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Subscribe to forums RSS#651 Sun 23 Dec 12 11:46pm
Rathleague
- Member
- Member since Sun 23 Dec 12
Re: Ask me a cooking question
Can anyone direct me to the sneakers ice cream that Jamie made a few days ago on tv....i cant find it 
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#652 Mon 24 Dec 12 3:25am
melly75
- Member
- Member since Mon 24 Dec 12
Re: Ask me a cooking question
Hi, am just wondering with your stuffing recipe, is it ok to prepare it on the day ie today, and pop in the fridge ready to be cooked tomorrow afternoon? Just checking....
Last edited by melly75 (Mon 24 Dec 12 3:26am)
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#653 Mon 24 Dec 12 7:17am
Liasc
- Member
- Member since Sun 23 Dec 12
Re: Ask me a cooking question
I bought a large open topped pan (22" diameter x 4" deep), similar to a Paella pan but made of heavier metal with a quality non-stick surface. Its great for frying large quantities of chicken, fish and even fajitas but id like to find a variety of 1 pan recipes I can cook in this pan. I'm finding the open top a challenge for some of the recipes I have.
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#654 Mon 24 Dec 12 8:47am
hippytea
- Member Occupation Chief cook and bottle-washer
- From Scotland
- Member since Mon 12 Sep 11
Re: Ask me a cooking question
I looked and it seems the Snickers ice cream recipe used to be on jamieoliver.com, but has been taken down. The whole site's being reorganised right now, so it would be worth looking again in a few weeks.
I don't know about the Sneakers ice cream, but that doesn't sound quite so tasty to me.
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#655 Mon 24 Dec 12 11:17am
suewatsham
- Member
- Member since Mon 24 Dec 12
Re: Ask me a cooking question
Just about to start making my gravy for tomorrow. Instead of using chicken wings, can I use the wings and and giblets from the turkey?
Thanks. 
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#656 Mon 24 Dec 12 11:22am
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
Not a problem. Neither the chicken nor the turkey will mind. They won't notice. 
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#657 Mon 24 Dec 12 1:33pm
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
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.
Last edited by Thistledo (Mon 24 Dec 12 1:34pm)
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#658 Mon 24 Dec 12 10:38pm
hennyvlug
- Member Occupation helpdesk for software
- From Heemskerk, the Netherlands
- Member since Mon 24 Dec 12
Re: Ask me a cooking question
On 24kitchen.nl I see your 15minute meals and sometimes you are using "salted lemons". I cant seem to find those here in Holland, is there any way I can get them online?
Thanks from Holland
Henny
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#659 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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#660 Tue 25 Dec 12 12:42am
Kye
- 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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