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Jamie Oliver: Forums - www.jamieoliver.com | Site profile
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Site profile page for http://www.jamieoliver.com.
This report page has aggregated and summarized the online discussions from the Message Board located at http://www.jamieoliver.com.
This site profile page outlines general site statistics such as: Users Activity, Site Activity, Site Rank, and Top Authors, which are reported in either a table or graph below for a given reporting time period.
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1) Top 10 Active Forums during Last Week
2) Top 10 Site Forums
3) Latest Active Threads
4) 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 site's popularity and/or exact posting volumes at any given reporting period.
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Posting activity table on Jamie Oliver: Forums:
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3 Months
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Threads:
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388
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1,474
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4,351
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Post:
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1,951
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6,689
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22,270
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BoardReader Authority Badge code for Jamie Oliver: Forums (http://www.jamieoliver.com)
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Put this code anywhere on your forum page:
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Rating - The position measured by activity among all forum sites tracked by BoardReader.
If rating is 10 there are 9 forum sites which have higher activity.
Posts - Number of posts on forum site during last 7 days.
Threads - Number of threads on forum site active during last 7 days.
Authors - Number of authors which contributed to the site within last 7 days.
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Jamie Oliver: Forums posting activity graph:
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http://www.jamieoliver.com Alexa graph:
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Top authors on Jamie Oliver: Forums during last week:
user's latest post:
Hot Chilli Sauce
Published (2009-11-24 04:43:00)
I did a bit of googling and everything I found agreed with this: 'The white, spongy ribs contain the greatest concentration of capsaicin, the compound that makes some of us reach for the nearest fire extinguisher. The seeds are the next most potent part, partially because they cling to the ribs. If you discard the ribs and seeds, you will have eliminated over 90 percent of a chili's firepower. Parboiling the flesh reduces the...
user's latest post:
Website/forum: issues, requests,...
Published (2009-11-23 10:07:00)
Congrats janiz. There's tons of sites to visit on the web for avatars. Just mark 'avatar' on the search page I'm so pleased to be looking these less 'congested' forums today
user's latest post:
marinade for unsmoked gammon
Published (2009-11-23 20:18:00)
Earthmum wrote: I always boil my ham adding herbs, onion, carrot etc so you get a good stock ( to this I then add split dried peas and extra veg to make a soup ). For the last hour lift out and remove the rind, score the fat into diamonds - and rub in a mix of whole grain mustard, brown sugar and perhaps a little honey, then push cloves into the diamonds I only scatter a few as they can be over powering. Then place in...
user's latest post:
Creme brulee
Published (2009-11-23 23:41:00)
I'm so glad you put a scald on the cream RWR My only attempt at creme brulee was a flop, custard went sort of grainy and I couldn't torch the tops properly as I hadn't filled the ramekins enough and the flame went out every time I tried. It's on my list of recipes to try again. Hope yours turns out well Jase.
user's latest post:
Weekly Cooking Challenge Revised
Published (2009-11-24 04:46:00)
Hi MrsM - really lovely to see you back - you ave been missed of course. Working with your OH? Well I wish you all the best whatever you decide of course but working with their life partner is not for everyone.
user's latest post:
Jamies America ???
Published (2009-11-24 01:37:00)
I think there are 6 as he visits 6 areas and cultures and I think only 4 have screened here so far...here's hoping he's back next week I don't know for sure
user's latest post:
Pie Chart
Published (2009-11-24 02:17:00)
That's hilarious! And so ironic as I just pulled out an apple/rhubarb pie out of the oven 10 minutes ago!
user's latest post:
Whats your weather like today?
Published (2009-11-22 16:09:00)
Blue skies and will be warmer later on probably though was pretty mild early when we went out...
user's latest post:
Sticky Spaghetti??
Published (2009-11-23 16:57:00)
there's no need to add oil to the water to stop it sticking..just make sure you cook the pasta in LOTS of boiling salted water (keep it boiling the whole time) so it has plenty of room to move around in whilst it's cooking..adding oil to the cooking water will just stop your sauce from sticking to the pasta properly
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Top 10 active forums on Jamie Oliver: Forums during last week:
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Top 10 forums on Jamie Oliver: Forums:
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Latest active threads on Jamie Oliver: Forums:
Started 3 days, 4 hours ago (2009-11-24 01:09:00)
by frizz1974
Started 3 days, 12 hours ago (2009-11-23 16:50:00)
by Mykael
you need a very large pan with lot and lots of water far more than you think you would need and rather a lot of salt; If you dont use enough water the water gets clogged with starch and makes the spaghetti sticky... sooooooooooooooooo lots of boiling water in a very big pan
Last edited by Mykael (Yesterday 4:52pm)
Started 6 months, 4 weeks ago (2009-05-03 02:12:00)
by The White Rabbit
Yes, I was wondering where I'd gotten to. It makes sense to be in here however.
