Queen Nigella can do no wrong.
She makes incredible food, she makes even more incredible desserts, she’s 60-years-old and this fact continues to perplex people across the globe.
She’s also got a way with words, does Nigella – a pretty specific way. She draws them out, elongating them, making them sound entirely different – and usually better – than the way we are so used to them being used.
The latest episode of her BBC Two show Cook, Eat, Repeat was no different. The chef and all-round icon had viewers lost for words at how she said “microwave.”
While cooking black pudding meatballs and a pasta with cavolo nero, Nigella whipped up some colcannon for the side. Explaining the process, she said: “I still need a bit of milk – full fat – which I’ve warmed in the microwave.”
But instead of pronouncing the word as we all do, the TV star pronounced it as “micro – wah – vay.”
Monday 7th December 2020: the date Nigella introduced a new & unforgettable way to pronounce ‘microwave’ pic.twitter.com/vokOIi36HC
— Toby Earle 🇺🇦 Threads tobyontv (@TobyonTV) December 8, 2020
Obscene, but also brilliant.
Nigella’s fantastical pronunciation has since reached the far corners of the internet (Twitter) – so much so that she’s even had to explain why she pronounced “microwave” in such a way on the show.
Replying to a fan on Instagram who asked why she said it that way, she wrote the obvious: “I know. It was on purpose.”
She knows what she’s doing, does our Nige.
She also took to Twitter:
Cook, Eat, Repeat is definitely a hit online. A few weeks ago, Nigella went in to detail about how she butters her toast and it was mesmerising. It involved buttering the toast twice and then putting some salt over it.
“I favour the two-stage buttering approach and so far, only stage one has taken place,” she explained on the show. “That is to say, the moment this came out of the toaster and was lovely and hot, I spread it with butter, so the butter has melted down into it and it’ll give it a fabulous, crumpet-y bite.
“Stage two now. I need a little more butter and it will stay in some golden patches on the surface. It is unsalted butter, which I always prefer to use, but what I need to do is sprinkle some sea-salt flakes over. This is the platonic ideal of toast.”
We now butter our toast twice and sprinkle it with salt too, so who knows how we could all be saying “microwave” soon.
