BC FOOD

Saved by @Mollyycolllinss

Jack Monroe
@BootstrapCook 4 years, 3 months ago 516 views

Save to PDF Share See On Twitter

I’m getting individual permission from everyone sending me pics of their food boxes in my DMs to repost them here but without identifying information because I try to be responsible with this large platform and there are ~children~ involved here.

Disclaimer done, now get angry.

Bexleyheath.

Kent.

No location given for this one, but the contractor is Harrison in this case, not Chartwells.

2 slices of ham, three slices of cheese, one pear, one apple, two bags of crisps. For one child, for a WEEK. Are they meant to only eat on Tuesdays and Thursdays or something?!!! Also pictured, the Govt legislation on Free School Meals for comparison.

And this. I’ve had a LOT of these as well.

Cheshire. Again, compare this to the Department for Educations own legislation on free school meals provision.

Blackheath. Chartwells again. For a five year old for a week. Lettuce has basically no calories, it’s crunchy water fgs, what are they thinking?! Compare and contrast to the Dept of Educations own FSM legislation on food standards and provision for free school meals.

Slough. Compare and contrast this to the DofEs own legislation on free school meal standards. Seems to be an awful lot missing here. But apparently these are ‘isolated incidents’? Nah.

Again I have hundreds of messages to work through here, don’t let them tell you this is isolated, I’m hearing from staff at the catering companies that this is STANDARD. #BringBackTheVouchers #ENDCHILDFOODPOVERTY

And another one. Two slices of clingfilmed ham. Half a piece of fruit and a fifth of a can of beans a day?!!!! Again compare to the DofE legislation on free school meals. #BringBackTheVouchers #ENDCHILDFOODPOVERTY

And other one. This is for two twelve year olds for a week.

Leicester. #bringbackthevouchers #ENDCHILDFOODPOVERTY

Midlands. #ENDCHILDFOODPOVERTY #bringbackthevouchers

And another one. Again school staff dipping in their own pockets to plug the free school meals gaps. #BringBackTheVouchers #ENDCHILDFOODPOVERTY

Have we had enough examples yet that they can’t say this is an isolated incident or do I need to keep going?!

More from Food

Your Cousin Angela
@pinkrocktopus

Okay, last night’s gnocchi recipe in one single Instant pot:
You’re gonna need gnocchi. I happened to have some that I rolled a while back, hanging out in the freezer. It’s cold mashed potatoes, flour, egg. Simple. But also, store bought is FINE!

Boil them JUST until they float. That’s, like, long enough to get out the rest of what you’ll need.

When the little potato dumplins float, scoop then out gently with a wire strainer like this one, and place them in a colander you’ve sprayed with cooking spray. They are sticky.

Pour out the gnocchi water except dor about the last cup and a half, the really cloudy bit. Set it aside. I use a yeti tumbler so it stays hot. You’ll need it later.

Don’t mistake ‘tater water for a hot beverage, though.

Get your instant pot back on the low-low setting, and put in a goodly-but-not-scary amount of butter. In this case, a teaspoon. Then another teaspoon of duck fat. (Or just a bigger scoop of butter if you don’t have duck fat).

The duck fat I used is from Fatworks:

To that, add a cup of whole milk, or if you’re me, a cup of 2%, and a hearty splash of half and half otherwise intended for your coffee creamer.

Now comes the thawed drained spinach. You want to press out all the green-brown water, and plop that whole block in:

Jamie Schler
@lifesafeast

We all need a lift & a distraction. This calls for a recipe.

Chicken with Preserved Lemon and Olives

Few ingredients, easy to throw together, this flavorful dish tastes as good as it looks.

👇

1/

INGREDIENTS

1 preserved lemon
1 fresh lemon for finely grated zest (optional) & 2 tablespoons juice
@ 6 tablespoons (40 grams) flour seasoned with salt & pepper
1 chicken cut in pieces or 2 leg/thigh sections & 2 breasts
A few tablespoons olive oil

MORE

👇

2/

1 onion, trimmed, peeled, chopped
1 garlic clove, peeled & chopped
½ cup green olives, soaked in cold water for about an hour
½ cup (125 ml) water
Salt & freshly ground black pepper

Cut the preserved lemon in half & then each half in 2 or 4 wedges. Set aside.

