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dynatext.php?text=In the Kitchen | Forum profile
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Forum profile page for dynatext.php?text=In the Kitchen on http://www.jamieoliver.com.
This report page is the aggregated overview from a single forum: dynatext.php?text=In the Kitchen, located on the Message Board at http://www.jamieoliver.com.
This forum profile page summarizes the general forum statistics such as: Users Activity, Forum Activity, and Top Authors, which are reported in either a table or graph below for a given reporting time period.
Additional forum profile information for "dynatext.php?text=In the Kitchen" on the Message Board at http://www.jamieoliver.com is also shown in the following ways:
1) Latest Active Threads
2) Hot Threads for Last Week
Warning: These statistics are generated using 'best efforts' and can experience delays and reporting errors at times. Please note that such statistics do not constitute a forum's popularity and/or exact posting volumes at any given reporting period.
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Posting activity on dynatext.php?text=In the Kitchen:
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3 Months
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Threads:
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59
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229
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664
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Post:
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200
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2,608
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dynatext.php?text=In the Kitchen Posting activity graph:
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Top authors during last week:
user's latest post:
Time to fess up...
Published (2009-11-29 23:00:00)
I spend my whole time trying to be efficient and tidy, and every now and then I succeed!
user's latest post:
Time to fess up...
Published (2009-11-29 16:49:00)
I put the peelings strait into the compost bin and I do pop things into the dishwasher as I go , but somehow, I often make a bit of a muddle
user's latest post:
Anyone ever used one of those...
Published (2009-11-29 22:03:00)
Let us know how you like it and if it's hard to clean and do you know if it uses less energy than conventional electric ovens?
user's latest post:
What should I do?
Published (2009-11-29 23:55:00)
GO TEAM FRIZZ BUT - No hot pants - seriously, deadly they would be - all my orange peel hanging out - ewww Anna - you be careful eating things that have been lying around Love & zerberts to all
user's latest post:
Fat from Shanks NIGHTMARE !!!!!...
Published (2009-11-29 13:11:00)
If you have time, put it in the freezer and let the fat set, if need be eat it tomorrow.
user's latest post:
Irrational food cravings
Published (2009-11-29 22:26:00)
I really missed Aunt Jemima's pancake syrup when I moved from Canada as an eleven year old. I can buy it in UK now and it still tastes just as good. I lived in Sussex when I first came to England and got a taste for Harvey's Bitter from Lewes, then moved to the Midlands: Q: Why is Midlands beer like sex in a boat? A: They're both f'ing close to water. I love the Asian food here though, so I...
user's latest post:
What should I do?
Published (2009-11-29 20:39:00)
"...Garlic, onion, allspice and oregano, for example, were found to be the best all-around bacteria killers (they kill everything)" Sounds like they'd harm your body, too,.. I love garlic.. Oh my god, I'ma gonna die soon
user's latest post:
Time to fess up...
Published (2009-11-29 17:01:00)
Thanks Anna, that was the word I was looking for garbage disposal...although I am sure my inlaws call it an insinkerator...it sounds much more dangerous!
user's latest post:
Venison, Tarts and Ratatouille
Published (2009-11-26 19:17:00)
kaka22milan wrote: I got some venison steaks and I'm not too sure how to cook them, I'll probably use my steak method of grilling/frying on medium heat for less than 10 mins? Just remember that there's virtually no fat on venison & that the meat is wonderful rare! I'm so jealous.......I adore venison. kaka22milan wrote: To go with this I pinched a recipe for red onion and goats cheese tarts, any advice for...
user's latest post:
Anyone ever used one of those...
Published (2009-11-29 19:13:00)
Sorry, can't help you with suggestions as I had never seen a halogen cooker until today. Does it cook slowly,like a crock pot/slow cooker, or more quickly like a microwave?
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Latest active threads on dynatext.php?text=In the Kitchen::
Started 1 day, 6 hours ago (2009-11-29 21:58:00)
by ACDC
We have a friend who lives in Michigan and when he comes home to visit he will bring back with him http://www.britishsweets.com.au/products/W00017.jp g Tayto cheese and onion crisps. http://farm4.static.flickr.com/3176/275 … a2f417.jpg Cadbury Crunchies His Mother will make him soda bread and he'll eat it with Branston Pickle. http://www.britishfooddirect.com/images … kle720.jpg When my...
Started 2 days, 6 hours ago (2009-11-28 21:53:00)
by The White Rabbit
Started 1 day, 16 hours ago (2009-11-29 11:26:00)
by jutta73
I am both actually as it depends on what I am cooking and the timings. If I need to rush to get everything on at appropriate times, it all stacks up and I do it afterwards. If I have time between dishes or adding ingredients than I tidy as I go. Either way, I figure it doesn't matter anyway as I am the one who will be doing the cleaning up. I am looking forward to my kids being old enough to do ...
Started 1 day, 8 hours ago (2009-11-29 19:13:00)
by Beautiful BC
Sorry, can't help you with suggestions as I had never seen a halogen cooker until today. Does it cook slowly,like a crock pot/slow cooker, or more quickly like a microwave?
