Susanwusan

Dipping my toe into the cuisine of the Far East, I've had to look for "kaffir leaves". I only searched Waitrose's site as that's the nearest supermarket to me and nothing came up for that word search. Doing a bit more of a search I found "makrut leaves". An online search ensued to find out if they would be an acceptable substitute, and I found this article. Out of general interest, what do others around the world call these particular lime leaves, and if they are not called kaffir in Southeast Asia, why do the recipe sites and books seemingly by authors from that part of the world keep calling them kaffir and not makrut? https://modernfarmer.com/2014/07/getting-rid-k-word/

Thanks, I'll look up Oseland's

lol

There's a lot you can do with it then - I'm not familiar with Mexican cooking. Unless you count basic chilli con carne. The chilli paste recipe I was asking for doesn't have to be green, but it's more of a base to make Thai or any other type of recipe I come across that needs a chilli paste-type substance. Having seen the Bayless site,I think I'll try making the cowboy beans, but not sure which rice yet. The most easily available chillies for me (from local greengrocer) are red and green Holland chillies and a long thin green chilli, but I could get others from supermarkets, etc. The main requirement is the ratios and the like, I'll be able to determine the heat according to the chillies I can get.

What would you make with the green chile adobo?

Thanks Alex, a nice base but I'd like a degree of flavour aswell, not just chilli for heat's sake.

I'd rather it be smooth, what I would call "normal" hot (not scotch bonnet level), some other ingredients, even possibly aromatic ones but nothing that would associate it especially with a particular country, so that I could use it in a couple of types of dishes and use other ingredients specific to the cuisines. I would probably put the limit of ingredients to fewer than six.

Hi, I'm looking for a recipe for a chilli paste that I can freeze and that uses fresh chillies. It would have to be vegan aswell.

That looks like an excellent resource for all sorts of things - thanks.

I'm thinking of fairly simple, bog-standard sandwiches like ham, cheese, egg, tuna, etc.

Are there any recipes for sandwiches that can be frozen and stay reasonably the same once thawed?

It turns out that they no longer use the year, and the four digits refer to the date and month.

Thanks guys. I'll give them a ring, and the Julian date format information was very interesting - it might even be the answer!

Hi. Can anyone explain the numbers on Alpro four pack yoghurts? I'm assuming they have something to do with use by dates but the words "use by" aren't shown and there isn't an obvious date format.

On reading that the UK government wants to remove the ban on importing foie gras, I can't help wondering why there isn't another way of fattening the goose liver, something like super-calorific food?

From the peppers. I'd always heard that they could cause tummy upset, but in recent years I read that they could be included (flavour? texture?).

If you don't want the fishy taste, try Tesco's mackerel in katsu sauce, and Sainsbury's have it in various sauces, such as creamy korma sauce, and others I can't remember.

Do any of you leave the seeds in?

Regarding the marinading in the vinegar, I've seen instructions ranging from a couple of hours to overnight. Isn't there a risk of the meat going a bit mushy from being in the vinegar for hours on end?

I came across the soup makers when I was out browsing the sales, wondering what I could buy that I never knew I wanted... I'm having second thoughts having seen a video of one in action. The concerning bits were the main video that says the lid is the heating device, and that in that video and the broccoli soup one, the word "cook" is never used, only the word "heat". I'd always imagined it to be like a kettle with an immersion blender (hence posting under Immersion Blenders), the makers having got the idea from people boiling eggs in kettles while on holiday.

Has anyone had experience of a soup maker - this type of thing https://www.robertdyas.co.uk/salter-ek5118-900w-1-46-6l-electric-soup-maker-45-stainless-steel

Where can liquorice without aniseed by bought?

Yes it did, and I'd made the pastry already. Next time I make one I'll use the baked filling version.

A colleague lent me her book from South Africa that she's had for ages - it looks to be by some sort of Women's Institute equivalent. This is the recipe I tried, mainly because it is cooked on stovetop and used to fill a cooked pastry case and left to cool. Boil 4 cups milk with 1 tablespoon marge. Separately, mix to a smooth paste, 2.5 tablespoons flour, 2.5 tablespoons cornflour, 1 cup sugar, 2 eggs and some vanilla essence. Add this paste to the boiling milk and keep stirring until thick. Pour into pastry shells and sprinkle with cinnamon. That particular recipe was contributed by someone in Vanderbijlpark.

It looks just like the original! Did you also use the condensed soup or normal tinned tomato soup?