Oh this. A thousand times this.In hindsight if she had of done the last two/ three weeks quietly, followed by the next six months.it would have been behind the scenes, no one would know anything till she had moved to her new gaff and set up shop.
Oh this. A thousand times this.In hindsight if she had of done the last two/ three weeks quietly, followed by the next six months.it would have been behind the scenes, no one would know anything till she had moved to her new gaff and set up shop.
Jack Monroe: rinsing hoops, squiggs and potatoes since 2012 (MP poster?).Hoops, squigs, potatoes potatoes.
How insufferable does someone have to be who, on being made aware of a customer who is wondering why they haven’t received goods that they have *paid her for*, that her stock response is to “accept this query is a reflection on their own general dissatisfaction with life” rather than, say, a reflection on her being an unbelievably lazy, shameless huckster.
I think the weight of the actual beans or percentage or something must be on the tin. Somebody commented recently on the percentage of waste by rinsingSorry for more bean chat but it's annoying me now. Jack's schtick is 90% rinsing thing improbably (and 10% grating spam) because she loves the reactions it gets from the baffled presenters on any show she does. It's part of her whole "I've been at the frontline experiencing this" thing that she can be like when you count every penny like I had to you notice that baked beans are cheaper than plain. But do you even get the same amount of beans in baked beans or does the sauce take up more room?
I briefly considered buying a tin of baked beans and haricot beans and counting them . Please send sanity-os'.
Ah, “restaurant parlance”
absolutely but that’s why kidney bean juice is ONLY used in chocolate cake (or brownies) in baking.Aquafaba is better made from chickpea or white bean according to most vegans I know (I’ve only ever used that; allergen child here). Having said that, my baking is always a Jack level disaster so I leave it to the local vegan baker now.
Bet AM is her ex admin assistant.
Honestly the absolute condescending tone of this. Mise en place is a fundamental part of prep in a restaurant. It isn't some jaunty bullshit like 'ooo let's line up a few herbs (yes I know they are all interchangeable) and pretend we are gordon ramsay'. It is an integral part of our process as chefs. It is taken extremely seriously. You cannot get halfway through service and then realise you have to chop a few bits and bobs and fillet a couple of fish and tra la la.
She's started adding fuel source to her recipes now and all I can say is she clearly estimates the general jacolyte squig intelligence level as highly as we do.I can't believe she's officially called her gazpacho 'NO COOK GAZPACHO'. #jackshacks
I have forensically compared a tin of M&S baked beans and a tin of M&S cannellini beans.I think the weight of the actual beans or percentage or something must be on the tin. Somebody commented recently on the percentage of waste by rinsing
I’ve got some “restaurant parlance” just for you, Jack.Ah, “restaurant parlance”
Welcome back! Buckle up! It's quite the ride.I've just arrived on the South Coast ready for a funeral tomorrow. Met up with my OH (I've still got one he hasn't LEFT)
OH asked a minute ago "what's that Jack woman you follow on tattle been up to lately?"
I said "I don't know, I've had a couple of weeks off the drama. I'll have a look and find out."
15 THREADS IN 14 DAYS!!!!
What has the little pixie been up to? I can't read all that lot...too much grunking for anybody. I will make do with the thread recaps, at least for the time being. A bit rude to be catching up on tattle when I'm supposed to be making small talk with the family.