Started 1 year, 10 months ago (2008-01-20 15:49:00)
by GeoffP
Calculating cooking timescan be difficult. With roasting, the temperature rises throughout the process, and the meat is done when the internal temperature reaches the point at which the meat is "done" as desired. With slow roasting or pot roasting, the meat rises to the required temperature within an hour or so, and is then held at that temperature for an extended time to allow the tougher ...
Started 2 days, 18 hours ago (2009-11-28 09:41:00)
by mr spice
I think that the making of YP's must be one of the most myth-laden tasks in the kitchen. I was whinging to my 2nd cousin once, while in the pub on a visit to England, that mine weren't consistent. Sometimes they would rise, sometimes not. He passed on our ancient family recipe...The McGill Mix For 24 mini puds... 5 eggs (approx. 300g) 180g plain flour 300g water half tsp salt 1 dessert spoon ...
Started 1 year, 3 months ago (2008-08-25 09:59:00)
by mummza
Linda ,welcome to the forums We have got on fine with the dried yeast , we have had no difficulties at all. If you always make your own bread then why not try making a sourdough starter , Maree another forum member has written her way through making her ..diary of sourdough.. have a read of it you might find it interesting. http://www.jamieoliver.com/forum/viewtopic.php?id= 26708 and...
Started 1 day, 10 hours ago (2009-11-29 18:10:00)
by Allora Andiamo
it's good added to a wild mushroom risotto, mushroom and cream sauce (for pasta or veal) or grated over buttered tagliatelle.........beef carpaccio (thinly sliced raw beef) is delicious served with a sprinkling of shaved truffles and pecorino so i would imagine your cheese would work well with that too
Started 4 days, 3 hours ago (2009-11-27 00:15:00)
by MsPablo
Those loaves look great MrG. I love Finnish breads. We were in Helsinki during the Herring Festival once in October when small boats from northern islands dock in the main harbor off the Esplanade and sell their traditional food products from the backs of their vessels. They sell a staggering array of pickled herrings and lovely black bread, slightly different from the Russian version, very ...
Started 1 day, 15 hours ago (2009-11-29 12:13:00)
by shammrok
Let it cool and skim off the fat as it sets. Or get a piece of bread and skim it across the surface and it should pick up the surface fat.
Last edited by shammrok (Yesterday 12:15pm)
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Hot threads for last week on dynatext.php?text=In the Kitchen::
Started 1 day, 16 hours ago (2009-11-29 11:26:00)
by jutta73
I am both actually as it depends on what I am cooking and the timings. If I need to rush to get everything on at appropriate times, it all stacks up and I do it afterwards. If I have time between dishes or adding ingredients than I tidy as I go. Either way, I figure it doesn't matter anyway as I am the one who will be doing the cleaning up. I am looking forward to my kids being old enough to do ...
Started 2 days, 6 hours ago (2009-11-28 21:53:00)
by The White Rabbit
Started 1 week, 1 day ago (2009-11-22 17:07:00)
by MsPablo
I would dry the pumpkin out first. Spread it on a buttered baking sheet, bake at 350 for 20 minutes until it loses most of it's moisture. I am not sure how it will fare with the premade custard, but I'd make the custard fairly thick, you need extra structure to hold the pumpkin puree. A pecan praline topping would be nice.
Started 1 week, 1 day ago (2009-11-22 19:59:00)
by jamiecantcook
Don't be such a sissy! If that Jordan creature can eat kangaroo's anus, then I'm sure you can cope with Jamie's hot sauce. Just eat it quickly and then drink lots of water. Don't think using less chilli will actually affect the flavour too much - it should even make it better for your taste. Alternatively could you possibly use a milder type of chilli, maybe an anaheim.
Started 5 months, 3 weeks ago (2009-06-06 12:42:00)
by maddimouse
Lasagne! What do you think when you hear.... mint
Started 1 week ago (2009-11-23 20:58:00)
by The White Rabbit
Try polenta, it's a coarse cornmeal.
Started 1 week, 1 day ago (2009-11-22 07:49:00)
by jutta73
I don't reckon Jamie will give up his Magimix for another food processor, even his own! Who would give up a Magimix? I think he is trying to make a decent food processor available to people at an affordable price as the Magimix is very expensive. Although I can't comment on his own branded food processor as I have never tried it.
Started 2 weeks ago (2009-11-16 16:30:00)
by wine~o
I've a microwave with convection oven and grill..... .....mainly gets used for de-frosting home-made stock I really ought to stop using my hob and oven, and start using the microwave
Started 1 week, 1 day ago (2009-11-22 13:54:00)
by mummza
Welcome to the forum Celina , I would think that the size of the oven that you eventually buy to go in your new Kitchen would depend on ... How much you cook and use an oven. What the size of your family is. How much money you have to spend on the oven What space you have to put your oven. I am not sure I would buy an oven purely based on cooking the Christmas turkey ! After all , how many ...
Started 4 days, 15 hours ago (2009-11-26 12:19:00)
by minerva
What sort of hob have you got? That can make a huge difference. For years Le Creuset was the thing to have, but I had a ceramic hob............the surface wouldn't have lasted 2 seconds with them, so I had to go for steel. The truth is that the Prestige "Lifetime" pans I bought in 1988 are still going strong...........& without looking at the datestamp on the base you would never know they ...
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