I'm with Wallace and Gromit on this one.
Anti-Pesto!!
Now, pasta's all well and good, but I'm not a firm fan of Pesto. In fact, I think Anti-Pesto is a damn good idea, for it tastes of naught but purest green. Strange how some foods just taste like color!
But I draw the line at the Italians Anti-Pasti. I know they all claim to be all bronzed Adoni (apart from Mafiosi Don's who tend to be rather plump in the films I see). What's wrong with a big fat Supreme Cornish as a starter? Anti-Pasties indeed!!
And the combo of Anti-Pesto and Anti-Pasty neatly leads me up to todays conundrum that vexed our team. For on the menu across the barren wastelands was served up Cheese and Onion Pie with Bakey Beans.
Now, vexation has arisen over what exactly is a cheese and onion pie. There were the proposers that it is a pastry case a-filled with cheese and onion pieces, baked up and served in delicious slices. Then there were those who advocated the cheese, onion and spud all mushed up together and bunged under the grill.
Now, I was fairly impartial here, as I have sampled both, but the debate rages:
What exactly qualifies as a 'pie'?
For the creamed up afficionados, they argue against a pastry crust, citing the Fish Pie as a prime example. On the other hand, there are those who insist a Pie should be a Pie, complete with velvety pastry glazed and crimped - not unlike a Mowbray Porker, or a Fray Bentos in a tin.
Now, Harry Hill would insist that the only way to resolve the definition of a pie would be to fight, which a soggy pile of mash is unable to do. On the other hand, pastry can have yer eye out if yer not careful!
Suffice to say the Cafe just shoved a bit of cheese and a sliver of onion into some mash and bunged it under the grill.
Which reminds me - I promised to tell you all about Chronographical Cheeses, and forgot all about it! Unfortunately, it's been a while, and I've forgotten much of the scientific basis for a La Roule Rolex and an Emmental Timex.
Perhaps next time, eh lad!
