Dear Jamie,
I may have a question you may find to simple but anyway. It just concerns baking bread. I wanted to bake the old original style bread without using yeast. Just only sourdough and water and some salt. I heard that by placing the (organic) sourdough mixed with quite some water for a few hours out in the air, that a natural process would start the fermentation. I worked on it for six days, left it at a warm place with touching it, I noticed that some fermentation took place but hardly noticeable. After baking it on the sixth day, I got something that more looked like a cake, tasted ok but it wasn't the great sort of bread I expected.
Are you familiar with this process?
Can the outside temperature have an effect (it was cold) or any other idea you may have.
Regards,
Geert

I am making Mahi mahi  tonight with a mango, pepper & green onion sauce. Could you give me some advice on what to serve with it as a side dish. I was thinking of a mushroom risooto but not sure maybe a salad of some kind

Hi! In one of your programs "Jamie's 30-Minute Meals" you made a delicious pasta sauce of raw eggs and the pasta sauce got really softlooking whet you put the hot boiling pasta into the egg-pastasauce. I wonder if you remember this and if it is possible to have the recepie?
Sooooo greatful forever!!
Greetings Knut in Sweden

Last edited by Pellen (Sun 03 Mar 13 2:58am)

Jamie Jamie Jamie, so frustrated. I have your books and watch all your programs (the best was the American School one) so I saved up to purchase your knives, a set of 5 in a wooden block. They were great at first, following all the rules to keep them sharpened I used the steel I have always used on my old knives for many years to keep them in tip top condition. I could not seem to keep them sharp so I went out to buy a good steel. There are lots of steels out there and I went into Bentalls in Kingston upon Thames (where you have a great restaurant by the way) and bought the Robert Welch one, could not wait to get home to sharpen my knives. I have been quite good at sharpening knives over the years but I tried and tried but I could not sharpen the knives, I tried the sharpener where you draw the knife over two small crossed steels but still no good. My friend the butcher of 35 years I though, great i'll ask him, no good still not as sharp as when I bought them. help me please. I want sharp puka knives.

Ian   

hippytea wrote:

I will never understand that kind of spam. It doesn't appear to mean anything at all.

Me either and I object to having it eat into my download quota. Same/similar x3.