DietStartsTomorrow

hello there - just wanted to say a big thank you for all your tips....Shalmanese when I first tasted the paste I panicked as it tasted SO strong and quite unpleasant. And very salty, too. But I took the tips from chris and C.sapidus to fry the paste into the cream and, after adding the tamarind water, meat, etc and cooking for about 40-50 mins (i probably overcooked but hey) all i have to say it that it was delicious! what a boost to my confidence. Bet, though, it would taste so much better with home-made paste! thanks again guys!

Hi there - novice at Thai cookery here. I have planned to make Rick Stein's version of massaman curry after coming across a couple of recipes on the web. As I'm attempting it for the first time, so decided to buy the ready made massaman paste. However, just looked at the recipe again and it doesn't state just how much of the paste to put in!! (the measurement is 'a quantity' - really helpful, eh?) Anyway, I've got friends coming over tomorrow on the promise of this and am asking all you kind foodies out there to guide me on just how much ready made paste i should put in.... recipe is for 1.5 kilograms of blade/chuck steak and 600 ml of coconut milk....is it the sort of thing i can do to taste or does the flavour develop over cooking? thanks in advance

Hello - I am a new member and first time poster who is looking for an Elizabeth David recipe I first tried 20 years ago as a student going through my then landlord's Elizabeth David books. It was a red cabbage recipe -- took about 4 hours to cook slowly, consisted of layers of red cabbage, chesnuts (onions i think), meat and red wine. I remember mace and, possibly cloves, being in it...have been trying to google and even bought elizabeth david cookbooks to trace it but the recipes I've found so far just aren't quite right. Am I going mad or does this recipe exist? Help please!