God. I'm sorry I asked. Thankyou x
Slopalong: Cooking with Jack Monroe
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I made the soda bread years ago, before I saw the light.
Absolutely rank. It tasted like a chemical reaction and had the consistency of a pre-Victorian house brick.
It all went in the bin. Frugal.
Absolutely rank. It tasted like a chemical reaction and had the consistency of a pre-Victorian house brick.
It all went in the bin. Frugal.
What’s the top score so far? 2?
There has surely got to be at least one half decent slop?
There has surely got to be at least one half decent slop?
I thinks she’s so busy trying to seem a clever and witty writer that the recipes are really just an afterthought!
That’s exactly the smell! Like an eggy, fishy science experiment.I made the soda bread years ago, before I saw the light.
Absolutely rank. It tasted like a chemical reaction and had the consistency of a pre-Victorian house brick.
It all went in the bin. Frugal.
It's @IcanSpellBéchamel's Brie and Bacon Risotto with the only 3
Slopalong: Cooking with Jack Monroe
Apparently, she was diagnosed after the Kickstarter. Did the launch party ever take place btw?? People come for recipes not petty spats. Quite. Now apply that logic to your twitter *apologies not slop related
tattle.life
Guten Abend Frauen,
Apparently a symptom of covid is nausea so I have been bed-bound today. I am hoping to be feeling well enough tomorrow to join in on the slopalong!
Hermann would like to know if we would like a German review (brutally honest with no holding back) or a slightly modified, more polite, British version? I haven't mentioned the slopalong, I have sold it rather as a scientific experiment, which he is very much on board with!
Have just been catching up with your attempts, nothing looks like my stomach could handle it right now! Thank(space)you for all your efforts!
Apparently a symptom of covid is nausea so I have been bed-bound today. I am hoping to be feeling well enough tomorrow to join in on the slopalong!
Hermann would like to know if we would like a German review (brutally honest with no holding back) or a slightly modified, more polite, British version? I haven't mentioned the slopalong, I have sold it rather as a scientific experiment, which he is very much on board with!
Have just been catching up with your attempts, nothing looks like my stomach could handle it right now! Thank(space)you for all your efforts!
I think I speak for everyone when I say the more brutal the better.
I’m just glad someone already did so I don’t need to worry about sourcing vegan white chocolateI did make the headrush spaghetti but it really should be experienced by everyone, for science
Also looking at the slops slung section didn't an intrepid frau make the black and cheese? Reveal yourself. It's ok, the onion police know it wasn't your idea, they'll only give you an onion caution.
I hope it wasn’t too traumatic of an experience
[Tattle waiting room]
me: [chanting] brutal, brutal,
Other frauen: brutal, BRUTAL,
Moderators, banging their clipboards: BRUTAL, BRUTAL, BRUTAL!
I can confirm that too much bicarbonate of soda will give a weird fishy taste. I sometimes have a half teaspoonful in warm water if I have heartburn. It definitely has that taste/smell to it. It has to go down in one as it's very unpleasant (works though!).
Welcome tender one xDelurking to say that I could not love this thread more! It’s got it all - drama, humour, humanity, unspeakable slop mysteries…I’ve read through the recipes with my jaw on the floor, wondering why this woman hates food so much she’s able to do such awful things to it. Thyme pesto?? THYME PESTO?? Are you fkn kidding me? Anyway, you are all very brave and I’m genuinely LOLing here- thank(space)you from a very grateful New Frau
Do you wish to chuck in or be chucked in? No better way to cut your teeth
Albeit on a soup perhaps?
Thanks traumy s I've added it t'wikiI did make the headrush spaghetti but it really should be experienced by everyone, for science
Also looking at the slops slung section didn't an intrepid frau make the black and cheese? Reveal yourself. It's ok, the onion police know it wasn't your idea, they'll only give you an onion caution.
The stars aligned for me today I popped into Waitrose and alas they had no aubergines!! I hope to find some on Monday in Aldi so I can make the “vindaloo” shortly after which I expect to be in da loo.
The slop slinging mood struck and I've gone and made the Vegetable Peelings Loaf.
Join me on my first ever Jack Monroe cooking adventure. I'm so excited!
Ingredients carefully gathered, I'm all set to get a-slopping!
duck me, how many peelings?
