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Recipe in Independent's Weekend magazine

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  • 21-09-2013 11:31am
    #1
    Kewreeuss
    Registered Users Posts: 744 ✭✭✭


    One of the recipes in this week's magazine laments about the quality of figs available and proceeds to give a recipe which therefore is going to turn out a shadow of what it is supposed to be.
    Then it's followed by a recipe requiring sheep's curd cheese. Given that the only sheep cheese found here is manchego, pecorino and a couple of blues, and ricotta sold here is made from cows milk, what is the point of these recipes? Let's not mention the labneh!
    Cookery as a page filler. The only plus is that it does pique the interest.


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    #2
    Hootanany
    Registered Users Posts: 5,477 ✭✭✭Hootanany


    Paper takes ink.


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    #3
    Mr Magnolia
    Moderators, Recreation & Hobbies Moderators Posts: 10,435 Mod ✭✭✭✭Mr Magnolia


    Perhaps the author is trying to spurn interest. The more readers that land into artisan shops seeking these items the more likely they are to stock them.

    2 separate recipes with 2 beguiling inaccessible ingredients is a bit much though...


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    #4
    Davidth88
    Registered Users Posts: 3,181 ✭✭✭Davidth88


    Ill be honest I usually find the recipes in that magazine usually totally useless and too fussy , rather like the programme last night from Tom kerridge , he says something like you should make my ribs they are great , but take 3 days prep !!


    Mad !

    ( although to be fair the ribs did look lovely )


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