Food critics don’t get confusinger than this…

scales

I’m still enjoying Masterchef: The Professionals along with a whole raft of other scrummy foody programmes here, but increasingly I’m struck by the frequency with which certain seemingly overweight heavy-boned food critics criticise would-be chefs for serving too much food on the plate.

Since their delicate appetites and finely honed food-related sensibilities apparently prevent them from pigging out in the way that a less sensitive, more plebeian scoffer like me might be happy to do, if presented with an over-generously proportioned plate of something extremely delicious, I can’t work out where all that gently rippling abdominal padding is coming from.

Is it some sort of previously undiscovered lipid-based osmotic process, perhaps, exclusive to food critics? Or possibly the mere sight of all those over-stuffed plates is enough to trigger in them some kind of metabolic crash…? Answers on a postcard, please, to the usual address. In the meantime, though, it’s a mystery!

6 Responses to Food critics don’t get confusinger than this…

  1. that said chubby green grocer also eats it differently from everyone I know. He crams a bit of everything on the fork in one big mouthful.

  2. alan.sloman says:

    “I can’t work out where all that gently rippling abdominal padding is coming from.”

    🙂
    With my newly found cooking gene tickling my taste buds in the last few months I have noticed the slight (ahem… ok then, significant) thickening of my waist.

    How could anyone ever eat in a thin chef’s restaurant? Don’t these cooks ever taste the food they are preparing?

    Having said all that though – whenever I see a monster plate of food I do get all ‘over-faced’ and rarely finish it – whereas if it were two dishes that made up the same quantity I am sure I would.

  3. peewiglet says:

    How could anyone ever eat in a thin chef’s restaurant?

    Well Michel Roux looks pretty skinny! I think he’s a runner.

    Having said all that though – whenever I see a monster plate of food I do get all ‘over-faced’ and rarely finish it – whereas if it were two dishes that made up the same quantity I am sure I would.

    Now I can honestly say that that has never happened to me *g*

  4. This reminds me of Monday evening:
    “The curry sauce wasn’t hot enough” Andrew and I reply to the plump Indian chef.
    Chef looks quizzically at our empty plates…
    “Nobody ever finishes our biryanis! What are you complaining about?”
    Andrew and I look down, slackening our belts.

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