shouting larder, larder, larder

23 Feb

Anyone familiar with cookery shows will know the phrase “a quick meal made with everyday ingredients from your larder”.  Yeah, right.

Whilst watching Everyday Gourmet I heard this phrase and my groans were cut short by Justine’s mention of tinned tuna.  Yes, a tin of tuna.  I have one of those, I thought.  In my larder.  Bloody hell!  Justine went on to make fish croquettes with wasabi mayo.  I don’t have any wasabi, but you can’t win them all.

This made me think about my own attitude to what constitutes an ‘everyday’ ingredient and my initial snobbishness about using tinned fish.  Justine aims her programme at families, people on a budget or those short on time.  A seemingly far cry from Nigella’s luxurious pantry, the size of a small shed.

Ingredients will no doubt differ depending on: status (single, family, shared accommodation), location (city or rural), what you can afford etc. 

Masterchef Australia has a challenge that involves cooking a fine dining meal using everyday items from an everyday family’s cupboard.  No cinnamon infused sugar a la Nigella or a canister of liquid nitrogen that Heston surely keeps at home.  Frozen food, tinned fruits, biscuits and cereal were their ingredients.  Some successful results but many failures.

So, I wonder, what is the most random item in your larder and what is the most ridiculous thing declared an everyday ingredient by a TV chef?



2 responses to “shouting larder, larder, larder

  1. syllabubdobdee

    February 24, 2012 at 10:39 am

    This is a good place to start our on-going dissection of types and modes of routinised fooolishness in cookery programmes. My thesis is that they cluster by type: this kind of silliness flourishes in the competition-type programmes, that type in the stunt-cookery, a third family of types in the sleb-chef series and so on.

  2. chef de cuisine

    February 27, 2012 at 2:46 pm

    On two occasions I bought a small jar of cockles (one went so far their use by date, I threw them away). This was purely on the fact that I’d read a review of Mat Follas’ restaurant (Masterchef winner 2009) where I thought fried cockles were used as an amuse-bouche. I recently got round to doing this & it was all pretty meh. I’ve just realised that it was CLAMS!

    I’m sure that made all the difference 🙂


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