Cinnamon on roast potatoes. The “making inedible swill” gene is strong in that family.
Jack Monroe #524 Not the only or most important voice and presence in this critical area of our life
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This would make an amazing thread title
I assume this is her Cypriot grandmother? They put cinnamon in everything.
I'm not at all convinced that makes much sense as a substitute, either. I don't like aubergine, but doesn't it just turn to goo if you cook it for any length of time? Lamb, generally, doesn't do that. The obvious substitutes for lamb would be beef if you don't mind meat or maybe tofu or mushrooms if you don't.
Dire, some might say.
I really don’t understand why she makes up such inane tit. Such stupid lies what is even the point? Eugh.
The comments from the people who actually tried out the recipe are… interesting. Overall verdict: looked vile and/or grey, too dry, didn’t work without tuning.
I loved re-reading Flirty Thirty’s aubergine curry, and hooted once more at the blacked out nail.
Those threads are, IMO much more essential reading for newcomers than the thread Jack arrived in.
They tell you EVERYTHING you need to know about her recipes. There’s no way on this earth that so many of us could have attempted them and they all went wrong. That wasn’t unlucky, or a fluke, that’s tit recipe writing.
One of my faves was the loaf LurkerFrau made. God love her, she had the Lurpak ready and waiting…
watch this with the sound up.
Those threads are, IMO much more essential reading for newcomers than the thread Jack arrived in.
They tell you EVERYTHING you need to know about her recipes. There’s no way on this earth that so many of us could have attempted them and they all went wrong. That wasn’t unlucky, or a fluke, that’s tit recipe writing.
One of my faves was the loaf LurkerFrau made. God love her, she had the Lurpak ready and waiting…
watch this with the sound up.
Slopalong #2 You can’t polish a turd, but you can cover it in parsley
Surely she must have burnt a few pans and ruined some food along the way, in trying her "different" method. I mean, science. There's no way it could have worked, not even randomly. She must know that. Like a child making mud pies and insisting you eat them.
tattle.life
Another bread item containing festering evil.
When I was a pov (and not just chronically skint as I am now) I would buy a tin of Happy Shopper rice pudding from the corner shop, I think it was about 10p*, and my children would have that cold for dinner.
*if only I had painstakingly kept records of what food cost back then, so I could forensically and repeatedly regurgitate my pov story in a manner that may rival guest's.
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I am howling. On the bus. Can't wait to sit down with a cuppa later and read all the slopalongs.
She really has not the first bleeping clue about cooking, does she? I wish someone had bestowed her delusional level of confidence upon me as a kid, if her ineptitude has carried her this far I'd be a bleeping millionaire by now.
ahahahaaaaaa!!! I did the same!! And check the name, it must be Borbora's niece
She doesn't have one - her Granddad's wife is/was white British. Jack is only 1/4 "Greek."
The lurpak with the knife ready and waiting kills me
is that courgette in there?! Why is it so crunchy?! I have so many questions…Honestly, if you’ve got time and in need of a good laugh, read those threads. I only done a pesto and it was bleeping awful. I scratch my head at how bad it was. Some people really invested time and money into the ingredients for theirs. The positive is we raised a lot for charity as a result.The lurpak with the knife ready and waiting kills me
Please go and have a read.
100% bleep tho aye-oooooooooooooo
Thank you so much(I think it's you it was a carrot I'm sure) for your mash in the microwave and then potato ricer tip. I have to limit my mash intakeI thinkthat may be a potato
ricer tenderstem
health wise and this is perfect for just making a portion for someone else- the speed gives me less time to dwell 
on not serving myself any ( and then I have the peel left in the ricer to give me a hint of it though }I don't think the captions are for accent reasons, I think they're always helpful for people who watch on mute and as extra confirmation of the steps and words. They'd be no assistance with guests woeful blathering though.Chetna Makan posted a gorgeous lemon and mango loaf cake on her YT channel today.
Clean, light, airy kitchen
Good camera work, lighting and sound (plus captions if anyone can't understand her accent)
Friendly, articulate presenting style with clear instructions
Allusions to family and friends loving the recipe
Decent, edible-looking cake at the end with a an interesting twist on a classice flavour
I think we're missing what was In front of us all along...it's Da Slopi Code and the upon the arse cheek rests....the holy bollock sausages.
There are both white and raisin+fish containing currys/south Asian dishes, but as always nothing at all like guests.
If guest offered you vinegar on your chips it would be from the acidic medley stewing in the milk bottle, and then your eggs would be fried in the fridge jar of mixed oil that'd have more globules than a lava lamp. All guests recipes/descriptions contain a suprise appetite suppressant.
Oh god it's 4 to 1 fish to raisins!
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I prefer tinned rice pudding cold anyway.
Slopalong:
Slopalong 2:
Slopalong 3:
Slopalong: Cooking with Jack Monroe
A thread to document and discuss the challenges and chaos of making one of Jack Monroe’s many ‘recipes’.
tattle.life
Slopalong 2:
Slopalong #2 You can’t polish a turd, but you can cover it in parsley
Congratulations to @OwlChampagne , nominating @NobblyBobbly ’s words for the title. You both win a slice or spoon of a dish of your choice from the last thread, washed down with @That Forensic Man ’s choppy egg. Brava/o for all your efforts. Hardly surprising that none of Jack’s recipes aren’t...
tattle.life
Slopalong 3:
Slopalong #3 She doesn't understand beans
Thread title by @MavisBeacon nominated by @traumatised sideboard - you win your choice of any of the slops cooked in thread 2. For those who've stumbled on this thread by accident, it's a spin-off of the Jack Monroe threads where Tattlers are cooking their way through Jack's seven cookbooks in...
tattle.life
It’s Auntie Pat’s mate Linda who dyes her hair purple with box dye from Superdrug, owns a snake and has a really smelly house, and likes to post memes on Facebook about how she’s cool and not like the other girls, despite being a 58 year old GPs receptionist.
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