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    Village Show Categories

    I note with interest that our village annual show has a new category : Men's Cookery. Now, our village has in the past come up with some quirky ideas ('Arrangement of Four Flat Stones', 'Table Decoration Made from Contents of Recycling Bin',. etc!), but I can see this one causing some argument.

    Isn't it a bit patronising? Rather like a category for 'A Wooden Object Made by a Woman'. The implication is surely that men need a category of their own as to compete with women at cookery would be to disadvantage them unfairly.

    (The other food categories - 'Unusual Quiche', 'Five Colourful Muffins', etc., do not not specifically mention women, it seems).

    What do you think?
    'Pause you who read this, and think for a moment of the long chain of iron or gold, of thorns or flowers, that would never have bound you, but for the formation fo the first link on one memorable day'. Charles Dickens, Great Expectations

    #2
    Yes it is patronising.

    I do all the main cooking in our house, from snacks to banquets. I have done so for years, but I never do anything concerning pastry, any time I do it turns into an inedible mess. Mrs JTA says my hands are too warm (lucky her).

    I think I could compete in an all comers cooking competition and give a good account of myself.

    Any cooking I did though would have to qualify as 'rib-sticking' because I don't do Quiche or other airy-fairy dishes.
    I offer no guarantee that anything I say is correct. wysiwyg

    Comment


      #3
      I believe most people would see it as it was most likely intentioned, a bit of fun based on a old stereotype that harms no one and most know has been well and truly debunked. Let's put post feminism into the Summer fete!

      There are some who might turn up with a god awful mess or concoction ( me) to amuse the patrons ( who might be patronising, I suppose, in one sense) and some who might intend to excel. And of course those whose opinion of their skills differs from their execution.

      I say enter into the spirit of it, and don't, as I once did, set fire to a visiting Bishop at the church barbecue. Who knew that new cassocks were that expensive
      Based on the information posted, I offer my thoughts.Any action you then take is your liability. While commending individual effort, there is no substitute for a thorough review of documents and facts by paid for professional advisers.

      Comment


        #4
        Wot abaht the NLA Property Women's Awards eh?
        I am legally unqualified: If you need to rely on advice check it with a suitable authority - eg a solicitor specialising in landlord/tenant law...

        Comment


          #5
          Originally posted by jta View Post
          I never do anything concerning pastry, any time I do it turns into an inedible mess. Mrs JTA says my hands are too warm (lucky her).

          Any cooking I did though would have to qualify as 'rib-sticking' because I don't do Quiche or other airy-fairy dishes.
          Can I suggest a slab of marble or floor tile with a marble veneer that has been chilled, and if required a bowl of ice water to the side? Or Saxbys

          I had to laugh at quiche being airy fairy, it's a touch of grandeur to what is basically a cheese and egg flan.
          Based on the information posted, I offer my thoughts.Any action you then take is your liability. While commending individual effort, there is no substitute for a thorough review of documents and facts by paid for professional advisers.

          Comment


            #6
            Originally posted by leaseholdanswers View Post

            I had to laugh at quiche being airy fairy, it's a touch of grandeur to what is basically a cheese and egg flan.
            I know exactly what jta means. Quiche is a highly overrated dish whoever makes it.
            'Pause you who read this, and think for a moment of the long chain of iron or gold, of thorns or flowers, that would never have bound you, but for the formation fo the first link on one memorable day'. Charles Dickens, Great Expectations

            Comment


              #7
              Originally posted by leaseholdanswers View Post
              I believe most people would see it as it was most likely intentioned, a bit of fun based on a old stereotype that harms no one and most know has been well and truly debunked.
              You don't know our Village Hall Committee

              My hunch is that some bright spark on the Planning Sub-Committee has pointed out that very few men ever enter the cookery section.

              So, instead of encouraging more men to enter by having a section (open to everyone) for something other than Victoria sponges, vol au vents and colourful fairy cakes (which don't appeal to everyone by any means), the all-female committee heads (wrongheadedly!) off down the positive discrimination route and comes up with a 'Men's Cookery' category. Which is ridiculous in itself, for obvious reasons.

              It's doubly patronising, though, as the vagueness of the category heading also implies that men are so limited in their culinary repetoire that they can enter anything they want! Subtext : 'We'd better not specify anything in particular, we'll just be glad if they can cook anything at all'...
              'Pause you who read this, and think for a moment of the long chain of iron or gold, of thorns or flowers, that would never have bound you, but for the formation fo the first link on one memorable day'. Charles Dickens, Great Expectations

              Comment


                #8
                Originally posted by mind the gap View Post
                You don't know our Village Hall Committee
                It probably is as you say some dunderheaded attempt at affirmative action.

                I'd be tempted, over the groans of "Dad, no, pleeeeeeeease don't(again)" to double my efforts to go dressed in furs covered in mud ready to roast a pig over a fire, while doing my best Tim Allen impression of " Man cook with fire, Hr-rh".

                There is a site http://menscookeryclub.com/ which describes "blokes cooking food somehow" but the recipe for "proper little Italian tarts" might attract the wrong sort of interest.
                Based on the information posted, I offer my thoughts.Any action you then take is your liability. While commending individual effort, there is no substitute for a thorough review of documents and facts by paid for professional advisers.

