And then slop in a bin. Go well, tender one x
And then slop in a bin. Go well, tender one x"transformed from slop in a tin" to.....slop on a plate
And this is why I’ll never give you up, FrausHave I just spent £5 on a Jack mask so I can fully commit to this. Yes I have. Once it arrived, I’ll be starting my slop
I'm considering ordering some temporary tattoos and not scrubbing my nails for a week, for authenticity.Have I just spent £5 on a Jack mask so I can fully commit to this. Yes I have. Once it arrived, I’ll be starting my slop
Just get a child to draw on you with a felt tip pen after consuming way too much sugar for those authentic wonky #jacktats.I'm considering ordering some temporary tattoos and not scrubbing my nails for a week, for authenticity.
I’m gonna do a dump in a bag.I'm considering ordering some temporary tattoos and not scrubbing my nails for a week, for authenticity.
For the love of all that is holy will she please stop rinsing things. Bacon ffs!@IcanSpellBéchamel Brie and bacon risotto
Maybe bacon is vegan if you rinse it first?For the love of all that is holy will she please stop rinsing things. Bacon ffs!
This post has me cracking up laughing. Brilliant!Today I cooked Bread, Bean & Fennel Stew
Bread, Bean & Fennel Stew, 17p
The idea of putting bread in stew is one that dates back hundreds of years, to a medieval broth known as ‘caudle’. It is both a use-up for stale bread, or crusts cut off for fussy children, and add…cookingonabootstrap.com
A couple of points before I start:
1. Even though it would have been more authentic not to, I did wash my hands before and throughout making this, as needed.
2. I don't have any rolls of wallpaper lying around so I used wrapping paper instead. Hopefully whoever ends up getting a present wrapped in this doesn't mind a few stray crumbs.
I actually thought this looked quite nice from the recipe photo but compare what you can see in the bowl with the ingredient list:
View attachment 1701144View attachment 1701149
View attachment 1701204
The version in the photo has at least two different types of beans, I see some sweetcorn, cheese, and it looks a bit oily. None of that is in the ingredient list. She says in the intro that you can use any type of beans and she sometimes uses kidney beans but baked beans are best. I think it's misleading to show a photo that is not actually of the recipe as written. I followed the written instructions as closely as I could.
Step 1. Rinse the baked beans and put in a pan. This is a tomato based dish so I don't really see why you'd bother rinsing the beans. I think this was written with a tin of kidney beans in mind. But, it says rinse, and so I rinsed.
View attachment 1701206
Step 2. Bring the beans, tin of tomatoes, herbs and stock to the boil and simmer for 20 minutes until the beans start to soften. Again, this was clearly not written with baked beans in mind. They were very soft straight out of the tin. Also, in the intro she says to use either fennel or mixed herbs plus some sugar, but there is no sugar listed in the ingredients so I just use mixed herbs.
View attachment 1701220
Step 3. Rip the bread into chunks, mix through and heat for another few minutes.
Step 4. Enjoy! At this point I realise that the lemon juice was never used. Good job I didn't buy it just for this.
View attachment 1701223
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You can see this looks nothing like the recipe photo. This supposedly serves four so one portion is essentially half a slice of bread, a quarter of a tin of tomatoes and a quarter of a tin of baked beans. Yum. So filling.
Rating scale from the Wiki:
1- Dire
2 - Terrible
3 - Middle class
4 - Inhale greedily
5 - Ovary groaner
Taste: 3. It just tasted of tinned tomatoes.
Texture: 1. Snotty. Imagine eating a jar of baked-bean-on-toast flavour baby food. I think I could only eat it because I used crusts of bread so they held together ok. Slices would have just turned to slime. I had to eat a bag of crisps straight after this to apologise to my mouth and give it some flavour and crunch.
Look: 2. a dry yet gloopy looking mush dotted with baked bean skins.
Process: 3. It's a very easy recipe: rinse beans, simmer with other ingredients, add bread, eat. But this scores only a 3 because of all the inconsistencies - different ingredients mentioned in the intro, ingredient list and instructions.
Nutrition: 2. It's got carbs, fibre, protein and veg but the calories are woefully inadequate:
1 tin beans: 364
1 tin tomatoes: 88
2 slices of bread: 188
stock: 16
total = 656 so one portion is only 164 calories which is ridiculously pathetic. You'd have to eat over 12 portions of this to hit your daily calories. (ETA this is actually an overestimate because the bean sauce was all washed away)
cost: 5 I already had everything I needed so I looked up prices online. I didn't have the cheapest version of all the ingredients e.g. Kingsmill rather than value bread so you could make this cheaper if you wanted. I gave this a high score because the ingredients you need to buy in bulk (bread, stock cubes, mixed herbs) are not unusual and would easily by used up for other meals before they go off. One thing I noticed was that prices for smart price beans and chopped tomatoes seem not to have really changed since she published this at the beginning of 2018:
1 tin beans: 27p (27p for tin)
1 tin tomatoes: 32p (32p for tin)
2 slices of bread: 12.5p (£1.25 for loaf)
stock: 10.4p (£2.50 for box of 24 cubes)
1/4 teaspoon mixed herbs: 2p (£1.05 for 30g tub)
Lemon juice: not used
total cost: £5.39
cost for just amount used: 84p
cost per portion: 21p
Overall Rating: 2. Edible but boring and gloopy and not very nutritious. The worst thing about this recipe is that I think the original version that the photo is of was probably quite nice. It looks like maybe you would have fried up some onions and added different veg and multiple types of beans. But probably that worked out too expensive and so she just crossed out half the ingredients, didn't test it and called it done.
If you go on Amazon, search for tattoo sleeves & narrow the search down to Prime, price low to high. You should get a pack of 6 for £1.99.I'm considering ordering some temporary tattoos and not scrubbing my nails for a week, for authenticity.
Dice then blend the courgettes? Why not just fire them at a wall out of a cannon? NB: the recipe I use grates them and it makes for a really good texture. Also her hatred of ingredients once again on display with the ‘blandness’ of courgettes. This from a person who pairs delicate fennel with beetroot. No tastebuds at all.@Walkdengirl silent courgette cake
Here you go. Bonus horrific slop of chicken, lentil and lime pickle curry. Don't bother to thank me...*Can I have the recipe for mince and onion with notions from TCC pleaaaase dear hearts?
@That Forensic Man
That's a really old bit of advice you would tend to get in 1950/60s' cookbooks like Julia Childs' "Mastering The Art Of French Cooking", where she always blanches the bacon in boiling water before using. Possibly because the bacon you would get back then (when refrigeration was still a little dicey in some places) was preserved in a great deal more salt and/or smoked more heavily, and she didn't want the taste of salty, smoky bacon to entirely overwhelm the very delicate nature of the French delights she was serving up.For the love of all that is holy will she please stop rinsing things. Bacon ffs!
I'd probably say book, as it'sThankspaceyou! Very different quantities to the recipe on the website, though both purport to serve 2.
Book/website:
Bacon - 150g /100g
Onion - 1/0.5
Rice - 180g/140g
Brie - 60g/40g
(the remaining ingredients are the same quantities)
Would the canal advise to use the book recipe quantities or the website quantities?
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