I get ideas sometimes that I know I am going to regret later. This is one of these occasions.
Last weekend, there was an article in the Guardian about the culinary guilty pleasures of famous chefs.
One Claude Bosi, the chef patron of Hibiscus, has a dirty, dirty secret. He likes the Original Curry flavour of Pot Noodle, sprinkled with crushed up pieces of Frazzles. I probably should explain what those things are, just in case you are not familiar with the delights of British cuisine.
Pot Noodle is, as its name suggests, is a plastic pot containing dehydrated noodles in sauce, reconstituted using boiling water. I love the Original Curry and Chicken and Sweetcorn flavours, probably more than this is wise or healthy. My mother refused to buy them on principle - the principle being that they can only be loosely classified as 'food'. In my adult life I have managed to avoid them fairly successfully, but then... I get that itch that only a plastic container of savoury reconstituted noodles can satisfy. It's great at the time, but I always, always regret it afterwards. I have a similar problem with doner kebabs but that's another story for another time.
Frazzles are bacon flavour corn snacks, shaped and coloured like small pieces of crispy bacon. They are very, very moreish.
So you have the unholy union of two highly processed foodstuffs, endorsed by a well-renowned chef who specialises in high end French Cuisine. What could go wrong?
Let's find out, shall we?
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