Monday, 27 September 2010

The Second/Third Cheapest

Yet another series of MasterChef is starting again tonight. If I come across a cookery programme while in front of the telly then I will usually give it a bit of a watch, but I get annoyed with the way the medicine ball headed one on MasterChief tastes the food. He takes his fork to the plate, scoops up the food and then ever so slowly moves the fork to his mouth. When the fork is almost there he leans his big head slowly towards the fork then puts the fork in his mouth and holds it there for two or three seconds. This dramatised way of tasting food just grinds at me.
Also I usually find the food a bit too poncy. Poncy food in poncy restaurants doesn’t appeal to me. I’ve been to a couple and sure the food was good but about on par as the restaurant I went to a couple of weeks before where the main course cost as much as the fifteen percent tip that I left at the poncy restaurant.

When I was at this restaurant I ordered the second cheapest bottle of white wine. I would’ve ordered the cheapest but the girl I was with suggested the second cheapest and I didn’t want to look cheep. There was a bottle on the wine list for a grand. I found this obscene. The only reason someone would order that bottle is to show off that they can afford to blow money on a bottle of wine that costs as much as an round the world plane ticket. Is the taste in the twenty pound bottle and the thousand pound bottle really worth that greater margin in price range?
In my experience with wine there’s the dirt cheep wine from the off-licence that’s so foul you need a mixer with it. Then the second cheapest wine which is usually fine, and then the rest which all tastes a little better than the second cheapest. My experience with whiskey is the same. But to me the most over rated drink is champagne. It’s glorified cheep fizzy wine. Rather have a beer anytime.

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