OK, so I get busy with the blending business, mmm, every time I heave the blender out to let it come up for air, I'm treated to a deliciously reverberating slluurrrppp sound. The sound you only normally hear when unblocking a drain. A sign of slop to come perhaps? Let's see! My blender keeps getting stuck in the swampy soup. Is it trying to tell me something?
Yes it is. The whole thing has become a puree! Where did I go wrong? Could it be that two apples and a large onion are just too heckin wet to give a damn about binding with vegetable peelings?
The mix is mixed. I'm like Betty Boo Doin the Doo:
I'm super excited about this next stage - pulsing the bread, chickpeas, the egg, the cheese and all the tasty seasoning as it'll no doubt add some essential heft into the runny brew. Oh look, the chickpea liquid goes in too, because more wet stuff is exactly what this recipe needs. Fraus, Herren, I'm starting to worry:
Next stage... I see mention made to "lightly grease" a loaf Tin. Hold up, there's no mention of grease being needed in the recipe. Do you think I'm made of money and have grease on tap?
I press it into my oven dish. You know when you make papier mache and it's just a bit too wet and you know you need more torn up newspaper? Hmm, yes,that...
I'm cooking the whole mixture in one go as I make the executive decision this is a one-and-done dish. So, into the oven it goes:
Exactly one hour is up! Time to reveal the loaf in all its glory!
I'm going in...
It smells like stuffing. I like stuffing.
It tastes... there's a taste of something, surely? Nope. A hint of something earthy, but not quite perceptible. It tastes of wet slop. It goes down like wet slop. I now need a solid slab of toast to eradicate the memory. With it being bonfire night, should anyone need something to dampen down some flames, I have just the thing.
Score: 1. Dire.
Join me on my first ever Jack Monroe cooking adventure. I'm so excited!
Ingredients carefully gathered, I'm all set to get a-slopping!
duck me, how many peelings?
OK, so I get busy with the blending business, mmm, every time I heave the blender out to let it come up for air, I'm treated to a deliciously reverberating slluurrrppp sound. The sound you only normally hear when unblocking a drain. A sign of slop to come perhaps? Let's see! My blender keeps getting stuck in the swampy soup. Is it trying to tell me something?
Yes it is. The whole thing has become a puree! Where did I go wrong? Could it be that two apples and a large onion are just too heckin wet to give a damn about binding with vegetable peelings?
The mix is mixed. I'm like Betty Boo Doin the Doo:
I'm super excited about this next stage - pulsing the bread, chickpeas, the egg, the cheese and all the tasty seasoning as it'll no doubt add some essential heft into the runny brew. Oh look, the chickpea liquid goes in too, because more wet stuff is exactly what this recipe needs. Fraus, Herren, I'm starting to worry:
Next stage... I see mention made to "lightly grease" a loaf Tin. Hold up, there's no mention of grease being needed in the recipe. Do you think I'm made of money and have grease on tap?
I press it into my oven dish. You know when you make papier mache and it's just a bit too wet and you know you need more torn up newspaper? Hmm, yes,that...
I'm cooking the whole mixture in one go as I make the executive decision this is a one-and-done dish. So, into the oven it goes:
Exactly one hour is up! Time to reveal the loaf in all its glory!
I'm going in...
It smells like stuffing. I like stuffing.
It tastes... there's a taste of something, surely? Nope. A hint of something earthy, but not quite perceptible. It tastes of wet slop. It goes down like wet slop. I now need a solid slab of toast to eradicate the memory. With it being bonfire night, should anyone need something to dampen down some flames, I have just the thing.
Score: 1. Dire.
Thank you, but dear God, no thank youWelcome tender one x
Do you wish to chuck in or be chucked in? No better way to cut your teeth
Albeit on a soup perhaps?
I actually like food (particularly soup obvs), and I also like retaining full control of my bowels…full respect to the participants, go well my brave and tender ones!
I've had a look at the instructions for the goulash I'll be making tomorrow, and suspect that it'll be disappointingly okay. If so, I'll pick something involving prunes to do as well, as a form of pennance.
A rare example of a jackslop being worse than I imagined.
I’ve found the goulash has worked out okay when I’ve made it. It definitely needs improvements (like the peach and chickpea curry) but it’s at least edible.
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