Started 4 months, 2 weeks ago (2009-07-12 05:50:00)
by Mrs_Master
WEEK 4 COOKING CHALLENGE COMMENCING 13th July 2009 Suggested by - Frizz- Parsnip and Thyme Choice 1 Go to this link and choose a Vegetarian recipe - http://www.jamieoliver.com/recipes/vegetarian-reci pes Choice 2 With parsnip and thyme create a dish inspired by a something you have always wanted to try, one already in existence. Choice 3 Using the ingredients parsnip and thyme, ...
Started 4 days, 9 hours 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 3 days, 8 hours ago (2009-11-23 20:58:00)
by The White Rabbit
Try polenta, it's a coarse cornmeal.
Started 1 week ago (2009-11-19 14:45:00)
by jerkseasoning
I'm jusst thinking Gastric band 'im
Started 3 days, 3 hours ago (2009-11-24 02:17:00)
by Beautiful BC
That's hilarious! And so ironic as I just pulled out an apple/rhubarb pie out of the oven 10 minutes ago!
Started 3 days, 21 hours ago (2009-11-23 08:24:00)
by shammrok
Janiz, I believe the Hamish and Andy Christmas show is on instead.
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Hot threads for last week on Jamie Oliver: Forums:
Started 1 week, 1 day ago (2009-11-19 00:58:00)
by mrpab
Started 2 years, 7 months ago (2007-04-25 03:15:00)
by frizz1974
Im making venison snitzels, I think it will go nicely with a big dish of potato bake (scollop potatoes to some of you) not sure of the veg yest & Im toying with the idea of another sticky date pudding. I know what you mean about the heat/flavour thing. A friend was going on about this chilli sauce yesterday & how they had slipped with it & it was too hot. Well I tried it & it was hot, slighty ...
Started 8 months, 3 weeks ago (2009-03-07 20:39:00)
by pennysaints
Hi hon, thinking about getting a large glass of cabernet/merlot, but then I would be drinking on my own, and that's not a good sign!
Started 1 year, 4 months ago (2008-07-07 13:14:00)
by madamada
eilà, I also have just had my lunch in terrazza, homemade yogurt and macedonia di frutta (salad?) + muesli, while a friend of mine passed by and kept telling me incredible misunderstandings that happened during the week-end and we both laughed because it is already gone no beach, no swimming pool today tempo in movimento, a day to be spent doing "la brava massaia" maybe
Started 2 weeks, 2 days ago (2009-11-11 02:10:00)
by Luvmegrub
I hope I didn't miss the ceremony that will mark the official end of this thread MrP
Started 1 week ago (2009-11-19 14:45:00)
by jerkseasoning
I'm jusst thinking Gastric band 'im
Started 1 year, 3 months ago (2008-08-27 13:42:00)
by kye in france
Hopes and dreams and daily schemes. Love and hate and then realising too late .......... that life is ours to live.
Started 2 years, 5 months ago (2007-06-06 15:51:00)
by goldsworthy
I am having major problems loging in, I hadn't visited the forum for a while because of this problem, everytime I try to log in I get invalid username/password, so I request a new one I get in with that and the activation code, whilst in there I change my password to a memorable one, all well and good so far, however when I try to log back in my new password or any of the others are invalid, I ...
Started 1 week, 3 days ago (2009-11-16 07:58:00)
by shammrok
No it is definitely quieter
Started 4 months, 2 weeks ago (2009-07-12 05:50:00)
by Mrs_Master
WEEK 4 COOKING CHALLENGE COMMENCING 13th July 2009 Suggested by - Frizz- Parsnip and Thyme Choice 1 Go to this link and choose a Vegetarian recipe - http://www.jamieoliver.com/recipes/vegetarian-reci pes Choice 2 With parsnip and thyme create a dish inspired by a something you have always wanted to try, one already in existence. Choice 3 Using the ingredients parsnip and thyme, ...
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