Slopalong: Cooking with Jack Monroe

[ContentCrunch]

Breakfast sardines egg and spinach

Spoiler: Ingredients

Spoiler: Ingredients

1 tin of sardines (55p)
1 egg totally free because I bought them last week
Any spinach I had some night-beet salad which contained some spinach leaves. So I painstakingly picked them out

Spoiler: Mug off

choose a mug with a fat bottom, no mention of greasing it with anything so… be prepared to scrape egg off

Spoiler: Something sharp

the recipe says crack your egg and pierce the yolk with something sharp to avoid explosionoes . This pencil looked pretty sharp

Spoiler: Open the tin and save the oil

we are then instructed to open the sardines and save the oil… being a greedy goblin she eats the whole tin! But you don’t have to dear hearts look at the pitiful amount of oil really not worth saving is it?

Spoiler: Fire safety advice

do not cover with foil under any circumstances do you know how many 999 calls she took from people setting fire to themselves with foil in the microwave? No use cling film and fuck biggest dave cover the egg and pierce with something sharp

Spoiler: Bung it in the microwave

Spoiler: Not all microwaves are equal

she says 30 second bursts mine took 90

Spoiler: What’s that horrid smell?

my five year old came in from upstairs and said mummy I can smell cat food upstairs what’s that horrid smell?

Spoiler: It’s cat food.

Spoiler: Cats verdict

we only like sardines

 

[SnowyCal]

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

 

[Lucky Escape]

Goulash

First, a note about the name: goulash is a flexible and adaptable dish and there are hundreds of variants, so I'm not going to complain too much about the name. However, there's no caraway and not much paprika flavour - this is primarily a tomato-based dish, and is yet another variant on Reconstructed Baked Beans.

Ingredients

I already had everything apart from the baked beans - so 50p for those, everything else was free.
I used a tsp of bouillon powder rather than a stock cube, and forgot to get the sugar out for this photo but did remember to use it at the right time.

Method

Spoiler: Method

First, I finely sliced the onions and garlic. She doesn't explain why you should do this rather than say, chop the onions and crush the garlic as I would normally do, but I wanted to follow the instructions as closely as possible.

Next, I added them to a cold pan along with the paprika and 4 tbsp of oil. As you can see, I tried to recreate my Tattle avatar but my artistic skills leave something to be desired:

I switched the heat on, and left them to fry gently. At this point, I have to admit that I deviated from the instructions as written by stirring occasionally. I simply didn't realise that she told readers to stir at every other point in the recipe but not here. Sorry! I hope I haven't ruined it.

After about two minutes, the paprika started to turn a dark brown colour and began to smell a little burnt. The smell got stronger over the next 7 or 8 minutes until the onions and garlic had softened.

Paprika has a high sugar content, and is therefore quite delicate. It would be more usual to wait until the onions had softened and then turn the heat down. The paprika could then be stirred in immediately before the tomatoes were added - this would allow the flavour to infuse into the oil without letting it burn.

As it was, I added the tomatoes, bouillon powder, sugar, and half a can of water, stirred it together, and brought it to a low simmer. Meanwhile, it was time to rinse the beans:

She tells us to do this by blasting them with cold water. The water pressure in my flat turns out to be high enough to mush up some of the beans, so I assume that this was sufficiently blast-like.

After fifteen minutes had passed, the sauce was still fairly liquid:

I was tempted to give it more time to reduce down but decided to stick to the instructions, so went ahead and added the beans. I stirred well, and simmered the mixture for a further ten minutes.

If the intention was to simply heat the beans, this turns out to have been too long - the beans were beginning to fall apart. At the same time, the sauce was still quite liquid:

Results

Taste: 2
Tomato blandness. I added a pinch of salt (none listed in the ingredients or method), and it brought out much more of the tomato taste, as well as what little remained of the paprika warmth. Unfortunately, it also brought out the burnt taste - so it was probably better without.

Texture: 1
Too watery. Too oily. The sliced onions were odd - slicing is good for onions if you're going to be caramelising them, but here they were just slimy; they should have been diced.

Look: 2
Mashed up beans, onion rings, and splotches of oil.

Process: 1
She hasn't tested this properly. The paprika is added too early, which means it tastes burnt rather than giving a sweet warmth. 4 tbsp of oil is excessive - half that would have been enough, and it should have been the first thing into the pan. The instructions about stirring are inconsistent. There's too much liquid (and there'd be even more with value tinned tomatoes rather than the fancy brand I used), and not enough time for it to reduce down. The beans should be treated more gently and heated for half the time. It needed seasoning.

