Summary
I COOK traditional casseroles, stews and roasts at home and, when I go out, I often wish the same would be done for me. Instead, I'm invariably served concoctions drizzled with this or that as though the chef was aiming for points for artistic effect.
This was once a novelty, but I'm now getting tired of it. Many meals out have been spoilt by being smothered with flavours which so dominate a dish you can't taste the meat or fish at all.See the full content of this document
Extract
Sauces Get a Roasting ; Letters [Scot Region]
When I asked, in one ho...
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