Quick Questions on ANYTHING part 2. Please read first post for links to other threads

jackieglasgow

Veal is usually quite a bit paler in colour is it not?

Farway

Veal [young calf] would normally be white or pale pink colour

zippychick

Hi Sazzy

as this has dropped down the board i've merged it with quick questions
thanks

Zip

flutterbyuk25

This may be a silly question .... are any apples poisonous?

I was in the country park today and found a tree full of apples and was hoping to go back and forage them but just wanted to check. The area it's in has loads of blackberries which I saw people picking but noone looked at the apple tree, it's on a busy path too, *insert confused smiley* :rotfl:

x

notjustlaura

flutterbyuk25 wrote: »

This may be a silly question .... are any apples poisonous? x

I Googled 'poisonous apples?' and came up with this.

meritaten

I am making spanish chicken tonight and dont have any saffron - could I leave it out or substitute something else? perhaps turmeric?
also the recipe calls for paprika and I only have sweet paprika - is it the same thing or should i use more or less or same amount?
and would you believe the local shop didnt have DRY sherry so I bought medium. It will HAVE to do!
luckily I havent made this particular recipe before (its Rachel Raes from 30 minute meals) so the family are not going to know how its supposed to taste!
any advice would be most welcome!

falady

Hi there,

I would just leave the saffron out. Turmeric would have the same colour but not taste the same, so i wouldn't substitute it.

Sweet paprika will be fine. I think that some spanish recipes call for smoked paprika so it could be worth getting some if you see it. You could always try usuing a bit less of the sweet one and see how it tastes, then add more if you think it would help.

No idea about sherry i'm afraid!

Ali x

meritaten

thanks falady! I thought turmeric may be a bit strong flavoured where saffron is mild (I cant actually taste it myself even in saffron rice). I didnt think sweet paprika was quite as strong as ordinary paprika but will give it a go (I picked it up in the shop thinking it was just paprika). dear oh dear - if it wasnt for the fact that I only have two chicken breasts but do have a large chorizo in the fridge - I wouldnt bother, but I do have to feed three adults and a child tonight and this recipe sort of stuck in my mind as a good way of stretching the chicken!

richyg

Sorry to disagree but for my 2 pennys worth I think that the chorizo will mask the flavour of any turmeric you could add anyway.

I think 1/3 - 1/2 teaspoon of turmeric will give you a yellow colour an a bit of an earthy flavour which would be ok.

Again with the paprika - the chorizo I think has it as an ingredient anyway and I wouldnt be afraid of adding a bit as it isnt going to be a subtle set of flavours anyway and I doubt it is really sweet as sugar is - or indeed sweet sherry.

I would add dry white wine as an alternative if I had any spare (there is no such thing as spare wine in our house :rotfl:)


However I eat tabasco off a spoon so my taste buds are probably shot so take my advice with a pinch of salt.


r

ScarlettsMummy

I bought some frozen diced pork that says on the packet to cook it from frozen. How long should I cook it for?