cooking with Daniel - making classic British food

A ten-day-old flour-and-water batter had turned rancid; Daniel discarded the bowl, opened doors, and lost his appetite. Fresh sea bass and sausages caused fryer explosions; double-battering made the fish thick and sticky with a plastic-like taste. Apple pie four was his best yet: flaky pastry and good filling, but too sweet and possibly raw underneath.

Cooking shows repeated spoilage and experimentation: enthusiasm persists, but improvisation repeatedly creates avoidable failures.