Eating With The Enemy

by

It must’ve looked fairly appealing on paper.

Great idea for new reality / cooking / lifestyle module – a Dragons’ Den vs Masterchef fusion. Import the same chefs who mete out the nasty judgements on Masterchef and get them to judge food made by the Great British public. Like Masterchef without the constructive criticism. Like Dragon’s Den without the real business opportunities and vast sums of money. A chance to see restaurant critics really lashing out on poor, unsuspecting, non media-friendly fools. Guaranteed success.

It looks like a ratings-grabber on first sight but after five minutes viewing, the obvious flaws poke out like impetuous tongues.

Sweet Baby James presents Eating With The Enemy, playing the exact same role as Evan Davis in the old double ‘D’. He’s the go-between who liaises with the judges and cosies up to the contestants. He’s the viewers’ representative. It works with affable Evan, who humbles himself in front of contestants, folding his fists in front of himself and smiling from behind those kind, slightly off-kilter eyes. With Sweet Baby James it doesn’t quite work the same way, given his abrasive attitude. He spends the show mocking the efforts of the contestants to their faces and getting in the way. Yesterday he made a scene when he got splashed with a tiny dribble of custard, the big jessie.

The judges are vaguely known restaurant critics. You’d recognise them if you saw them. They are:

Toby Young – Probably the most famous. Likeable buffoon.
Kate Spicer  – Evening Standard food critic. A sour-faced grunt of a woman who starred in possibly the worst television show ever, Super Skinny Me.
Jay Rayner – Son of Clare. Observer food critic. Pompous man-mountain with ludicrous hair and facial trim who appears to climax every time he makes a weak, food-related gag.
Charles Campion – Miserable, fat knacker who looks EXACTLY like Peter from Family Guy.

The show’s structured really badly. Dragons’ Den is so straightforward you’d have to be lobotomised to misunderstand the formula. Masterchef is slightly more confusing – with semi finals here and restaurant rounds there – but usually we know where it’s at.

Eating With The Enemy has so many segments that we seem to meet the contestants three times, say goodbye to them twice and have the main courses described (in some detail) endlessly throughout the shows fifty minutes.

Another flaw, possibly intended, is that the food is bloody awful. Walid, a Lebanese gentleman, made steak with a ‘stilton vein’ running through it and bacon wrapped around the outside. It was completely over-complicated and rammed with essence of cardiac arrest. His sparring partner was Sam who made ‘rag pudding’ which seemed to be a weird arctic roll made out of mince and fat. Not to mock Sam or Wally – I probably couldn’t do much better myself – but surely it just meant we were going to have to watch culinary assassination as the non-professionals lined up their wares in front of people who talk shit about high end food for a living?

In the event, the judges shrank from the task and praised the dishes where they could. The rubbish in front of them was barely worth comment so they opted for the positive. And therefore the ‘fearsome’ judges pretty much turned the show into an irrelevance. They’re referred to throughout as ‘The Enemy’ in the same way Theo, Jonesy and pals are called ‘The Dragons’, but it doesn’t make any sense as they show sympathy, which is weakness, which drains the element of threat from proceedings. The closest they got, really, was asking Walid why he’d attacked an ‘innocent bit of meat’ and saying he’d ‘pushed it off a cliff’.

So what we have here is a redundant piece of programming. A pretty despicable concept in the first place – four twats who get paid to be pissy to waiters criticise some nice normal folk for giving something a bash – is then completely weakened when ‘The Enemy’ go all soft and praise food you’d clearly send back if you were served it even in a greasy spoon. So what, my friends, is the fucking point?

I’ve not even started on some other major weaknesses. Dragons’ Den works because the prize at stake is a large amount of money. Remove the return and you’ve kicked your programme in the groin. Masterchef works because those participating already have some degree of flair. Serve up two shit cooks and you’ve gone and slapped your show’s arse. Use restaurant critics as your judges and you’ve pretty much decapitated your own creation.

