With those fingernails, I wouldn't be eating any after her.
With those fingernails, I wouldn't be eating any after her.Or just dunk that grubby finger in it, a la the anchovy butter of days gone by?
FTFYShe won’t cos she’s lazy but I think she would do very well if she did do supper clubs at other people’s houses. I can imagine the insta posts of Allegra/Louisa’s middle class friends having Jack cook for them and saying they had NO idea it was all slop
It’s astonishing how clueless she is about food techniques and processes, i.e. why you cook things in a particular way. You’d think after nearly a decade as a food blogger she might have made an attempt to educate herself a bit.It won't thicken. It needs to be boiled for the chemical reaction to happen. Similar reason for not putting wine in caserole in SC. It won't boil off.
if anything it will make it more runny. Unless she keeps the lid off, which means the SC won't work properly.
She could reduce it in a pan on the hob afterwards but then why cook it in the SC in first place?
The whole point of a SC is that you keep all the juices IN the food. I can understand cooking fruit in a SC to get flavour out, but the original juice plus condensation will water it down....
Yes, imagine. We would all have purple teeth.Imagine paying for her supper club and she put that in front of you.
Worse than the lingreenie but preferable to the Horse Spunk Lasagne I suppose.
That is a really good call. She can work alongside Southend's own Salvo the clown.funny thing is you know, we have a local group who cook for the homeless a few nights each week in one of the town car parks. She could get involved in that.
her dictionary has a page missing, the one with texture, hence it doesn’t exist in mackie landWhy would you liquidise your home made jam, one of the lovely things about it is getting nice chunks of fruit in it
A few years ago Salvo the clown came into where I was working. He was in his full clown gear, big shoes, red nose - the works. He was in total squeaky voice clown mode, then my colleague asked what the Salvo on his hat meant. He said in a deep, scary voice "salvation of the lord, for all you sinners" it was the creepiest thing ive ever heard.it was like a switch had flipped. I've given him a wide berth ever since!That is a really good call. She can work alongside Southend's own Salvo the clown.
#nevergonnahappen.
i can't quite get over old Salvo being discussed here on TATTLE !!!A few years ago Salvo the clown came into where I was working. He was in his full clown gear, big shoes, red nose - the works. He was in total squeaky voice clown mode, then my colleague asked what the Salvo on his hat meant. He said in a deep, scary voice "salvation of the lord, for all you sinners" it was the creepiest thing ive ever heard.it was like a switch had flipped. I've given him a wide berth ever since!
I think she means greengage chutney, which is deeeelicious in a ham sandwich. Stop saying jam, Jack.
He has always given me the creeps! But after that run in, he could give old pennywise a run for his money!!i can't quite get over old Salvo being discussed here on TATTLE !!!
oooh, I tried making membrillo once. Didn't quite work....tasted nice though!I make the jars look good with circles of cloth cut from a tea towel, hand written labels and try to use nice shaped jars. It looks very professional even if I say so myself, one might even call them fancy!
I made membrillo once (quince jelly), but it was a lot of hard work for very little product. It was lovely though. I can see why it is so expensive to buy.
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