Comments for Skirts On Fire

Comment on Moroccan Spiced Chickpea Soup by UE

UE — Thu, 26 Jan 2012 22:54:58 +0000

Thanks for posting this! I’m going to try it one day when it gets cold… like below +5 cold

Comment on Chili con Carne – Jamie Oliver Cooks Summer by admin

admin — Wed, 11 Jan 2012 18:03:44 +0000

I thought he had shredded the meat separately and then mixed it together.

Comment on Chili con Carne – Jamie Oliver Cooks Summer by Kate

Kate — Wed, 11 Jan 2012 17:45:37 +0000

I have this in the oven as we speak. It’s been in for 4 hours so far and there is loads of juice… I was going to serve it with tortillas but do I remove he onions and peppers from the pot with the meat or do I shred the meat and then mix it all together? Hoping a get a reply within the next 40 mins! Ha!

Comment on hedgehogs! by UE

UE — Fri, 16 Dec 2011 22:32:10 +0000

This is seriously the cutest thing ever. I will watch it every Christmas and show it to my children.

Comment on Chili con Carne – Jamie Oliver Cooks Summer by heidi

heidi — Thu, 08 Dec 2011 07:47:37 +0000

I have had the same problem using brisket, my brother used beef skirt instead and it worked extremely well

Comment on Chili con Carne – Jamie Oliver Cooks Summer by Will

Will — Sat, 17 Sep 2011 23:41:32 +0000

This recipie is not good really. The beef never turns well and it’s damn expensive for a brisket. It’s more like a stew than a chili con carne. And the Oliver boy (i’m a big fan) got mixed up between pork and beef on da tele box. Peace in the middle east- got that from da tele box

Comment on Ode to the Glorious Freedom Fliers by Chris in Edmonton

Chris in Edmonton — Tue, 06 Sep 2011 15:26:16 +0000

Angry Birds in real life: http://techcrunch.com/2011/09/06/angry-birds-in-real-life/

Comment on Chili con Carne – Jamie Oliver Cooks Summer by Ian

Ian — Tue, 06 Sep 2011 13:28:48 +0000

I have now cooked this dish twice and both times have let it simmer for about 10 hours before serving. Having looked at the brisket after 4.5 hours it certainly wasnt ready then or even at 6 hours (2 Kg piece)

Comment on Chili con Carne – Jamie Oliver Cooks Summer by Masood

Masood — Sun, 04 Sep 2011 21:04:13 +0000

Those who thought Jamie called the brisket pork, it’s his accent! he calls it “pulled” beef or “pulled” brisket! )

Comment on Chili con Carne – Jamie Oliver Cooks Summer by AJ

AJ — Sun, 04 Sep 2011 11:36:46 +0000

Hello

I am in the process of cooking this right now, and its had about 5 hrs, but the meat is tough. The cooker was set at 120. What have I done wrong???