Shakib Al Hasan vs Ian Botham / Burgey vs *****

[Burgey]

You may be right about that, just as sHackib wouldn’t know how to ramp up a BBQ I suppose. Only Australians know how to do that. Those who aren’t from here are incapable of having any appreciation of it, or of enjoying the flavours of this wide, brown land.

 

[Athlai]

Bill Lawry's Greatest Moments of Cricket by Ken Davis, 2003, p15

"Hot time in the Curry Capital - Madras 1986

Soon after Allan Border took over the reins of the Australian team, he complained publicly about his team's lack of mental toughness as well as their lack of appreciation for cuisine. In Madras, faced with intolerable heat and humidity, his team proved how tough they really were after facing some particularly spicy Vindaloos. This would be the first step in a long march that would eventually lead them to become World Champions."

Wrong again *****, this just shows your lack of respect for cricketing history and literature.

 

[Burgey]

TOTAB transcends culinary divides. Only Peter Siddle going vegan comes close to this as an achievement.

 

[cnerd123]

I see your BBQ and raise you:

> Korean BBQ
> Teriyaki
> Kebabs
> Bengali Grilled Fish

All way more interesting, with more variety in flavours, than your traditional western BBQ. And even then the pinnacle of Western BBQ is in Southern USA. They do it amazingly. I do not see what Australia brings to the table, apart from cheap imitations of smearing Vegemite all over their meat.

Speaking of Kebabs, anyone else follow cznburak on Instagram? That guy is amazing. Imagine trying to put up a hunk of cheap Australian meat slathered in store-bought BBQ sauce on a rusty griddle out on the lawn against that. Please.

 

[Burgey]

I’m well familiar with these styles of food. Love a Korean bbq in particular. You’re making me want to dig ours out of the garage and fire the ****er up for dinner now.

We’re actually having a debate in this country now about whether to continue live export of our cheap Australian meat after some disturbing revelations about tratment of the animals en route.

 

[Burgey]

Southern American bbq is hackneyed as it gets. ****ing over it. Done to death.

 

[cnerd123]

Wrong again *****, this just shows your lack of respect for cricketing history and literature.

Fun fact - Vindaloo curries are actually based on a Portugese dish, brought over by the settlers to Goa, who then just took it and added a **** ton of heat to it. This spin-off then became a favourite of the -often drunk and taste impaired- British, who then popularised it around the world.

Allan Border eating a Vindaloo curry in Madras and believing it to be authentic Indian cuisine is such a FOB thing to do tbh.

 

[Athlai]

Fun fact - Vindaloo curries are actually based on a Portugese dish, brought over by the settlers to Goa, who then just took it and added a **** ton of heat to it. This spin-off then became a favourite of the -often drunk and taste impaired- British, who then popularised it around the world.

Allan Border eating a Vindaloo curry in Madras and believing it to be authentic Indian cuisine is such a FOB thing to do tbh.

TBF only the title of that quote mentioned curry when I found it. But I'm pleased you thought it was legitimate.

 

[Mr Miyagi]

Fun fact - Vindaloo curries are actually based on a Portugese dish, brought over by the settlers to Goa, who then just took it and added a **** ton of heat to it. This spin-off then became a favourite of the -often drunk and taste impaired- British, who then popularised it around the world.

Allan Border eating a Vindaloo curry in Madras and believing it to be authentic Indian cuisine is such a FOB thing to do tbh.

Yes, but the British appetites for curry have also given us phall, the hottest curry in the world, from the Bangla-British curry houses.

The Brits have effectively created the world famous and as British as fish n chips, Chicken Tikka Masala. Good for when Chicken Tikka or Chicken Masala just won't do.

It even has a ****ney slang, Ruby - Ruby Murray - curry.

 

[cnerd123]

Southern American bbq is hackneyed as it gets. ****ing over it. Done to death.

This is why you don't get food

It's not just good when you think it's good.

You don't stop tampering and tinkering and messing with every little detail once it satisfies your tastebuds. No. That's weak. That's pathetic. Just grab a McDonalds burger on your way home if that's what you want.

You obsesses over it. You fawn over it. You work out every little detail. Every measurement. Every combination. Every technique, and once you do that, you play around and invent some of your own.

Good food, real good food, comes from the sincerity and obsessiveness over each and every single detail, something you can only find in cultures that truly love food. Like in Asia. Parts of Europe. South America. Even parts of the USA.

Japan has an 86 year old master chef who has specialised in just one thing - making rice for sushi. Think about that. He's been making rice for 76 years. Just think about how good that rice must be.

Then think about that slop they serve you at your haughty taught pan-Asian restaurant down the street.

You Australians - your culture doesn't get food. You're a prison country. You eat whatever is served through your bars at meal times. You're too busy running out hunting kangaroos and avoiding spiders to obsess over food. You've got sun and beaches and immigrants to oppress. You don't have time to appreciate food. You just steam some chicken and eat it in between tennis practice and bicycle rides. It's depressing.

