Friday Five on Food

[danieldwilliam]

 

Enter your cut contents here.

1, What is your favourite food?

 

My favourite food is probably roast lamb of some sort, with crispy roast potatoes, some sort of brown sugar and honey glaze or perhaps slow cooked lamb, a tagine or a kleftiko.
That said, lamb doesn't make my Desert Island list of food stuffs. I prefer some sort of bacon as it's a bit more versatile.

2, What is your favourite food preparation method?
Depends what I'm after. For a strong ratio of taste reward to effort, probably roasting. For the grateful adulation of the hungover working masses, a cooked breakfast. I like to marinade things. I think I might go for tagining, which if it isn't already an official food preparation method is now, because I am a wordsmith of reknown and have smithied some concepts, allusions, connotations an and undertones in to a word.
I've never deep fried anything in my life.
3, What is your favourite cuisine or style of cooking?
I don't think Scottish quite has a guiding set of principles about its cuisine, which is surprising given the Scots' love of principle based systems. So I'll go for Thai.
4, Do you have any dietary restrictions and if so what are they?
I do not. I am alergic to something but I don't know what and I encounter it rarely and it's not fatal. Moderation in all things, including moderation.
5, If you could introduce the whole world to one ingredient to improve their culinary experience, what would that be and why?
VAT grown meat at a cost of 10% of the current retail price of animal meat. It would improve their culinary experience by reducing the cost, reducing the environmental impact and providing a source of protein and deliciousness with fewer ethical considerations.
 

Comments

[miss_s_b]

Oooo I like your answer to 5

[danieldwilliam]

Vat grown meat is approaching cost parity for things like burger mince.

So we're perhaps not that far off.

[miss_s_b]

Yeah, I've seen some articles about it.