Restaurant critics, as any fool knows, are generally sniffy berks who lack any experience or expertise in what they do. They’re professional moaners. Where the Dragons have all worked their way to their personal wealth, this lot are promoted hacks who are now so far removed from the man on the street they think writing cynically about a fucking pudding represents a meaningful existence. I remove Giles Coren from that generalisation, as he barely even mentions the food, preferring instead to waffle on about his life – which is generally far more interesting.

These four ‘enemies’ and their supposedly daunting presence is acceptable when they’re asked to bitch for three minutes in Masterchef, but try and extend that three minutes to fifty and the whole thing collapses like an undercooked cakey pie.

I just hope they don’t make this rubbish prime time.

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133 Responses to “Eating With The Enemy”

  1. extremelisteningmode Says:

    Jay Rayner is a good writer who has made th mistake of thinking this entitles him to a TV career.

    Charles Campion is why people hate people.

  2. Swineshead Says:

    I disagree, actually. Jay Rayner is a heavily sarcastic irrelevance. Yes – ‘heavily’.

  3. Dave Says:

    The guy on the left looks like someone you’d duel with in a castle. A pie-eating musketeer, if you will.

  4. Swineshead Says:

    That’s Claire Rayner wearing a false beard.

  5. george Says:

    My God, have you ever seen the artwork of that guy who draws ‘real’ looking versions of cartoon characters and video game protagonists? That last critic guy looked like one of his creations, almost scary how much he looks like a real version of Peter from Family Guy. Good call SH!

  6. Swineshead Says:

    I’m not the first to have said it, I ought to point out.

  7. Napoleon Says:

    Bloody hell. First that fat pile of shit Masterchef, and now this. Are you turning into Piqued in his absence?

    WIN A CAR HERE – http://bpperry3.blogspot.com/2008/07/ittodbtbia-scratchcard.html

  8. Swineshead Says:

    Writing about cooking on a TV blog is essential, isn’t it? Seeing as cooking dominates the schedule… despite the fact you can’t taste what’s being cooked, making the whole thing very strange indeed. Like a stripper – you get to salivate but can’t sample.

  9. Napoleon Says:

    Cooking dominates the schedules? What, five, six shows? Hardly domination in my book.

  10. Mikey Says:

    Not another cookery show! What is it with this country and cooking? One maybe two cookery shows is enough. We need mathematicians not cooks!

  11. Napoleon Says:

    Mathematicians? Can they cook steak?

  12. Swineshead Says:

    They can, but beware of cow lice.

  13. Mikey Says:

    Anybody can cook a steak. It’s easy.

  14. Napoleon Says:

    You’ve clearly never met my mother, Mikey.

  15. Swineshead Says:

    Have you, Mikey? Have you met Napoleon’s mother?

  16. Napoleon Says:

    If he had, he’d know not to make brash statements like ‘Anybody can cook a steak’, I know that for sure. Similarly, if he’d ever run into the Sri Lankan woman who used to run a cafe I used to frequent, he’d definitely not say it. I’m not exaggerating when I sat she once managed to burn a poached egg – a scientific impossibility, as far as I’m aware. She also served someone up a deep fried Brillo pad, and one unlucky customer got the blood pad thing from under a chicken in their curry. Give that woman a steak, and she’d probably burn a small city to the ground.

  17. Mikey Says:

    That pleasure has not come my way, well not knowingly anyway.

    Does she have probs with a steak? Quite simple..please pass on to the good Mrs. N.

    ” Get a steak, maybe flatten it slightly with a rolling pin. Put some salt n’ pepper on flattened steak. Meanwhile heat a frying pan with I recommend some butter. Really get it hot. Really, really hot. Chuck in steak, carefully cos it will spit. Turn occasionally and after 3 minutes take out of pan. Serve with salad”.

