Jamie Oliver

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#841 Thu 14 Feb 13 3:55pm

lestat_68

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

Re: Ask me a cooking question

hippytea wrote:

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.

Thank you hippytea, i hope at least to find something similar to these clockwork spit roaster. The idea is to cook in my garden in a hole at red hot embers... maybe a little pig or a pork leg.
Best regards
big_smile

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#842 Thu 14 Feb 13 8:28pm

HannahRP

Member
Member since Mon 11 Feb 13

Re: Ask me a cooking question

I love my Jamie recipe books and use them all the time. However when using my Le Cruset oven dish on the hob (electric hob - cooking quick dauphinoise potatoes) - the dish cracked! I then checked (a bit too late I know) and discovered that I couldn't use the dish on the hob.
I thought all Le Cruset could be used on the hob as well as in the oven!
So, my question is what type of dish can I use on the hob and in the oven? O and where can I get one?? Thanks, Hannah xx smile

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#843 Thu 14 Feb 13 8:58pm

wine~o

Forum champ
Occupation Handyman
From Dorset u.k
Member since Tue 21 Oct 08

Re: Ask me a cooking question

Depends on your electric hob...do elucidate...

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#844 Fri 15 Feb 13 8:45am

mummza

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

Re: Ask me a cooking question

Grandmadamada wrote:

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

Oh Grandmadamada , you do worry about what your little nipotina eats , yes there is Organic meat in London ,
Plenty of it I'm sure , it's just knowing where to buy it easily .
I know there are organic butchers in Borough Market which your daughter will know where it is , it's a very busy market and not easy to get around with a pushchair.
I also know that there are loads of small farmers markets in London and they are usually very accessible with a pushchair .
There are also farmers that do an organic meat box delivery , like an organic veg box delivery .
I know that  'Riverford' deliver organic meat boxes and I know there are others , but that's the one I know myself.

Can't beleive little nipotina is almost school age ! Goodness how time flies . But again don't worry , school dinners might not be great (and definatly not like you cooked at the school in Italy ) but your daughter will I am sure cook for the nipotina's in the evening if she's anything like her lovely mother .
My children were at school at the time if Mr Olivers school dinner program and were there when the famous turkey twizzlers got removed from the menu ( I hate to say this but it was their favorite school lunch and one of them still says how upset she was when it was no longer on the menu !!!!)
I used to accept that the school lunch was not he best meal and my children ate loads of fresh veg etc for their evening meal.

The sun might not kiss the vegetables that grow as much as it does in Italy but there are still plenty of veg etc to eat that are good and tasty , so don't worry my lovely friend . X

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#845 Fri 15 Feb 13 8:57am

mummza

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

Re: Ask me a cooking question

HannahRP wrote:

I love my Jamie recipe books and use them all the time. However when using my Le Cruset oven dish on the hob (electric hob - cooking quick dauphinoise potatoes) - the dish cracked! I then checked (a bit too late I know) and discovered that I couldn't use the dish on the hob.
I thought all Le Cruset could be used on the hob as well as in the oven!
So, my question is what type of dish can I use on the hob and in the oven? O and where can I get one?? Thanks, Hannah xx smile

Welcome to the forum Hannah smile

I have to say that my daughters flat mates did exactly the same thing with her pottery LeCrusset casserole that I'd bought her for a treat .
As a general rule , ceramics go in the oven   Whils Metal goes on the stove top.

There are a few exceptions but even with these they need to be used with a heat diffuser .
The heat diffuser is a layered circular metal disk with perforations and it spreads the heat more evenly under the pan / pot.
I have a large old and now a bit battered clay tagine that I use on the stove top with a heat diffuser .
The tagine is now years old but its the second one I owned , the first one went the way of your Le crusset !
(Cracked the first time I used it as I hadn't realised about the diffuser ).

So if in doubt don't use the ovenproof casserole dish on the stove top , just use use it in the oven !
  smile

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#846 Fri 15 Feb 13 9:03am

mummza

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

Re: Ask me a cooking question

lestat_68 wrote:

hippytea wrote:

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.

Thank you hippytea, i hope at least to find something similar to these clockwork spit roaster. The idea is to cook in my garden in a hole at red hot embers... maybe a little pig or a pork leg.
Best regards
big_smile

I have been looking on the Internet , I haven't found a clockwork version of the spit but there are plenty of battery powered portable versions available and even more that seem to be plugged into a power source.

At the moment here in the Uk 'hog roasts' are popular at events so you could also look up equipment for hog roasts as well .  thumbsup

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#847 Fri 15 Feb 13 9:13am

mummza

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

Re: Ask me a cooking question

Maree wrote:

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".

That's interesting it's also fallen out of fashion here but it's the restaurants where you mostly see it now , fresh made to go with pieces of fish .

You also see it those little individual sachets (in cafes / budget hotel  chains  etc )but it does not really resemble tartare sauce at all if you dare to try the sachets, even if it  is called tartare sauce  !

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#848 Fri 15 Feb 13 9:36am

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

there are some pretty interesting  old mechanical rostisserie designs but I havn't been able to find anyone who is making new commercially available ones  .


here is a few links to pics of the old ones I have found.

this is a counterweight clockwork one.. you wind up the rope and a lead weight slowly pulls it down while the gearing and flywheel let you adjust the speed the spit turns


http://www.culinarycuriosity.org/images … C_0290.jpg

and illustration of someone using something similar.

http://www.culinarycuriosity.org/images … -large.jpg


this is something called a bottlejack.. it would dangle down in front of the fire and the meat would hang down from it and spin under it. 

http://imgs.sfgate.com/blogs/images/sfg … t_jack.jpg

illustration of giving a general idea of how it works.  it would hang down in front of the fire and spin the food around.  fat could be draped over the hooks above the meat to baste it.

http://upload.wikimedia.org/wikipedia/e … e-jack.PNG


ingenious mechanisms .. I wish someone would start making them again.


Only a fool argues with a skunk, a mule or a cook.  { cowboy saying}
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#849 Fri 15 Feb 13 10:26am

Maree

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

Re: Ask me a cooking question

mummza wrote:

Maree wrote:

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".

That's interesting it's also fallen out of fashion here but it's the restaurants where you mostly see it now , fresh made to go with pieces of fish .

You also see it those little individual sachets (in cafes / budget hotel  chains  etc )but it does not really resemble tartare sauce at all if you dare to try the sachets, even if it  is called tartare sauce  !

Sorry for over-using quotes but I couldn't see any way around it to make sense, if that makes sense.

Those little sachets are what I was referring to with the observation about takeaways/takeouts. Also seen in jars at the supermarket.  It is vile, isn't it?

If it was at a half-decent restaurant or cafe/bistro it would be called "remoulade" as was on the menu at one of the cafes around the corner this week. "Tartare sauce" would not sell "gourmet" burgers because, I think, "tartare sauce" is now equated with goop in little individual sachets hmm.


"Cook with love and laughter ..."
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#850 Fri 15 Feb 13 2:52pm

ana.cecilia.908347

Member
Member since Fri 15 Feb 13

Re: Ask me a cooking question

Hi Jamie,
I'm from Brazil, Rio de Janeiro and love all about your way of cooking. I watch all your TV shows since the first...
( Sorry about my english writting)
I stayed at Fifteen Restaurant last month and it was a lovely time.
Everything was perfect!
Congratulations!
I ate a desert named " Warm Vialone rice pudding with apple compote and aniseed crumble" and I loved it so much!
Can I have this recipe please?
Thank you very much.
Ana Cecília

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