When you pull a serving platter out and use it as a plate that’s “I’m not fucking around” time
You might have some luck in the Loo
Plain rice…?
Not wet enough
Looks really nice – hope theres more prawn crackers where they came from!
What did you get?
Looks like someone got caught short on your chips
That’s a minor man
Maybe the Tate modern. Make it out of fibreglass, double the size, done.
Plus they suit the “what the fuck is that supposed to be?!?” element to this picture.
We just really love beige food so much that even our imports become beige 😅
What a depressing Chinese order, get a Tilda rice and a frozen Chinese assortment from Iceland, it’d be cheaper.
Some double-sided tape and sort it yourself? Don’t forget the little plaque thing to inform the visitors of the title.
Left to right, starts great, ends badly
Great selections there
‘Study in Beige upon Shorts’ 2023, closing days.
An insight into the culinary practices of the British, offering a tantalising portrait of both the individual and the society. We see a variety of foods, melding cuisines and tastes in a fusion of sepia tones. Noodles meet chips, rice meets spring rolls, and curry gravy lies across all in glorious texture and depth. The we observe further. The efficiency of an oval plate offers the abundant samples of food room to breathe as individual flavours, yet they still rest shoulder to shoulder with their neighbours. The platter itself, largely plain of decor, intentionally draws the eye back to the meal. Yet, as we take our fill of the foods on offer, we can then draw back and observe the wider circumstance. No tray is needed, allowing us to ask whether the consumption is daring, efficient, or soon rice will be found on the sofa. The sofa, itself, sits upon a pile rug, in which we must ponder the depth and cosiness to be offered. Are the feet of the consumer clutching at the curls of the rug, an expression of excitement at the meal to be consumed? The bare legs suggest to us, that this could be the case. As we are offered this unique insight into the dinner practices of late 2023, we can only imagine the contentment on the face as the meal is observed, the satisfaction that is expected, and the sense of pride that grows as the first morsel is lifted to the mouth.
Bon appetite, we say, as we, too, think towards our next meal.
I’d be up for this right now. I’ve got chippy curry sauce in the freezer and plan to make my own Chinese smorgasboard on NYE (traditionally our night for Chinese food over the festive week)
That looks tasty
Boshhhhhhh
Bosh
Chips bah, I’d have a few chicken balls, some prawn toast, maybe some of those little parcel thingies.
Looks pretty bang average
Just scrawl “Leonardo, 1502” in the corner. Nobody will suspect a thing.
22 comments
When you pull a serving platter out and use it as a plate that’s “I’m not fucking around” time
You might have some luck in the Loo
Plain rice…?
Not wet enough
Looks really nice – hope theres more prawn crackers where they came from!
What did you get?
Looks like someone got caught short on your chips
That’s a minor man
Maybe the Tate modern. Make it out of fibreglass, double the size, done.
Plus they suit the “what the fuck is that supposed to be?!?” element to this picture.
We just really love beige food so much that even our imports become beige 😅
What a depressing Chinese order, get a Tilda rice and a frozen Chinese assortment from Iceland, it’d be cheaper.
Some double-sided tape and sort it yourself? Don’t forget the little plaque thing to inform the visitors of the title.
Left to right, starts great, ends badly
Great selections there
‘Study in Beige upon Shorts’ 2023, closing days.
An insight into the culinary practices of the British, offering a tantalising portrait of both the individual and the society. We see a variety of foods, melding cuisines and tastes in a fusion of sepia tones. Noodles meet chips, rice meets spring rolls, and curry gravy lies across all in glorious texture and depth. The we observe further. The efficiency of an oval plate offers the abundant samples of food room to breathe as individual flavours, yet they still rest shoulder to shoulder with their neighbours. The platter itself, largely plain of decor, intentionally draws the eye back to the meal. Yet, as we take our fill of the foods on offer, we can then draw back and observe the wider circumstance. No tray is needed, allowing us to ask whether the consumption is daring, efficient, or soon rice will be found on the sofa. The sofa, itself, sits upon a pile rug, in which we must ponder the depth and cosiness to be offered. Are the feet of the consumer clutching at the curls of the rug, an expression of excitement at the meal to be consumed? The bare legs suggest to us, that this could be the case. As we are offered this unique insight into the dinner practices of late 2023, we can only imagine the contentment on the face as the meal is observed, the satisfaction that is expected, and the sense of pride that grows as the first morsel is lifted to the mouth.
Bon appetite, we say, as we, too, think towards our next meal.
I’d be up for this right now. I’ve got chippy curry sauce in the freezer and plan to make my own Chinese smorgasboard on NYE (traditionally our night for Chinese food over the festive week)
That looks tasty
Boshhhhhhh
Bosh
Chips bah, I’d have a few chicken balls, some prawn toast, maybe some of those little parcel thingies.
Looks pretty bang average
Just scrawl “Leonardo, 1502” in the corner. Nobody will suspect a thing.