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Inside the bubble

Seabag

By Seabag
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Seabag

Seabag

Posted
Posted

I'm aware the 'we' live inside the bubble, but there are occasional glimpses of the outside (the bubble) world that shock me.


It seems Mary Berry (who I often look at and thinks she's Jeremy Corbin's separated twin) has caused some 'horror' by adding cream and white wine to her Bolognese.


Viewers have taken to social media to berate her and the BBC. But on reading the comments it seems there are those who other ingredients, such as 'Quinoa & pomegranate' as near exotics, or 'Waitrosetastic' going on to call her a Hipster.


And it's all very funny, but I'm left wondering where fk these people live.


Is there a food desert, a social Sahara, where shelves are bare of anything but dried egg, potatoes and Warberton's medium sliced ?



I know it's in the Telegraph, but is this the future 'post Brexit' we're heading for. One where anything outside of the New Bubble is torn down and derided.


I worry, I read George Orwell. I'm stocking up on Pomegranate molasses and Quinoa (red & white)


http://www.telegraph.co.uk/news/2017/03/06/mary-berrys-bolognese-recipe-leaves-viewers-shocked-appalled/

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https://www.eastdulwichforum.co.uk/topic/144741-inside-the-bubble/
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DaveR

DaveR

Posted
Posted

"The original is nice in context, but if you have no emotional investment in the right beef ragu recipe you're free to do whatever you please."


I once heard a story about a guy from Naples who criticised his wife's cooking by saying "My mother makes ragu - you make meat and tomato sauce". It was apparently regarded as the ultimate insult.

Seabag

Seabag

Posted
  • Author
Posted

miga Wrote:

-------------------------------------------------------

> And no - I don't think this is indicative of

> anything in particular other than the importance

> of taking a break from reading the comments below

> the line and Twitter from time to time.



It's only since DT became POTUS that I did start to read below the line, and it's often shocking. What planet are these people on. I'm very happy within the bubble/above the comment line.


And while we're on the subject. Milk simmered down in the pre stock and pasata stage is fine, it tenderises the beef no end. All these 'that's not how you do it' malarkey towards Mary 'The Queen' Berry are just plain silly. Surely people know it's an interpretation of a classic. Else we end up in a rather position of by-the-book cooking, and right now I'm not sure we need that. I bet Theresa May freestyles her quiche ocassionally, with a little curry powder or something just a risqu?.


Lastly, if we arrive at #BrexitCentral in one piece, with Mary Berry intact, I'll feel a little better knowing she's jujjing things up a little.

Louisa

Louisa

Posted
Posted

ruffers Wrote:

-------------------------------------------------------

> White wine for same day eating, red if you're

> making in bulk to reheat. Or whatever they have in

> Iceland.



I couldn't and wouldn't waste a nice bottle of vino on a bog standard bolognese sauce. What a total insult.


Louisa.

Loz

Loz

Posted
Posted

Louisa Wrote:

-------------------------------------------------------


> I couldn't and wouldn't waste a nice bottle of

> vino on a bog standard bolognese sauce. What a total insult.


Chefs will tell you never to cook with any wine you wouldn't happily drink.


Fortunately, I'll happily drink most anything.

????

????

Posted
Posted

Louisa Wrote:

-------------------------------------------------------

> ruffers Wrote:

> --------------------------------------------------

> -----

> > White wine for same day eating, red if you're

> > making in bulk to reheat. Or whatever they have

> in

> > Iceland.

>

>

> I couldn't and wouldn't waste a nice bottle of

> vino on a bog standard bolognese sauce. What a

> total insult.

>

> Louisa.


I assume you only measure wine measures in bottles Lou - but you only need a glass in Bolognes


By the way it is white in Bolognese, even I know that and I'm not a foody

titch juicy

titch juicy

Posted
Posted

I used to make what I thought was an impossible to beat Ragu. it wasn't over the top, but had onion, garlic, carrot, mince, red wine, tinned tomatoes, herbs, splash of Worcester sauce, tomato puree, bay leaves, stock, salt and pepper and some mushrooms if I had them lying around.


That was until I tried Carluccio's traditional Ragu recipe, which is much simpler; doesn't bother with garlic, Worcester sauce (naturally), herbs, tinned tomatoes, bay leaves or mushrooms. And it is by far the best I've tasted. Better than I had in Bologna itself.


Here it is http://antonio-carluccio.co.uk/recipes/tagliatelle-al-ragu-bolognese/

Siduhe

Siduhe

Posted
Posted
I have a ragu bolognese recipe (in Italian) which is said to be a traditional recipe - it uses white wine. Also a tiny bit of milk at the end which is what gives the sauce its orangy/red colour. Marcella Hazan's recipe is very similar. So I'm guessing Mary Berry upped the milk for cream.
Seabag

Seabag

Posted
  • Author
Posted

DovertheRoad Wrote:

-------------------------------------------------------

> I can't help thinking social media is an

> establishment distraction to keep people engaged

> in mindless shit. Rather than causing too much

> trouble.


I often wonder that too. Like a kinda black ops of absolute trivia.


What a job that'd be.


I can imagine David Carnell being briefed on #ProjectBolognese

ruffers

ruffers

Posted
Posted

Louisa Wrote:

-------------------------------------------------------

> ruffers Wrote:

> --------------------------------------------------

> -----

> > White wine for same day eating, red if you're

> > making in bulk to reheat. Or whatever they have

> in

> > Iceland.

>

>

> I couldn't and wouldn't waste a nice bottle of

> vino on a bog standard bolognese sauce. What a

> total insult.

>

> Louisa.


I don't make bog standard bolognese sauces though.

Peckhamgatecrasher

Peckhamgatecrasher

Posted
Posted

I made Anna Del Conte's ragu recipe yesterday, which uses tomato puree and milk. (And wine of course - and we all know opened wine doesn't keep so must be finished off pronto).


It's a more intense flavour than normal tomato based bolognese sauce. However, if I were making a lasagne, I'd prefer the wetter/tomato option.

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