I've dug out some chocolate brazils from Xmas 2015
Jack Monroe #105 The slop thickens
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I thought her potatoes were caramelised pineapple chunks. If this is HER JOB (as she keeps telling us), why can she not at least attempt to make the products of Daily Kitchen Atrocity look at all appealing? I'd even settle for making them look edible at this point.
As a 100% vegan, if you serve me what is essentially blended beetroot and mandarin porridge as a Christmas dinner main I will kick your shins straight into next week.
As a 100% vegan, if you serve me what is essentially blended beetroot and mandarin porridge as a Christmas dinner main I will kick your shins straight into next week.
Tinned bleeping mandarins
If its fizzy and fermenting it will contain alcohol, taste rank and should go in the bin
Has she looted a local primary’s harvest festival? Canned mandarins
. Does anyone remember the episode of the Royle Family when Dave & Denise made Christmas dinner? I’m getting flashbacks.
Aunt Bessie's look haute cuisine in comparison.
Our daughter is veggie. She doesn't like mushrooms or aubergines so for christmas dinner last year she had a cheese and damson jelly parcel from Booths, and I made some onion gravy for her. Delicious. Everything else apart from the pigs in blankets was veggie.
Why in jack world does being veggie or vegan mean you have to eat disgusting slop especially at Christmas?
Why in jack world does being veggie or vegan mean you have to eat disgusting slop especially at Christmas?
Carrot crush anyone?Has she looted a local primary’s harvest festival? Canned mandarins
I usually blitz them.
Oh I'm partial to the odd tin of mandarins
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probably means cooked in butter. Or in lard.What on earth are slow cooked peas with lettuce in "classic French style"?!
I make them when I have gluts in the summer, you simmer the peas in veg stock until *just* cooked, add lettuce, take off the heat and add lemon juice, salt and white pepper.
Doubtless her version includes any old stock, simmer until mulch and then plenty of black pepper. Merde.
Eta - I learned this from one of THAT MAN'S books so she definitely won't be making it thaf way
She’s got an airing cupboard in the crappy bungalow???!!! Fancy!!!
As much as I love doughnuts, cheese and marmite as separate entities, I’ll get to duck sooner than eat them all on one bite. Weirdo
As much as I dislike her - she isn’t actually wrong on the French peas recipe. I’ve made it before from THAT MAN and it’s lovely. https://www.jamieoliver.com/recipes/vegetables-recipes/braised-peas-with-spring-onions-and-lettuce/
(Long time lurker, I’ll duck OFF AGAIN NOW)
(Long time lurker, I’ll duck OFF AGAIN NOW)
Looks like a no3 to me....NOT QUITE HEALTHY
OT but Surely Lego cannot be nearly as painful as standing on an upturned plug? I’m ignoring cackie’s shin btw
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Spoiler: it's
Any news on the 'Fan Mail' she had to beg people to write to her?
Perhaps they are waiting until there is enough to fill the trolley and drop it at her door in one hit.
Do knock and run.
Perhaps they are waiting until there is enough to fill the trolley and drop it at her door in one hit.
Do knock and run.
These look so terrible. They remind me of the tragic roasties my mum would make when my dad had insisted on a Sunday roast but then arrived back from the pub four hours late. They would be simultaneously overdone/blackened (as a result of the optimistic stage where we thought he might come home 30 mins late) and greasily soggy from sitting soaking in oil in a rapidly cooling oven (at the point which it was accepted that dinner was ruined). This picture is a visual reminder of that weekly misery and I’m not sure how she, World’s Best Food Writer, can’t see how tit they look.
The irony of her pointing out that she’s used an alcohol free red wine in her gravy when last night she shoved four
Someone posted a series of hilarious photos on a Facebook group I'm on , (BBC Good Food Together) of dishes that made an appearance in America in 50's and 60's....think this is where Jackie gets their inspiration from!
wish I could post all the photos cos they're amazing- here is an example
Here is another offering ....looks suspiciously like an expression of eggs Anchoiade
And for the love of god, what's this? ( herring and bananas apparently)
wish I could post all the photos cos they're amazing- here is an example
Here is another offering ....looks suspiciously like an expression of eggs Anchoiade
And for the love of god, what's this? ( herring and bananas apparently)
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They look far too solid for the Slopslinger.Someone posted a series of hilarious photos on a Facebook group I'm on , (BBC Good Food Together) of dishes that made an appearance in America in 50's and 60's....think this is where Jackie gets their inspiration from!
wish I could post all the photos cos they're amazing- here is an example
Here is another offering ....looks suspiciously like an expression of eggs Anchoiade
And for the love of god, what's this? ( herring and bananas apparently) View attachment 312067
Imagine if Jack came back now that Tattle rules have changed?
Shan't.
Too short? Too short for this hellsite? duck off, I'm Jack Monroe, activist, food writer, single mother, talking head, slayer of dragons and confronter of trolls. I can still remember the day my son looked at me, after eating a single slice of bread with jam, and cried, "More toast, Mummy? Where's Mummy's weetabix?"
Shan't.
Too short? Too short for this hellsite? duck off, I'm Jack Monroe, activist, food writer, single mother, talking head, slayer of dragons and confronter of trolls. I can still remember the day my son looked at me, after eating a single slice of bread with jam, and cried, "More toast, Mummy? Where's Mummy's weetabix?"
Thick instant gravy? 
I thought she was avoiding alcohol?
fermented port reduction?
if you are adding all that stuff why not make actual gravy?
I thought she was avoiding alcohol? fermented port reduction?if you are adding all that stuff why not make actual gravy?
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