Food is serious business and we should treat it respectfully but I do appreciate the baker who makes a magnificent sourdough bread and calls it 'Le Biggie'. There are other aspects of cooking which are less playful, namely jointing, plucking, filleting and carving. My second attempt at jointing a chicken turned into a right mess with me not knowing which end was up after I finished the first half. Talk about jointing - this was straightforward ugly desecration. To my surprise, however, I did end up with decent-looking fillets, thighs and drumsticks.
Handling meat - be it poultry, game, beef, pork or fish feels daunting and is very much 'le biggie' with exams looming at the end of October.
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| Le Biggie |
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| Pluckity-pluck |
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