Jamie Oliver

forum: Food & Drink

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#701 Fri 25 Jan 13 3:55pm

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Ask me a cooking question

Was you, Wine-O tongue. Sorry, late here and am waiting for something to finish before I go to bed.

Curly must be ready to make a comeback. Not sure what as or what for, though smile.

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#702 Fri 25 Jan 13 8:09pm

roman.frajsladoljev

Member
Member since Sun 20 Jan 13

Re: Ask me a cooking question

So i there a chicken pie recipe, it is a sauce with chicken and vegetables, and on the top goes puff pastry.

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#703 Sat 26 Jan 13 11:12am

hippytea

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

Re: Ask me a cooking question

henry.wong.148 - check Heston Blumenthal's website for bacon ice cream!

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#704 Sat 26 Jan 13 11:20am

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

Meat & Potato Pie.  Or, to be PC, Potato & Meat Pie (for bought ones).

Who amongst you have what you consider the best recipe for this dish, please?  Hubby (from Wigan) is desperate to taste what were his local pies and although I've made acceptable ones, it seems to lack that 'magic'.  No worries about my pastry, just the innards.

Thanks, in anticipation.

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#705 Sat 26 Jan 13 12:03pm

hippytea

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

Re: Ask me a cooking question

Mm, innards.

There'll be plenty of those if you buy it from a supermarket. The question is, whose innards?

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#706 Sat 26 Jan 13 12:14pm

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

hippytea, the supermarkets do not stock Wigan pies.  Hubby has communicated with Greenhalghs(?) of Wigan and they don't sell to supermarkets, nor will they post any.  I did say hubby was desperate, didn't I?

Don't trust any 'innards' now but then I've always made my own pies. wink

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#707 Sat 26 Jan 13 9:54pm

ann.moss.75

Member
Member since Sat 26 Jan 13

Re: Ask me a cooking question

I am a lorry driver and I need some healthy alternatives for lunch  I dont have access to a cooker so just cold food ideas.  Quick and easy too coz Im usually to knackered to do much after 10 hours in a lorry  Thanx for any ideas. Ann

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#708 Sat 26 Jan 13 11:39pm

js2243

Member
Member since Thu 01 Jan 70

Re: Ask me a cooking question

Hey bit of a random one, but please bare with me and as we jogg on, either laugh with me, or at me, or in short, do any thing, -only keep your temper.

Me and my girlfriend has a bit of a quarrel the other day because we were trying to decide which were the two most sexy and two least sexy herbs in the world. I said that the two most sexy were coriander and basil, and that the two least sexy were chives and bay. She (almost unbelievably) said that the sexiest were coriander and PARSLEY (!!??!?!?) and the two least sexy were dill and thyme. Dill I can understand.... but thyme?

Anyway to cut a long story short, we'd really appreciate as much input as possible on this one, would help settle a few scores and maybe help us get back on track with the things that matter!!!
Many thanks.

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#709 Sun 27 Jan 13 3:51am

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

Well now, js, what can I say? 

BASIL is certainly top of my list for being the sexiest, headiest and tastiest herb there is.
Runner-up is (sorry) THYME - my most used herb of all.
Can I cheat and submit a third?  ROSEMARY.  Not only can you put it in your bath water for relaxation but it's just great with lamb, etc.

Least sexiest, for me, TARAGON - far too over-powering.  What can be sexy about FENNEL?  Quite nice but not as versatile as my two favourites.
PARSLEY is not sexy.  You hearing this?

Please don't squabble with your girlfriend over such things.  Don't like to think of you falling out over such a matter.  wink.

You two need to get out more, eh?

This has been fun.  smile

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#710 Sun 27 Jan 13 4:10pm

hippytea

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

Re: Ask me a cooking question

Yes, basil is sexy in a flashy, flimsy way, but give me rosemary over that floozy any day. It's got experience. It's seen the world. And it's got stamina - stick it in a casserole and it's still going strong eight hours later, after all your flimsy, leafy numbers are long gone.

What the hell am I talking about?

I blame Nigella.

ann.moss do you have time to make a pasty? Home made are best. If you want to lighten it and cut the fat intake, use bread dough to make a calzone, or just flour and water dough kneaded and rolled thin and glazed with egg.

Or home made sausage rolls. I use a scone recipe for the crust instead of pastry (lighter and quicker to make) and experiment with different flavourings in the sausagemeat. I like pork sausagemeat with grated apple mixed through it. Let me know if any of these interest you and I could try and knock up a recipe for it.

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