                Comment


                  #9
                  I've had a thought about this, we should be more inventive.

                  There has been a problem with tipplers falling off their bar stools so I suggest that all bar stools should be equipped with a pad of velcro, all we have to do then is sew a patch of velcro on the seats of the tipplers pants and hey presto, no more falling off problem.

                  Any other helpful hints for social occasions.
                  I offer no guarantee that anything I say is correct. wysiwyg

                  Comment


                    #10
                    Originally posted by jta View Post
                    There has been a problem with tipplers falling off their bar stools so I suggest that all bar stools should be equipped with a pad of velcro, all we have to do then is sew a patch of velcro on the seats of the tipplers pants and hey presto, no more falling off problem.
                    Any other helpful hints for social occasions.
                    Lower bar stools and pelican bibs.
                    I may be a housing professional but my views, thoughts, opinions, advice, criticisms or otherwise on this board are mine and are not representative of my company, colleagues, managers. I am here as an independent human being who simply wants to learn new stuff, share ideas and interact with like minded people.

                    Comment


                      #11
                      Originally posted by mind the gap View Post
                      Quiche is a highly overrated dish whoever makes it.
                      It depends what you mean by "quiche". If you mean "tasteless flan" then it is overrated. It is though quite impossible to overrate one of my cheese flans.

                      Comment


                        #12
                        Originally posted by jta View Post
                        I do all the main cooking in our house, from snacks to banquets. I have done so for years, but I never do anything concerning pastry, any time I do it turns into an inedible mess. Mrs JTA says my hands are too warm (lucky her).

                        I think I could compete in an all comers cooking competition and give a good account of myself.

                        Any cooking I did though would have to qualify as 'rib-sticking' because I don't do Quiche or other airy-fairy dishes.
                        A man after my own heart

                        Comment


                          #13
                          Quiche or other airy-fairy dishes.
                          I detect a subliminal gay reference here.

                          Reminds me of the joke (and gays love it):

                          How do you know if you've been burgled by gays?

                          The furniture's been rearranged and there's a quiche in the oven.


                          And while we are at it:

                          How do you know if you've been mugged by gays?

                          They rough you up a bit and do your hair.


                          I have never had a quiche in France. I would not be surprised if a quiche lorraine made in Lorraine is actually worth eating compared to what even Marks & Spencer have to offer - not of course that these days I would eat anything with bacon in unless offered to me by someone who declares "I know you're a vegetarian so I've made a dish without meat in it."

                          Anyway here are two nice recipes:

                          CRUSTARDES OF FYSSHE.

                          Take loches, laumprouns, and Eelis. smyte hem on pecys, and stewe hem wiþ Almaund Mylke and verions, frye the loches in oile as tofore. and lay þe fissh þerinne. cast þeron powdour fort powdour douce. with raysons coraunce & prunes damysyns. take galyntyn and þe sewe þerinne, and swyng it togyder and cast in the trape. & bake it and serue it forth.

                          CRUSTARDES OF EERBIS ON FYSSH DAY.

                          Take gode Eerbys and grynde hem smale with wallenotes pyked clene. a grete portioun. lye it up almost wiþ as myche verions as water. seeþ it wel with powdour and Safroun withoute Salt. make a crust in a trape and do þe fyssh þerinne unstewed wiþ a litel oile & gode Powdour. whan it is half ybake do þe sewe þerto & bake it up. If þou wilt make it clere of Fyssh seeþ ayrenn harde. & take out þe zolkes & grinde hem with gode powdours. and alye it up with gode stewes and serue it forth.

                          Comment


                            #14
                            Originally posted by Lawcruncher View Post

                            I have never had a quiche in France.
                            Well, I have... it seems to be the only thing some restaurants can think of to serve non-meat-eaters in the Dordogne. It wasn't memorable.

                            A pupil on our French exchange programme once was asked by the mother of her host family : Do you want some Quiche Lorraine?' to which she replied 'Yes please, but my name's not Lorraine'. Both families (her own and the French one) have never let her live it down.
                            'Pause you who read this, and think for a moment of the long chain of iron or gold, of thorns or flowers, that would never have bound you, but for the formation fo the first link on one memorable day'. Charles Dickens, Great Expectations

                            Comment


                              #15
                              CRUSTARDES OF EERBIS ON FYSSH DAY.

                              Take gode Eerbys and grynde hem smale with wallenotes pyked clene. a grete portioun. lye it up almost wiþ as myche verions as water. seeþ it wel with powdour and Safroun withoute Salt. make a crust in a trape and do þe fyssh þerinne unstewed wiþ a litel oile & gode Powdour. whan it is half ybake do þe sewe þerto & bake it up. If þou wilt make it clere of Fyssh seeþ ayrenn harde. & take out þe zolkes & grinde hem with gode powdours. and alye it up with gode stewes and serue it forth.
                              Sounds a bit labour intensive!

                              Couldn't one substitute a dollop of Paxo?
                              'Pause you who read this, and think for a moment of the long chain of iron or gold, of thorns or flowers, that would never have bound you, but for the formation fo the first link on one memorable day'. Charles Dickens, Great Expectations

                              Comment

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