Guest guest Posted January 19, 2006 Report Share Posted January 19, 2006 Can't help you on the cardamom, Linda, although I'm sure I've had it in chay and also as a flavouring for kulfi (Indian ice cream). But I just got back from the shops proudly bearing a packet of unroasted buckwheat which I have been searching for all week, and I have absolutely no idea what I had intended to make with it. Perhaps we could cobble something together with my buckwheat and your capers and cardamom... Christie , " linda " <lindai81@c...> wrote: > > Okay, now that I butchered the subject line spelling I hope that some of you know what I am talking about since I can't spell it I can't find it in the dictionary...cardamom? Cardimon? Anyway, I was going to get some today at the store I go to where they have all things healthy and good in bulk. I have never used it...opened the jar and omgoddess it smelled terrible...but is that due to my bleach butchered snout? Does anyone know about this spice? I was going to get it for a recipe that I found, but now can't find, just like having gotten the capers I don't know what recipe I was going to use it in. I left my memory at the Memory Care place here and once again forgot to pick it up. > linda > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2006 Report Share Posted January 19, 2006 Donna is the cardamom queen! i don't know if there are many recipes she doesn't put this spice in. *lol* As far as it smelling bad, i think that could be your bleach-nose trouble. Now as to memory of what recipes you were going to use what in... Capers: i like to put these dawgs in my spaghetti sauce. They are also great on bagels with cream cheese. Cardamom: Was it the recipe for Old Bay Seasoning? If i remember right, i think that is the last recipe posted here that called for the use of caramom. ~ pt ~ Throw out all the age-long samskaras [innate tendencies] which are inside us.Ê When all of them have been given up, the Self will shine alone. ~ Sri Ramana Maharshi ~~~*~~~*~~~> , " linda " <lindai81@c...> wrote: > > Okay, now that I butchered the subject line spelling I hope that some of you know what I am talking about since I can't spell it I can't find it in the dictionary...cardamom? Cardimon? Anyway, I was going to get some today at the store I go to where they have all things healthy and good in bulk. I have never used it...opened the jar and omgoddess it smelled terrible...but is that due to my bleach butchered snout? Does anyone know about this spice? I was going to get it for a recipe that I found, but now can't find, just like having gotten the capers I don't know what recipe I was going to use it in. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2006 Report Share Posted January 19, 2006 > Okay, now that I butchered the subject line spelling I hope that some > of you know what I am talking about since I can't spell it I can't > find it in the dictionary...cardamom? Cardimon? Anyway, I was going to > get some today at the store I go to where they have all things > healthy and good in bulk. I have never used it...opened the jar and > omgoddess it smelled terrible...but is that due to my bleach butchered > snout? Does anyone know about this spice? I was going to get it for a > recipe that I found, but now can't find, just like having gotten the > capers I don't know what recipe I was going to use it in. I left my > memory at the Memory Care place here and once again forgot to pick it > up. Must be the bleachsnout. Cardamom (aka cardamon) is a wonderful, warm-smelling spice. Vaguely sweet, not as sharp as cinnamon... The capers were going in a dressing in place of anchovies, I think. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2006 Report Share Posted January 19, 2006 > Can't help you on the cardamom, Linda, although I'm sure I've had it > in chay and also as a flavouring for kulfi (Indian ice cream). But I > just got back from the shops proudly bearing a packet of unroasted > buckwheat which I have been searching for all week, and I have > absolutely no idea what I had intended to make with it. Perhaps we > could cobble something together with my buckwheat and your capers > and cardamom... ooooh.... NO. buckwheat and capers, maybe, or buckwheat and cardamom... but definitely not capers and cardamom. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2006 Report Share Posted January 19, 2006 Scandinavians bake a lot with cardamon. Indians use it in meat dishes and vegetarian ones......Or make chai..... Caper come in two sizes. Tiny capers which are a nice addition to salads. If you grow nastutiums you can pickle the nasturtium seeds to make a homegrown substitute for the small capers. (But really, they just make very nice pickeled nasturtium seeds!) The larger capers are fine to eat as a delicacy, another sort of pickle. Kristi, who doesn't think buckwheat and cardamon and capers will probably go that well together, but buckwheat and cardamon might be interesting. , " linda " <lindai81@c...> wrote: > > Now aren't we a pair? Buying things and then not remembering what it was that we intended to make with it. LOL > Somehow I doubt that the buckwheat, capers, and cardamom will make something very edible. But we could do it and con people into believing it will prevent heart attacks. They are doing that all of the time...conning us. > linda Quote Link to comment Share on other sites More sharing options...
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