I don’t get this at all (along with lots of her behaviour) why do you need to know which defrost quickly? Seems utterly pointless to me!
Jack Monroe #16 Queen of the freezer, bathtime teaser & blue tick pleaser
- Start date
-
- Tags
- Jack Monroe Threads Wiki
- Status
New to Tattle Life? Click "Order Thread by Most Liked Posts" button below to get an idea of what the site is about:
Just cook the sausages from frozen, non?
Have you seen where people have used the core of a lettuce to regrow it by suspending it in water?
I also saw someone on FB say they grew tomatoes after burying a slice of tomato in compost.
Yes, I might try that when my proper lettuces are grown, it looks interesting!
You nailed it right there!
The stupid bint should know that you can get sick from defrosting stuff at room temperature. Defrost in the fridge.
Right, so everyone knows that the fridge breaking didn’t happen don’t we?
If it had, sure as hell there would’ve been a woe is me potatoes et al all over the kitchen and the door flung open and all these ingredients for us to see. The lack of pictures and evidence means it didn’t happen and was just a reason to bring Bourdain and that tit recipe into discussion.
She really is one of the weirdest people I’ve ever witnessed online and in person. Nothing, and I mean nothing adds up about her. There’s so many different strands that are all lies and attention seeking and that’s why we’ve got so many threads about her. It’s like her life is one big lie. Along with the censorship on her social media.
I find the whole recipes thing intriguing, how do these things actually get to print when it’s basically spaghetti hoops with cheese and pepper? A child could make that, surely that’s plagiarism from Heinz or something?
Also, could someone tell me what that piece of hair is at the front of her head? It just looks weird. Any news about Louisa and if she actually has moved out? And whoever keeps posting the hideous selfies of her, please stop, I nearly choked on my tea last night
If it had, sure as hell there would’ve been a woe is me potatoes et al all over the kitchen and the door flung open and all these ingredients for us to see. The lack of pictures and evidence means it didn’t happen and was just a reason to bring Bourdain and that tit recipe into discussion.
She really is one of the weirdest people I’ve ever witnessed online and in person. Nothing, and I mean nothing adds up about her. There’s so many different strands that are all lies and attention seeking and that’s why we’ve got so many threads about her. It’s like her life is one big lie. Along with the censorship on her social media.
I find the whole recipes thing intriguing, how do these things actually get to print when it’s basically spaghetti hoops with cheese and pepper? A child could make that, surely that’s plagiarism from Heinz or something?
Also, could someone tell me what that piece of hair is at the front of her head? It just looks weird. Any news about Louisa and if she actually has moved out? And whoever keeps posting the hideous selfies of her, please stop, I nearly choked on my tea last night
maybe you’re only allowed to have a dissenting opinion when you’re being paid by the word in The Guardian?
This is from a couple of months ago, but it made me laugh. There's only four ingredients in the recipe, but she says to "leave out anything you don't have to hand". Why not just offer helpful tips on substitutions? That's what I really love in a chef/cookbook, someone who offers up a host of alternatives. Saying "oh just don't bother with those ingredients" makes me think they're not vital to the recipe, in which case why are we even making this dish? (Not that, even hypothetically, I'd be making this)
do Checkout assistants usually inquire about what you’re going to do with your sausages?
WHERE IS THE EYEROLL EMOJI?? We’re desperate here!!!
Absolutely (not). x
She must hate self-service checkouts... "why aren't you talking to me?!"
If most of her recipes weren’t so awful I would think she was trolling usWhat the duck?!
She should be sued for the use of the word 'recipe'.
Saffron ! Literally the most expensive spice that exists wtf!
Last edited:
So, my friend’s sister-in-law was a home economist and food stylist for some very well known household name TV chefs (books and programmes) back in the 90s. As well as doing all the dogsbody work (chopping, arranging, washing up etc.), she spent ages cooking the dishes over and over until they were suitable for publishing. This is CLEARLY not happening here. Would the publisher take the cost of testing the recipes out of her advance? Expect her to pay independently? Is this why it’s not happening?
St Yotam of the Blessed Ottolenghis always name checks his testers! He says he’s so used to working in restaurant kitchens he really needs help to translate his recipes into something that can be done at home on domestic equipment, and logically and clearly describing the steps. He has said he couldn’t work without them on many occasions.
Do you think this might be why there is an absolute chasm of quality between Blessed Yotam of the Many Ingredients and St Jack Martyr of the Mushy Hoop ? (Also cross reference to cookery training: lots of vs none)
You cut your own salad leaves? I think you are on the wrong thread. In this thread we wait until they are starting to rot, shove them in a jar with some jif lemon juice (not real lemon juice as this is not the thread for fancy people) and leave them in a bit longer.
To be fair, they often do where I live - a small town with mostly familiar faces coming and going. The Co-op staff are a particularly chatty, friendly bunch, whether you're in the mood for it or not. I remember that once I was buying something like a couple of lemons, a roll of tin foil and a bottle of wine, and the lady said "Ooh, it looks like someone's going to have a fun night tonight!". I know, me neither.
That said, Jack's little sausage story sounds dubious to me. What was to be gained - apart from maybe food poisoning - from defrosting sausages in different parts of the house? Like pretty much everything she says, it doesn't make sense when you hold it up to the light. I just think she can't help lying and embellishing at every turn, even when it comes to small everyday occurrences.
I wonder if Louisa was trying not to yak it all up.
I’ve said similar on a previous thread. I’d really like an ELI5 of how writing a cookbook works because surely they have to be tested?! I’m a cookbook hoarder and I have always assumed that the recipes have at least been cooked, tested and tasted before they made it into the book. I’ve also said this before but another social media cook (he cooks meals for £) is currently writing a book. On his Instagram he literally says, “Gotta write 5 recipes today” and he’ll sit at his laptop, thinking up what recipe to write next. No testing seems to be involved. So I wonder if what he types up gets sent to someone else to test? It makes me question how people end up with book deals without actually putting much effort into any of it.
What I am curious about is how far does she take the lies? Would she lie to her family about the fridge breaking? What about Louisa, especially if she was living there under ‘normal’ circumstances? Does she lie to everyone or does she admit she fakes crap for Twitter?
It’s bizarre enough to witness as a stranger, my head would be a mess if I actually knew her
Butter you actually don’t need to keep in the fridge, I never do ( obviously depends on how hot it is where you live but in the Uk this is fine)
After 'Veganish', I'm really not sure. There was a recipe for spinach gnocchi that felt wrong when I read it, and was definitely wrong when I made it. I mean, falling-apart-in-the-pan wrong.
I'm a confident and capable cook, and it just didn't work at all.
- Status