I remember childminding a small kid who set about making a cake by putting two eggs on one side of an old set of balance scales and then weighing the ingredients against them as her mum had taught her. I was boggled and impressed in equal measure. And the cake was delicious.
Slopalong #3 She doesn't understand beans
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4442 is what my mum taught me as basic cake batter (4oz each of butter/sugar/flour, 2 eggs).
She can’t cook
She has never tried to learn
She has made a living off exploiting the poor.
Lee Anderson was right.
Also I wonder if his position is informed by trying to make one of her slops?
She can’t cook
She has never tried to learn
She has made a living off exploiting the poor.
Lee Anderson was right.
Also I wonder if his position is informed by trying to make one of her slops?
That’s how my grandmother taught me to make a cake, and I must have been very young as she died when I was seven.
Wow, I just read that recipe for the first time:
What?! So if she knows that she should do that, why doesn't she ever mention it in any of her published recipes??
Freudian slip, that's what Jack does if she's cooking for herself. For a recipe, who cares? She doesn't eat that slop.
ETA she actually gives away that she only made this twice and then called it done, and only once with the rice included. So probably 10 minutes actual 'work', if you can call 'making dinner' work.
"I cooked this twice, the first time without rice and by flinging all the ingredients in at the same time. It was delicious, but there was a very slight tang of raw garlic.... So, I tried again... Seeing I was making it again, I decided to add rice to my chilli to make it a true one pot meal, and thus the chillaf was born."
"A tale of two chillis, Chilli Mk 1, and Chillaf. Chillaf won, despite its slightly silly name."
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Make them actually edible, for starters.Maybe we could publish the corrected recipes
I went through a phase of making microwave mug cakes, and I reckon this would have worked far better as a 2/ 3 minute 'mug' recipe that way. I might give it a go, actually...
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This has really fucked me off today. Watching the slopalong is very amusing until you see that out in the wild, people are still recommending her - this is in a disability FB group.
This is how I learnt to bake, thought everyone did lol
Thanks @Winthropp Tuesday. I don’t really do any cooking or baking so didn’t know about the ratio thing, my OH (who does all the cooking and hasn’t LEFT) purposely didn’t give me any tips so I’d follow it exactly. Weighing the eggs and doing the same weight seems like a sensible and easy way to remember it. I presume she made the weights lower to keep the cost down even more 
Please try it @Esiren I’m intrigued to see if it’s any better that way!
Please try it @Esiren I’m intrigued to see if it’s any better that way!
Thought you were still talking about your mum for a minute there. Bit harsh.
The macaroni periscope absolutely sent me over the edge
And this is why she shouldn’t be anywhere near writing recipes or cookbooks.Thanks @Winthropp Tuesday. I don’t really do any cooking or baking so didn’t know about the ratio thing, my OH (who does all the cooking and hasn’t LEFT) purposely didn’t give me any tips so I’d follow it exactly. Weighing the eggs and doing the same weight seems like a sensible and easy way to remember it. I presume she made the weights lower to keep the cost down even more
Please try it @Esiren I’m intrigued to see if it’s any better that way!
You followed the method and ingredients exactly - and you’ve ended up wasting time, resources and energy on something that could have been really easily rectified with proper editing and testing.
Imagine having little to no budget - deciding to make that for a treat and it going wrong. You’d be heartbroken. I’m so cross at her for this.
I wouldn’t dare say that about my mum! She‘d skin me alive. Also her roast potatoes are not dire
I thought her website was borked?
A library at Oxford recommended one of her books yesterday, on the haunted bird app, as a useful resource for students on a budget. WTF.
@SocksMagoo bravo for that venture into the unknown, well done.
It says a lot about how Jack views the poors (the real ones, not the make-believe ones like the "are there no workhouses" fantasy she lives in) that she thinks it's a revelation to make a variation on tinned soup by adding extra ingredients. Like no poor person ever thought of that themselves
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Here is my mea culpa, ninnies. I’m condemned to wasting food in the form of Chicken Liver Bolognaise. I haven’t made it yet because I can’t find any sodding chicken livers anywhere near. I have just remembered that there is a farm shop / butchery about 12 miles awaybut I’m not driving there just for chicken livers so will wait for a bit (until pay day) when I can pick up some other stuff for Christmas as well. Watch this space / bin.
I love chicken livers and buy them in a small frozen tub from Asda for about 70p (used to be 50p but the VBI will tell me the % change). I know loads of people don't like them, they are a strong tasting food but a lot nicer than lamb/ cow liver with a much better flavour. More supermarkets will get them in stock over the next few weeks as a lot of people use them for Christmas recipes.
My fave chicken liver recipe is based on Nandos Portuguese chicken livers, I just marinade them in peri peri sauce and fry.
I would be interested in a good chicken liver bolognese but I know that Jack's will be terrible!
No. She lost the posts from 2018 onwards, but all the older ones are still there, bringing joy to slop-lovers everywhere.
These battered sardines and battered anchovies have intrigued me, does anyone have a recipe please? Considering it.