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Amos,
Your Ultimate Carrot Cake Recipe was the best that I have ever had. Also thank you for the nice comment that you put on my page. It was really nice. I am hopping to be adding some more recipes soon. So come and see in a week what new foods that I have! - Samantha Howard
United States Chef
Amos Miller Chef Profile
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 My thyme to get cookin' |
 My 1958 Allis-Chalmer D17 is a classic - and still works like a charm on the farm |
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Country Cook
Cassopolis, MI (United States)
Joined January 13, 2011
Professional Chef
All star, Top Photographer, Top Reviewer, 6448 CookEatShare points
CookEatShare Points
Profile - 30
Recipes - 384
Photos - 2545
Reviews - 219
Comments - 2262
Invites - 11
Friends - 884
Groups - 117
Themes - 5
Total - 6448
We all have hometown appetites. Every other person is a bundle of longing for the simplicities of good taste once enjoyed on the farm or
in the hometown left behind. ~ Clementine Paddleford
Comments
October 11, 2012
May 10, 2012Chef Amos, I just came across your meyer lemon marmalade and boy it made me drool. I am a lover of citrusy (if there is any such word) home-made marmalade...thanks for sharing.
Will try and message you soon (only if I manage to get meyer lemons at this time of the year)
Cheers.
March 10, 2012Great recipes, Chef.2 replies
I really enjoy reading your recipes and how you illustrate preping and executing them.
How did you get the photos to show up step-by-step for individual recipes? I didn't see any special instructions on how to do this via CES.
March 5, 2012Hi,
Nice of you to join my blog. Have already put several of your recipes in my recipe box.
Myra
March 2, 2012I was reading about the German Rye Bread you reviewed. My oven really sucks in this place and it only heats to 450. I think the thermometer is going sometimes. I would love to back into baking bred as its been years. This sounds like a good one.- February 22, 2012I found that the second method of boiling an egg works great. The yoks are always done just right and no ring around the yolk. Thanks
February 17, 2012I haven't cooked anything Ethiopian in over a year, but I will again eventually. And when I do I'll post a recipe or two. I have only made Injera twice, once successfully. The second time we had to rush out and get Na'an to sub.
February 16, 2012Been following your desert recipes. My favorite is the carrot cake. Thanks so much for sharing.
Jenny from http://www.organic-cocktail-recipes.com
February 15, 2012The nice thing is that bruising is not an issue with garlic, so the violent shaking has absolutely no effect except to get one of the kitchen's time-consuming tasks out of the way. However, I urge that you NOT attempt this with your blanched tomatoes...- February 15, 2012Sort of like Shaken Garlic Syndrome??? That Garlic trick is so cool. I'm gonna try that! For someone to come up with that it must have taken someone pretty fed up and teed off and finally just shook he s--- out of the garlic.1 reply
February 13, 2012I am incredibly honored that that you decided to give my site a gander. You encompass all the aspects of being at the top of one's game and doing it well. Thank you and I look forward to chatting with and learning from you. You are like a guardian mentor to me.1 reply
January 31, 2012You just down the highway from me , I'm new to this forum and to cooking with a pressure cooker. Look forward to different foods.
January 28, 2012Good morning, Amos. Hope you're having a great weekend. Thank you for the update regarding the Limpa bread. Take care, and HAPPY COOKING!! :)
Elaine- January 25, 2012I love lentils in soup, Amos, and will definitely make your recipe soon! Have a great day! :)
Elaine - January 22, 2012Good morning, Amos. Thank you for the info on the Limpa bread and I will look that up again to find it! Presently, five residents (in answer to your question) and staff....
Have a great day, and keep well. HAPPY COOKING!! :) - January 21, 2012Hi Amos:
Thank you so much for your kind and encouraging words :)
I will DEFINITELY try your Limpa Bread. As you know, I love baking different kinds of breads, and making up my own recipes as well, so I will surely try out yours.
Thank you so much for sharing it, and may God bless you and yours!
Elaine :) 
January 18, 2012I tried to leave a message but it says we need to be friends??
I did find your page and liked. So I'll get your updates on my newsfeed. Assign you liked our page you would get ours. It should show your page on ours also as a like.- January 4, 2012Hi, Amos!
Thank you so much for your comments on the French Onion Gratinee'! Much appreciated, and I am delighted you enjoyed it.
Thank you also for your kind wishes for 2012, and I am hoping your new year will be a great one also.
Warmest greetings from Muskoka!
Happy Cooking!
Elaine :) 
December 25, 2011Hello, thanks for friending up here on the site I look forward to trying some of your recipes!- December 24, 2011Rixie - Thanks for the request. If you look at my Ultimate Carrot Cake recipe, I will tell you the photos are of a gluten-free version made exactly to my recipe. I have lots of requests for the G-F version. So here is what I have used / recommended to of GF folks. I have made this exact cake using 1-1/2 cups of Formula #2 of the Culinary Institute of America (CIA), combined with 1/2 cup of Domata Living Flour. The result is a cake virtually indistinguishable from one made with all-purpose flour. Really. Just like in the photos.
Now I need to tell you how to make your own batch of CIA #2. You need to buy the following, and to make it simple, I'll give you a small batch which will provide 9.5 cups of #2. You can also cut my recommendation in half, but this is a very useful flour.
20 oz of white rice flour
14 oz of brown rice flour
6 oz potato starch
8 oz tapioca starch
That's it for the #2 - note there is no xanthan gum, so we need to hold things together. That is where the Domata comes in. We buy Domata in large amounts and it is an exceptional GF flour, and, generally speaking, MAY work perfectly as a 1 for 1 substitute for gluten flours in most recipes, but in this carrot cake, I feel it is a bit too heavy.
Domata contains: rice flour, cornstarch, tapioca dextrin and xanthan gum.
Rixie, you can obtain Domata in North America by ordering direct from Domata over the internet, or seek out a GF blend with the ingredients I have listed. I do not know the blending proportions for Domata, which, I am sure, is proprietary. However, they are wonderful people and can be reached in the following ways: domata@domataflour.com; www.domatalivingflour.com, or telephone 417-654-4011. They are located in Missouri, USA and ship all over. We love 'em! Let me know how you fair and give us your review!
And I do hope you'll try a couple of my recipes - thanks so much for following me! Best regards, Amos
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