JamieOliver.com

15 comments

1. nine Thu 04 Mar 2010 @ 13:28 wow
He makes food more interesting and enjoy cooking

2. silvie Sun 19 Jul 2009 @ 20:55 I don't have a grill like you use Jamie - what kind is it and where can I get it from? It looks very shallow with pour lips at each end but can't see it all that well in the video as bottles and mortar/pestle in the way....please help if you know about these grills.........cheers.

3. Jamie Oliver Junior Fri 17 Jul 2009 @ 06:29 Jamie Oliver is PUKKA.

4. Walter Deane Thu 09 Jul 2009 @ 14:36 Not a bad sammich but not a Philly Cheese Steak. (At least not mine.) Saute onions and mushrooms instead of just the onions. You cant use a baguette is way too hard. really soft bread and wider hard to describe if you have never had one but the bread is major. You gotta have cheese wiz. I know its vile and disgusting but it is essential; The absolutely only way I will eat the stuff but it makes the sub.

Also no green stuff. Philly Cheese Steak shoud never be healthy in any circumstance.

5. ana Fri 10 Apr 2009 @ 19:37 thank you. really. i know you've probably heard it many times, but you've got talent. you make people happy

6. Rodion Wed 16 Jul 2008 @ 10:48 Jamie is incredible! I'm from Ukraine and I've seen him first not long ago and I fell in love with his extra simple cookery abilities. He's amazing.
This sandwich is really huge.

7. lia Sun 13 Jul 2008 @ 13:36 Jamie, i love your show, i see your show all the times. Even they play the same episode, never bored me. When you will come to jakarta or bali in Indonesia????

8. Zie Thu 10 Jul 2008 @ 09:41 Hi Jamie,

I'd love to be able to download your podcasts and listen to them on my ipod but the rss feed only includes the podcasts up to Feb 2007.

Thanks
Zie

9. Shopper Dad Tue 08 Jul 2008 @ 03:09 The steak looks like it could be flank steak or perhaps even tip steak ... the trick is to get a thin cut. The "packets of thin steaks" sound like what we in Yank country call Steak-Umms and are a semi passable substitute, being comprised of chopped and formed steak-like shapes.

Whatever you use, it needs to be thinly cut or pounded thin.

10. Alys Nawawi Mon 07 Jul 2008 @ 13:47 As a denizen of Philly, must say that it IS the roll that makes the difference. And they do serve with greens. You just need to ask.

It's an ongoing debate here as to who has the best cheesesteak in Philly and it seems to me ( as an immigrant to Philly from Boston) that some of the debate rages along neighbourhood lines, it's a South Philly thing with loyalties practically inherited. Kinda like Mummers but that's another topic.

And provolone is the way to go. Sharp preferably but what do I know LOL.....I am a newbie to the whole cheesesteak thing. It's just that I think Cheez-Whiz is foul.

Greetings from Philly!
Alys

11. Lisa Baran Mon 07 Jul 2008 @ 01:43 Well your cheesesteak was way healthier than the ones they serve in Philly. Sometimes they use a horrible product called cheese wiz and you order your sandwich Wit Wiz if you want that over provolone. The grill the whole mess together and chop the steak into small bits. Shovel the onions on top and the roll is the big deal that differentiates one place's cheesesteak from another. No greens.

12. marie Sun 06 Jul 2008 @ 17:26 yum....i'm officially hungry. there's not much veggies here in dubai and if there is any, i'm sure it has travelled from across the globe and u can bet your bottom dollar its not the freshest...your podcasts are an inspiration and it makes me eat healthy instead of having take out all the freakin time...

13. Marls Wed 02 Jul 2008 @ 02:42 Geez Jamie
I'm salivating after watching you make the Philly steak sandwich, such a simple concoction, and it looks absolutely scrummy. Your a whiz and an inspiration, all in one! My son is also a chef, and was inspired to be one by yourself and the "f" man:-) He considers you both "the" God's of food - while the rest of us think your pretty damned good too*_*

I have a wee favour to ask - being a kiwi down here in NZ or "Godzone" - sometimes the nomenclature of some ingredients you use is simply not know to us - and very likely not available in this country anyway. Is there some way we can access a description of same, thus find good substitutes? More often it is mainly meats and cheeses, and while some are obvious, others are totally foreign and for all we know we could be cooking up "yaks underthings" or the like, tee hee:-) I know we could probably "google it" but that can sometimes take quite a bit of time to source. I was thinking that perhaps alongside the ingredients list, an "explanatory" in brackets would make for an easier life.......i.e. "Coriander" (the leaf of the coriander plant is called "Cilantro"). Just a thought from a dense blonde. Yes, we do actually have them.......;-) I remember some years back, (not telling how many either) many of the recipe books did exactly that.

Anyway, I wanted you to know that you - your recipes, and methods are so inspirational and enjoyed around the globe! "Your blood is worth bottling" too:-)

k/r Marlene

14. OldRuth Tue 01 Jul 2008 @ 14:05 Brings back memoies of Philly steaks in Philly but you don't mention (or I lost it) what sort of steaks you used - we used to buy packets of thin steaks and barely cook the,m What was used?

15. Jannis Mon 30 Jun 2008 @ 11:31 Luv yer show...thanx bro

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