I wonder what happened to her home brewed 'fruity' vinegar. That never saw the light of day again.
Jack Monroe #119 She says lots of things, many of which are false
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We love a frau transcending up and out of the shadows, welcome dear heart
This reminds me we need to look at our Google trends again, Del Monte can’t have even done that because tattle are ranked as third in associated searches, second if you aggregated all the iterations of tattle? They may as well have given us the tens of thousands of pounds to throw a fruit party with tbh
Look at all the frothy bubbles in the photo - it does not thicken!Is anyone willing to take the risk ...make this and report back??
I’m predicting bitter onion with a background of stomach churning fat
And how the duck does it thicken??
I like the star shaped sauce dish.
The rest looks like a discoloured photo from a 1971 cookbook.
The rest looks like a discoloured photo from a 1971 cookbook.
The one magically made in one week with fresh grapes from her parent's vineyard?
No, I've done my bit.
Ok in defense of veg peel stock. This is a common way to make veg stock or boost chicken/meat stock flavor. She didn’t invent it and many cooks do it.
Caveat: you don’t put nasty tit in it. Nothing slimy, though a bit shriveled is fine. Nothing actually mangy or dirty.
If I’m using this kind of thing in a bone stock or vegetable stock, it has to be clean and decent quality. Also, though organic produce is sadly a privilege (not sure the price difference between conventional and organic in the UK, but in the US it’s a lot, you can easily spend $3 on one large organic specialty apple) those are preferred as they are without pesticides. I don’t have much money but I buy organic onions because I use the skins and butts in stock. I don’t use conventional peels in a stock (no judgment or prissiness here for anyone who does, just a personal choice).
Stepping off the veg peel soapbox.
Caveat: you don’t put nasty tit in it. Nothing slimy, though a bit shriveled is fine. Nothing actually mangy or dirty.
If I’m using this kind of thing in a bone stock or vegetable stock, it has to be clean and decent quality. Also, though organic produce is sadly a privilege (not sure the price difference between conventional and organic in the UK, but in the US it’s a lot, you can easily spend $3 on one large organic specialty apple) those are preferred as they are without pesticides. I don’t have much money but I buy organic onions because I use the skins and butts in stock. I don’t use conventional peels in a stock (no judgment or prissiness here for anyone who does, just a personal choice).
Stepping off the veg peel soapbox.
I genuinely thought it was a haggis/faggot
well I’d offer to
You’re exempt!
Room 101
Get that chicken an IV of saline stat.The vegetable waste nut roast looks like a dry pus scabAnd the chicken looks like it's been left outside in the Sahara for a month.
How does she manage to make everything look so appalling? Even carrots and parsnips? She's as bad at food photography as she is at cooking. Everything looks so dreary.
Americans call it canned.
Same as people arguing over jam or cream first on a scone, or how to pronounce it, or whether its a bun, bap or roll, or wether it’s tea or dinner...it’s what passes for personality these days.
I’m afraid it’s too late.
Would love to take one for the team and make the gravy, however are you aware that I’m a lifelong vegetarian?
I'm still amazed that blending raw onions then boiling them was the result of two full weeks of work.
Imagine what her first drafts were like...
Imagine what her first drafts were like...
Think our American Fraus might do.
Looking at this, the size of the sausages, the chicken is really small
Knew I’d seen that gravy before...
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