"...Yes, re the garlic, where is the point in crushing something so delicious into smithereens?..."

There is a cooking science answer to that but I can't be bothered writing it.


Personally I smash, chop then mash with the back of a knife, salt and a (wooden!) chopping board depending on how fine I want it.  Unless slivers are required....

I've been watching his 30 minute programmes and if he mentions the mamma's and the nonna's in Italy one more time I shove and Olive oil bottle where the sun don't shine 

My glass chopping board hasn't blunted my knives  i think wooden ones must kept the smell of what you use on them JMO

quote:

 i think wooden ones must kept the smell of what you use on them JMO

I think so too... I have plastic ones, the colour coded ones for different food types

Thanks Saz, surely if you use fish and garlic on a wooden board the smell must stay on it even after washing  my mum bought me the glass board and it's done me fine for the last 10 yrs, another thing i can't stand is these chefs not washing their hands after touching raw meat and then grabbing a pinch of salt out of a bowl of the stuff

I don't know much about Jamie Oliver but I have to say from the few times I've seen him on TV the 'olive oil' reference in the thread title is very apt. He seems to put olive oil on absolutely everything. He must go through large vats of the stuff just making a bloody starter!

I have a wooden board for bread
A glass one for veg and general use
A little one for chillies and garlic
And a large melamine one for meat.

I thought it was just me Prom that noticed this  there's only me and my daughter so i don't cook all these dishes Jamie does but i do like watching these type of shows but what i want too know is does everyone else pour olive oil and lemon over their meals?

No Aimee - it is just big show off Oliver I think

We have a "Jamie's Italian" In Cardiff and I've been there once but wouldn't go again. Most Italians in Cardiff give you better food and service. Jamies overloaded it on the olive oil - everyone else I've talked to who went there said they overloaded it on the oil. Kills the flavour of the the salad and all the other ingredients.

JAMIE'S ITALIAN SUCKS ARSE

Pro tip - get in contact with a hardwood kitchen worktop manufacturer.  Request samples as you are doing your kitchen.  Hey presto, you can have oak, beech, ebony, maple, cherry etc etc chopping boards for free.  Cost you a bomb in the shops.


And glass does blunt knives.

I loath him. He tried to get kids eating healthy here and it went tits up,then he went to the states to promote healthy eating and was brought to tears. The same can be said about Hugh Fernley Knowall and Gordon Ramshead.

There's one in Brighton.  It's awful.
Whoever's overseeing the place should be shot.

I think the efforts of Jamie, Hugh and Gordon are to be commended. How you feel and react about it is obviously up to you, but they were right to put it into the public domain.

Getting the kids eating right in great - but ig hid restaureants are anything to go by, he wabts their parents sucking up huge quantities of olive oil..

Bawz.  His fish campaign is bang on.  If you don't support it you hate life.

I agree and was horrified when I saw the fish programme

I used to be veggie until my medical condition (pernoicious anaemia) ruled it out.
But I love Hugh Fearnley W: If you aren't willing to see the way it's raised and then killed, you shouldn't eat it.

quote:

If you aren't willing to see the way it's raised and then killed, you shouldn't eat it.

Bang on.

 
Was down the seafront fishmonger's on Friday and they're all urging us to support him.

Bang on.

He is alright..

He's alright but I can't help imagining everything he cooks is covered in spit

RE the fish campaign,stocks of certain fish, cod,haddock etc are low,however allowing fishermen to fish in the same waters  for  "Sustainable" other fish,means that they are all caught in their nets and quotas which where introduced to help the declining stocks are worthless as all the rarer fish etc are caught as well,and returned to the sea dead .The fact that Fearnley wassname wants to be able to use the dead rarer fish,will just mean that either way,the stocks will decline.It's not scaremongering to say that in 50 years or less the seas will be empty.AS for those Japanese slaughtering sharks for fins!

Oh and as for  concerned fishermen etc,just Google Black market fishing ,there was a big case up here recently about  fishing illegally.Not an odd small boat but huge trawler companies  dredging up the seabed etc.

Regarding his 30 minute meals why does he put finished dishes on the table only for them to get cold?  He served his rice salad the other day on a chopping board!!!!  and left it there for 15 minutes getting cold while he finished cooking the salmon.