Sacla bleu

It’s best to ignore TV cookery shows, mainly because the chefs are evil. Estate agents are going out of business because of the housing slump, and its about time the gastronautical parasites suffer a penthouse defenestration. I have two beefs with these bastards. One is the fly-on-the-wall restaurant kitchen footage of them flinging good grub into the bin because it’s too runny/grey/cold etc. This is where the Victorian in me shouts "there are people starving in Africa!". Lo! The quest for artistic perfection!
The second is less profound, but more annoying. It’s when Gordon/Gary/Marco etc. chop a fucking onion at lightspeed. What the fuck’s that about? Haven’t they heard of food mixers? The trouble with that is that it forms a challenge in the mind of the viewer. Wouldn’t it be just so cooool to be able to chop an onion like that. With real force. While talking. Nurse!
There was an eSure survey getting the PR treatment last week which claimed that more than "one in 10 people in the UK have had a cooking accident or caused damage to their kitchen as a result of copying professional cooking techniques of top TV chefs". And that’s despite three quarters of them describing themselves as "amateur", "novice" or even "useless"! (The best bit of the survey said that a third would use a DIY blow torch instead of a special culinary one, the fucking idiot numpties).
Which brings me to this, the current TV ad that I hate most. Each time this tosser appears, I pray that there’s an accidental dismemberment, so much do I loathe his effort at cooking green worms. It does achieve its aim of hammering the brand name into your skull, so job done, I suppose.
The idea behind it isn’t original. Here are two arty experiments that played with it, and I’m sure there are more.

See also: Gordon, get out of my F-ing face