Susanwusan

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.

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.