JAMIE'S SPECIALS Nduja Casarecce Jamie s Italian
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Date: 2020-05-11
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Comments and reviews: 10
savgeo
jamie, i have been watching your shows since the naked chef and you should know that everyone loves you and your recipes! BUT your Jamie's Italian portions are way too small and extremely overpriced. When people feel like having a quick pasta dish, they don't expect the chicken to be organic, or the chillies to be from Calabria, or the garlic from i don't know where, or the salami to be famous because all this leads to a very expensive dish to make. Granted, people nowdays want decent ingredients but not the best there are and noone wants to pay over 12 euros for a pasta dish they can make at home and then go to mcdonalds because they're still hungry. You can do much better!
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jamie, i have been watching your shows since the naked chef and you should know that everyone loves you and your recipes! BUT your Jamie's Italian portions are way too small and extremely overpriced. When people feel like having a quick pasta dish, they don't expect the chicken to be organic, or the chillies to be from Calabria, or the garlic from i don't know where, or the salami to be famous because all this leads to a very expensive dish to make. Granted, people nowdays want decent ingredients but not the best there are and noone wants to pay over 12 euros for a pasta dish they can make at home and then go to mcdonalds because they're still hungry. You can do much better!
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s4ndwichMakeR
Now THAT S what I call a piece of Parmesan. Jamie is my most favourite cooking instructor/explainer/presenter (pick any) by far. I love how he introduces ingredients, can actually explain them both botanically (if it s a vegetable, of course) and culinarily and the tempo of the videos, how much information there s condensed into five minutes.
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Now THAT S what I call a piece of Parmesan. Jamie is my most favourite cooking instructor/explainer/presenter (pick any) by far. I love how he introduces ingredients, can actually explain them both botanically (if it s a vegetable, of course) and culinarily and the tempo of the videos, how much information there s condensed into five minutes.
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brumsgrub
I really hope these videos for his restaurants work. They are so good with great staff I go as often as possible. If I was him I would open little cafes, Jamie's Cafes. Do lovely cakes, coffee and wicket sandwiches stuff like that. Anyway, everyone go and try your local Jamie Italian. You won't regret it
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I really hope these videos for his restaurants work. They are so good with great staff I go as often as possible. If I was him I would open little cafes, Jamie's Cafes. Do lovely cakes, coffee and wicket sandwiches stuff like that. Anyway, everyone go and try your local Jamie Italian. You won't regret it
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Andrew
Please Jamie. PLEASE. Parmigiano. PAR-MI-GIA. NO Parmesan is terrible and is a wrong way to spread the name of one of best cheese. An American friend of mine told me: but Parmigiano is like Parmesan. Grrr, i had a killer pulse. Parmigiano is a RELIGION and only whom visited Parma could explain
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Please Jamie. PLEASE. Parmigiano. PAR-MI-GIA. NO Parmesan is terrible and is a wrong way to spread the name of one of best cheese. An American friend of mine told me: but Parmigiano is like Parmesan. Grrr, i had a killer pulse. Parmigiano is a RELIGION and only whom visited Parma could explain
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electriclllady
This looks incredible! And you make everything so approachable and interesting, and your excited passion is the best part. I am a better cook and more passionate and excited about food because of you! I want to eat this right now! Xxxx
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This looks incredible! And you make everything so approachable and interesting, and your excited passion is the best part. I am a better cook and more passionate and excited about food because of you! I want to eat this right now! Xxxx
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Beppe
Cime di rapa don t take that much to cook but a bit yes they need. When I use them i usually blench them in boiling water, the same one I m cooking the pasta in, for a couple of minutes and then add them to the sauce 110% would eat though
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Cime di rapa don t take that much to cook but a bit yes they need. When I use them i usually blench them in boiling water, the same one I m cooking the pasta in, for a couple of minutes and then add them to the sauce 110% would eat though
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diegohp93
Wait: why the parmesan at the end? That should imitate a southern italy recipe, while parmesan comes frome the north of Italy! You should have used pecorino or still better, salty ricotta!
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Wait: why the parmesan at the end? That should imitate a southern italy recipe, while parmesan comes frome the north of Italy! You should have used pecorino or still better, salty ricotta!
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Gabriel
Jamie. My grandmother is from Calabria! thank you so much for honouring our Italian food in England too. I wish you much success and I am proud of Italy and of you!
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Jamie. My grandmother is from Calabria! thank you so much for honouring our Italian food in England too. I wish you much success and I am proud of Italy and of you!
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AI
his attention to detail is amazing. he tweaks recipes. he will move things around for taste. but he never compromises on quality. love it. just love it.
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his attention to detail is amazing. he tweaks recipes. he will move things around for taste. but he never compromises on quality. love it. just love it.
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George
I really love these specials videos. I hope they're working and driving trade into the resturants because I'd enjoy seeing them on a regular basis!
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I really love these specials videos. I hope they're working and driving trade into the resturants because I'd enjoy seeing them on a regular basis!
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