BC FOOD

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Jack Monroe
@BootstrapCook 4 years, 4 months ago 562 views

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I’m clearly feeling slightly better as I’ve just spent a good ten minutes being furious about all the wrong trifles on the internet.

Excuse me, BBC Good Food?

This is an abomination.

There should be trials at The Hague for these.

*shakes head*

Nope.

😤

Honest to god I actually shouted

Shortbread biscuits? And gin? Nobody likes gin in puddings. I was an alcoholic and I wouldn’t even drink gin let alone pour it into my pudding. Hard no.

What is with all this custard at the bottom, bizarre cake placement thing? I haven’t found a single trifle on google images that looks like my dads trifle yet and it is upsetting

This is a sponge cake jammed in a glass, fgs

Absolutely not.

Greenery has no place on a trifle unless it’s green hundreds and thousands

Excuse me what

I think I might actually explode

The BBC! Again!

Even Gordon’s at it. I was almost fooled by this one at first glance but what is WITH this cake in the custard layer?!

Ah you can always rely on the Scots. ❤️ We’re getting somewhere now!

This ones got the customary can of fruit cocktail, and the Swiss roll, but all the things are in the wrong order?

I’ve saved the best-worst til last. I couldn’t speak for a full minute at this next one so if ever you want to flummox me in a debate, here’s your weapon:

*apoplectic noises*

And now, I’m off to make a PROPER trifle. Good lord.

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I don't follow a recipe, I'll try to recreate what I do here.

3 heads of broccoli
1 onion
1 box container of chicken stock
1 cup of milk
2 tbls flour
block of sharp cheddar
salt/pepper/tsp mustard powder

Chunk up the cheddar and whiz it in the food processor. You want it to be little bits that will melt fast. I've tried using pre-shredded, but I think they put something in it to prevent caking and it makes a grainy cheese sauce.

Chunk up one of the broccoli heads and whiz it up.

Rough chop the remaining broccoli into bite size pieces.

Chop up the onion.

Prep the ingredients for the cheese sauce (two tablespoons flour, salt & pepper, mustard powder) in a little bowl so you can dump them in when needed.

OK, you want everything prepped ahead of time because the timing here is a little tricky (for me).

Sauté the onion in olive oil in a large pot. Once it's softened add your whizzed up broccoli (I like it to get a little toasted, I think it adds a nice flavor).

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@greg_doucette

**********
6TH ANNUAL
BULL CITY FOODRAISER
FINAL METRICS THREAD
**********

Going to fill this thread with the updated final numbers

Prior threads are here –

➡️ Foodraiser history thread: https://t.co/Hz0jxFrswF

➡️ Initial 6th Annual data thread: https://t.co/XkK4oWE9iT

➡️ 6th Annual results photos + video thread:

We have a few new people here since our December 2019 event, so let's start things off with some background \U0001f62c
— T. Greg "'Constitutional Lawyer'" Doucette (@greg_doucette) December 4, 2020

You'll recall that we had to buy a sh*tload of grocery bags that were not included in our initial data thread

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Over most holidays, the Sweet Partner in Crime and I usually do some culinary-themed travel. Since we're at home this year, I present to you: The Thread of Good Food!

A delivery with dry ice at the start of our staycation offered us a start with Spooky Manhattans.

First up: a Rigatoni Pasta Bake that originated as a batch of Pasta Puttanesca and quickly escalated. (Pairing: Ca'Rozzeria Chianti Classico Riserva)

Next came a wonderful Turkish fish stew with capers and olives. (Pairing: Rhinegeist Truth IPA -- trust me.)

https://t.co/Miyn9PXrHR

Up next: Waffle tots with sausage and arugula, topped with a fried egg.

Xmas day brought us this wonderful lamb stew with a Guinness base. (Know the pic's not 'gram worthy, but hey...)

Paired with Gargantua Pantagruel Syrah.

https://t.co/u0irJKwRtI

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This is how cheese differs around the world 🌎

$math dealer/tight bhindi fan acc\U0001f427$

math dealer/tight bhin...
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