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Category Archives: Complaining and how to
A Chicken on Your Table in 30 Days
When I learned last week that hybrid chickens – that being the majority of birds eaten in the UK – were now just 30 days old, I reeled back in surprise. I was shocked and disgusted that they were 35 … Continue reading
Happiness is a Perfectly Prepared Egg – Every Time
Most people loathe complaining – and why should they have to anyway? Best to know precisely what you’re complaining about to get the desired result. Philip Crosby laid it out perfectly 25 years ago. Check out ‘Quality is Free’. Continue reading
Posted in Blue Collar Gastronomy, Complaining and how to, Hen's and Bantam's Eggs, Perfect Eggs, Philip Crosby, Techniques
Tagged Blue Collar Gastronomy, Complaining at a restaurant, Cooking techniques, Eggs, Fresh eggs, Gareth Jones, Gareth Jones Food, Kitchen Tips, Philip Crosby, Poached egg, Quality is Free, Restaurants
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