Jamie Oliver

forum: Food & Drink

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#581 Mon 24 Dec 12 10:51pm

hippytea

Member
Occupation Chief cook and bottle-washer
From Scotland
Member since Mon 12 Sep 11

Re: Ask me a cooking question

Hi Henny,

Is it these?

http://www.foodnetwork.com/recipes/jami … index.html

If so, you can make them yourself.

Merry Christmas!

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#582 Tue 25 Dec 12 12:42am

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Ask me a cooking question

Thistledo wrote:

Advice on an honest to goodness basic coleslaw, please, using white cabbage, carrot and onion.  Done a little Googling but all are American and full of fancy dressings, etc.  Just want a nice crunchy fine one.  Importantly, once made up, how long will it keep in the fridge and should that storage be with the mayonnaise or without?
If you can think of another basic ingredient, that would be helpful too.
Ta muchly.

Equal parts of grated white cabbage and carrot, very little onion and home made mayonnaise. It is kept maximum two days in the fridge.
I also add grated cheese.

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#583 Tue 25 Dec 12 8:33am

Thistledo

Member
Occupation Retired something or other
From English immigrant in S. Wales
Member since Fri 07 Dec 12

Re: Ask me a cooking question

Thank you Kye.

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#584 Tue 25 Dec 12 9:07am

hennyvlug

Member
Occupation helpdesk for software
From Heemskerk, the Netherlands
Member since Mon 24 Dec 12

Re: Ask me a cooking question

hippytea wrote:

Hi Henny,

Is it these?
<snipped because of regulations>
If so, you can make them yourself.

Merry Christmas!

I don't know as yesterday he said he bought it in a store. and they are tiny, not so big as the "normal" lemons...
Thanks for the answer anyway
and Merry Christmas to you too
smile

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#585 Wed 26 Dec 12 1:06am

killatilla

Member
Occupation Primary School Teacher
From Adelaide, Australia
Member since Tue 25 Dec 12

Re: Ask me a cooking question

Hey. I love the boards that Jamie uses to prepare and serve on 15 Minute Meals and 30 Minute Meals. Some of them look home made - how do you make them, and what paint do you use that is food-safe?

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#586 Thu 27 Dec 12 2:31pm

hippytea

Member
Occupation Chief cook and bottle-washer
From Scotland
Member since Mon 12 Sep 11

Re: Ask me a cooking question

Interesting question about the boards.

Food-safe paint - that's difficult, I'm not sure at all. As for bare boards, you need to be a bit careful what kinds of wood you use with food. I believe fruit wood is usually safe (apple, pear, cherry etc.). Avoid softwoods as they can have toxic resins; some hardwoods are also unsuitable. And be careful buying wood, as a lot of wood intended for building or woodworking is treated with preservatives which you don't want in your food.

I read somewhere that in the USA you can buy food-grade planks at barbecue suppliers - maybe there's something like that in your area, or online? Otherwise, do a bit of research into safe woods for use with food. Woods used for barbecue chippings might be a good start.

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#587 Fri 28 Dec 12 10:58am

hotcupasoup

Member
Member since Fri 23 Nov 12

Re: Ask me a cooking question

maria,who i live with for the past 40 years,says i stink of manoeure yesterday just coming out of tescos and into the car!!! i didnt say anything...but how rude is that???!!!???!!! i hardly said a word to provoke things further!!! she like said it out loud im ****!!! is ganario that rude to you? cos i wouldnt like that treatment all the time from him aswell...plus maybe ramsey in with the full english f off!!! do you know what i mean? if i was with you...

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#588 Fri 28 Dec 12 12:50pm

Frugalmonkey

Member
From Western Australia
Member since Tue 24 Apr 12

Re: Ask me a cooking question

Hi Jamie,
Just got a pasta maker Christmas. First stop, your fresh tagliatelle with sprouting broccoli and oozy cheese sauce. Being new to making my own pasta, with tagliatelle, fettuccine and similar pasta's, what thickness setting should I be finishing on?

Cheers mate
Love your work

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#589 Fri 28 Dec 12 1:32pm

Thistledo

Member
Occupation Retired something or other
From English immigrant in S. Wales
Member since Fri 07 Dec 12

Re: Ask me a cooking question

About to make some butter.  I've got 1200ml double cream.  I like salty butter, so how much salt do you think I should introduce, please?  Bit scared of overdoing it.

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#590 Sat 29 Dec 12 12:28am

Ashen

Forum champ
Occupation Why is the Rum always gone???!
From out to lunch
Member since Sat 07 Jan 06

Re: Ask me a cooking question

I would work the salt in after you make the butter.   you  should knead  out the rest of the whey anyway , so once that is almost done add  less than you think you need   , give it a taste and then work up to what you like. .. keep track for next time.


Only a fool argues with a skunk, a mule or a cook.  { cowboy saying}
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