And let's not forget Peeky Mink had Covid before Jack.
Jack Monroe #219 Why you sob? Russell Hobb
- 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:
I think my inexplicable egg was possessed by the spirit of Victorian Ghost Jack while making my council house tea (I am allowed to say that as I was a CH urchin). I am aware I burnt the nugs while simultaneously creating anaemic chips. Am I Jack?!?
Attachments
You tell her, squig.Attachments
Frau, this thread *chefs kiss
I’ve been laughing all day, @BeautifulTrauma you deserve a medal
for services to the cabal. I’ve been making an actual traybake today and pleased to report it does not look or smell like tit.
As for the fishy pasta yesterday, I was convinced it was pineapple on top of the fish. I was actually relived when I read it was celery.
I’ve been laughing all day, @BeautifulTrauma you deserve a medal
for services to the cabal. I’ve been making an actual traybake today and pleased to report it does not look or smell like tit.As for the fishy pasta yesterday, I was convinced it was pineapple on top of the fish. I was actually relived when I read it was celery.
Edd Kimber has written two excellent tray bake books. His recipes work.
Come on, if I can make the prune tit in a dish traybake, someone can attempt the cremated sardine in spaghetti tomorrow!
I thought chefs always posted pictures of them eating their produce and saying how it tastes. Jack hasn’t even done one of her tucking into it
I feel like I am the solitary person in the world to eat prune, apple sauce and cocoa powder cake.
I thought chefs always posted pictures of them eating their produce and saying how it tastes. Jack hasn’t even done one of her tucking into it
I feel like I am the solitary person in the world to eat prune, apple sauce and cocoa powder cake.
Nobody can agree on the best Protestant traybake, but everyone can agree that Jack’s is both the worst AND not a traybake
Love him. And his bread recipes actually work - no slow cooker involved.
We should have just got Jack to do this instead of the peace process!
Okay, okay.Come on, if I can make the prunetit in a dishtraybake, someone can attempt the cremated sardine in spaghetti tomorrow!
I thought chefs always posted pictures of them eating their produce and saying how it tastes. Jack hasn’t even done one of her tucking into it
Unfortunately, I don't have sardines in the cupboard. Can shop tomorrow and cook on Tuesday?ETA Only cos I'll be home too late tomorrow, I'm
BUSY!
Last edited:
That’s what I was using today. Making his peppermint slice, it is amazing!
I’ve never used a cookbook as much as his first traybake oneI love him. And he's so thorough.That’s what I was using today. Making his peppermint slice, it is amazing!
Er the best Protestant traybake is hands down 15s and anyone who says otherwise is a big spidey liar.
Proving once again she still reads these threads.
I want the new easy one tin one. Also covet the Nordic ware tin.
It's the same ingredients EVERY TIME. Only the source of The Goop changes.
It doesn’t look that big even on the serving plate, Jack.
Isn’t this just proof that she isn’t even on a Grunka? She is live keeping up, we talk about portion sizes and here we go. If that fork is a normal fork, I reckon the size of that portion length wise is about 2.5 (at a push) inches. That is actual fairy dust for a meal.
I have never heard of any chef who is one and done like she is
It’s getting ridiculous now like steeping food in their own juices. She just has this way of making food sound so unappealing.
I have never heard of any chef who is one and done like she is
It’s getting ridiculous now like steeping food in their own juices. She just has this way of making food sound so unappealing.- Status