  18. Swineshead Says:

    ‘Blood pad’ – Christ, that’s grim. You’re right though, it’s effectively a supermarker sanitary device. A chicken tampon.

    Burned poached egg – how can you burn something that’s drowning?

  19. Swineshead Says:

    Thanks for stating the bleeding obvious Mikey – any tips on how to comb hair?

  20. Mikey Says:

    Can you give me precise details of length and texture of hair and what style is desired?

  21. Swineshead Says:

    Actually, don’t worry, I’ll just go grade one all over.

  22. Dave Says:

    ‘Burned poached egg – how can you burn something that’s drowning?’

    Ask a witch, one with a pointed hat and green face, not the boring ones.

  23. Napoleon Says:

    The burnt poached egg mystified us all. Those that were in there blamed it on divine intervention. Another time, she’d been eating noodles covered in fish oil with her hands (and smoking at the same time), when a customer came in and asked for a cheese sandwich. She got up, grumbled under her breath about ‘bloody people interrupting her bloody dinner’, wiped her hands on her apron and made him the sandwich at the counter without washing her hands. When the customer complained, she said, ‘What’s the bloody matter with you? Just eat your sandwich, silly man.’ He ate his sandwich. The woman was a health and safety bio-hazard.

  24. Swineshead Says:

    Cheese and fish – a winner for your dinner.

    I took renowned ‘foodie’ Piqued to a lovely pub for lunch. I had a great steak and chips while he had steak and kidney pie with mash. He complained that the mash tasted weird. I delighted in the fact that they’d served him ancient, potentially lethal mashed potato. Ho ho ho!

  25. Mikey Says:

    You want to go to an old fashioned pie and mash shop. Good value and good pies.

  26. Napoleon Says:

    Serves him right. You should have slipped rohypnol in his drink when he went to the loo. Then raped his ass.

  27. piqued Says:

    It was fucking beyond belief; I reckon it had been sitting on the chef’s balls for a week.

    Mikey, you need to add some oil to that butter or it will burn.

  28. piqued Says:

    ‘raped his ass’ ?

    You writing from Sheffield or L.A. NC

  29. Swineshead Says:

    Hey boy – play me a ditty on yaw banjow, y’hear or I WILL RAPE YO AZZZZ

  30. Napoleon Says:

    See?

  31. piqued Says:

    No.

  32. Swineshead Says:

    Eh?

  33. Mikey Says:

    Piqued.. No I don’t, you foodie! Butter is enough. Anyway what kind of oil?

  34. Napoleon Says:

    Egg oil, Mikey.

  35. Dave Says:

    That’s like robbing an elf of its ears.

  36. Swineshead Says:

    That’s the spirit, Mikey! ‘Foodie’ SHOULD be an insult.

    Christ – what exactly IS a ‘foodie’ anyway? Anyone who likes food? That’ll be everyone apart from anorexics then.

    In that case make me a ‘foodie’, a ‘televisionie’ and a ‘fartingie’.

  37. Mikey Says:

    and sexy?

  38. Napoleon Says:

    I reckon I’m a foodie too. Last week I ate one of those large size Beef ‘n’ Tomato Pot Noodles. It was an explosion of flavours on the tongue – simply sensational.

  39. Dave Says:

    That’d only count if you applied the ketchup sachet. I’ve been a proud owner of a Bombay Badboy for about 11 months now – I can’t bare the idea of throwing it out but also know from previous experience it tastes more of pain than anything else. What should I do?

    Oh, and I also have one of those Walkers crisps badges from the early 90s, the one you wore in the hope of seeing some arsehole in a Walkers can (which never happened in Grappenhall). Does that make me a foodie?

  40. Dave Says:

    can = van

  41. piqued Says:

    Mikey, butter has a very low tolerance to heat as the milk solids of casein and whey burn. To prevent burning it needs a catalyst such as sunflower oil, olive oil, rapeseed oil et al…

  42. Swineshead Says:

    I’m definitely a foodie – I ate a Marks and Spencer lasagne the other day and undercooked it so I could taste the ingredients fully. It gave me cheesegrater-colon for 48 hours.

