Susanwusan

Hi, I'm having difficulty finding a yummy carrot cake that is not layered with cream cheese (on what planet did that start?), or layered at all. I'm sure that years ago, in the UK anyway, a carrot cake was a cake, possibly with a topping, but no layers. I've never taken to the vegetable and cheese sandwich version.

Did you buy the Dina Begum book? I'm thinking of either that one or this one https://www.amazon.co.uk/dp/B0CLSRZ75M/ref=sspa_dk_detail_0?psc=1&pd_rd_i=B0CLSRZ75M&pd_rd_w=IMrQ3&content-id=amzn1.sym.84ea1bf1-65a8-4363-b8f5-f0df58cbb686&pf_rd_p=84ea1bf1-65a8-4363-b8f5-f0df58cbb686&pf_rd_r=DT85NQ5BJF42CYD1Y4DX&pd_rd_wg=aXO69&pd_rd_r=83971d2a-bdf7-47d8-8fb8-e3a5ace44bd9&s=books&sp_csd=d2lkZ2V0TmFtZT1zcF9kZXRhaWw Has anybody else got an opinion on them?

No Myer's in local supermarket, Lamb's it shall have to be.

These are the rums I can get to make a Jamaican rum cake, which one would work best? Malibu Caribbean White Rum with Coconut Flavour, Bacardi Coconut Rum Spirit Drink, Lamb's Navy Dark Rum, Bacardí Carta Blanca Rum, Captain Morgan Original Spiced Gold, Havana Club 3 Year Old White Rum, Sailor Jerry Spiced Rum, Havana Club Añejo Especial Golden Rum. I've got some dried mixed fruit (raisins, sultanas, currants and mixed candied peel), can dried chopped dates and apricots be used? I might be able to sort-of-candy fresh or tinned pineapple.

I don't think I'll get one of those. We have a thermomix, but that was donated, extra thankfully with two jugs.

It's for someone who can only eat pureed food. There's a tendency to hold and move about the mouth before swallowing and I thought it might be nicer for them to have the chicken without anything else affecting the flavour, just like we might eat a nice bit of cooked chicken without lots of other flavourings on it.

Er... no. But, it does now make me think of the pestle and mortar, probably the granite type.

It's to do with mouth-feel really, but also it would look nicer as it normally has a split sort of look.

That bit of equipment was on the cards a while ago. It might be time to bring it up again.

That looks brill. How much would something like that cost? A quick look doesn't show prices.

Literally a puree, a smooth moist paste, nothing special otherwise.

I think this would still result in teeny particles causing the graininess.

Possibly, like in a Thermomix, it can cook and blend at the same time?

Or chicken skin?

Hi. Whenever I try to puree chicken, it isn't smooth, there's a graininess to it. Is there a trick to making it smooth without adding a starch?

My new favourite tinned fish is King Oscar Mackerel Fillets Mediterranean Style. My most recent mistake was trying John West Smoked Oysters in Sunflower Oil. I thought oysters were a premium product - why would they do such a thing to them?!

what are the ratios of chocolate and other ingredients to turn out the best rocky road?

The recipe calls for a pound of beans, so I will need to get 6 cups-worth of drained canned beans?

Can anybody tell me how much canned pinto beans I should use instead of soaking and cooking a pound of dried as per recipe?

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.