

United Kingdom
Czech Republic
New Zealand
United States

Same source by the way.

21st Dec 2014, 05:09
I don't see the relevance of indices of obesity to standards of cooking. They are not very meaningful due to different survey methods and varying criteria of 'obesity'.

Obesity is a lifestyle choice of many people and has nothing to do with the quality of food available, but the result of the choice that some people make, to eat junk food, too often, and to do no exercise. Whilst it used to be an affliction of the wealthy, it is now often seen amongst the poor.

France has sold its culinary soul to junk food. MuckD has the largest number of locations (1200) per capita in Europe in France, and the fourth largest in the world. Apart from MuckDs, shopping centres and high street show a high concentration of other 'fast food' outlets.

21st Dec 2014, 10:10

Is that a picture of you holding the ginger cat?

21st Dec 2014, 10:12
Replies 13, 19 and 20 to this thread are very much that which I heard described as 'cuisine poseur'.

21st Dec 2014, 10:38
I must admit that I did enjoy the food when I last visit France, but I had stayed away from that Nouveau Cuisine bollocks.

21st Dec 2014, 11:14
One area where French food is definitely inferior to British is in its beef. French beef cattle such as Charolais and Limousin were traditionally draught animals for ploughing etc and thus produce vast quantities of very lean low fat beef. The meat therefore lacks the essential fat marbling found in British beef breeds such as Aberdeen Angus and Herefords. I have raised Aberdeen Angus in the past and still regularly eat Hereford beef from a nearby farm and have never tasted better. The meat cooks beautifully and never dries out. One restaurateur in Paris has finally seen the light, much to the disgust of his compatriots who still live in that blinkered world which can't concede that anyone other than the French knows anything about food.

BBC News - Could France learn to love British beef? (http://www.bbc.co.uk/news/magazine-17925152)

21st Dec 2014, 11:30
Around this way, it's considered good manners to greet a 'tub of lard' with "Hey, Big Fella!"

On the other hand, ridiculously overpriced 'Cuisine Poseur' is 'what the customer wants', I'm informed.

I'm so out of step with the rest of society!

21st Dec 2014, 12:27
corners must be cut somewhere.

Yeah, but why the bloody plates? Plates should be CIRCULAR. And as for eating of a ruddy roofing tile,:yuk:.

21st Dec 2014, 19:11
Ancient Mariner you get it :ok:

Worrals in the wilds
22nd Dec 2014, 12:22
while there are still many in the UK who want to eat Cordon Bleu cooking there are more and more people who want a variety of experiences from Italian to Indian, Casian to Caribbean, Arabic to Australian.Oy love, apparently we're cordon blow!:cool: Something like that, anyway; maybe they're talkin' about blowflies? No worries but, we scared them all off...:E:} Hasn't been a cordon here since the Hells Angels came to the Races, and that was all sorted out when they promised not to wreck anything if they could get a few beers for the road.
Too hot to even bake bread in Birdsville (http://www.news.com.au/lifestyle/food/too-hot-to-even-bake-bread-in-birdsville/story-fneuz8wn-1226689781920)
Is his name really Dusty Miller? Guess it is now...the Channel Country is like that :suspect:.

22nd Dec 2014, 12:39
OFSO's photograph looks like the drip tray underneath the operating table in a third world hospital

22nd Dec 2014, 15:19
Just for information, if you think food sold in French Macdos has anything to do with the rest of the chain you're wrong. Do not have time to research details but right from the start M was not allowed to serve anything they wanted. I think that it was one of the conditions they were allowed to trade in France.............. From having been brave enough to sample the difference between quite a few McD all over EU, my tastebuds and my nostrils definitely favoured the frenchies'..... but... still crap food as far as I am concerned!. (remembering the seventies and eighties when I was a "Green" activist once checking their cold stores with farmers to make sure they were selling French beef... some of it was Irish then, and it did not go down too well with syndicates... and then Jose Bove took matters in his hands and we had a good laugh!!!!)

Mac the Knife
22nd Dec 2014, 17:04
Obesity has much more to do with the gallons of fructose-heavy carbonated drinks and "healthy" fruit juices that people swill down to go with their prodigious "snacking" consumption of crisps, nik-naks and sweet biscuits etc.

Junk food (except in vast excess) is comparatively innocuous.


(GF is a proper, M.S., Ph.D. dietary scientist but not, alas, that imaginative in cooking per se)


23rd Dec 2014, 04:55
Haven't eaten a McD since I lived in Singapore, two regulars there were pepper beef and spicy fish, the meat had not been processed either.
Luvvely jubbly !!!

Worrals in the wilds
23rd Dec 2014, 11:43
with their prodigious "snacking" consumption of crisps, nik-naks and sweet biscuits etc.Funny you mention crisps/chips. I recently switched from a well-known brand of corn chips to a lesser known and more authentic version. I eat about a quarter of a packet of the authentic brand's product and feel really full, as opposed to the same sized whole packet from the well known brand that goes down like the Titanic and still leaves me feeling like I've eaten nothing.

Dunno what they put in them, but I'm sure it isn't good :sad:.

Ancient Observer
23rd Dec 2014, 12:48
I dunno.

Some one starts a thread about food, and others make a meal of it.

sled dog
23rd Dec 2014, 17:31
From many years of observation, I think " French Cuisine " is mainly about presentation and the " Jus " that goes with it.Or, as the late, great, Keith Floyd said " its not Jus, its bloody gravy ". TV cooking has not been the same since he left us.