Jamie Oliver

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#1001 Sun 05 May 13 11:07pm

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Ask me a cooking question

Welcome to the forums, darcho : wave: I'm not Jamie, obviously.

I don't recall seeing the "incident" as described by you either on tv or DVD. Can you tell us on which series it belonged?

Simply, to my little mind anyway, parsley is parsley and celery is celery. Sorry if that seems flippant. If they were, as you say, "confused", it must have been in the editing phase of the programme.

Mr Oliver knows his parsley and knows his celery. I'm sure he would be interested in knowing about any slip ups in post-production as he is committed to having the public cook and eat better. "Confusion" is not an option.

I've not been much help, sorry smile. Please try to remember the specifics of the programme.

Last edited by Maree (Sun 05 May 13 11:10pm)


"Cook with love and laughter ..."
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#1002 Mon 06 May 13 3:23am

darcho

Member
Member since Sun 05 May 13

Re: Ask me a cooking question

Thanx Maree!!!!! I thought so, I'm sorry to be honest I didn't watch that "incident" part, but my  husband's ex boss watched and insisted in her opinion. I don't doubt JO, I'm from Indonesia my English is not good and maybe my husband's Ex boss's English not that great either. I guess, I was right anyway!!!!
Thank's again for the quick reply  clap   whistle

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#1003 Mon 06 May 13 4:22am

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Ask me a cooking question

Hi darcho! No problem smile.

And your English is absolutely fine! 100% better than my (non-existent) Indonesian wink.

Hope to see you here again smile!


"Cook with love and laughter ..."
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#1004 Wed 08 May 13 12:29pm

Anneanne

Member
Member since Wed 08 May 13

Re: Ask me a cooking question

Hi Jamie,
I would love to use your recipe (Marinated & pot-roasted beef fillet with a brilliant potato & horseradish cake) for my dinner party of 10 people. I was planning to use a 2kg fillet of beef, but was hoping you could advise how I should adjust ingredients and cooking times for the beef to be cooked medium?
Many thanks

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#1005 Thu 09 May 13 3:47pm

No copha

Member
Member since Thu 09 May 13

Re: Ask me a cooking question

Hi I've moved to Australia from the u.k. and I've bought some white Christmas mix but it says use Copha which is literally hydrogenated fat.Can you suggest a healthy alternative.plus there are one other members adding copha to your recipes.i watched school dinners an I don't want my kids eating stuff that clogs their arteries .

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#1006 Thu 09 May 13 6:05pm

wine~o

Forum champ
Occupation Handyman
From Dorset u.k
Member since Tue 21 Oct 08

Re: Ask me a cooking question

Welcome NoCopha...haven't got a clue what "Copha" is..never seen it in the UK

Also never heard of "White christmas mix"

If you can tell us what white christmas mix is/is for and what ingredients it contains...somebody might be able to help....

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#1007 Thu 09 May 13 9:56pm

englishgraz7

Member
Member since Sat 04 May 13

Re: Ask me a cooking question

Hi Jamie Oliver community,
I'm from Austria and I'm new here and I am astonished what's going on in Jamie Oliver's life - incredible. I wonder how he has or has not changed the stereotype of bad / unhealthy British food.

Let me know what you think about it.

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#1008 Thu 09 May 13 11:03pm

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Ask me a cooking question

Welcome No Copha. I'm Australian. "White Christmas" (*only* at Christmas) was an occasional treat as were Chocolate Crackles (birthday parties) for me growing up (Australian).

Both rely on Copha. I'm "afraid" my kids (now in their 20s) "missed out" on them for the same reason as you give (at least at home). No, sorry, can't think (and couldn't) of a healthier alternative.

Where do you get "mixes"?

Wine~O, for Copha think Crisco or another solid white veg fat  puke. For white Christmas think Rice Crispies, coconut and "what have you" held together with white fat. For chocolate crackles think "cocoa" dusted Rice Crispies with the above   puke

Last edited by Maree (Fri 10 May 13 12:16am)


"Cook with love and laughter ..."
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#1009 Sat 11 May 13 11:16am

Yorkshire baker

Member
Member since Sat 11 May 13

Re: Ask me a cooking question

Hi,
I have built a large outdoor oven two years ago and have used it to cook mainly pizzas, which have been great. However, I am wanting to have a party for about 80 friends and cook a hog roast. I have looked for information on how to cook a large pork joint, but not found anything.
Has anyone got any helpful tips on temperature for cooking pork in an outdoor bread oven? And whether to cook it with the door closed, or without the embers or with? And the big question, how to get great crackling?
Thanks
Graeme

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#1010 Sat 11 May 13 7:14pm

janelle5115

Member
Member since Sat 11 May 13

Re: Ask me a cooking question

Hi, I'm not sure if this question has been asked before. I am Australian but live in the United States I know that when I moved here I had to convert measurements to cook my Aussie recipes, do I have to do the same for yours?
I have just visited home (Australia) and my two girls love your 30 min meal videos, have your books and now have me hooked, love your recipes!!

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