Hi there

Just joined, from New Zealand. We are big Jamie fans, get the magazine, have visited the restaurants when in UK, bought some of the books, and of course watch the TV shows. I remember the first Naked Chef shows from way back and getting the cookbook and thinking 'What a breath of Fresh air'. NZ has a habit of knocking people who have got on and done something (it's called Tall Poppy Syndrome here) but wow, I really admire what Jamie has been up to - a real inspiration.

x from NZ

Hi Bearskin and welcome.

Hello and welcome to the forums

I have not seen that thread - you could start a new one in the Food and Wine section


Cheers


Danny

Hi. I'm Chris. I am what I consider to be a home cook. (in that a chef can create any meal you want, if you give them the proper ingredients...but a cook can create a meal from whatever ingredients they have on hand). My philosophy is simple...cooking starts way before you hit the kitchen, and if there is a number in the ingredients list...avoid buying it. Of course, where I live in Australia, a very strange trend has taken place, in that fresh locally grown produce, is far more expensive than imported processed "foods" (for want of a better word). My hobbies revolve around food, at the moment (I am going to start home brewing beer soon, but need to build a mash lauter tun, and a couple of other pieces of equipment  before I can do that)...Funnily enough, my hobbies are things that would have been considered run of the mill, daily activities a hundred years ago, (I cure my own hams, and bacon, make sausages (both fresh and cured), smoke meats (poultry etc) and cheeses...and generally try to find ways to feed a large family on a minimal budget. Today I am preparing some Thai style fresh sausages (coriander, cumin, sweet chilli sauce, mushroom, garlic, 2/3 pork 1/3 beef), for tomorrow, and smoking/slow cooking lamb breast (takes about 6 hours, at 100 Degrees C )...Well, that's enough about me I guess I will just hover around and have a look at some of the chef recipes while waiting for my diced pork shoulder to re-chill, before its foray into the meat grinder

Maree

Thanks for your sourdough suggestions. I'm reluctant to use a bread machine. I have been experimenting with 'no knead' methods.
I've realised that with some needing and a much longer time frame (~18 hours) overall that this can give a good result.
I need to plan the timings carefully but I can achieve a loaf in the morning!
All the best x