Jamie Oliver

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#4221 Tue 19 Jun 12 5:16am

jazyscott

Member
Member since Thu 14 Jun 12

Re: Welcome to the forums!

Hi guys, I just joined recently and enjoy every recipes that you posted.  Hope I could share some recipes to everyone also.  Happy cooking and eating to all of us. God bless.

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#4222 Tue 19 Jun 12 6:34am

JoyYamDaisy

Forum super champ
From Melbourne Australia
Member since Sun 12 Apr 09

Re: Welcome to the forums!

Hi Jazyscott,
Great to see you here! wave

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#4223 Tue 19 Jun 12 8:09am

Sandy

Forum champ
From Durban South Africa
Member since Thu 24 Jun 04

Re: Welcome to the forums!

Hi Jazyscott and welcome.

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#4224 Tue 19 Jun 12 8:33am

Genebak

Member
Occupation Summer Camps
From UK
Member since Tue 19 Jun 12

Re: Welcome to the forums!

Hi...
I am new for this forum.I Hope to get more information through this forum.Thanks smile

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#4225 Tue 19 Jun 12 11:42am

Grandmadamada

Forum champ
Member since Fri 19 Nov 10

Re: Welcome to the forums!

big_smile Genebak welcome and just look around and ask smile

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#4226 Fri 22 Jun 12 4:55am

kmdavid

Member
Member since Fri 22 Jun 12

Re: Welcome to the forums!

Hi Jamie, et al,
I love your cookbooks and have always had great success with your recipes.  I'm having trouble with your 'celery root smash' recipe from p. 238 of Meals in Minutes.  I've tried it twice, and both times the chunks of celery root have come out like inedible chunks of tree bark.  The first time, I thought perhaps I had microwaved it too long, or that my celery root was old (not being too familiar with choosing a 'good one').  However, I tried it again with a celery root purchased directly from the farmer, and cooked it exactly as you directed,  checking it every couple of minutes to make sure it wasn't getting overcooked in my microwave.   And, it was inedible again.  What am I doing wrong?  Perhaps the celery root here in Canada is not the same as what you have in the UK? 
Many thanks
Kathleen
Calgary, Alberta,Canada

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#4227 Wed 04 Jul 12 3:50pm

MAS Chef

Member
Member since Wed 04 Jul 12

Re: Welcome to the forums!

Hi Jamie and all guests
Jamie, my heart went out to you some years back while you sorted the primaries schools, I am a Chef trained by the Army who’s seen high street restaurants, private hospitals and members clubs, along with prison service where I instructed NVQ while running the kitchen with the help of the trainees, this long before Gordon! I’m now 5 years in post at a secondary school and it’s the best job I've had over the years. You have been an inspiration to many school caterers who have become more willing to work with the standards you helped put in place, and may they carry on doing so, we are but tools of the trade.
I had tried to invite you over 3-4 yrs back, but you are a busy chap, anyhow it would be great to hear from you in person. I have over my time here worked with the school on projects that takes me into the class room to show off skills, talk about nutrition’s and how they work with the body from young people to the more mature daily dietary requirement. We have menus on display that back up the hard work my team and I deliver to the school and I’m only too willing to get involved where I can, it would be a pleasure to quote your name and have invites form schools in Oxfordshire who need the help and direction with training needs, skills and demonstrations.

Kind Regards
A-J Brady
Matthew Arnold School Oxford

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#4228 Fri 06 Jul 12 8:54am

jeffbeede

Member
Member since Mon 25 Jun 12

Re: Welcome to the forums!

hi Jamie,

New to the community - look forward to learn lots from you.

Thank you,
Jeff

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#4229 Thu 12 Jul 12 1:17pm

Tonetek

Member
Member since Thu 12 Jul 12

Re: Welcome to the forums!

Hi Jamie and all
Does anyone know of a cooking school that is not like basic cooking but also not Al la carte, Something that is family cooking, everyday food?
Its just a see a place in the market to teach people to cook but most are worry that they will make a fool of themselves or its just to hard. Eveybody loves food and cooking but not many people do theses days. Ive always loved my food and have got into cooking late in life and wished i'd cooked more when i was younger but better late then never!
When i look at cooking schools there are really basic or really advanced and it made me think if we are to get people cooking again why cant there be a school for everyday food??
Take care Tony  help
P.s like Jamie i'm based in Essex

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#4230 Thu 12 Jul 12 11:57pm

mr spice

Forum champ
Occupation Working dad...
From Germany
Member since Sat 05 Sep 09

Re: Welcome to the forums!

kmdavid wrote:

Hi Jamie, et al,
I love your cookbooks and have always had great success with your recipes.  I'm having trouble with your 'celery root smash' recipe from p. 238 of Meals in Minutes.  I've tried it twice, and both times the chunks of celery root have come out like inedible chunks of tree bark.  The first time, I thought perhaps I had microwaved it too long, or that my celery root was old (not being too familiar with choosing a 'good one').  However, I tried it again with a celery root purchased directly from the farmer, and cooked it exactly as you directed,  checking it every couple of minutes to make sure it wasn't getting overcooked in my microwave.   And, it was inedible again.  What am I doing wrong?  Perhaps the celery root here in Canada is not the same as what you have in the UK? 
Many thanks
Kathleen
Calgary, Alberta,Canada

Hi Kathleen
I cook celery root quite a lot here in Germany where it is called Celeriac..it's about the size of a turnip. It can be microwaved but if you dice it and steam it for 30 minutes then mash with butter you'll get a good result. If it still tastes fibrous then I reckon your Canadian celeriac isn't the same as in Europe...I could find the same root in Michigan though thumbsup
Regards
Spice

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