Aluminium Chef

Leftovers

Not leftovers night again?!

Does anyone else think we need more cooking shows on TV? Honestly, how did we ever live without them? Whoops, added just a pinch too much sarcasm into the mix.

Personally, I reckon the best cooking show ever made was the Japanese spectacle, Iron Chef. It says a lot about my life that the highlight of my Saturday nights was sitting on the lounge drinking beer and watching sweaty Japanese chefs transform pigs’ ears, moss, jellyfish and even asparagus into gourmet dishes.

Plus I don’t think I’ll ever forget the jaw dropping moment when they hacked up live octopi to the delight of the shows’ judges, and the horror of my family.

And while those oriental hash slingers could turn a pile of chicken beaks into a sumptuous seven course meal, part of me wondered just who was getting to eat the better bits of the chook.

Still, there’s only so much you can do with dead plant and animal bits. Basically you can eat them raw or fry, boil, roast or bake them. The trick is knowing what to mix with what, how much, which way to cook it and for how long. All the rest is presentation, or as I like to call it, showing off.

By comparison, the meals at Bray Manor meet three basic requirements: Simple, Quick and Plentiful. Take-away food features on two nights of the week, and leftovers cover another, leaving four nights to hone my skills in kitchen wizardry; chiefly, straining to get the lids off pasta sauce bottles.

Don’t get me wrong, I like food. I like it a lot! But how long is this gastronomic broadcasting fad going to last? Seriously, just how big is Australia’s appetite for cooking shows?

About Greg Bray

The scribbler behind the 'On a Lighter Note' column.
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