So, the surprise ingredient is mushrooms, I’m guessing? #spoileralert
Jack Monroe #219 Why you sob? Russell Hobb
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Personally I'm hoping to see her in The Express again, thanking the queen on behalf of the nation 
Thankyou.
Too short.
This recipe was Jack bingo. It had it all, from draughty cold abode, long weary days of work hunting and gathering before her child was in bed, the weary martyred cooking, twitter blurring over every part of her life, two contradictions, long sub-story of knives.
ETA: starting cooking with a cold pan and cold oil. Useless aside about being a foodie
I'm going to read other recipes, to "analyse" Throw a dart, pick a remembered website recipe for checking!
I think it’ll be another build-up to Christmas advertorial thingy like she did for the Daily Express last year.
ETA @Nottonightbabe mentioned it first! I forgot about the Queen comment
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The cabal of mithering ninnies give more thought and scrutiny to Jack's recipes than she does. I have said before about my nephew's recipe development company; it takes months and months of work and often ends with failure. Yet Jack thinks that her maverick brain can invent new recipes daily. It is just not that easy.
"Thank you ma'am, on behalf of a grateful nation" wasn't it?I think it’ll be another build-up to Christmas advertorial thingy like she did for the Daily Express last year.
ETA @Nottonightbabe mentioned it first! I forgot about the Queen comment
Guys, drier than the Sahara this morning…
(Oh and my Nana commented despite being in the oven 40 minutes, it definitely wasn’t cooked on the inside)
To be fair I feel sorry for her lad, going in the kitchen in the middle of the night for a snack, thinking this is chocolate cake and ending up running back and forth from the toilet for the rest of the night.
(Oh and my Nana commented despite being in the oven 40 minutes, it definitely wasn’t cooked on the inside)
To be fair I feel sorry for her lad, going in the kitchen in the middle of the night for a snack, thinking this is chocolate cake and ending up running back and forth from the toilet for the rest of the night.
I'm hoping one of the things she learns on her nutrition course is to not step outside the bounds of her professional knowledge level. It's why I tend to trust registered professionals more because they can lose their livelihood and protected title if they act outside of their professional capabilities. That's not to say there aren't excellent non-protected professionals, but somehow I suspect she won't be one of them.
It's really dangerous for her to act as a trusted source of knowledge regarding diabetes. She doesn't even demonstrate an understanding of the different kinds/subtypes. She doesn't understand the metabolic pathways of sugars, how fructose impacts the liver, and that hidden sugars are a prime reason for poor blood glucose control. I am still furious. One day someone will sue her if she carries on like this.
And there's a pattern of evening grandiosity, isn't there? She is giddy and drunk on attention. That's when the silly pronouncements and ignorance are at their peak.
It's really dangerous for her to act as a trusted source of knowledge regarding diabetes. She doesn't even demonstrate an understanding of the different kinds/subtypes. She doesn't understand the metabolic pathways of sugars, how fructose impacts the liver, and that hidden sugars are a prime reason for poor blood glucose control. I am still furious. One day someone will sue her if she carries on like this.
And there's a pattern of evening grandiosity, isn't there? She is giddy and drunk on attention. That's when the silly pronouncements and ignorance are at their peak.
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I know you all love eggs, so here we check the Times of India's recipe for Chettinad (South Indian) Egg Curry versus Jack Monroe's South Indian Inspired Egg Curry
First we have to wade through assurance that Jack's HOMETOWN is Southend on Sea, and she dines out many times in it. Presumably all the locals clap
She is at pains to point out that she's only BASING her recipe on the local Southend on Sea South Indian restaurant's recipe. Since their recipe is probably adapted for local English tastes, Jack keeping the "basenotes" without straying too far from that recipe takes the bus in a different direction from anything authentic, but that's okay because she's going to explain that!
