Week 2 Equipment list for Gordon Ramsay Cookalong: Live week 2

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1. The carrot (Daucus carota subsp. sativus, Etymology: Middle French carotte, from Late Latin car%u014Dta, from Greek kar%u014Dton, originally from the Indoeuropean root ker- (horn), due to its horn-like shape) is a root vegetable, usually orange or white, or red-white blend in colour, with a crisp texture when fresh. The edible part of a carrot is a taproot. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. It has been bred for its greatly enlarged and more palatable, less woody-textured edible taproot, but is still the same species. It is a biennial plant which grows a rosette of leaves in the spring and summer, while building up the stout taproot, which stores large amounts of sugars for the plant to flower in the second year. The flowering stem grows to about 1 metre (3 ft) tall, with an umbel of white flowers that produce a fruit called a mericarp by botanists, which is a type of schizocarp.[1] Contents [hide] 1 Uses and nutrition 2 History 3 Cultivars 3.1 Eastern carrots 3.2 Western carrots 3.3 Novelty carrots 4 Production trends 5 See also 6 References 7 External links Uses and nutrition Carrots can be eaten in a variety of ways. The simplest way is raw as carrots are perfectly digestible without requiring cooking. Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well known dish is carrots julienne. Grated carrots are used in carrot cakes, as well as carrot puddings, an old English dish thought to have originated in the early 1800s. The greens are edible as a leaf vegetable, but are rarely eaten by humans, as they are mildly toxic.[2] Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths. Carrot flowersEver since the late 1980s, baby carrots or mini-carrots (carrots that have been peeled and cut into uniform cylinders) have been a popular ready-to-eat snack food available in many supermarkets. Carrot juice is also widely marketed, especially as a health drink, either stand-alone or blended with fruits and other vegetables. The carrot gets its characteristic and bright orange colour from %u03B2-carotene, which is metabolised into vitamin A in humans when bile salts are present in the intestines.[3] Massive overconsumption of carrots can cause hypercarotenemia, a condition in which the skin turns orange (although hypercarotenemia is not itself dangerous unlike overdose of vitamin A, which can cause liver damage). Carrots are also rich in dietary fibre, antioxidants, and minerals. Lack of Vitamin A can cause poor vision, including night vision, and vision can be restored by adding Vitamin A back into the diet. The urban legend that says eating large amounts of carrots will allow one to see in the dark developed from stories of British gunners in World War II who were able to shoot down

   Posted by dan on 01/02/2009 15:50:03

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2. Enjoyed the programme but Gordon must select his cookalong guests more carefully for a live programme. The guys who stripped off and gesticulated with a carrot were clearly attention seeking juvenile morons -offensive and not remotely funny. Jonny Vegas did really well and the results looked great - well done to Gordon.

   Posted by Ex Home Ec Teacher on 03/11/2008 13:53:08

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3. answer for gwen maskell 31/10/08. me mum cant have dairy so she either uses goats milk/cream or non-dairy subsitutes just ask your local supermarket for help about that

   Posted by rich north on 01/11/2008 00:36:03

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4. I don' eat pork. What is a good alternative to streaky bacon?

   Posted by Rebecca on 31/10/2008 19:43:59

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5. i love cooking and my son is doing cookalong i think its one of the best shows gordons shows EVER !!!!!!!!!!!!!!!

   Posted by cokkwan on 31/10/2008 19:00:30

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6. Why is it that people ask questions that are easily answered by looking at the site! If you want the recipe just for one course just click on it from the main page! The type of dish to use is on the main page too! ARGHHH

   Posted by SD, Newcastle on 31/10/2008 16:13:12

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7. I am allergic to cream and my grandson is allergic to dairy what can I use?

   Posted by gwen maskell on 31/10/2008 10:28:13

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8. how do u figure this to all be under £10 i tried at tesco and asda and its more like £20!! bit of a lie there me thinks!!! hehe

   Posted by Clare on 31/10/2008 00:09:24

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9. I'm allergic to Tomato's. Is there a substute i could use?

   Posted by Sandy on 29/10/2008 11:23:38

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10. Come On Guys! Stop being lazy! 3 simple courses 1 hour Your can do it. Why do you fear the starter? Because it's green. Right, get over your fears, get in the kitchen, and cook! Gordon, Last week's menu was brillent. If the others would do there homework you have already identified which ingreediants go with the courses on the Week 2 menu page by clicking on the dish title. Wake Up People!

    Posted by Daniel Fisher on 29/10/2008 08:56:01

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11. Hi there any chance I could just have the list ingredients for the lasagne receipe thanks

    Posted by SINEAD on 28/10/2008 10:32:52

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12. Hi It would be a good idea to list the ingredients as for what course it goes with if you are just going to cook one or two course first and the same with the equipment that is needed. I am going to do a 3 course meal but not straight away. Thank you

    Posted by William Day on 27/10/2008 20:31:44

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13. I would like to make the main and dessert but not the starter. How will I know which ingredients to buy?

    Posted by k croft on 27/10/2008 19:22:16

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14. Easier shopping list this week - loving the cookalongs so far - enjoyed week 1 cant wait for week 2 - nice one Gordon!!

    Posted by Chris A on 27/10/2008 18:40:55

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15. Going away camping this week - yes I know mad at this time if year - but will be back Friday .. this will be just the ticket.. cant wait to get back to real cooking , after camp food

    Posted by Kichen Witch on 27/10/2008 17:02:09

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16. It would be nice to breack the ingredients and equiptment required by course. I do not wish to make the starter and dessert so do not want to have to buy these ingredients

    Posted by Phil Nicholson on 27/10/2008 12:57:24

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