Jamie Oliver

forum: Food & Drink

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#1011 Sat 11 May 13 8:25pm

mummza

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

Re: Ask me a cooking question

wine~o wrote:

Welcome NoCopha...haven't got a clue what "Copha" is..never seen it in the UK

Also never heard of "White christmas mix"

If you can tell us what white christmas mix is/is for and what ingredients it contains...somebody might be able to help....

http://www.food.com/recipe/white-christ … ies-490333

http://www.justapinch.com/recipes/desse … ookie.html
and
this one has Copha and goes on to add ,,,,'a shortening made with coconut oil -- DO NOT use Crisco: shortening in the US/Canada is not an appropriate substitute for Copha'

http://www.christmas-cookies.com/recipe … stmas.html

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#1012 Sat 11 May 13 11:20pm

Maree

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

Re: Ask me a cooking question

janelle5115 wrote:

Hi, I'm not sure if this question has been asked before. I am Australian but live in the United States I know that when I moved here I had to convert measurements to cook my Aussie recipes, do I have to do the same for yours?
I have just visited home (Australia) and my two girls love your 30 min meal videos, have your books and now have me hooked, love your recipes!!

Hi Janelle wave ... It depends on which version of the book(s) you've got (quantities in metric will be familiar but versions for the US market may be in Imperial and will require converting).

Welcome to the forums.


"Cook with love and laughter ..."
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#1013 Sun 12 May 13 3:40pm

karenlesley

Member
Occupation Retired
From Blandford Forum, Dorset
Member since Sun 26 Sep 10

Re: Ask me a cooking question

Wino, for the "White Christmas" mix how about getting the solid ingredients - rice crispies, coconut etc. and mixing them with melted marshmallow (as in the 'crispy cereal treats' that the bakers on the american cake programmes use.
Karen smile

Last edited by karenlesley (Sun 12 May 13 3:41pm)

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#1014 Sun 12 May 13 5:04pm

RedfoxEstonia

Forum champ
Occupation museum guide in Tallinn Seaplane Hangars
From Tallinn, Estonia
Member since Tue 16 Mar 10

Re: Ask me a cooking question

englishgraz7 wrote:

Hi Jamie Oliver community,
I'm from Austria and I'm new here and I am astonished what's going on in Jamie Oliver's life - incredible. I wonder how he has or has not changed the stereotype of bad / unhealthy British food.

Let me know what you think about it.

It is nothing extreme - it should be the NORMAL direction for peoples´ food to head. Local, fresh, home-cooked and sustainable. we cannot continue as we have for the past few decades.
all people in the world have to become more aware of where their food comes from, how much processing it sees and how far it has to travel to get to you. the more we use natural, unprocessed, un-packaged food, that comes from 50 km radius, the better. That means having to learn to cook from scratch, knowing what to do with produce, learning about seasonal food and making healthy food the fun option.

now if there was more of environment friendly, clever biological packaging , we´d be half way to home base.

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#1015 Tue 14 May 13 7:57am

toscanarestaura

Member
Member since Tue 14 May 13

Re: Ask me a cooking question

Hi, James
This is DEIRDRE BYTYQI owner of Toscana restaurant Ireland, We have recently stumble upon your site and have found you have covered wide range of recipes. We are proud to say that we believe in farm to table concept and we are happily serving our customers over a decade and all our recipes and food menus are prepared with our own growing at wick-low farm house.

We are very much enthusiastic in covering our farm- to- table concept on your reputed platform
we have got near about near about 55 picture of our farm house growing as well as food prepared.
Let me know your response whether you will cover this concept or recipes or both.
Looking forward for your response.
Thanks
DEIRDRE BYTYQI

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#1016 Wed 15 May 13 1:06pm

suzieg11

Member
Member since Wed 15 May 13

Re: Ask me a cooking question

hi there can you use single cream and creme fraiche together when making a curry

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#1017 Wed 15 May 13 6:33pm

MRandall

Member
Member since Wed 15 May 13

Re: Ask me a cooking question

Hi Jamie,

I have a question regarding beef. I sometimes experience a taste of liver in meat which I dislike very much. While living in Australia I found it a lot, and now in Europe I find it from time to time.

I have not been able to identify a a specific cut (last time it was in top blade) that would have the taste or be free from it. I usually spend a bit extra cash on good meat, but no butcher has been able to tell me if it is the meat, or my cooking that causes the flavour. I haven't been able to identify a cooking method that causes it either.

Are you familiar with this, and could you explain where this taste comes from so that I can avoid it?

Thanks
Markus

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#1018 Thu 16 May 13 5:01am

moeabdullah

Member
From Kuala Lumpur, Malaysia
Member since Wed 15 May 13

Re: Ask me a cooking question

Hi Jamie!
2 questions for the busy man.

1stly, what are your views on fusion food mixing flavours of one locality and incorporate into another? Do you have an example recipe of this?

2ndly, from where did you learn about Asian food? Saw you on the telly recently doing satay and peanut sauce. Not exactly authentic but your simplicity excites me to learn more.

Cheers and viva food revolution!

Last edited by moeabdullah (Thu 16 May 13 5:04am)

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#1019 Thu 16 May 13 7:28am

RedfoxEstonia

Forum champ
Occupation museum guide in Tallinn Seaplane Hangars
From Tallinn, Estonia
Member since Tue 16 Mar 10

Re: Ask me a cooking question

to Jamie or to anyone with experience

um I have a question about ice cream, home made ice cream. I have seen variants with vanilla custard with eggs and then whipped cream based ice cream. what would be the best kind of recipe if I dont have an ice cream machine and just a regular refrigerator / freezer? and do I absolutely have to stir the ice cream in the freezer every now and then till it is done or can I just leave it for a day? thing is, in the regular freezer it freezes into a lump of ice.  can I even make it in these kinds of conditions? and should I use the egg-based recipe or the cream-based one?

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#1020 Thu 16 May 13 11:10am

moeabdullah

Member
From Kuala Lumpur, Malaysia
Member since Wed 15 May 13

Re: Ask me a cooking question

Greetings Redfox of Estonia!
A trick i normally use to avoid having cream or milk turning into lumpy icesicles is to put the cream in a container or plastic bag then submerge it in water in a bigger container or bowl.  This buys you at least one day when the freezer only attacks the water but not the cream. Once the water starts to freeze, replace it and continue the process until you get a nice icecream.

As for egg-based or cream based, i would personally go cream based with milk. Good luck and all the best! Would love to hear Jamie's comments though. wink

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