  43. Mikey Says:

    Butter is enough …you FOODIE! Sunflower oil, rapeseed oil… pah! the olive oil (extra virgin) goes on the salad.

  44. Swineshead Says:

    I’d say Marks and Spencer lasagne has a low tolerance to being undercooked judging by the state of my ravaged anus.

  45. piqued Says:

    Mikey, SH declared ‘foodie’ an insult, you don’t have to take his word for it, you can think for yourself can you not?

    With regard to butter ‘Really get it hot. Really, really hot’ will see you stood looking gormlessly at black flecked brown sludge.

  46. Swineshead Says:

    If he likes his steak like that let him do what he wants, I say.

  47. piqued Says:

    I was taking issue with getting butter ‘really, really hot’. It’s impossible

    I couldn’t give a fat fuck how he likes his meat

  48. Mikey Says:

    It’s a good job you are not here piqued , I would batter you and then fry you in sunflower oil but you would probably start criticising my batter and frying heat.. FOODIE…FO~~ODIE!

  49. Dave Says:

    I had sausages, bacon, beans and mash last night for me dinner, followed by a slice of melon and a glacier cherry. Yummy.

  50. piqued Says:

    ‘I would batter you and then fry you in sunflower oil but you would probably start criticising my batter and frying heat’

    You thought that through Mikey… been eating infected spine have you?

  51. Swineshead Says:

    Let’s not fight over this or I’ll have to get out my ‘most racist’ list.

  52. Dave Says:

    Fry the damned steak any way you wish just as long as it doesn’t turn black…

    …the what list?

  53. Mikey Says:

    I said I “recommend” butter. (Any half decent cook knows how to cook with butter).
    How do you cook your omelettes? Mine are done with butter and are revered throughout the Western World.

  54. Napoleon Says:

    Good news for foodies at the moment – TESCOs are doing those Bird’s Eye breaded chicken breast things for a pound. A gourmet’s delight, and only a pound (£1).

  55. piqued Says:

    You actually said ‘Meanwhile heat a frying pan with I recommend some butter’

    …which only made sense after I’d ‘de-touched’ parts of the sentence.

    I do cook omelettes in butter mind you as the butter needs only to be ‘foaming’ to cook the aforementioned comestible, obviously, if I continued to heat the butter to say ‘steak-frying’ temperatures it would result in it’s being burnt thus rendering the omelette inedible and by default reducing me to screaming uncontrollable sobs.

    I hope that’s answered your question.

  56. Napoleon Says:

    Mikey – Piqued forgot to mention that the best steaks are Ross Grillsteaks. You can fry them in what ever you like, even water.

  57. piqued Says:

    You’d be better off frying those Ross grillsteaks in water than butter NC as butter has a very low tolerance to heat as the milk solids of casein and whey burn.

    Cook Ross grillsteaks in butter and you’ll be stood looking gormlessly at black flecked brown sludge, with a Ross grillsteak in it.

  58. Dave Says:

    Piqued – would you eat a man?

  59. piqued Says:

    only his cock

  60. Dave Says:

    Butter or oil?

  61. piqued Says:

    (maybe lick the odd ball a bit)

  62. piqued Says:

    Well, I’d add some oil to the butter as butter has a very low tolerance to heat as the milk solids of casein and whey burn. To prevent burning it needs a catalyst such as sunflower oil, olive oil, rapeseed oil et al…

    Cook cock in just butter and you’ll be stood looking gormlessly at black flecked brown sludge, with a cock in it.

  63. Napoleon Says:

    Thanks for the advice, Piqued. What’s the best thing to have with these ‘ere grillsteaks? I’m thinking curry Super Noodles and frozen peas.