And most importantly, there's no need to have rinsed the baked beans. Adding them whole would have avoided the need for the half-can of water and the tsp of sugar, and would have made a thicker, more appealing sauce.

Nutrition: 1
I reckon this is about 1,060 kcals, with about 38g of protein when you account for the rinsing.
She says this serves 4, so that's 265 kcals and 9.5g of protein per portion - about 13% of the calories and 20% of the protein needed in a day.
...but 45% of the calories come from the oil, so this terribly balanced.

Overall rating: 1 - Dire
I actually gave this a 2 initially, but reading it back I've changed my mind: it can't possibly be a 2 when every single bit of the method is wrong.

If this had been tested and the worst errors fixed, it could have been a 3. To get higher than that, I'd want to see:

• not rinsing the baked beans,
• giving some affordances for the trickier elements (trying to keep the beans intact for instance, or mentioning that a tsp of vinegar would help the taste if the paprika was burnt),
• fixing the nutrition - perhaps by adding a baked potato and maybe some cheese, or serving with bread or rice, or frying up some cooking bacon before adding the onions.

This has the feel of something that's been concocted as an intellectual exercise - as if she's asked herself the question "how can I put these three tins together in the same meal, whilst using some of my trademark flourishes?", and has written down the first answer that came into her head.

It's clear that it hasn't been tested. A confident cook is likely to avoid most of the problems by ignoring her instructions, but for anyone else this recipe is going to lead to waste and disappointment.

 

[Day3TShirt]

Lads, I did it. I made the soda bread.

Soda Bread, 7p [VG/V/DF]

This is an ideal bread recipe for newcomers, no fancy equipment needed and the bare bones of a recipe. I tricked Mrs J into making this last week; she who famously doesn’t cook but hovers hel…

cookingonabootstrap.com

I already had the ingredients, apologies for the slightly spenny ‘organic’ flour and milk (organic is a word that is not in Jack’s lexicon, I feel).

My only complaints were that she way overestimated the amount of milk/lemon juice mixture by almost a third, which meant I threw some away. Not thrift approved behaviour. Also, I missed the part where it said you could add salt for more flavour because it was buried in the purple prose that preceded the recipe and frankly, when I’m making food it’s because I’m interested in food not your fucking life story.

Anyway, the dough came together ok. All going surprisingly well so far.

Exactly 40 minutes later, it came out of the oven looking not too bad. I was planning my unbelievably controversial mea culpa, ready to hold my hands up and admit it wasn’t at all bad.

BUT THEN…I caught a whiff of lingering honk! The loaf smelled like fish. I bravely ploughed on and cut into it (not easy, it’s pretty solid) and I tasted it. If it weren’t for the weird fishy taste, it would have had all the taste of thin air on sliced cardboard. Diabolical. Clever Fraus, was the honk the result of too much bicarb, on top of SR flour? Not that it really matters, even if the taste was ok it had the consistency of a brick. Thankfully, I gave some to the various animals I have, so it wasn’t entirely wasted but I would be furious if I had to bin it.

For anyone thinking of trying this, please save your time and money. I’ve taken one for the team so you don’t have to. Go well x

 

[OwlChampagne]

My adventure begins. If I don't post again within 48 hours assume I have food poisoning and send an ambulance. I assume they will find me via my eye pea.

 

[Hollaaa]

I'm just going to get it out of the way upfront. Dire.

Spoiler: What it looked like going in

I sprung for a fresh clean vessel and decided to jettison quite a bit of the marinade. At this point it was pretty wet and I was already repulsed by the idea of wet hot chicken skin. Into the oven for an hour it is. I put the pineapple rings on before it went in and did a slop-free version for my SG. I diverted from the instructions here and put extra sugar and cinnamon on the pineapple for caramelisation purposes.

Spoiler: Checking in with the instructions

I put two thighs in skin side up and two skin side down, as an experiment. My Old Harold takes the skin off anyway but I love a bit of crispy chicken skin.

It smelled quite nice while it was cooking and I went away and did something else for a bit.

Spoiler: Halfway through: a chaos

I decided to swap cooking dishes at the halfway mark because what looked like bin juice had seeped out everywhere. Grim.

I made a shit ton of coconut rice as a back up plan an accompaniment and some mixed greens. I put green food colouring in some of the rice, as per the Instagram Live, but it came out yellow. Should have been an omen, really.