Real good food is out there Burgey - waiting for you. I suggest you go out and try some.

 

[Athlai]

This is why you don't get food

It's not just good when you think it's good.

You don't stop tampering and tinkering and messing with every little detail once it satisfies your tastebuds. No. That's weak. That's pathetic. Just grab a McDonalds burger on your way home if that's what you want.

You obsesses over it. You fawn over it. You work out every little detail. Every measurement. Every combination. Every technique, and once you do that, you play around and invent some of your own.

Good food, real good food, comes from the sincerity and obsessiveness over each and every single detail, something you can only find in cultures that truly love food. Like in Asia. Parts of Europe. South America. Even parts of the USA.

Japan has an 86 year old master chef who has specialised in just one thing - making rice for sushi. Think about that. He's been making rice for 76 years. Just think about how good that rice must be.

Then think about that slop they serve you at your haughty taught pan-Asian restaurant down the street.

You Australians - your culture doesn't get food. You're a prison country. You eat whatever is served through your bars at meal times. You're too busy running out hunting kangaroos and avoiding spiders to obsess over food. You've got sun and beaches and immigrants to oppress. You don't have time to appreciate food. You just steam some chicken and eat it in between tennis practice and bicycle rides. It's depressing.

Real good food is out there Burgey - waiting for you. I suggest you go out and try some.

4/10

 

[cnerd123]

4/10

tbf it's lunch time at work and I was too distracted by this exquisite Coconut Curry Chicken and Rice (#RealGoodFood) to sit down and write a well written post.

No doubt Burgey will pop in and write a better response while munching on Doritos or whatever it is that is considered a delicacy snack in Australia.

 

[Mr Miyagi]

This is why you don't get food

It's not just good when you think it's good.

You don't stop tampering and tinkering and messing with every little detail once it satisfies your tastebuds. No. That's weak. That's pathetic. Just grab a McDonalds burger on your way home if that's what you want.

You obsesses over it. You fawn over it. You work out every little detail. Every measurement. Every combination. Every technique, and once you do that, you play around and invent some of your own.

Good food, real good food, comes from the sincerity and obsessiveness over each and every single detail, something you can only find in cultures that truly love food. Like in Asia. Parts of Europe. South America. Even parts of the USA.

Japan has an 86 year old master chef who has specialised in just one thing - making rice for sushi. Think about that. He's been making rice for 76 years. Just think about how good that rice must be.

Then think about that slop they serve you at your haughty taught pan-Asian restaurant down the street.

You Australians - your culture doesn't get food. You're a prison country. You eat whatever is served through your bars at meal times. You're too busy running out hunting kangaroos and avoiding spiders to obsess over food. You've got sun and beaches and immigrants to oppress. You don't have time to appreciate food. You just steam some chicken and eat it in between tennis practice and bicycle rides. It's depressing.

Real good food is out there Burgey - waiting for you. I suggest you go out and try some.

Well that was subtle.

 

[Burgey]

Food is subjective to your taste (or in your case, lack of). That's inherently the case. Good on that old Japanese fella. Obviously has a great passion for rice. Bet it goes great with a dash of Kikkoman's soy sauce.

 

[Burgey]

Yeah. I get we're a powerful nation, but don't see how we've ever oppressed the sun or beaches.

 

[cnerd123]

Food is subjective to your taste (or in your case, lack of). That's inherently the case. Good on that old Japanese fella. Obviously has a great passion for rice. Bet it goes great with a dash of Kikkoman's soy sauce.

No. Stahp. You're hurting me now.

 

[Burgey]

tbf it's lunch time at work and I was too distracted by this exquisite Coconut Curry Chicken and Rice (#RealGoodFood) to sit down and write a well written post.

No doubt Burgey will pop in and write a better response while munching on Doritos or whatever it is that is considered a delicacy snack in Australia.

Actually, these days I most often bring lunch from home. Mrs Burgey is an insanely good cook, something my taste buds are eternally grateful for but which my waistline is rapidly regretting.

 

[cnerd123]

Yeah. I get we're a powerful nation, but don't see how we've ever oppressed the sun or beaches.

They're oppressed with your presence tbh.

 

[Burgey]

tbf it's lunch time at work and I was too distracted by this exquisite Coconut Curry Chicken and Rice (#RealGoodFood) to sit down and write a well written post.

No doubt Burgey will pop in and write a better response while munching on Doritos or whatever it is that is considered a delicacy snack in Australia.

Look, all jokes aside I was prepared to give you the benefit of the doubt during this light hearted banter, but if that's something you're actually putting up as some point of difference or culinary superiority then you'll need to lift your game here.

 

[Mr Miyagi]

I actually agree with *****, besides Japanese cuisine which I think is great but very expensive, there's something really impressive about the cultures who managed to make special and great tasting dishes out of cheap cuts of meat. I also think he identified the regions as I would too.