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Tinned ravioli is underclass, supermarket dry ravioli is aspirational working class, home-made ravioli is middle class. Tortellini, of any description, is for *****.
quote:Originally posted by New Way Of Decay: Where does microwaveable spagbol fit in there?
Now, this is a minefield. At first it screams 'STUDENT!', but a lot depends on preparation and the sourcing of your ingredients. Are we talking ready-meal here? Processed?
Louche
Carved TMO on her clit just to make you feel bad
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Beans on Toast? I cook them in a pan. My husband does them in a bowl in the microwave. Mind you, before I told him about the world of food his idea of a home cooked meal was chicken nuggets and waffles with baked beans.
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posted
Several years ago, back when pesto was still middle class, I saw a girl from Exeter University being interviewed on the local news about student poverty. This was probably about the time that student grants disappeared. She was all…
Oh yah, like, it’s rilly rilly bad! Like, some of my friends have to go shop lifting for food! They don’t even have enough money to buy basics…like…pesto! It’s rilly awful.Posts: 2793
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I always buy pesto (basil) and then discover that I've already got a jar. Then when I'm out down the shop and I do remember I've already got a jar, so don't buy it, then there isn't any.
Eggs seem to be being pitched by the egg council as a working class snack. "omlette pizza" sounds pretty working class.
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[ 26.01.2007, 08:16: Message edited by: Jimmy Big Nuts ]
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Louche
Carved TMO on her clit just to make you feel bad
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quote:Originally posted by SilverGinger5: I think basil pesto is probably working class now, unless made from fresh of course.
I would dispute this, on the grounds that my mother probably still doesn't quite know what pesto is. I don't think pesto has made it in Wigan yet, and Wigan is, undisputably working class. Actually, it's probably more underclass; it has the highest percentage of people claiming incapacity in the whole of the North West.
quote:Where does chilli con carne sit? Does it depend on what you serve it with?
posted
I'm assuming that the middle class rices are Basmati and something like Jasmine rice? I don't even know what jasmine rice is. Maybe it was jasmine scented rice. But I saw it on some chef program so it must be middle class.
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quote: Where does chilli con carne sit? Does it depend on what you serve it with?
Has it got a little bit of high coco content chocolate in it? Tinned kidney beans or dried then soaked? Serving with Doritos would probably knock some points off.
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Battered old tan cats Light olive Fenchurch combats Maroon Triple 5 Soul T Slate grey wool zip up Fenchurch top (who am I kidding it's a fucking cardigan)
Weekend
Tonight - Trying to shake of this fucking cold that I’ve had all week and won’t go full on or fuck off through the continued application of vegetables and garlic and an early night. SaturDAY – DifuckingY. Filling, sanding, filling. Repeat. SaturNIGHT - Mike of the great New Years parties Birthday do in Soho, followed by All Back To His. Sunday – Urgh.
Louche
Carved TMO on her clit just to make you feel bad
posted
quote:Originally posted by SilverGinger5: I'm assuming that the middle class rices are Basmati and something like Jasmine rice? I don't even know what jasmine rice is. Maybe it was jasmine scented rice. But I saw it on some chef program so it must be middle class.
I think knowing about different types of rice is generally middle class. I bet the werking classes don't get much further than long grain, short grain and easycook.
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Louche
Carved TMO on her clit just to make you feel bad
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Chocolate? In chili con carne? What the fuck is that all about, then?
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quote:Originally posted by Black Mask: Now, this is a minefield. At first it screams 'STUDENT!', but a lot depends on preparation and the sourcing of your ingredients. Are we talking ready-meal here? Processed?
A tray of it, with the cardboard wrapping and tray that wrinkles in the heat.
posted
I think chilli is being reclaimed by the middle classes, using proper beef, organic tomatoes from the garden, and fair-trade chocolate. With some creme fraiche on the side, and lime to squeeze over the lot.
Maybe deep-frying is the mark of the working class these days. Orange or yellow food.
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posted
I always put a small amount of chocolate in chilli. And it has to be cubes of meat rather than mince. And fresh coriander. And actual tomatoes rather than tinned ones. And it needs to be cooked for about 3 hours.
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Louche
Carved TMO on her clit just to make you feel bad
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BUT WHAT DOES PUTTING CHOCOLATE IN CHILI DO?
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See, I'm not entirely sure chili con carne should have chocolate in it? Are you thinking of mole (pronounced like the 'bully' in Sam the Sham and the Pharaohs Wooly Bully), as in mole de guajalote?
quote:Originally posted by SilverGinger5: I always put a small amount of chocolate in chilli. And it has to be cubes of meat rather than mince. And fresh coriander. And actual tomatoes rather than tinned ones. And it needs to be cooked for about 3 hours.
You might like to try half minced beef and half cubed pork. Go on.
posted
Putting chocolate in chilli gives it a slightly smoother creamier taste but it doesn't taste of chocolate (obviously as it isn't going to overpower chilli).
You don't need a lot but it's definitely worth a try.
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posted
It gives it a more rounded flavour. And yes BM, it isn't just mole that has chocolate in. I read it in a cookery book. It may have been Huge Furry Wossisface's - now that's middle class.
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