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Richard Till - "TV personality, author and keen foodie"

Culinary Crime or is it!

Posted: 3/12/2009 8:49:40 a.m.

I’ve never liked cooked avocado and I never will. In the column I wondered if such a thing as a culinary crime existed because I’m really not entirely sure one way or the other. My subjective and opinionated self thinks that anyone who cooks avocado if evidence that culinary crime exists and that any dish they create with hot avocado is incriminating evidence.

The key part of this is the acknowledgement that this comes from my subjective self. Is anything combination of food, any peculiar application of technique just subjective variation, and it’s all perfectly acceptable or are some things fundamentally wrong? If you grate an unpeeled carrot it’ll discolour and make a salad look horrible, if you grill a one centimetre thick piece of steak for 15 minutes on each side it’ll be as tough as the sole of my shoe, but is it a culinary crime.

So at times I’m far happier to go with my outspoken self and say yes all those things are wrong, criminal culinary acts, but other times I’ll reflect that although I really do not like peas in my mince on toast, some people probably do because their mother always cooked it that way and there’s no accounting for tastes that have been nurtured over many years. I’m interested to hear from any readers if how you feel on the subject. Is there such a thing as a culinary crime? If you believe they do exist, what crimes displease you most? And perhaps most importantly of all are any of you twisted enough to like avocado cooked?

(I’ve struggled to keep the idea of writing this little blog close to the front of my mind, I’ve set myself the task of being more current and regular in my attention to it. Time will tell)

User Comments

Geoff 18/12/2009 9:44:22 a.m.

Canned Salmon mousse.

TPL 15/12/2009 9:01:51 a.m.

Paul if your talking about food crimes I'll see your mother and raise you my mothers signature pasta dish, no lie you could throw it against the wall and it would stick plate and all I kid you not, worse we had to eat it.

aspiring chef 14/12/2009 10:42:52 p.m.

Hey Joe, deconstructed food is can be fascinating whe it is one well. It is about looking at the classical components that make the flavours and textures work together, and re-introducing it back in another form. On culinary crimes, I suggest my mothers grated/puree parsnip with carrot number was a real kiwi shocker

Lentil_Soup 11/12/2009 6:48:24 p.m.

Crab Sticks - I don't think that any crab even gets near this product!

Joe_FlatWhite 9/12/2009 10:58:39 a.m.

What about going to a restaurant and seeing dishes that are deconstructed, what's with that, part of my pleasure is having a talented Chef construct something that I pay for!!!

Catherine 8/12/2009 3:09:40 p.m.

Aspic Jelly on or in everything! What was with that.

LeanneK 5/12/2009 8:14:47 a.m.

Serving cheese BEFORE dinner- should be punishable by....oh I don't know what. They do it Over Here all the time and it drives me nuts. But I need to remember to go easy on the Aussies. They didn't get off to the best of starts. Afterall this is a nation founded on the consequences of crime....

Sally 4/12/2009 5:47:05 p.m.

Deep fried Camenbert is so not a crime, although Richard Hot Avo is!

Gordo 3/12/2009 1:00:15 p.m.

Deep fried Camenbert and Plum sauce! Enough said

Harvey 3/12/2009 9:03:01 a.m.

It's a crime Richard and in the truest sense. I remember in days gone by the heated half avocado with prawns in the cavity, terrible then worse now. Now there's a book subject if ever I heard one.