Spoiler: Dinner is served!

Why yes, that is a:

#authentic. It came with the house 15 years ago, do you want me to stop breathing?

Dinner may be served, but after a full hour at 190, and an extra 10 minutes at 220, it is not fully cooked. The next image really does need a spoiler.

Spoiler: DIRE

Review from me: smells like your hands after you've got sweaty from holding coins, doesn't really taste of anything, chicken went in the bin.

Review from OH: I've eaten it but please never make it again.

Review from SG: I know you said my chicken is different but it was cooked in the same oven so can I just have the rice?

I ate her chicken. She has disappeared to her room with a donut.

These are the leftovers, which went back in the oven for an extra 20 mins and now they finally appear to be fully cooked.

I have made the executive decision not to use any of the tips for leftovers from the recipe and dispose of them in the food waste bin. Not sure how the bones would make a spicy stock if the flavour didn't even penetrate through to the meat. If nothing else, it might keep the foxes from trying to get into the bin.

I've also made a donation to just about match the cost of ingredients to an independent local charity which does a bit to help with access to food, and a lot for people struggling with their mental health.

Spoiler: Receipts

So far so good on the upset tummy front, but I'll let you know if anything changes.

 

[MavisBeacon]

Jack Monroe's pina colada bread, phase 1.

Spoiler: Dear reader, it is not going well

We start by checking Mr Beacon's fingernails, upon which I send him for another session with the nailbrush.

According to the recipe, the first step is to activate the yeast. Never mind that everyone uses easyblend yeast, which doesn't need it, we follow the recipe to the letter

There follows a brief marital argument where Mr Beacon mislays his posh wanker meat thermometer, and then insists I Google to convert 40C into Fahrenheit because apparently he's now from the 50s.
He adds this suspicously warm water to the yeast and gives it a stir.

Oh dear.

next, we must blitz the coconut milk,another 100ml of water and the drained pineapple chunks. I drink the pineapple juice, it is delicious (I suspect it's the only thing about this recipe that is...)

half the flour, the suspiciously silent yeast and blended slop are added together. Jack recommends muddying mixing it with a knife but Mr Beacon soon finds it too annoying so we switch to her alternative suggestion of using the handle of a wooden spoon. Kudos to her, it works quite well.

In goes the rest of the flour. At this point it is still very wet. Never mind - it's time to knead! Mr Beacon taps out at this point and makes me do it, the coward. We chuck loads of flour on the worktop and basically pour it out.

Oh dear.

iit's impossible to knead. Far too wet, and because it's self raising flour it's really hard to get any kind of work going. I ignore Jack's remarkably specific instructions about kneading and just do my best to smear it to and fro.

After adding the entire rest of the bag of flour, it is solid enough to be called a dough. I squidge it into the bowl, and it's now in the sorting cupboard for a few hours. Which is as long as it's going to take me to scrape all the dough off the worktop, my hands etc etc

 

[Shimmering]

FROZEN SLOP UPDATE - Peanut butter frozen yoghurt

so this was the version from the blog:

vs my version

Attractive looking, isn't it?

As per the blog instructions I tipped it out and served it in slices

My other SB had made brownies so I had my slice with some brownie that had been stuck to the tin:

Verdict:

Three of us had slices with our brownie. Two of us finished it and the other SB refused as it was too peanutty. Fair enough. Other SB said it was only nice when mixed with the brownie and he wouldn't eat it by itself.

My verdict? I mean, it's edible so that's a positive, right? It tastes better frozen than it did before freezing, another positive! But it's pretty bland and blah. I basically quadrupled the sugar in Jack's recipe, and she says she doesn't use any sugar at all in hers

I'm going to give this a 2. It's not dire, but it's just not worth even the minimal effort it takes to make it. A waste of yoghurt and peanut butter. Zero effort has gone into creating this recipe.

A fifth of her measurements is way too much (with our 3 slices eaten there's still well over half left) so thank god I didn't make the 800g of this sludge that her recipe is for.

 

[Valiofthedolls]

Inspired by @dickanddom slopalong entry and mention of the work version of delicious microwave Marmite pasta, even though it is Sunday today and my proper slopalong is next weekend, I have decided to do an impromptu test of the work version.

I perform this deed in service of all commuter fraus out there in Tattle-land who, when I report back on how delicious it is, will be inspired for your work luncheons tomorrow.

Spoiler: Work Version: Microwave Marmite Pasta

I’m using the information from her blog. Here’s the recipe, and the instructions for how to do a work version.

