Jamie Oliver

forum: Food & Drink

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#421 Sat 27 Oct 12 7:24pm

Pucksmom

Member
Occupation Independant Beauty Consultant
From New Westminster, BC, Canada
Member since Sat 27 Oct 12

Re: Ask me a cooking question

I love garlic but it makes me sick.  Is there an alternative that can give the same flavour but not cause digestive problems?

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#422 Sat 27 Oct 12 11:49pm

Anarim

Member
Member since Mon 29 Jan 07

Re: Ask me a cooking question

Hi,
I tryed to make the tiramisu recipe i saw on you tube ( the one Jamie is in veneza with Genaro), but after melting the chocolate and throw it on top of biscuits, after a while,  my chocolate got hard and not soft as it should be, so everytime i want to eat a little bit of tiramisu, i had to break the chocolate!!i would like to know why, can it be because of the type of chocolate used?I used a 70% chocolate, so i don´t understand, because i melt it like Jamie said to do.
Thanks.
Ana.

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#423 Sun 28 Oct 12 12:31am

Maree

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

Re: Ask me a cooking question

I'd also recommend saving up for a Magimix. I've used them for 35 years both in my family cooking and in my business.

The motors are strong. The warranty period is better than others I've used.

I'm on my third now (in 35 years). The first one, 35 years old/young, is still going well. I gifted it to my mother-in- law because I wanted a bigger bowl. The second one, I gifted to my daughter for the same reason. It is still going perfectly.

When I married I bought a less expensive brand from the department store. Didn't really know what I was needing or wanting. It lasted two months. The motor blew. It wasn't strong enough.

Do yourself a favour. Save up and buy a Magimix. If my original is still going after 35 years, it's a better investment than the department store offering that lasted two months.


"Cook with love and laughter ..."
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#424 Sun 28 Oct 12 10:54am

Thryth

Member
Member since Sun 28 Oct 12

Re: Ask me a cooking question

Hiya,

I don't know if Jamie still answers but let's see and maybe get some other opinions along the way...

I have a 2.4kg Haunch of venison currently topped with a nice piece of pork belly fat (with some meat) bringing the whole thing to well over 3kg.

At first I intended to quickly roast it, leaving it at most medium rare however now I'm thinking that this won't do the belly pork any favours and I also notice some fierce debate on the matter of haunch with many people saying that it should be slow cooked...

I have had a smaller haunch before that I quickly roast and it was lovely, tender and moist but I am a little daunted by the bigger joint especially with the belly atop.

So, any thoughts?

Thanks

=T=

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#425 Sun 28 Oct 12 3:24pm

hypnobliss

Member
Member since Sun 28 Oct 12

Re: Ask me a cooking question

Hi Jamie
I have a medical condition which means I cannot eat anything with salt, sugar or acid (e.g. lemon). If I do, it aggravate my 'cluster' headaches which means in excruciating pain up to 4 days at a time.

Of course this has meant I have had to drastically change my diet. I have tried alternative such as low salt and sea salt as well as a substitute for normal salt and 'agave' honey  and sweeteners from plant nectar. Unfortunately these still aggravate my headaches.

I am a big fan of your 15mins recipes and was wondering if you are able to suggest any recipes that enable me to get flavours in my food without the use of salt or sugar.

Thank you and look forward to hearing from you at your earliest convenience.

Hypnobliss

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#426 Sun 28 Oct 12 3:55pm

jamie12

Member
Member since Sun 28 Oct 12

Re: Ask me a cooking question

hi jamie i know fish and chips is a regular meal but i really want to know how to make it a 5 star meal could i put any herbs on it? its one of my favourite meals and i want to make it even  dribble better. smile

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#427 Mon 29 Oct 12 11:57am

Pappy K

Member
Member since Mon 29 Oct 12

Re: Ask me a cooking question

Hello Jamie

I have just recently built a wood fired oven in my back yard and have been told that this is the place to learn how to get the most out of it.  Is there a section that deals with this, or, have you put out a book that deals with this.

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#428 Mon 29 Oct 12 3:05pm

JANEYWOOS

Member
Member since Mon 29 Oct 12

Re: Ask me a cooking question

Dear Jamiei  like your way of cooking and your recipes,  and I have all of your cookery books, but.....when I am searching for a recipe in the index, why do you have to name them  "awesome spinach and riccota cannelloni" or "the best......"  or, a winner "Andy the Gasman's stew..." It makes searching a bit difficult. I think my favourite is "scrumptious Spanish chickpea and chorizo soup" Like wow man!!! Come on, name them properly!! wink

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#429 Mon 29 Oct 12 6:15pm

richybens

Member
Member since Mon 29 Oct 12

Re: Ask me a cooking question

Hi,
    Im looking for a complete career change from being a barber for the last 10 years! I really want to learn about pastry. I enjoy cooking and making my own bread. I intend to register with Westminster College next September to start a course. In the mean time I would like some experience of working in a kitchen. Im 31 years old but very determined and a hard worker. I dont mind starting at the bottom and working my way up. I just love learning new things. Will someone out there offer me a job please?!

Regards

Rich

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#430 Mon 29 Oct 12 7:08pm

Roubi

Member
Member since Mon 29 Oct 12

Re: Ask me a cooking question

Hello Jamie!

I'm a fourteen-year-old girl and i am from Greece! I saw your banoffee pie recipe and i want to do it but i don't remember if i must put it into the oven. I am not sure about the recipe and i would appreciate it if you could send me a video to watch again the ''Jamie's 30 min meals'' ( session 1 , episode 22 )

Thank you in advance! I 'm looking forward to hearing from you at your earliest convenience. help  big_smile <3

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