The unseasoned boiled potatoes and the untoasted bread are just bland.
The ground beef and carrots in the undefinable brown liquid would be a textural nightmare. I cannot fathom how it tastes because the closest thing in the US would be a sloppy joe.
The real problem with this is lack of technique and seasoning.
Here’s how I would “fix” this:
Toast the bread, roast and season the potatoes, make the ground beef and sauce into a something resembling Salisbury steak, and cook the carrots as their own side dish.
The bread is a sop. You can’t sop with toast; that’s insane. The “undefinable brown liquid” is stock and is common across the world’s cuisines. If you season the potatoes further, assuming they’re lightly salted, you run the risk of overseasoning the dish (they’re sitting next to a very rich stew). You’re just making these up now.
I cannot fathom how it tastes
Then don’t say anything! Easy peasy!
Edit to add: The only problem as it were with this food is that it lacks colour, so of course you wouldn’t serve this at a restaurant. But when’s the last time anyone gave a fuck about colour when bashing out tea on a thursday eve?
The unseasoned boiled potatoes and the untoasted bread are just bland.
The ground beef and carrots in the undefinable brown liquid would be a textural nightmare. I cannot fathom how it tastes because the closest thing in the US would be a sloppy joe.
The real problem with this is lack of technique and seasoning.
Here’s how I would “fix” this: Toast the bread, roast and season the potatoes, make the ground beef and sauce into a something resembling Salisbury steak, and cook the carrots as their own side dish.
The bread is a sop. You can’t sop with toast; that’s insane. The “undefinable brown liquid” is stock and is common across the world’s cuisines. If you season the potatoes further, assuming they’re lightly salted, you run the risk of overseasoning the dish (they’re sitting next to a very rich stew). You’re just making these up now.
Then don’t say anything! Easy peasy!
Edit to add: The only problem as it were with this food is that it lacks colour, so of course you wouldn’t serve this at a restaurant. But when’s the last time anyone gave a fuck about colour when bashing out tea on a thursday eve?
Stay mad bob
Very drole.
Even cheap British bread usually tastes good.
Better than USA bread but worse than e.g. French or German.
And it would still be better toasted
I can’t argue with that!
It does not. Unless you never had actual bread.
Laugh at this ne’er-do-well who can not see the beauty of a plain slice of buttered white bread.
I can, but it’s better toasted
Toasted is inferior for soaking up the sauce.
Cheers to plain white buttered bread, then 🥂
you’ve chef’d your last boyardee, Rigatoni!
Stick it under the broiler for 45 seconds and then slap another coat of butter on top.
What do you mean unseasoned, they have salt on them. smh
Perfectly good boiled potatoes and stew.