I used to rely on Carluccio’s chicken liver pate being genuine. It was close textured, greyish under a lid of butter – the genuine article. Now the pate has been mixed with something like tomato sauce and bread crumbs so it’s a loose pink pap, Similarly the spaghetti carbonarra used to be genuine, with egg yolk cooked but not scrambled by the heat of the pasta. Now some sort of premade limp sauce takes the place of the egg yolk. It is depressing.
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