Jamie Oliver

forum: Food & Drink

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#851 Fri 15 Feb 13 3:57pm

lestat_68

Member
Occupation Industrial Engineer
From Puebla, México
Member since Wed 06 Feb 13

Re: Ask me a cooking question

mummza wrote:

lestat_68 wrote:

hippytea wrote:

lestat_68, you could call it a rotisserie - but it is also called a clockwork spit roaster or clockwork roasting spit ("spit" is the word for the long rotating skewer you attach the meat to).

I wouldn't try and get one exactly the same as Jamie has in the show (was "Jamie at Home" if I remember rightly) as it was an antique and would be difficult to find. But try Googling, you might find something similar. You may have better luck Googling these terms than "rotisserie", as that can mean a number of different devices, including electric ones.

Thank you hippytea, i hope at least to find something similar to these clockwork spit roaster. The idea is to cook in my garden in a hole at red hot embers... maybe a little pig or a pork leg.
Best regards
big_smile

I have been looking on the Internet , I haven't found a clockwork version of the spit but there are plenty of battery powered portable versions available and even more that seem to be plugged into a power source.

At the moment here in the Uk 'hog roasts' are popular at events so you could also look up equipment for hog roasts as well .  thumbsup

Thank you mummza, i will look for "hog roasts"
Best regards and have a nice weekend.
wink

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#852 Fri 15 Feb 13 5:18pm

lestat_68

Member
Occupation Industrial Engineer
From Puebla, México
Member since Wed 06 Feb 13

Re: Ask me a cooking question

Ashen wrote:

there are some pretty interesting  old mechanical rostisserie designs but I havn't been able to find anyone who is making new commercially available ones  .


here is a few links to pics of the old ones I have found.

this is a counterweight clockwork one.. you wind up the rope and a lead weight slowly pulls it down while the gearing and flywheel let you adjust the speed the spit turns


http://www.culinarycuriosity.org/images … C_0290.jpg

and illustration of someone using something similar.

http://www.culinarycuriosity.org/images … -large.jpg


this is something called a bottlejack.. it would dangle down in front of the fire and the meat would hang down from it and spin under it. 

http://imgs.sfgate.com/blogs/images/sfg … t_jack.jpg

illustration of giving a general idea of how it works.  it would hang down in front of the fire and spin the food around.  fat could be draped over the hooks above the meat to baste it.

http://upload.wikimedia.org/wikipedia/e … e-jack.PNG


ingenious mechanisms .. I wish someone would start making them again.

Thank you Ashen, the pics are very interesting. With all these ideas, for sure, my little project will find a good solution.
Have a nice weekend wink

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#853 Fri 15 Feb 13 6:43pm

sheila.dickson.33

Member
Member since Fri 15 Feb 13

Re: Ask me a cooking question

I would love some great ideas for ravioli fillings WITHOUT any cheese.  I have made a mushroom one so far, and know I can make a meat one, but nearly all recipes I come across include cheese of one sort or another.  Any ideas?

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#854 Fri 15 Feb 13 6:59pm

wine~o

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

Re: Ask me a cooking question

sheila.dickson.33 wrote:

I would love some great ideas for ravioli fillings WITHOUT any cheese.  I have made a mushroom one so far, and know I can make a meat one, but nearly all recipes I come across include cheese of one sort or another.  Any ideas?

Why ask in another thread, then delete the thread when you get a reply..... angry

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#855 Fri 15 Feb 13 7:25pm

sheila.dickson.33

Member
Member since Fri 15 Feb 13

Re: Ask me a cooking question

As it was my first time on this forum (and trying to find my way around) I posted it in the wrong section! Thank you for being SO understanding.

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#856 Fri 15 Feb 13 7:41pm

wine~o

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

Re: Ask me a cooking question

Nope....you were in the right section with your first post......

jamie doesn't answer every question personally....


In the meantime, I'll try to be more understanding of "Newbies" who post a question, get an answer that they they don't like...then delete the thread...

help

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#857 Fri 15 Feb 13 7:49pm

sheila.dickson.33

Member
Member since Fri 15 Feb 13

Re: Ask me a cooking question

I never said I didn't like the answer!.....I was going to say 'thank you' for any answers, but got 'told off' before I got the chance to do so.

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#858 Fri 15 Feb 13 8:03pm

wine~o

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

Re: Ask me a cooking question

Oh ....this is going to turn into flame war unless one of us offers a hand of freindship......I'll go first....


Pork and apple in your ravioli...not conventional...but...

Last edited by wine~o (Fri 15 Feb 13 8:49pm)

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#859 Fri 15 Feb 13 10:11pm

sheila.dickson.33

Member
Member since Fri 15 Feb 13

Re: Ask me a cooking question

Thank you. As the filling needs something to help bind it together, apple would be a good alternative to cheese or egg yolk.  Thank you - a lovely idea.

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#860 Fri 15 Feb 13 10:43pm

onshin

Member
Occupation cashier for a coop food store
From new england
Member since Thu 14 Feb 13

Re: Ask me a cooking question

dear jamie , i got your book meals in minutes for christmas and i have to finnish all the recipes by april , today is feb 15 and i have 11 more meals to go . and im licking the plates clean thier so good . but alot of your recipes call for red chillies , is thier any thing milder i can substitute , thanks and if you want to send a autograph picture to me that would be rock on,, thank you with utmost compassion,         ms Onshin ,, po box 3 grafton new hampshire 03240 ,usa
thanks agian.

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