👇

3/

Finely grate the zest from the fresh lemon, if using (the zest is optional for a more lemony flavor) & then squeeze the lemon for 2 tablespoons juice. Set aside.

The olives should be soaking in water.

Place the seasoned flour in a plate or wide shallow soup bowl.

👇

4/

Pat the chicken pieces clean & dry.

Place a few tablespoons olive oil in a large, heavy pot with a lid & heat over medium to medium-high heat. When the oil is hot and a few drops of water spritzed onto the oil sizzle, dredge the chicken pieces in the seasoned flour,

👇

Advertisement

Peter Ellis
@almostconverge

Mini Hungarian language lesson: the secret dish.

"What's a dish universally known and eaten in your country but virtually unheard of outside it?" is a question that makes the rounds on Twitter every few months but I can't be bothered waiting for the next one.

It's "főzelék".

The word itself looks as simple as the dish: "főz" is "to cook" and "-elék" is a suffix roughly meaning "the result of", so "the result of cooking".

Thanks for nothing.

The official definition is "any kind of boiled or parboiled vegetable"; closer, but still a load of bollocks.

So here's mine: "főzelék is made of vegetables and it has a thick sauce".

What kind of vegetables?

Practically any: potato, cabbage, bean, pea, chickpea, spinach, squash, carrot, but usually only one veg at a time.

There is a mixed abomination called "finomfőzelék" but we don't talk about it.

Most of us have been scarred for life by school dinners featuring the pallid little harbingers of death suspended in a beige gel of doom.

In all honesty though, főzelék in general doesn't look very appetising: it has its roots in that old peasant staple of gruel and it has a serious image problem as a result.

Which is why, even in Hungary, you won't see many on restaurant menus, except in specialist outlets.

Mike, The Naked Vine
@thenakedvine

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

Patrick McKenzie
@patio11

This lunch is 500 yen ($4.80) at Sukiya, a Japanese fast food restaurant which belongs to a category with about three big competitors.

I love the aesthetics of this category and they’re under remarked upon.

I think people underestimate QSRs in terms of social utility, but Sukiya et al describe themselves as mission-oriented enterprises. I believe this is largely sincere, and goes back to the 60s and 70s, when the clientele was primarily manual laborers who had migrated to work.

Japan was not a rich nation at the time, and day laborers in particular were both unlikely to be able to cook for themselves and unlikely to have much of a food budget, and so the chains sprung up offering an honest-to-goodness cooked meal delivered in under a minute for cheap.

This heritage continued over the years, even after Japan became a much more wealthy nation, and these chains function as social support and dignity for folks in diminished circumstances.

They also are a wee bit of a cartel, and I appreciate the aesthetics of the cartel:

Back when I was first in Japan, in the mid 2000s, there was an increase in the price of beef.

And the heads of the three chains got together, and decided that the price of the basic beef bowl needed to increase, but given the economic circumstances how could they hold the line.

You May Also Like

Quinn Cummings
@quinncy

Gather round, Gentle Readers. It is time I tell the story of the worst decision I ever made in an office. Some of you have heard this. Some have not. Whatever you do in your office today, this week, the rest of this year, you can console yourself by recalling this tale.

A long time ago, I was a talent agent. I worked for a woman named Susan Smith, who had her own small boutique agency. She was known for three things:

1. She had fantastic taste in clients. If there is someone you admire, odds are good that at some point, she was their agent,

2. She could negotiate a deal like few who have ever trod the earth. Casting would give her all the money they had budgeted for that part, plus a little more, plus promising to get her dog Barnaby groomed. She was magnificent to watch.

3. She was insane.

I'm sure you're thinking, "Quinn, it's the entertainment industry, they are all insane." Yes, many are. So consider this; if you told someone you worked for Susan, people who worked for insane people would look and you and whisper, "I hear she's insane."

