I made this last week and it was delicious. I couldn’t remember how I’d heard about it but it must have been here!
Jack Monroe #98 Thoroughly Naff
- Start date
-
- Tags
- Jack Monroe Threads Wiki
- Status
New to Tattle Life? Click "Order Thread by Most Liked Posts" button below to get an idea of what the site is about:
Let me fix that for you? Filler!
Yes absolutely x
It was a 50p sized hole (down to the nerve no less) in her lip last time due to SEVERE lip chewing due to SEVERE anxiety I believe.
dr prescribed 
How did that not scar? A 50p.. She has some world-class plastic surgeon.
Yes absolutely x
It was a 50p sized hole (down to the nerve no less) in her lip last time due to SEVERE lip chewing due to SEVERE anxiety I believe.
I don't get it. Is she implying she usually goes to bed hungry or she rubbed the devilled eggs on her wrist????
Oh dear God, please don’t let Ouchy Mouth Jack return.
‘Eggs luxuriating nearby’ - possibly a thread title?
Two things (also hi everyone)
1. People write their whole life stories and then the actual recipe as they get more ad revenue. I follow a recipe writer and she was really open about it and I admire her for it. She actually makes amazing food so I don’t begrudge her earning as revenue from her website as she gives recipes out for free.
2. Don’t you just lemon juice in a dish when you have over chillied? I feel like that’s one of the most basic things you learn.
1. People write their whole life stories and then the actual recipe as they get more ad revenue. I follow a recipe writer and she was really open about it and I admire her for it. She actually makes amazing food so I don’t begrudge her earning as revenue from her website as she gives recipes out for free.
2. Don’t you just lemon juice in a dish when you have over chillied? I feel like that’s one of the most basic things you learn.
No, she’s been too busy giving her platform to POC and sending out postcards of beige food.
Oh my Christ.
Da fuq is THAT?!!!!
Imaginary injuries tend to heal very well
Having turned her back on her Scottish/Irish/Greek/Jewish/Ouchy roots, she is now hitting it with 'Fam'
Like the iridescent sparkly 'black eye'
Its Peter Pan.
'Scantest' The fact she actually used that word just guarantees her place in hell for me.View attachment 297068
Having turned her back on her Scottish/Irish/Greek/Jewish/Ouchy roots, she is now hitting it with 'Fam'
Normally the life story above recipe thing is to include keywords (I write SEO texts) which is why you often see text like:
If you've ever wondered how to make anchoïade, you're not alone. I was looking for a healthy anchoïade recipe and I came up with this. This easy anchoïade recipe uses just 5 ingredients...
In a way, I wouldn't mind Jack doing that...but she's as tit as SEO as she is at cooking/marketing/face tuning/searing political commentary etc etc.
If you've ever wondered how to make anchoïade, you're not alone. I was looking for a healthy anchoïade recipe and I came up with this. This easy anchoïade recipe uses just 5 ingredients...
In a way, I wouldn't mind Jack doing that...but she's as tit as SEO as she is at cooking/marketing/face tuning/searing political commentary etc etc.
We made this at home after you recommended it and it is really nice.
Do love a smoky burnt aubergine though, Ottolenghi's burnt aubergine shakshuka is lush too.
These are the ingredients listed for caponata on BBC food. Anyone who has ever had caponata knows this is what goes into it:
For the caponata
Alternatively, use the ingredients above but add a ton of chilli flakes, coconut milk, over-processed bread, brown sugar and balsamic vinegar.
For the caponata
- 100ml olive oil
- 3 large aubergines , cut into 2cm cubes
- 2 long shallots , chopped
- 4 large plum tomatoes , chopped
- 2 tsp caper , soaked if salted
- 50g raisin
- 4 celery sticks, sliced
- 50ml red wine vinegar
- handful toasted pine nuts and basil leaves
Alternatively, use the ingredients above but add a ton of chilli flakes, coconut milk, over-processed bread, brown sugar and balsamic vinegar.
I vote for this as new thread title
Although you may have ready had it, Back to thread 41 for me
Oh dear God it is getting stupid now.
Why? Just why? Why would anyone do this to food?
- Status