Jamie Oliver

forum: Food & Drink

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#831 Sun 10 Feb 13 9:11am

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 love it when we back into topics where questions are location dependant.
If you asked for seafood sauce here you would either get a remoulade/tartare sauce or a seafood cocktail sauce. Remoulade/tartare are pretty standard but the seafood cocktail sauce here is basically a  3/2/1 ratio of a  base of ketchup ,  prepared horseradish, lemon juice.  If  you want you can add a dash of hot sauce like tabasco.


Only a fool argues with a skunk, a mule or a cook.  { cowboy saying}
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#832 Sun 10 Feb 13 9:15am

Thistledo

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

Re: Ask me a cooking question

Thanks for the inputs folks.  Not sure about the tabasco.  The bought one I have (Coleman's) is on the sweet side and I like it.  Wouldn't want it spicy.  Tomato paste is used in my bought one.  Think it'll be a question of trial and error until I get it right.
Thanks again.

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#833 Tue 12 Feb 13 11:14pm

cookdoc

Member
Member since Wed 30 Jan 13

Re: Ask me a cooking question

wine~o wrote:

Hi, Cookdoc...As Jamie is rather busy at the moment, may I take this opportunity to welcome you to the forum ...


And, Yes, unless the recipe specifically tells you not to add the juice, then the entire contents of the can go in...

thanks for getting back to me. appreciate the info. btw, I live across the pond in the US.

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#834 Wed 13 Feb 13 7:29am

mummza

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Occupation avoiding housework
From The land of song.
Member since Tue 04 Oct 05

Re: Ask me a cooking question

MsPablo wrote:

lestat_68 wrote:

Thank you Maree, i was looking for more information based in the word "rostisserie" and now i have an idea very clear about it. I think Jamie used in that recipe a mechanical device to rotate the spit slowly, it semmed like an old device, maybe made with an old clock mechanism. 
Best regards, and thank you again.
L big_smile estat

I remember that show.  He had an old clock turning the spit which he claimed was an antique find or as we say, 'flea market find'.  You might find a modern spit is more affordable and easier to clean.

That was shown a long time ago here in the UK
It wasn't a clock but some other wind up mechanism that was pretty old . It was driven by what is called a clock-work mechanism as you wind it up with some sort of key .
I did ,at the time the program was shown, manage to find a picture of something similar on the Internet .
I will try to remember to look again later when I am on the main computer as I'm posting from my phone at the moment.

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#835 Wed 13 Feb 13 7:37am

mummza

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Occupation avoiding housework
From The land of song.
Member since Tue 04 Oct 05

Re: Ask me a cooking question

Ashen wrote:

I love it when we back into topics where questions are location dependant.
If you asked for seafood sauce here you would either get a remoulade/tartare sauce or a seafood cocktail sauce. Remoulade/tartare are pretty standard but the seafood cocktail sauce here is basically a  3/2/1 ratio of a  base of ketchup ,  prepared horseradish, lemon juice.  If  you want you can add a dash of hot sauce like tabasco.

Tartare sauce is something that is traditionally eaten with fish here as well Ashen ,  years ago it was always mentioned on the cooking shows , in books and magazines but nowadays you don't here it mentioned much at all.

That seafood 3.2.1. Sauce sounds pretty hot to me Ashen , that's a lot of horseradish in it . Here in the UK ,with most Horseraddish sauces here you just have a little bit on the side of your plate with roast beef .( a bit like a 'hot' mustard ) I don't think you'd need any Tabasco lol
Creamed Horseraddish is a milder sauce .

Last edited by mummza (Wed 13 Feb 13 7:39am)

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#836 Wed 13 Feb 13 7:46am

mummza

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Occupation avoiding housework
From The land of song.
Member since Tue 04 Oct 05

Re: Ask me a cooking question

Thistledo wrote:

Thanks for the inputs folks.  Not sure about the tabasco.  The bought one I have (Coleman's) is on the sweet side and I like it.  Wouldn't want it spicy.  Tomato paste is used in my bought one.  Think it'll be a question of trial and error until I get it right.
Thanks again.

You might find uncooked tomato paste a little bitter to use in a 'seafood sauce ' ( like the sort of seafood sauce you can buy.) I think most times it's a splash of tomato ketchup that people use added to some mayonnaise with a little seasoning and a sometimes a squeeze of lemon juice .
It's not something that I make and so can only go by what I have seen other people mix together .
I used to have a friend who made a little in a dish when she wanted some , she made jury enough for what she wanted to use at the time and always called in ' pink mayonnaise ' !

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#837 Wed 13 Feb 13 9:02am

Maree

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From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Ask me a cooking question

mummza wrote:

Tartare sauce is something that is traditionally eaten with fish here as well Ashen ,  years ago it was always mentioned on the cooking shows , in books and magazines but nowadays you don't here it mentioned much at all.

Tartare is also eaten with fish here but not with seafood/shellfish. See it more with takeaways rather than "fine dining", though. Think it's seen as a bit old-fashioned. Since everything "old is new again" and there's a bit of a retro vibe going on, no doubt it'll come back into "fashion".


"Cook with love and laughter ..."
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#838 Thu 14 Feb 13 12:17am

lestat_68

Member
Occupation Industrial Engineer
From Puebla, México
Member since Wed 06 Feb 13

Re: Ask me a cooking question

mummza wrote:

MsPablo wrote:

lestat_68 wrote:

Thank you Maree, i was looking for more information based in the word "rostisserie" and now i have an idea very clear about it. I think Jamie used in that recipe a mechanical device to rotate the spit slowly, it semmed like an old device, maybe made with an old clock mechanism. 
Best regards, and thank you again.
L big_smile estat

I remember that show.  He had an old clock turning the spit which he claimed was an antique find or as we say, 'flea market find'.  You might find a modern spit is more affordable and easier to clean.

That was shown a long time ago here in the UK
It wasn't a clock but some other wind up mechanism that was pretty old . It was driven by what is called a clock-work mechanism as you wind it up with some sort of key .
I did ,at the time the program was shown, manage to find a picture of something similar on the Internet .
I will try to remember to look again later when I am on the main computer as I'm posting from my phone at the moment.

Thank you again, would be excellent to have this picture.

regards thumbsup

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#839 Thu 14 Feb 13 9:00am

hippytea

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

Re: Ask me a cooking question

lestat_68, you could call it a rotisserie - but it is also called a clockwork spit roaster or clockwork roasting spit ("spit" is the word for the long rotating skewer you attach the meat to).

I wouldn't try and get one exactly the same as Jamie has in the show (was "Jamie at Home" if I remember rightly) as it was an antique and would be difficult to find. But try Googling, you might find something similar. You may have better luck Googling these terms than "rotisserie", as that can mean a number of different devices, including electric ones.

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#840 Thu 14 Feb 13 10:42am

Grandmadamada

Forum champ
Member since Fri 19 Nov 10

Re: Ask me a cooking question

looking for "organic" meat in London is there any chance?? and if not, at a supermarket would you buy calf for a child, thinking the way they are fed to grow in a  short time, would you prefer beef, and more which or any part (filetto, muscolo, girello) since it has to be run through a food processor

........ my nipotina will soon eat in a childrens' school her lunch wish me good luck smile  help  crossed

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