Jack Monroe #207 Jack Morley

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I feel sad that this recipe is now being viewed by millions a few tattlers and some squiggles.

Is the caption different from yesterday’s? I feel like I am in one of those exams (late 80s/early 90s)where a teacher reads aloud to you and you have to write down everything they say once they finish reading and then you check how much you got right. I sense she didn’t bang on about running down and turning it on low when she smelled caramelisation.

Who knows, it is all a lie. I reckon it is sweetened chestnut purée or something similarly floating in hot, normal semi skimmed milk.
 
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If you compare the two photos (the one on the right is my screenshot from yesterday), Jack fiddled with the brightness and saturation settings, but it makes it no more appetising
 
Satisfying Click said:
View attachment 774046 q View attachment 774048 q

If you compare the two photos (the one on the right is my screenshot from yesterday), Jack fiddled with the brightness and saturation settings, but it makes it no more appetising
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When I visited the Midwest in the US, I was served something called 'hamburger gravy'. It looked similar and turned me vegan. I've googled pictures but decided not to post. We've all suffered enough today.
 
Not to bring up horrors past while the apple abomination still lingers, but quite apart from anything else I will never forgive Jack for the flashbacks to their recipes when I'm cooking.

Just started preparing chicken thighs for dinner and was forcibly reminded of the crimes committed against tinned pineapple in the name of Mel Donte 🙈
 
Just to redress the balance, Cabal - I ordered Poppy O’Toole’s cookbook and, having had a sneaky flick-through between emails, it looks lush. And, while it’s geared towards younger millennials (not exclusively, but the language and approach fits that audience), the knowledge and experience she has just leaps up at you. Brilliant for learning the basics. Including…

…BÉCHAMEL
 
moglits said:
Just to redress the balance, Cabal - I ordered Poppy O’Toole’s cookbook and, having had a sneaky flick-through between emails, it looks lush. And, while it’s geared towards younger millennials (not exclusively, but the language and approach fits that audience), the knowledge and experience she has just leaps up at you. Brilliant for learning the basics. Including…

…BÉCHAMEL
Click to expand...

oh oh, and to quote myself like a twit…also ordered ‘The Sweet Roasting Tin’ by Rukmini Iyer. Whole chapter on flapjacks.
 
moglits said:
oh oh, and to quote myself like a twit…also ordered ‘The Sweet Roasting Tin’ by Rukmini Iyer. Whole chapter on flapjacks.
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I have that book too.That wasn’t where my failed attempt came from. We are still eating granola flapjack out of tiny bowls with pointless spoons at the moment.

The cranberry almond ones look yummy and easy to turn into breakfast cereal if everything goes apple-shaped.
 
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