Jamie Oliver

forum: Food & Drink

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#381 Mon 01 Oct 12 10:17pm

amy wambold

Member
Member since Mon 01 Oct 12

Re: Ask me a cooking question

Hello...I'm your Scottsdale Arizona Ambassador and proud of it! I'm getting a cookbook ready for Food Revolution Day where i'm gathering real recipes from real chefs for real families.  Partial proceeds will go to Jamie Oliver's Food Foundation. I have several chefs so far, and i was wondering if i could include a recipe or two of yours with approval of course! Your name would be given credit next to the recipe, along with all the other fellow "chefs giving back." Can someone email me an approved recipe or two? **crossing fingers**

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#382 Mon 01 Oct 12 11:00pm

alanjns

Member
Member since Mon 01 Oct 12

Re: Ask me a cooking question

Hi, can you recommend a non-smoked alternative to chorizo sausage?

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#383 Tue 02 Oct 12 7:27pm

alice_forest

Member
Member since Tue 02 Oct 12

Re: Ask me a cooking question

Hello! I want to ask a question about the Epic BBQ Sauce from Jamie's America. How thick should it be? The recipe gives 5 or 10 minutes to simmer until the mixture starts to thicken slightly.
But I had to wait for about 50 minutes, i guess (not at really law heat). And I still think it was a bit thin. (I always have to increase the simmering time for recipes like that: ketchups, marmalades etc). smile
But the pork ribs were marvellous, thank you very much!!!!

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#384 Wed 03 Oct 12 11:30am

bswan35

Member
Occupation Apprentice Chef
Member since Sun 19 Jun 11

Re: Ask me a cooking question

hey jamie,

i was just wondering what are some good accompaniments to go on a cheese platter?

and what types of cheeses they go with?

thank you smile

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#385 Wed 03 Oct 12 11:51am

Gascoigne85

Member
Member since Tue 02 Oct 12

Re: Ask me a cooking question

Hi Jamie.  Not a question about cooking I'm afraid.  We are very sorry to be posting this here but we have had no joy elsewhere.  We have ordered and had delivered an 8 setting dinner service in the white on white range through Debenhams.  The first half arrived four days ago with 50% of the items broken.  Replacement were ordered which arrived yesterday of which all but one item was broken.  You may be asking why I'm bringing this to your attention?  Well, this is how your products are being treated by third party handlers.  The items must have been packaged unbroken; it must be he way the delivery company "Hermes". Treats them.  We have a car full of boxes with broken china to dispose of and now have to travel 20 miles to a Debenhams store to collect (hopefully) undamaged items.  You need to be aware hat your products carrying your name are not being taken care of.  Sorry if his I not the right forum for this, but we were not ure how else we could inform you. Regards, Jan and Tom Gascoigne angry

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#386 Wed 03 Oct 12 2:39pm

amicuta

Member
Member since Wed 03 Oct 12

Re: Ask me a cooking question

Hei Jamie...I would be interested in using your line of products in a cafe/bistro I intend to open next year, i could use the pots, cups, everything and sell them as well. Do you do anything like this? Could we talk more about it?
Cheers...PS: I live in Ireland wink

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#387 Thu 04 Oct 12 12:10pm

nikkie110811

Member
Member since Thu 04 Oct 12

Re: Ask me a cooking question

good day sir smile other than potatoes and carrots ... i can't seem to get my kids to eat vegetables ... any idea...? thanks so much neutral

nikkie110811

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#388 Thu 04 Oct 12 4:18pm

Kazprowse

Member
Member since Thu 04 Oct 12

Re: Ask me a cooking question

Hi Jamie

I have friends that are Celiacs and love pizzas, I have never used gluten free flours before, would love to see a pizza dough recipe using this type of flour.

Thanks Kaz  big_smile

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#389 Thu 04 Oct 12 7:27pm

alice_forest

Member
Member since Tue 02 Oct 12

Re: Ask me a cooking question

nikkie110811 wrote:

good day sir smile other than potatoes and carrots ... i can't seem to get my kids to eat vegetables ... any idea...? thanks so much neutral

nikkie110811

My kids are the same, but they don't eat carrot smile
But! They like canned peas and canned corn. And there are squash fritters. You grate some young squashes, add 1/3 spoon of salt, and put them aside for some time. Then you pour out the juice, you won't need it, add 2 eggs (basically it goes one egg - one young squash) and flour (add pepper if you like). The dough should be pretty thick, like good mayo or thicker. When you fry them you'll see: if they are too thin and greasy, add some flour.
They are perfect with sour cream or natural yoghurt. It is possible to add grated potato, herbs etc.

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#390 Fri 05 Oct 12 2:56am

Themum

Member
Member since Fri 05 Oct 12

Re: Ask me a cooking question

Hi Jamie

I am lactose and gluten intolerant, as well as being allergic to chillies and capsicums.

I am running out of ideas for healthy meals I can use for both entertainment and every day for my family.

As you can understand I am getting sick of the basic roasts for dinner guests.

Can you point me in the right direction for some great books or recipes I can get hold of, bearing in mind I live in Western Australia and not all the things I see on your show "30 Minute Meals" are available in our supermarkets.

Thank you so much and I love all your shows.

Tesa La-Rue

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