You place eggs in already boiling water
The $£energy you lose there is returned to you when you again start the oil and spices and onion in the coldest pan possible. (I recommend placing the pan in the snow for a while for maximum benefit)
The Times of India recipe doesn't use onion, by the way, but another verbose blogger does (along with coconut milk like Jack and lots of exclamation marks)
Earnest Jack tells us x 10 that cultural appropriation may be bad, but too complex for now. Jack will write an essay on this another time because it's out of her usual jurisdiction of poverty and austerity, and proceeds to add a teaspoon of English mustard, along with jumbled instructions worthy of an Ikea assembly pamphlet, which will have you leaping about the kitchen so confusedly that I'd advise you to move your kettle first in case of breakages. Jack still calls it South Indian Inspired Egg Curry, but it's NOT! It's a trick! It's Southend on Sea South Indian Restaurant Basenotes Kept Similar Not Culturally Appropriated Egg Curry!!!!
Here are the recipes side by side
recipes.timesofindia.com
cookingonabootstrap.com
myfoodstory.com
First we have to wade through assurance that Jack's HOMETOWN is Southend on Sea, and she dines out many times in it. Presumably all the locals clap
She is at pains to point out that she's only BASING her recipe on the local Southend on Sea South Indian restaurant's recipe. Since their recipe is probably adapted for local English tastes, Jack keeping the "basenotes" without straying too far from that recipe takes the bus in a different direction from anything authentic, but that's okay because she's going to explain that!
You place eggs in already boiling water
The $£energy you lose there is returned to you when you again start the oil and spices and onion in the coldest pan possible. (I recommend placing the pan in the snow for a while for maximum benefit)
The Times of India recipe doesn't use onion, by the way, but another verbose blogger does (along with coconut milk like Jack and lots of exclamation marks)
Earnest Jack tells us x 10 that cultural appropriation may be bad, but too complex for now. Jack will write an essay on this another time because it's out of her usual jurisdiction of poverty and austerity, and proceeds to add a teaspoon of English mustard, along with jumbled instructions worthy of an Ikea assembly pamphlet, which will have you leaping about the kitchen so confusedly that I'd advise you to move your kettle first in case of breakages. Jack still calls it South Indian Inspired Egg Curry, but it's NOT! It's a trick! It's Southend on Sea South Indian Restaurant Basenotes Kept Similar Not Culturally Appropriated Egg Curry!!!!
Here are the recipes side by side
Chettinad Egg Curry Recipe: How to make Chettinad Egg Curry Recipe at Home | Homemade Chettinad Egg Curry Recipe - Times Food
Easy Chettinad Egg Curry Recipe: Make the easy and delicious chettinad egg curry recipe at home using ingredients like egg, tomato, green chilli, ginger paste, red chilli powder, black pepper and more on Times Food
South Indian Inspired Egg Curry, 57p
This recipe is based on one I have eaten many times at a South Indian restaurant in my hometown of Southend on Sea. I have tweaked it a little, to simplify it, while trying to maintain the baseline…
South Indian Style Egg Curry
Learn how to make South Indian style Egg Curry, inspired by Kerala cuisine. Easy, comforting and creamy egg curry recipe!
myfoodstory.com
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The horror......
Bless you all. I dont pray but i will for you and your family, having to witness it.
Lying in bed having a lazy Sunday morning (the best!) and showed Mr Barzie last nights chocolate prune delight, asking him “what’s that?” The look of abject horror on his face confirmed the cabal’s feelings as he muttered the words “Wtf is that? Shite wi’ sugar on top is real?”
(For context, as a child of Scotland, if you annoyed your parents with constantly asking what you were getting for dinner, shite with sugar on top was meant to shut you up!)
(For context, as a child of Scotland, if you annoyed your parents with constantly asking what you were getting for dinner, shite with sugar on top was meant to shut you up!)
My step dad is type 2 diabetic and he is always shocked at how the most basic of food has sugars he has to be aware of.
Its not something you can usually just mix and match.
The Trifle Defender, defends prunes. The shade is chocolatey and perfection.
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Trifle Defender uncannily prescient again here!
I'm not sure they would have much of a case, to be honest. Unless someone is actually falsely claiming to be a registered professional and an expert then I think a court would just say that following the advice of random bloggers is your own fault.
(I'm not a lawyer though).
You're right. Wishful thinking on my part.
She doesn’t understand food, cooking full stop! Not a scooby
not 4 people no
Yes, She’s cooking for 
Several bloggers I know, including food bloggers, do have public liability insurance for this type of situation.
That's certainly not a bad idea.
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