And last night she cooked, God help us, vegan food.
It's all over for Nigella. Finished. Done. She is our domestic Goddess no longer.*
*She never was, it was always Delia really, wasn't it?
Printable View
And last night she cooked, God help us, vegan food.
It's all over for Nigella. Finished. Done. She is our domestic Goddess no longer.*
*She never was, it was always Delia really, wasn't it?
I've always thought her food was shít, tbh. :shrug:Quote:
Originally Posted by Sir C
Did she really show us how to cook pasta with anchovies, tomatoes and garlic? Do people still need to be told how to cook a bang-average basic pasta dish?
You just know that all her food tastes of burnt olive oil.Quote:
Originally Posted by Burney
People who fry things in olive oil are misguided, I believe.
:nod: Fried food should taste of itself, not of the oil in which it's cooked. A neutral oil is always best.Quote:
Originally Posted by Sir C
I also believe duck fat cooked chips are wrong for the same reason. All you get is a chip that tastes of duck.
Point of order chief. Duck fat chips with the confit de canard are just the job. Otherwise, I'm inclined to agree.Quote:
Originally Posted by Burney
Sure. When roasting duck is also the only time I roast potatoes with duck fat. The rest of the time, lard is best due to being largely flavourless. Even beef dripping is too strongly flavoured imo.Quote:
Originally Posted by Sir C
Are you trying to poke Herbs with a pointy stick again, sc?Quote:
Originally Posted by Sir C
And he'll only mention her lady garden again.
I thought of him last night, frantically thrashing away at his pathetic excuse for a todger, trying to stir the spark of life in the ruined old member, only for Nigella's new sylph-like form to leave him disappointed and bereft.Quote:
Originally Posted by IUFG
I haven't seen her show, but an image search reveals that she has very efficiently packaged her boobages. Good career decision imo.Quote:
Originally Posted by Sir C