So I'm taking a night class at the moment at the Little Portland Street Cookery School in London. So far it's brilliant. On the first night we learned to spatchcock poussin, cut up little ginea fowl with scissors, and all kinds of gruesome meaty things. Being 90% vegetarian these days, I found it a bit overwhelming - but I checked that all the meat used was free range organic, so somehow I managed to deal with my delicious plate of flesh at the end of the night.
Night two was bread night. I was pretty surprised that in a class of intermediate home cooks, half of them didn't know how to knead. I felt like a pro as people all around me were squishing dough between their fingers, and the chef was purring to me about how I was obviously used to handling dough. (Really? I normally let the breadmaker do all the work!)
If you've read my previous posts about how much I love the Tesco magazine, you'll know that I keep suggesting to the writers that they use their talents for a less terrifying company, and stop calling for ingredients that Tesco doesn't even sell.
So you can just imagine my face when I ask a fellow student at the cookery school what she does for a living and she replies that she's a writer for Tesco bloody magazine. No, I did not immediately start ranting, or ask if she'd like to apply for a job at UKTV Food. I kept my mouth shut.
Cut to the chef explaining the differences between fresh and dried yeast, and passing a block of fresh yeast around the class for us to smell. He warned us not to touch the fresh yeast, incase we then touched our eyes - the bacteria in the yeast would cause an infection. The woman from Tesco magazine responded, "Well my eye is the last place I want a yeast infection!"
I can't help it - I love the Tesco magazine writers!