$Ferruccio Balestreri \U0001f308$

Ferruccio Balestreri 🌈...
@0xferruccio

🕵️‍♂️ How Google's PageRank algorithm works

The PageRank algorithm gives each page a rating of its
importance, which is a recursively defined measure of importance, based on if important pages link to it.
It's recursive because the importance of a page refers back to the importance of other pages that link to it

Here's how it works in practice:
1⃣ We start with some pages and crawl them for links

2⃣ Each page has 1/N points (where N as the total number of pages)

3⃣ Add points to each page for the amount of links to it, divided by the number
of links emanating from the sources of these links

Advertisement

Jaya_Upadhyaya
@Jayalko1

SRI KUMARIAMMAN, KANYAKUMARI (TN)
#bharatmandir #navratri2021

Created by Maharshi Parasurama and also one among the 108 Shakthi Peethas in the world. The name Kanyakumari stands for Kanya(Virgin) and Kumari(girl).
Devi took this form to vanquish the demon Banasura
@GunduHuDuGa

Once, Banasura(grand son of Mahabali) obtained a boon from Shiva that he could be vanquished only by a virgin.
So, Devi took the form of a kumari and started meditating with the desire to marry Shiva at Suchindram.
Pleased Shiva fixed the midnight hour for marriage with Devi.

Devarshi Narada knew that the marriage would end the chance of killing Banasura. So, he assumed the form of a cock and crowed. Shiva returned back to Suchindram thinking that it was dawn.
Angered, Devi cursed that all food and articles meant for wedding turn into sand and shells

When Banasura heard about Devi’s beauty, he tried to take her by force. Devi, then, killed him and granted the wish of Devas to remain there always protecting them.
The murti of Devi stands with a rosary in hand. Her diamond nose-ring is said to be visible even from the sea.

Once an ancient mariner mistook it for a lighthouse and sailing towards it, his ship wrecked upon the Kanya Kumari rocks. In order to prevent such a tragedy from happening again, the eastern door of the shrine is opened only on five special occasions throughout the year.

Delilah S. Dawson
@DelilahSDawson

So here is a secret: Not everything I write goes anywhere. I have at least 4 books completely written and edited that never went on submission. I have books that stalled out at 20k. I have docs on my computer with opening paragraphs I don't remember writing. But! 1/

Every now and then an idea sticks with me like that corner of tortilla chip that just won't go down your throat. It happened with SPARROWHAWK, which began as 40k of a YA story, died, and was reborn as a comic, thanks to @christopher_j_r and @boomstudios. And now... 2/

It's happening with THE WILLOWS, a short story that you'll see in @UncannyMagazine next year. This Southern Gothic horror story began as an attempt to sell my next Romance to @AbZurdity after the Blud books in 2014 or so. And she didn't buy it. Guess why? 3/

Turns out, it wasn't a Romance! It was Southern Gothic Horror. Even the bones of it screamed strangeness, not sexiness. I loved the taste of the world, but I hadn't found the right story yet. Tried to write it 2 more times and failed. Until I finally understood what it was. 4/

So I took the 50 pages I'd written and cut half of them, twisting the story around from a gothy Romance inspired by the band the Civil Wars and turned it into a spooky descent into madness. And it looked back at me from the abyss as if to say, DUH. Sometimes... 5/

RadioChinar
@RadioChinar

Demystifying Ghazwa-e-Hind. A #thread.

A recent video of Shoaid Akhter surfaced in social media creating a lot of controversy where the #Pakistani Cricketer can be seen suggesting invasion of India by using the term Ghazwa-e-Hind.
Radicalization of sportsmen seen off late
(1/10)

Some radical Islamic preachers believes that Ghazwa-e-Hind means a “Holy War against India”. As per this irrational & profane concept, there will be a fierce battle to secure victory over #India.
#Kashmir
(2/10)

#Pakistan-based terror groups, like JeM have been using Ghazwa-e-Hind as a Hadith to recruit, fund and justify its terror strikes as a religious holy war against #India.
#Kashmir
(3/10)

Some machiavellian people claim it is a prophecy that Muslim warriors will wage war against the #India.
Jaish & others falsely propagate that Jihad against India is considered holy in Islam & that those participating in it will be granted an easy entry into paradise.
(4/10)

However prolific scholars says that this is a made-up interpretation of some verse in The Holy Quran to mislead the gullible youth of #Pakistan into picking up arms and fighting its Army's personal battle against #India.
#Kashmir
(5/10)