Jamie Oliver

forum: Food & Drink

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#351 Wed 17 Oct 12 10:44pm

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Ask me a cooking question

mummza wrote:

Crawl Walk Cook wrote:

This is also going to sound really stupid but my question is, does shaking your behind, while your rolling lemon/lime, really get more juice out question

lol not really but it makes it more fun  lol

It certainly gets the fat out, i do it all the time smile

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#352 Wed 17 Oct 12 10:52pm

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Ask me a cooking question

Trannoc wrote:

Hello Jamie!

We have just been to your italian restaurant in London. Great service and wonderfull food! The ITALIAN BREAD SELECTION was fabulous! Would you share the recipe for the (what i think was) chiabatta? It was so soft, spongy and dellicous.

Thank you so much,
Trannoc

Post 12 on this link gives you a Ciabatta recipe..
http://www.jamieoliver.com/forum/viewto … 38&p=2

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#353 Fri 19 Oct 12 9:22am

emajonga

Member
Member since Mon 15 Oct 12

Re: Ask me a cooking question

hie Jamie
why is it so necessary that making a marinade,we need to put enough lime or lemon ?what effect do the citrus fruit have upon marinade

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#354 Fri 19 Oct 12 6:14pm

zkhkathy

Member
Member since Mon 15 Oct 12

Re: Ask me a cooking question

I am study cook with a American chef ,i am a girl from china ,I am short so as a cook is diffucult for me . but i really  like cook ,my last wor is a translater foe a Spainish chef is why i like cook ,my qustion is how i can do the right way to improve my cook way some time i want give up that ,because my skin was broken by the hot oil ,many place .and i am sorry about my Enghlish is not good  oops

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#355 Sat 20 Oct 12 6:52am

RedfoxEstonia

Forum champ
Occupation museum guide in Tallinn Seaplane Hangars
From Tallinn, Estonia
Member since Tue 16 Mar 10

Re: Ask me a cooking question

a desperate cry: Jamie you need to come to Tallinn Seaplane Harbour and teach some of our cooks to make a good-looking vegetarian lunch. We have a big problem with the fact others get warm lunch, vegetarians mostly get just cold green salad leaves without even a dressing! I have had to eat my own sandwitches for  several months cause even if there is a warm meal, it is some kind of monstrous unidentifiable casserole pile with gith grits, potatoes, and whatnot all mixed together. It seemed to get better at one point, but now it has lost all its appeal for good. Some cooks are good, an older woman and a young guy from a small island who learned cooking from his granny and really makes the dishes look nice as well. But the girl cooks... they sometimes just dont care. Maybe they dont have time. But it could be overcome with better planning. There is no excuse that vegetarians get a less nutritious meal when it costs as much and we work as much as the others. I am just unhappy with this, cause I have very little time as it is and I have to prepare my lunch for work as well... but without a warm meal I get dizzy and my blood pressure drops drastically. I think the rest of us, non-vegetarians need more vitamins and minerals from their lunch as well though. Maybe we need a thorough meal planning, what ingredients to use to compensate very long hours and darkness (the museum has very dimmed lighting, our eyes get bad and the head starts to hurt, need blueberries or something). There must be a way to get a nutritious, tasty, good-looking done for less than 10 people in a short time from fresh ingredients and sensible budjet. (yeah, I guess I am daydreaming).

What a long story. It is ok if you don´t answer. I just needed to get this out again cause I am SO P***ED.

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#356 Sat 20 Oct 12 1:40pm

Jojo31

Member
Member since Wed 12 Jan 11

Re: Ask me a cooking question

Hi Jamie,

I`m from Germany. Here my Question:
Have you a great recipe of pastinake for me please?
I want to make these but I don`t know how.

Thank you for your help.

Many Greetings from Germany,

Jörg

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#357 Sat 20 Oct 12 9:56pm

Morin

Member
Member since Fri 12 Oct 12

Re: Ask me a cooking question

Hi Jamie:

My name is Juan Morín & I am from México & I just love to cook, an even more the way you cook¡¡¡ Simply outragous¡¡¡ I would like to ask you for one of you 30 minutes meals recipe, it's the one where you make duck breasts crispy with croutons, You even put a heavy thing on the breasts so they cook flat (remember???) I use to have it but, never did it,  and then lost it, so if you could share this recipe with me I will be thankfull.
Greetings from Mexico & from a cook who admires your work.

Juan

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#358 Sun 21 Oct 12 11:01am

Charlieb1

Member
Member since Sun 21 Oct 12

Re: Ask me a cooking question

Have recently started substituting white flour with brown wholemeal. So I am using more and more wholemeal recipes.  However, I have noticed the following -
some recipes do not stipulate whether you should use plain or self raising - what should be used.  b) some recipes use half wholemeal and half plain white - why can the recipe not be all wholemeal and should it be assumed that it is plain wholemeal?
Lastly when following a recipe using white flour can it be substituted like for like with wholemeal
Thanks   question

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#359 Sun 21 Oct 12 1:26pm

karenlesley

Member
Occupation Retired
From Blandford Forum, Dorset
Member since Sun 26 Sep 10

Re: Ask me a cooking question

For Jorge, I have forgotten a lot of my German so had to look up 'Pastinake'.
You can plain boil them and toss them in butter and finely chopped herbs, or parboil and roast them with potatoes if you do a 'Sunday Lunch'. They can even be substituted for bananas if they are boiled, mashed and sugar and banana flavouring added. Use them in soups and stews - in fact practically anywhere you would use potatoes or carrots.
Hope this helps
Karen

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#360 Mon 22 Oct 12 7:52pm

phylisbide

Member
Member since Mon 22 Oct 12

Re: Ask me a cooking question

What was the picture of in today's Daily Telegraph? Something savoury sliced from a roll.... looked nice. Is there a recipe?

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