So, the surprise ingredient is mushrooms, I’m guessing? #spoileralert
So, the surprise ingredient is mushrooms, I’m guessing? #spoileralert
Thankyou.After talking to my Italian friend the answer is:
No
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.Also why is she going on about cooking for one in the middle of a recipe which is meant to* serve 4?
*It doesn't serve 4
I think it’ll be another build-up to Christmas advertorial thingy like she did for the Daily Express last year.I was in my local independent bookshop yesterday and I checked for books by Jack (none), I did see the new Marcus Wareing and @MancBee was looking mighty fine on the cover.
There were lots of new Christmas books, in fact when I was in last month they had a special pamphlet of all the new releases, December would seem a very strange time to release anything.
Is it another magazine article?
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.This take is hot out of the mini oven:
Isn't the point of a traybake to make a large cake that can be easily served up in squares or rectangles on a picnic or party? Doesn't really require a plate and a cake fork - more of a hold in your napkin type of cake? Typically found at potlucks, school fetes, parties, etc.?
Also, applesauce works well in many vegan recipes. I have no issue with it. The only issue I do have is that it comes from US recipes and an American applesauce is a very different beast to a UK applesauce. It is much more like the apple puree you can buy here in pouches or pots for babies. It's sweeter than UK applesauce, it's not chunky and it never, ever contains vinegar, cider or starch, which a lot of shop bought UK versions use. It's because applesauce in the US is eaten as a snack on its own or mixed with yoghurt or on potato latkes or sometimes pancakes, whereas UK applesauce is a condiment to many meat dishes.
Anyway, why am I mithering on about it? Because in baking it will make a huge difference whether your applesauce is smooth or chunky, whether there is vinegar and starch in it or not and what the sugar content is. However, I assume that her prune concoction would always be disgusting, so I guess the old adage remains true - applesauce is applesauce.
"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
The horror......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.
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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.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 differenteve 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.
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.One day someone will sue her if she carries on like this.
You're right. Wishful thinking on my part.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).
She doesn’t understand food, cooking full stop! Not a scoobyShe doesn't understand the chemistry of baking.
not 4 people noAlso why is she going on about cooking for one in the middle of a recipe which is meant to* serve 4?
*It doesn't serve 4
Several bloggers I know, including food bloggers, do have public liability insurance for this type of situation.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).
That's certainly not a bad idea.Several bloggers I know, including food bloggers, do have public liability insurance for this type of situation.
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