  64. Mikey Says:

    Actually, I laughed out aloud a few moments ago…

  65. Mikey Says:

    That piqued, he has criticised my cooking and implied I was illiterate. From now on I shall be keeping my cooking tips to myself.

  66. piqued Says:

    You were laughing out loud a few moments ago

    You’re so fickle

  67. Mikey Says:

    FOODIE!

  68. Swineshead Says:

    That’s the spirit Mikey, etc…

  69. Swineshead Says:

    What’s actually the definition of ‘foodie’?

  70. Napoleon Says:

    Someone what eats food, I think.

  71. Napoleon Says:

    A ‘gastronome’ is a short-arse with a stomach ache.

  72. Swineshead Says:

    The droll words of a wag there, I’ll wager.

    Is it someone who goes to restaurants regularly? I really don’t get it.

  73. Dave Says:

    A foodie is like a food buff I think. That’s it, isn’t it? The type that grows cress in eggshells on their windowsill ‘herb garden’.

  74. Napoleon Says:

    “Where can I win a car?”, did you say, Swineshead? Why, here of course …

    http://bpperry3.blogspot.com/2008/07/ittodbtbia-scratchcard.html

  75. Swineshead Says:

    I still don’t get it. We all have to eat three times a day so everyone’s a foodie, surely? I suppose the crux of it is ‘buff’… people who know stuff about food. It’s quite hard not to know about food though, unless you’re a moron.

  76. Swineshead Says:

    Great promotion there Napoleon – promote a blog article on a blog where everyone reads your blog as a matter of course. You need marketing tips…

  77. Napoleon Says:

    It ain’t only here where I’m doing my promotion work. Anyway, there may be stray readers who don’t know that my blebsite offers them a chance to win a car in my ace new scratchcard game. A car, by the way, that you may find eerily familiar.

  78. Dave Says:

    That’s a valid pint, SH, the one about the knowing about food. I’d wager even a slug can discern between what is food and what isn’t – and a slug won’t overdo the salt.

  79. Swineshead Says:

    I do recognise it – it’s the one you still owe Mr. Tits.

  80. Swineshead Says:

    A valid pint? A valid PINT? Are you accusing me of being an alcoholic? Well I’m not. I’m just off the sauce, ALRIGHT?

    *is not over-sensitive*

  81. Napoleon Says:

    How do you know Mr. Tits never got his car? Are you claiming some connection to this Tits character? Anyway, regardless of whether he got his car or not, he’s DISQUALIFIED from my new scratchcard game as he doesn’t meet the criteria outlined in the terms and conditions.

  82. Swineshead Says:

    Mr Tits complained about it in your comments section – THAT’S how I know. I wouldn’t know Mr. Tits from Adam (whoever he is)

  83. Dave Says:

    Adam was the first man on God’s green earth. If you were sober you’d know that.

  84. Napoleon Says:

    Mr. Tits doesn’t need you to fight his battles, you fat scoundrel. I still don’t see why it’s any of your business. P’raps you should take a chance on my scratchcard game? If you meet the terms and conditions, you too could win a four door family saloon – JUST LIKE MR TITS DID.

  85. Mr. Tits Says:

    I never received that car, by the way.
    Probably an admin error, but I felt I should point it out.

  86. Napoleon Says:

    I don’t think is the right forum to be discussing competitions being held on other blogs, Mr. Tits. You’ve let the side down there, to be fair.

  87. Mr Cherry Bakewells Says:

    I didn’t recieve the car either. This is a national scandal.

  88. Swineshead Says:

    It’s certainly looking that way, Mr Bakewells.

  89. Napoleon Says:

    Cherry Bakewells – You would have received a car if:

    a) You’d won a car
    b) You’d entered any of my competitions.

    I don’t make the rules.

  90. Mr Cherry Bakewells Says:

    Napolean Cock-Apart – You’d not have made the rules if

    a) it wasn’t your competition (which it is)
    b) you’d not have made up the rules (which you did)

    Where’s my f*cking c*r!