As she doesn’t specify quantities of oil, I’ll just use the same amount as the original butter. Here are my ingredients. They’re FANCY as it is Sunday after all, and I feel like spoiling myself in honour of ex Sunday School teacher Jack.

First, I measure out two teaspoons of oil and half a teaspoon of marmite.

Then I weigh out the cheddar cheese (it has strawberries in it because-it’s my Old Harold’s and all I had to hand) and pasta FORENSICALLY converting it to ounces for my American drug dealer scales and taking the container weight into account.

At this point, I decided to be a bit MAVERICK and instead of grating the cheese per the instructions, to chop it into a line using a credit card Dollar Tree gift card. My Jack inspiration is coming thick and fast this morning! (I PAINSTAKINGLY cleansed said card first and again afterwards)

I then added the cheese to the oil and marmite and decanted it into a smaller container which I have placed atop the pasta container for photographic purposes. To be clear, even if I had grated the cheese, this would in no way resemble a “paste” as Jack claims.

Now, here is something I have saved to share with you all. As it is very first thing in the morning here and I am going out for a cycle, I am going to FORENSICALLY recreate my work commute by cycling the exact distance of 5.4 miles . Here it is, going into my bike bag for the journey. (Fear not, I noticed after taking the pic that the lid hadn’t quite sealed so rectified this before my bag was softly, gently marauded by oozy oil and marmite)

I SHAN’T be taking a mug with me because it doesn’t fit the modern workplace should be well equipped for a busy working frau’s mug needs.

I shall now recreate my commute cycling downhill all the way and closing my eyes at all roundabouts*, so I am truly Jack inspired today. Upon my return I shall sit this delicious mixture atop my smol desk (as the beauty of it according to Jack is that it does not need refrigeration, so I SHAN’T put it in my big American Fridge that costs £500 a month to run), place some pens in my breast pocket, and eagerly await the luncheon hour (and potential scalding/burns). I shall report back later.

*not really. We don’t have roundabouts. I will cycle very safely to bring you a delicious mug luncheon fit for a king the very best of working fraus everywhere.

 

[Fruitjack]

Can I just say - that to those of us who are used to cooking or following recipes, it's human nature to change things a bit as we go - when we realise that boiling tinned chickpeas for 20 minutes is unnecessary, for example, we stop without even noticing we are doing it. For a true slopathon it's necessary to follow the instructions to the letter!

 

[That Forensic Man]

Eggy cup or how to make yourself look like a twat that can't boil an egg

Recipe:

Jack Monroe #423 The only TV show Jack Monroe needs to be on is Crimewatch

So let me get this straight. Her epic lemon curd and mixed berry porridge is: Oatmeal (or other hot cereal grain or mix) with some lemon curd swirled in, plopped hot on frozen berries. That's the fucking genius of food that everyone is yarping about? No one could think of hot cereal + frozen...

tattle.life

Ingredients, only thing I had to buy was the eggs £2.00/6 (medium), presented in a cardboard box I borrowed from Jack (she's downsizing).
As I mentioned earlier Tesco had none of the cheap eggs (not that I would choose to buy them anyway) and there was a ticket saying they wouldn't be back in stock until the 11th.

Brought a pan to a boil and popped 4 eggs in, all completely submerged, all good so far.
Timer set on phone (per recipe) for 3 minutes 50 seconds exactly and heat reduced to simmer.

I prepared a large pyrex jug with water as cold as I could muster, I also had plenty of ice cubes so added several fistfuls.
3 minutes 50 seconds on the dot the eggs were swiftly transferred to the ice bath.
They were left in there for half a minute (phone timer again) and then I removed them ready for peeling one by one.

At this point my slop sense started tingling, the eggs were stone cold so I decided to crack one in half just to see.
Whites nowhere near set so not achieved a soft boil, smelled like raw eggs, checked another and that was the same. I took a video so if I can figure out how to upload that I will.

