Those legs! That unruly labia!
I have visions of her walking like John Wayne after a two hour horse ride.
Jack Monroe #424 She’s as Greek as Prince William
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I have visions of her walking like John Wayne after a two hour horse ride.
Fully agreed. It’s stupid nit picking. Mince in general is one of the cheapest and most versatile ways to eat red meat anyway. When I was on my own I’d buy a big pack and make a huge pot of chilli bulked out with lots of different types of beans, veg, rice. Then that would be my dinner for days, just bung it in the micro, bread n butter or spuds, sorted. Low energy output after the initial cook. Who eats a different full portion of red meat every day anyway? This isn’t Henry VIII’s dinner table, ffs.
Yes this is what I was trying to say! Batch cooking on a Sunday for weeknight dinners. Yes.
You have hit the nail right on the head there.
I pushed the boat out & got some brisket as family coming today & turned on my (electric) oven in readiness to pop in.
Took one look at the power usage on my smartmeter - which I only got in June, so this is the 1st time I've been aware of what I'm using.
Was horrified & switched it off. Am cooking the meat on the (gas) hob instead, but have worried about how much that will cost too.
Am now seriously rethinking what to cook in the future. Its terrifying.
Squig who is convinced that nobody on UC can afford 750g mince (instead suggesting 250g - to serve 12 - which is a really difficult size to buy in supermarkets) is superciliously telling people they haven’t been poor.
Frauen… squig is a retired dentist.
" I am considerably povvier than yo "
Oh she won’t be happy with this
I am on UC (I work part time so UC tops up my wages) and I bought minced beef, sausages and bacon this week. Makes you think
I do like Twitter these days
Last year I bought an electric pressure cooker and I’m using it many times each week. Brisket is lovely and tender. See if you can get one, I promise you it will pay for itself and you will see an impact on your meter. Also great for batch cooking.
Couldn't agree more. I'm half expecting someone to publish a bread recipe and be confronted with someone complaining that it's no good for someone who has recently lost both arms and is waiting to be fitted for new prosthetics so can't knead the bread. It is not possible to solve the cost of living crisis through budget cooking. It's useful for people who have enough to get by but are looking to tighten their belts. For people who live in permanent crisis due to long term low income, no amount of buggering about with recipes is going to help. In a way it's quite insulting to suggest that people in long term poverty haven't already developed strategies for coping and need someone on the telly to explain it to them.
The one who got reported after posting a google map with a pin in 'Thorpe Bay', which Jack took to be an attempt to locate the crappy bungalow? That would make sense - it would certainly explain the obsessively crappy nature of so many of his other tweets.
This! Nothing to do with concern for others, splendid opportunity for a spot of whataboutery, subtext - look how much more clever than you *I* am. Doesn't help anybody, or solve anything. Bet you it gives the cretinous poster a glowing sense of self worth though.
I hadn’t made that connection - I think you’re right.
I think they're two different wrong 'uns. Millard had his own Twitter account but it's now been suspended.
The twitter bio for the person who posted that says that they're a retired dentist - so likely to be fairly well off and to be in receipt of a substantial pension. And they're telling people on UC that bulk cooking isn't for the likes of them? duck off.
And quoting from the slopalong thread @That Forensic Man has found a jack recipe for roasting a single beetroot for 75 minutes! So she can effoff with her performative crap about everything should be for a wee pov surviving on a tenner a week performance.
Same here. Got an instant pot for Xmas last year and batch at the weekends. Only 3 of us, so I can do a chilli in one go that will do two days of meals plus another two days worth for the freezer (any one of my one freezers
)
I think the problem is, most hearty/flavoursome, meat dishes do require long slow cooks to give them that depth and richness (especially if they are tomato based ), mince obviously takes a lot less time to cook compared to chunks of say stewing steak/cheap cuts but really anything that’s got a lot of liquid from stock/tomatoes needs the cooking time for reduction and infusion to really give it that depth of flavour. Lots of folk turn to those type of meals in the winter for comfort/nutrition. No stew based foods are going to be cheap on energy, it’s really quite a scary thought that even people who know how to budget and bulk out these traditional peasant type meals, with pulses and veggies, to stretch it out and reduce the cost per portion, have to consider the extortionate cost of cooking it. I don’t think any chef has the answer on those type of meals because you just can’t reduce cooking time if you want authentic taste. I was raised on this type of cooking because we were poor, mince,onions, carrots and potato was recycled daily from potato hash, cottage pie, mince and tatties, potato hash with pastry top (we’d literally have that combination every day), but there was a lot of us and it’s what we had plus bread and marge (we couldn’t afford butter Jack!) but the cost of cooking it was never the issue, the issue was if my mum could afford to buy those ingredients and make them last out the week until my dad was paid.
I’m traditionally a big bulk cooker, I make lots of soups/bolognaise/stews and freeze them, I’m not a poor and even I’m watching my smart me spinning around like a Jack Monroe on snow and crapping myself. The reality is that most will have to weigh up the cheaper shop (so mince, tinned tomatoes, root veg etc) and the energy cost v ready meals/more expensive food and the cost to store and heat it. No chef including our smol pixie has the specific answer to this yet because there’s no universal formula for everyone. It’s going to be a matter of taking the relevant tips from all sources and working out what works best for you/your family.
What I do know for sure is I’d rather put my faith in a trained chef with decades of experience who has provided some absolute winners for my family than some charlatan with zero experience.
ETA - I see many ninnies have made similar points already
FYI any vegetarian ninnies wanting to make bolognese without burning money with it taking loads of time on the hob.
I use Vivera mince. It's £2.60 ish, but I reckon I could get 4 servings out of it easily when bulked out with lentils. And it only needed a few minutes cooking. No need to leave it cooking down like with a ragu.
I use Vivera mince. It's £2.60 ish, but I reckon I could get 4 servings out of it easily when bulked out with lentils. And it only needed a few minutes cooking. No need to leave it cooking down like with a ragu.
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