  91. Napoleon Says:

    I don’t make the rules.

  92. Mr Cherry Bakewells Says:

    Of course you did.

  93. Napoleon Says:

    No I don’t. My competitions are regulated by an independent arbitrator. This all sounds like sour grapes to me, frankly.

  94. Mr Cherry Bakewells Says:

    Can I have the name of this ‘independent arbitrator’ because I smell fish…red herring.

  95. Napoleon Says:

    By all means, Mr Cherry Bakewells. His name is Marchmount O’Cladgebatterer, and he lives here.

  96. Mr Cherry Bakewells Says:

    Well, that all seems in order. As you were, NC. About you go.

  97. Napoleon Says:

    I’m glad that’s cleared up.

    Scrathcard game, here, better than WWM, etc.

  98. Napoleon Says:

    Sorry, that should be ‘scratchcard’ game, not ‘scrathcard’. And it’s available here.

  99. Dave Says:

    Piqued – Would you eat your mother?

  100. Napoleon Says:

    That opens up two possible fronts of reply, Dave.

  101. Dave Says:

    I don’t follow…

  102. Napoleon Says:

    EAT your mother? Yes? No?

    Hmmm … looking at your pasty awful face in photos suggests you might not have been near enough to a woman to fully appreciate the double-meaning one can read into your question. I’m lost for what to say, to be honest.

  103. Swineshead Says:

    Poor Dave…

  104. Dave Says:

    Just because you’re some cartoon Benny Hill figure (Benny Hill was a pervert) and I’m not doesn’t mean I am useless with the lady-folk for not being delighted at your staing the fucking obvious (something you have a tendancy for these days).

    Besides, your statements redundant. There are spastics and cripples out their enjoying the vagina so an ugly fucker like me shouldn’t be expected to have issues there.

    You’re a fucking clown and a liability.

  105. Swineshead Says:

    Last time I checked, we don’t use the word ‘spastics’ any more, Dave. Don’t, for Christ’s sake, make me create a new list!

  106. Napoleon Says:

    That ‘spastics’ has clouded whatever Dave said there. All I can see leaping out at me is that ‘spastics’ wot he wrote. May I be the first to say that this man’s comments are an outrage to decent society. Dave, you’re a monster.

  107. Dave Says:

    I was born of a spastic, you inconsiderate shits.

    I AM THE FRUIT OF A SPASTIC’S WOMB.

  108. Swineshead Says:

    Seriously Dave, if you can’t be funny about it don’t use that word – you just look dim.

  109. Napoleon Says:

    He said it twice there. I feel a bit sick.

  110. Dave Says:

    It isn’t really offensive, is it? Not in the same way as handicapped or invalid, because spastic’s quite a neutral term really. The only reason we reset these kinds of names i because kids on playgrounds make up chants about them. They make up names about everything so what’s the point other than to appease overly-PC, cotton-coated chaps like you two?

  111. Swineshead Says:

    I’d rather you didn’t use the term, you fucking idiot, because someone reading this might take offence. I personally am not offended because I already know you’re a small-minded gibbon and aren’t representative of the way most of us on this here blog actually think.

    Tit.

  112. Napoleon Says:

    MAKE HIM STOP!

  113. Dave Says:

    ‘I’m not offended but others might be’.

    Well thank god you’ve got their back, SH.

    Having worked with people who could be regarded as spastics and having a father who works closely with a range of people with physical and mental difficulties I can assert you’re being a pompous arse to stroke your sense of moral superiority. They’re people.

    Pathetic.

  114. Napoleon Says:

    Is this sour grapes because you were DISQUALIFIED from my competition, Dave? Is that why you hate the mentally and physically unfortunate?

  115. Swineshead Says:

    AAh – the old ‘my Dad’s got cancer / my dog just died / I’m a virgin’ excuse for saying anything I fucking well want.
    Grow up.

