Comments on: Stuff White People Ate

By: dylwah

dylwah — Sat, 15 Nov 2008 01:39:57 +0000

I’m putting in a good word for Jamie, and other tv chefs, i spent 5 1/2 years cooking for teenagers between ’98 and ’05 just as i was first noticing food prn was getting big on the tv. if the kids saw something on the telly they were more likely to eat it, i particularly remember making Jamie’s Carbonarra at about 2am one time for this rather strung out young lad. food prn books can be good engagement tools when working with the tv generations.

By: Dr Sista Outlaw

Dr Sista Outlaw — Sat, 15 Nov 2008 00:37:27 +0000

that sounds yum

By: Helen

Helen — Fri, 14 Nov 2008 06:46:48 +0000

My favourite roast chicken thing is to mix a bit of paprika (about half a tsp or so but is not exact) with a little bit of olive oil and brush the chook with this mixture. Oh and whack a lemon up its arse a la Jamie.

By: Georg

Georg — Tue, 11 Nov 2008 08:57:40 +0000

OMG surf ‘n’ turf. It’s been years. I know what I’ll be eating this weekend. I never ‘got’ why it worked but it does.

We also had roast chicken on the weekend and it was lovely. Not knowing how the lady cooked it, I just asked and she said that she used the Stephanie technique and it works. Except it’s hard to get the bird to stay in place with all the turning.

By: Francis Xavier Holden

Francis Xavier Holden — Mon, 10 Nov 2008 14:15:34 +0000

Kirsty – yes I’ve watched Jamie. My brother gave me one of his books. He swears by him. I just swear. I find his stuff a bit too english (not that theres anything wrong with that for his audience).

I realise its all edited and that but when I see him on tv all I can think of is he doesn’t wash his hands enough when cooking.

I’ve only caught bits and pieces of Ministry of Food but I did enjoy some of the elements of it.

By: Kirsty

Kirsty — Mon, 10 Nov 2008 08:53:01 +0000

Jamie Oliver also has thing where you stuff the bird with a lemon you partially cooked along with the potatoes you boiled before roughing them up and chucking them in the roasting pan to make lots of crispy potatoey bits. The lemon makes the chook cook quicker and gives the flesh a lovely flavour and moistness.

Okay. Think I’m done.

By: Kirsty

Kirsty — Mon, 10 Nov 2008 08:48:34 +0000

Forgot to say that all that food looks de-lish, Zoe.

By: Kirsty

Kirsty — Mon, 10 Nov 2008 08:45:19 +0000

Careful, FXH, all that talk about Jamie Oliver suggests you might be watching TV, unless you’ve only read the books ; )