HahaSure let's talk about the recipes... see how that goes Jack.
I'm not so convinced that people will be drawn in by it.It’s interesting she’s chosen the bread and jam ice cream as one of the three from the metro, and then in the origin story includes a woe is me tale about The Poverty and then getting the idea in therapy. I can 100% see how someone seeing her recipes for the first time would be drawn in. Clever marketing.
There was already a sardine puttanesca in Cooking on a Bootstrap as well. I remember it because it evoked a visceral feeling of horror that she'd butchered a classic. She's so fucking LAZY it grates my onions.Mama Mia, her puttanesca recipe is shit!! I can picture her doing it on This Morning and Gino having some kind of breakdown
Jack, you wanted to talk about the recipes, yeah? Well maybe let’s talk about why you think it’s necessary to put sardines that are already cooked, into 600ml of liquid and then cook for 30 mins? Why, also, would you use x2 tins of sardines, when you could use the stronger saltier (and correct for a cultural recipe!!!) flavour of x1 tin of chopped anchovies that are sold in Sainsbury’s for 90p a tin? You’re not saving money, because you’re using x2 of the alternative.
If you’re being thrifty, why would you have the gas on for 30 mins when 10-15 would suffice? Oh, wait, I know the answer! It’s because you’ve used way too much liquid (600ml) and need to reduce down the unnecessary volume
Why is your puttanesca devoid of any of the things that would give a depth of flavour? It’s supposed to be cooked with onions and garlic, with parsley added at the end. All we seem to have here, is mashedfish boiled into tinned tomatoes for half an hour.
Puttanesca is supposed to strike a lovely balance between being rich in flavour, but light and fresh, salty, with pops of zing here and there. Why am I cooking pre-cooked, mashed sardines for so long? Won’t the sauce just become a slop? Apologise to the whores of Naples, now! WARNED.
PS, after your bread and jam bullshit in the ice cream recipe, you could have at least treated us to a history of puttanesca (whore’s sauce) and how it ties in with your definitely not made up experience of being a sex worker. Missed an opportunity to talk about yourself there pal.
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