Thread locked. We start a new thread when they have over 1000 posts, click the blue button to see all threads for this topic and find the latest open thread.
New to Tattle Life? Click "Order Thread by Most Liked Posts" button below to get an idea of what the site is about:
You can’t comment anyway so what’s the point? I am usually ambivalent about whether Jack forensically checks in here as much as she did but the timing is very interesting.
Northern Ireland Jack really does kick in the Sunday night blues. She has clearly done this to annoy us NI fraus. Well done Jack, it has worked. Now go pay your taxes.
I love cabbage and actually some of her word salad makes sense. However, that photo does not! It is not sliced finely, it is hacked into chunks...maybe consider using a decent knife and leave the bread knife for cutting...bread! Advising people to use a bread knife on a fexking cabbage is dangerous you moron! Bread is hardish on the outside and soft in the middle thus the need for a segregated edge. Cabbage is HARD even a tender savoy leaf is tough! Jesus!
Plus if you’d have shredded it finely you’d actually not really need to boil it at all, you could just fry it...it’s called sauté cabbage you twat.
Also top hit on google reads very much like her essay -I see now why she considers herself a bodybuilder #lifteditmate
Sauteed cabbage is an easy, DELICIOUS vegetable side that's healthy and goes with so many dishes! Vinegar is the secret ingredient to making it taste great.
Alright, calm down. I only asked.
I’m trying to learn cos I’m not a chef like Fack. Neither am I an accidental conquerer of fears, single mother, author, Greek, Norn Irish, food writer, or 5’1.7”.
Thread locked. We start a new thread when they have over 1000 posts, click the blue button to see all threads for this topic and find the latest open thread.