3m50s simmering then into an ice bath to "halt the cooking process" wasn't long enough for these eggs, despite them being medium size (definitely not large) and Jack mithering over 10 seconds between medium and large in the recipe (3m50s vs 4m). This makes you think the timing is absolutely critical when in reality anything from a good soft boil to pretty hard boiled would serve the purpose, they're getting smushed up after all.
At this point I was fewmin because I had four eggs that were undercooked, two broken open so game over for them and two more I'd be returning to the pan after going stone cold, which didn't seem like a good idea.
If I put them in the mug and smushed them up with the other ingredients it wouldn't have been a hot buttery mess (how is that possible with stone cold eggs?) it would've been a mug full of disgusting runny snotty uncooked eggs.
Followed to the word and second this recipe scores 1 - Dire

I started over with the last 2 eggs and this time boiled them for 5 minutes, left in the ice bath for 10 seconds (so they wouldn't go stone cold but still easy to handle), shelled and into the mug. This time I cracked one open to double check and was met with a perfect set white with runny yolk so I quickly added the butter, salt and pepper and mushed them up, this was the result, actually hot and delicious. At this point I realised not only would Jack's version be cold but the (tablespoon of!) butter wouldn't melt, so that's gross.
Properly cooked this would have got a 3 - Middle class

Unfortunately 2 boiled eggs is next to nothing for me so I was left wanting. Jack says 3-4 eggs "stands up as a decent meal" but at say 200-300 calories or so no it doesn't. Overall I would make this again to my own timings but I'd need 6 eggs for it to be a worthwhile endeavour. Just eating eggs on their own is going to be quite expensive compared to having an actual meal with toast or whatever, so not ideal as a budget option.

 

[Hollaaa]

Here's where I got to with the pineapple upside down chicken before I went out and ate professionally-cooked chicken earlier.

Basically anything that isn't pineapple or chicken goes in the blender, then you chuck the resulting 'paste' over the chicken and leave it for a bit.

Spoiler: Annotated instructions and comments

You can't get it that smooth. It doesn't matter if your onion and garlic is finely minced or liquidised, the flavours have released, job done.I chose not to use a plastic bag, I thought of the environment and used a perfectly good container that I already have. And a spoon. I'm not convinced of this lemon starts to cook things after 24 hours claim. Im sure it's less than that and given previous claims about bromelain in tinned pineapple, Jack has proven herself to be far from credible in this arena.
Also I can't resist correcting the spelling on marinated because I am a petty linguist b.

Spoiler: Graphic images of bubbling slop

This is all the ingredients gently, painstakingly measured into the micro? macro? blender.

This is my attempt at a smooth paste. I'm not made of money, it had a good 90 seconds. That'll do.

This is what it looked like 20 seconds later when I remembered to add the pineapple juice from the can. Some sort of reaction is happening because it started to bubble.

And here it is in the LeCreuset atop 4 (not 8) chicken thighs. The chicken came in a pack of 6, and I wasn't buying 2 packs. There are 2 each for me and my Old Harold, and 2 for my SG which will be seasoned with salt, pepper and rosemary (which I went with as my herb of choice for purposes of the recipe), to be on the safe side. No need to call the CPS, concerned fraus.

I'm not sure if the marinade was emitting some kind of gas or my phone de-focused itself as a protective measure but I stuck a lid on it, threw it in the fridge and drove for an hour until I was far enough away from it to feel safe again.

Current transmission ends.
More later.

 

[Lazarus]

Honestly, I just want to say thanks to the mithering ninnies who have recreated these recipes at a personal financial cost, and time cost too.
The write-ups are the funniest things I’ve read in ages and it’s done wonders for my mental health in what is normally a really difficult time of year for me.
You’re angels, the lot of you xx

 

[Shimmering]

FROZEN SLOP ALERT

I have made the peanut butter frozen yoghurt

Peanut Butter Frozen Yoghurt, 20p [V/GF]

This simple recipe is a must for any peanut butter lovers. Its first incarnation was as peanut butter-flavoured yoghurt – made by mixing two of my staple food items together for a sweet treat – and…

cookingonabootstrap.com

Behold my ingredients

There was no way I was wasting 200g of peanut butter on a jackslop, so I've made everything 1/5.

It's a simple slop. You basically bung everything in a bowl, mix it up, and bung it in the freezer. There's grating of chocolate too which is a fucking hazard. One of my SBs joined in so i had to pretend I was genuinely keen to make it, rather than doing it for tattle clout.

A few slop progress pics

My SB helper and I tasted as we went. It's a very bland concoction and my SB commented that there was too much peanut butter. I bunged in a bit more sugar to try and improve the taste, but even so my SB declined to lick the spoon. Genuinely not making this up.

It's in the freezer now for it's initial freeze. Should be ready in five hours or so and I will update then.

 

[Tin Can Crook]

What the fuck is wrong with you all?

