If they are seen as a way to guarantee freshness, then surely we ought also to have live pigs in pens in the middle of restaurants, ready for slaughter to ensure the freshest possible loin of pork and the odd steer waiting patiently to be zapped by the electric hammer before transformation.
[2]The review "was written in Schofield's satirical and flamboyant style, prefaced with a reworded version of Lewis Carroll's Lobster Quadrille".
Which is what our grilled lobster most certainly was, cooked until every drop of juice and joy in the thing had been successfully eliminated, leaving a charred husk of a shell containing meat that might have been albino walrus.
The prawns and sole "suffered from the same exposure to heat, the former converted into chewy little shapes without a lot of flavour and the latter a slab of overcooked fish slimy with oil.".
Marcello Marcobello pointed out that no correction of errors had been printed, his witnesses claimed the food in question was very good and not overcooked, and Ms Cortese offered detailed explanations of her cooking methods.