I didn’t even notice! Truth be told, this isn’t my kitchen. So I’m always a bit on the back foot when I cook here. That said, I don’t think a world-class kitchen, or chef, could redeem this…
I didn’t even notice! Truth be told, this isn’t my kitchen. So I’m always a bit on the back foot when I cook here. That said, I don’t think a world-class kitchen, or chef, could redeem this…Well, it's not my place to judge dear heart, but might we give some small credit to your using bicarb which is three (3) and a half years out-of-date? A kindred frau if e'er there was.
ETA: this is not snark. My 2017 is performing perfectly. Just not with Jackipes.
@Formal Chicken@Notmycat I think I’ll go for something potato based! Could I see the recipes for patatas bravas (TCC) and Bombay potatoes (YI120R)
Yeah, soda bread wants baking soda OR self-raising flour, but not both. FFS, Jack! This should have been easy to get rightLads, 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).
View attachment 1706815My 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.
View attachment 1706819
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.
View attachment 1706825
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
That's a thinly veiled oral sex joke. Bit gauche, darlingFrom the soda bread recipe…
she was too proud of herself to be cross with my cunning linguistic charms.
where to start? Why does she talk about LJC as though she’s 3 years old? And ‘cunning linguistic charms’ to describe ‘can you put some flour in a bowl for me’ is a bit of an overreach, no?
Honestly more than I hate her cooking, I hate her writing. Or maybe I hate them equally.
Anyway, excellent work @Day3TShirt. It looks dire.
Well slopped dear heart, what's your final rating?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).
View attachment 1706815My 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.
View attachment 1706819
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.
View attachment 1706825
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
Definitely a 1 - Dire.Well slopped dear heart, what's your final rating?
1- Dire
2 - Terrible
3 - Middle class
4 - Inhale greedily
5 - Ovary groaner
@Blair-Waldorf I can't get enough of this 5 minute thing
Anyway, when there is a small child around, all rooms are rightfully theirs and filled with plastic horror and there is no fighting it.
And it could so easily have been a 4 if she'd got the ingredients right!Definitely a 1 - Dire.
'Restaurant quality dish'. Chinny reckon.@LadyGarden creamy crabby pasta
aneurysm incoming. is the garlic and bacon basically poached in white wine and butter
Thanks! It looks the same as the website one but I shall FORENSICALLY compare. I’m not vegan but kind of relieved that this is, so i don’t have to ingest such delights as fish paste, grated spam or blended livers.@Blair-Waldorf I can't get enough of this 5 minute thing
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