Hi Jamie,

I would love to see you writing a purely barbecue-book, and a purely vegetarian one.

Barbecue-book because I think you just love it, and I´m sure there are many yummy things to put on the grill Jamie-style!

My thought behind the vegetarian book is, that I think people should eat less meat, and if they do, it should be free range or organic. That sort of meat is extremely expensive, though, and people who are used to eating meat prob. 4 or 5 times a week often have no ideas for full vegetarian meals, esp. for more than one course.
A book with recipes for the whole year would be ace.

Any chances??

Keep up the good work! 

Love
Maddi

Alright there Jamie.

Currently on a quest to create the world's finest sandwiches - it's a project in its early stages, but you can see it here: thebutty.tumblr.com

Just wondered if you had any recommendations for an unusual sandwich that I might be able to rustle up and add to the site? As simple or as complex as you like, I'm not afraid to roll up my sleeves...

Cheers fella,

JP

Hi Jamie,

I have a couple of your books and used to use your pizza base recipe a fair bit (but we have a good Italian restaurant nearby now that is not too pricey so have been cheating).

One of my sons is possibly suffering from coeliac disease and my other son seems to be having trouble when I eat wheat (booby fed) so I'm thinking he could be the same.     So I need some gluten free options for them both.

Would the pizza base recipe still work if I used rice flour?  I'd like to stick to your recipe if I can since I know DH and I like it.

Also, do you have any simple ideas for a treat when the other kids get given sweets and stuff at playschool.  Flapjacks are out because of the oats and it really needs to be something that will store well as we don't get any warning so they need to be ready on hand (normally when one of the kids has a birthday they bring a treat for everyone).

Thanks in advance.

Oooh, just realised it is your birthday today.  Have a good one     

Last edited by essexlemon (Sun 27 May 12 9:07pm)

KarinCleary wrote:

What is the best method to cooking pizza in a conventional oven so that the crust turns out crisp?

welcome to the forum KarinCleary 

Do you have a pizza stone ?
You can now buy them at a reasonable price and they are orth using to get a crisp base on a pizza.

You have to preheat the pizza stone for a while untill it is hot and then you slide the pizza onto the hot pizza stone and cook as normal.
I find that using a izza stne is the best way to get a crisp base on a pizza.

Also ... I find that it is best to then place the pizza on a wooden board instead of a ceramic plate as this  helps to keep tha base crisp.

batmom417 wrote:

What types of food  are cooked on each of the levels in the oven??So confused by it all.

Welcome to the forum batmom417

I have to admit that this gets me a bit confused as well and I have been cooking for years , if you have a fan oven then the fan circulates the heat and so the whole oven remains at the same heat.

But if you DON'T have a fan oven then as I remember (from learning at school many years ago ! )
The higher shelves are in the hotest area and the lower shelves are just slightly cooler.

so..
baked goods like biscuits and cakes cook around the middle of the cooker .

slow cooking.. lower shelves

things that require faster coking and higher heat upper shelves