  116. extremelisteningmode Says:

    I must admit, I hadn’t heard the term spastic used since Primary 7.

  117. Jo Says:

    I don’t like to look like some sort of over-sensitive cock or anything but I find the word ‘spastic’ pretty offensive for er….. personal reasons.

    It’s not like I’m going to stop dropping by here to read about shows I never watched and never intend to watch, but it does make me wince slightly.

  118. John Q Wagonwheel Says:

    Racist and Hater Of The Physically Confronted too? My God, Dave.

  119. Dave Says:

    Don’t be blasphemous, Wagonwheel.

    I obviously apologise if any offence was leaped upon with glee. As this is not my blog and the blog owner finds the term offencive, I have no grounds for defence regardless of what I may deem to be common sense. This is an overly left-wing hang-out for people that watch cookery shows afterall.

    We need a list of offending words to be placed in every town hall in the land.

  120. Swineshead Says:

    This is an overly left-wing hang-out for people that watch cookery shows afterall.

    Dave – can you email me on the address in the right hand margin, front page? I’m not really into public battles like the one you’re after.

  121. Joanne Says:

    Whilst I agree that we can’t go about banning words incase someone takes offense, there are degrees of taste. The use of the word ‘spastic’ is in very bad taste.

  122. Swineshead Says:

    Thank god reasonable people exist…

  123. Rex Says:

    I totally agree with the person who published this blog: well done!

    UK is obsessed by the idea of celebrity chefs and cookery in a competitive way:

    1) Because whatever a country is lacking of, it tries to compensate by talking about it all the time – in this case braodcasting cookery TV programmes, bad or good it doesn’t matter
    2) Brits are competitive by nature

  124. Rex Says:

    The lacking point in UK I want to point out is not cookery TV programme.
    It’s a real food culture.

  125. Swineshead Says:

    Thankyou Rex, it’s nice to be appreciated.

    For once.

    *weeps*

  126. Mikey Says:

    Absolutely Rex. The sad thing though is that we do actually have a food culture in this country. Traditional English food, steak and kidney pie and that kind of thing and also, believe it or not foreigners do enjoy our traditional puddings. But all these cookery programs, with some bloody awful pretentious ideas coupled with this notion of celebrity chefs just is tacky and vile. I also wonder if it isn’t politically motivated to encourage young people to go into catering, believing that it is some sort of amazing career, rather than long unsociable hours for low pay.

  127. Paul Marshall Says:

    You’re right Swineshead. It does look really shite.

    By the way, I’ve only just now discovered you are a man who writes very funny reviews. Up till then you were just the guy on Andrew Collins’ site scared of reading spoilers for The Wire.

    Some really funny stuff. You and Napoleon are a good double-act. Loved the Carly Simon phone calls, very good.

    Keep up the good work, sir. And continue to enjoy The Wire. Omar IS The Man, The Man, The Maaaan.

  128. Swineshead Says:

    Thankyou Paul – I appreciate that.

  129. scotsboy1 Says:

    Kate Spicer is described as a sour faced grunt of a woman but I think there is something quite sexy about her. I certainly would and maybe she might smile a bit more. My guide dog agrees with me

  130. Swineshead Says:

    Lovely final sentence there, Scotsboy.
    Interestingly enough, Kate Spicer has been our number one search term for people who’ve found our site so clearly she holds some appeal, presumably for visually challenged folk like yourself.

  131. Chris P Says:

    Can Ijoin in as I was on the show until you started talking about “Mikeys” obvious lack of cooking knowledge… Heat butter up really hot and it will burn you fool and if you want to cook a steak properly you oil the steak not the pan!!!

  132. ronny Says:

    Highlights of the show are Kate Spicers legs. SSSSSSSSSSSEEEEExxxxyyyyyyyyyyyyy.

  133. dealing with panic, dealing with anxiety Says:

    dealing with panic, dealing with anxiety…

    […]Eating With The Enemy « Watch With Mothers[…]…

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