Jamie Oliver is also a pub cook. That's more or less his level. Guy managed to score a big deal on TV but in terms of a celebrity chef? He's a nobody.
If only we had learned to harness the power of fire properly to cook our food.
This fucking hurt to watch.
The fuck?
It's carnivore MOM!
The Art of Cookery Made Plain and Easy is extremely extensive, published in 1747 so really pre-Industrial Revolution.
>What's the state of Bri'ish cuisine
It's mind boggling, he spanked that lemon grass harder than an Asian father spanks his son in primary school for forgetting the Bessel Equations. Why do people do that?
No, not always. Sometimes Jamie Oliver served his own equivalent of church chili.
Thai curry is possibly one of my favorite things especially when it's cold outside. Make it as a soup or over rice and it's awesome stuff. Loads of flavor, the right amount of spice. and sure I'll be the first to admit I use a ready made curry paste. But even I know what he showed? That's not how you make it.
The thumbnail hurts to look at, him using AI for lazy man's thumbnails results in a floating spoon, cheese textured orange slices on a cutting board, a butter knife with vestigal cherries and a retardedly long sink spigot gushing into an oddly small pot of cooked macaroni on the kitchen island that is big enough to be a table.
I think cheese balls may have more oil. The most cursed part about that recipie is how theres no milk or butter at all, thats like half the texture!
He's just stealing ideas from tiktok again
It might actually be a good idea if you're a total Strokey McStrokeface like he is. But it's not like he in general seems to care much about his nightmarish sodium instake. And salting the water (or adding something else that absorbs as the pasta rehydrates) is the only opportunity you get to have some flavoring INSIDE the pasta.
Unless you're going to do that mac & cheese oven casserole thing with breadcrumbs and different kinds of cheese and maybe even those crunchy onions, just get those Velveeta boxes with the squeezy pouches. It isn't some huge undertaking. And it's better than whatever the fuck THAT shit was.
You can make mac and cheese on the stove in 20 minutes if you know how to, the hardest part is just measuring out the amount of milk you need and adding a bunch of cheese. I've done it myself numerous times and you get a bunch of leftovers.
It's not that hard to shred it either. I would always still add in something like Velveeta or even some monstrosity like Kraft Singles, because just a little bit of that stuff makes other cheeses meltier.
Kraft Singles are good if you're using them on burgers, especially because of how they melt. High quality American cheese is great but like most things if you want to use it for actual good food you've got to get the good variety. I got some white American cheese from Boar's Head one time and it was great, like a more mild cheddar.
