Jack Monroe #593 Just a jumble of pratness

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Clovis said:
So much to unpack in the puttanesca "recipe".

Why the lumps of sardines?
Why the rusty lid?
Why would the Guardian even publish such tripe?

Dire. 🤮
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That was the Telegraph in 2022, from her £68,761 Kickstarter-grifted and also publication-deal with Bluebird/Pan McMillan book published in 2018.
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Here’s the (exactly the same) boiled sardine oil recipe with some green tit plopped on top in the Guardian, in 2014.
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Foxvint said:
She's not working on tit.
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She’s not waking up at 5am, having boiled sardine oil puttanesca for breakfast or dreaming in excel formulae either, the utterly pathetic desperate attention-seeking wanker.

Get a bleeping grip and grow the duck up, you Tragic fantasist twit. You’re almost 40.
 
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Ah, a tweet just for Tattle.
Up early ✅
Busy busy ✅
Super Statto ✅
Excel formulae ✅
Breakfast of brothel workers ✅
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All the girls down the bordello per rialto front loading the carbs.
And I wonder if she still has that jar that she nicked from El Choc’s garage. Just tip the Harley bolts and washers out of it, a quick sluice of WD40 and it’ll be reet.
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LJC. She really really really really really really really can’t cook at all, can she. Sometimes it just hits you afresh, like the blast of cheap perfume and air freshener from a quickly opened brothel door (TMguest). Speaking of which, guest’s doppel [Jim.Royle.gif] has a lovely recipe for slattern’s spaghetti / puttanesca, which is great, and sacrifices no sardines to the slop altar of Terrible.

www.nigella.com

Slattern's Spaghetti

My version of pasta alla puttanesca has had a slight name change. And yes, I realise that it’s not really necessary to translate the title, as this store cupboard standby of pasta with anchovies, olives, capers, garlic, chilli flakes and tinned tomatoes is widely enough known, but humour me...
www.nigella.com www.nigella.com
 
Valiofthedolls said:
🤣 just remembered guest’s puttanesca is a SPITE recipe. View attachment 3268891 qView attachment 3268858 q
https://www.12ft.io/https://www.12f...19/jack-monroe-on-jamie-oliver-the-cooks-cook
To the surprise of literally no-one
View attachment 3268863 qView attachment 3268861 qView attachment 3268896 qalso… 😮 🤣 View attachment 3268871 qView attachment 3268875 qnice to see THAT MAN reserving his fish oils in a dreg jar glsss tho, innit guest?
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Is it even possible to buy fresh capers? The fanciest type I know of come packed in dry salt (and have to be rinsed); I'm pretty sure that fresh ones aren't really a thing.

You might almost think that Jack doesn't know anything about the ingredients she uses.
 
Lucky Escape said:
Is it even possible to buy fresh capers? The fanciest type I know of come packed in dry salt (and have to be rinsed); I'm pretty sure that fresh ones aren't really a thing.

You might almost think that Jack doesn't know anything about the ingredients she uses.
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She's a bleeping idiot. The entire point of capers as an ingredient is that they're salted/pickled. And Puttanesca has always been a recipe made with stuff in tins and jars. I mean, sure, you could use fresh tomatoes, but what's the point when they come in a tin already prepared?
 
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