 

[dickanddom]

Microwave mac’n’cheese appealed to me because of its simplicity. There’s even a helpful video on the BBC goodfood website where Jack takes a burning greasy mug out of the microwave and explains to the concerned presenter that she has ‘asbestos fingers’. Then she tries to move the mug using a piece of kitchen towel. Anyway, I digress.

View attachment 1707070
I used penne instead of macaroni (allowed) and an old piece of Comté instead of cheddar (my own substitution). Other than that you need chicken stock, Marmite or spinach, and butter. The recipe says you need a large mug, so there was only one option here; to clean out the Sports Direct mug which normally holds my printer ink cartridges.

View attachment 1707082
A rather complex process follows where you put the pasta and stock in the mug, cover it in cling film with a container or bowl under it, and blast it repeatedly in the microwave for 2 mins each time, until cooked. But here’s the twist: the recipe says that after every burst you need to take off the cling film, and pour the overflowed boiling greasy stock from the container back into the burning mug.

View attachment 1707094
After three bursts of 2 mins, the pasta was still on the hard side of al dente but I’d had enough of the palaver of transferring the hot liquid.

View attachment 1707108
Stirring in the cheese, butter and Marmite turns it into a gloopy mess, but to be fair that’s normal for mac’n’cheese. With the Marmite it was incredibly salty, and I could only eat 3 spoonfuls. It might have been better with spinach. I’ve since drunk two pints of water as I felt I needed to flush out my system.

(There’s also a work slop version, where you pre-soak the pasta in stock and take the cheese, oil instead of butter, and spinach or Marmite in a separate container, to cook in your office microwave. This process wouldn’t have gone down well in my office. But it’s not going to happen).

Verdict: 2 = terrible. It would have been less of a health and safety issue, and much less messy, to cook it in a saucepan. This thread is very entertaining and well organised, and as a tribute I will donate £20 worth of food to my local food bank.

It’s probably a bit gauche to quote one’s own post but I decided to rescue the Sports Direct mug this morning after it had spent a night in the fridge. As the canal can see in the photo, I hadn’t fully mixed in the Marmite or the cheese. I often heat leftovers up from the day before - I’m sorry, I just can’t.

It looks like a chemistry experiment in a petri dish.

ETA correct spelling of petri, it’s been decades

 

[Katkat]

So here we have the pbj thumbprint cookies. So few ingredients that she/I can’t cock it up. Unlike Jack, my child was allowed into the kitchen to help, which is why I picked something simple.
I had everything (gf flour is expensive and never in stock so not costing it) apart from peanut butter £1.35 a jar.

These pretty much worked but had little taste, without the jam they would be so bland. I’ll be generous and give her 3/5. My child wouldn’t touch them and Mr Katkat went back to his chocolate digestives. I may put them on the bird feeder so as not to waste them.

Boring and pointless, much like our Jack. Chapeau fellow slopmakers!

 

[Shimmering]

Update: my other SB (who ate the frozen slop) has let me know he feels violently ill due to the PBFY and says it's the worst thing I've ever made.

I swear I'm not making this up!

 

[Valiofthedolls]

I’m more confident now than I’ve ever been, that the recipe books are utterly unused in almost every household they’re in.
The recipes are a performative way for people to support her and no way intended to be cooked.

Neither Jack nor the team of editors, publishers or recipe testers have tested these and this thread should be shared as a warning to anyone who considers spending their hard earned money on her books.

if proof were needed that the target audience is not poor people, living from food bank parcel to food bank parcel, this thread is it.
Nobody who is money and time poor is going to risk the little they have making this stuff.

EXACTLY THIS. This entire post needs to be pinned to the first page of each subsequent thread and added to the Wiki. I wish I could like it more than once. Plus, as this review shows, it totally fucks over its alleged target audience.

 

[VeniVidiVicki]

Can I just give a big chapeau to all the frauen chopping lines of dry ingredients?

Truly


And I am also angry at wasting all that food. It’s really upset me. But while the slopathon started as a joke, I think it’s done a blinding job of exposing what an utter charlatan she is. And how she’s been enabled by the media - not least the bloody BBC - to profit from their endorsement.

I can’t bear the idea of people who don’t know how to cook wasting food and losing confidence in their cooking. We know there are some very vulnerable people who follow her, not just the do good mc people who buy her books and clearly have never even cracked their spines. It‘s horrible to think of people spending limited budgets to make food that is tasteless, badly made and nutritionally poor.

Her enablers should be bloody ashamed of themselves. And I include Nigella in that.