Comments on: Chiles and Spice, and Everything Nice http://www.measurefreehippiecook.com/2008/10/chiles-and-spice-and-everything-nice/ A Kitchen and Garden Companion Fri, 03 Feb 2012 12:54:31 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Jean Johnson http://www.measurefreehippiecook.com/2008/10/chiles-and-spice-and-everything-nice/comment-page-1/#comment-8128 Jean Johnson Fri, 22 Oct 2010 17:32:22 +0000 http://measurefreehippiecook.com/?p=515#comment-8128 Fun to see you all over this blog Lindy. Fun to see you all over this blog Lindy.

]]> By: Lindy Barnes http://www.measurefreehippiecook.com/2008/10/chiles-and-spice-and-everything-nice/comment-page-1/#comment-8093 Lindy Barnes Tue, 12 Oct 2010 17:52:51 +0000 http://measurefreehippiecook.com/?p=515#comment-8093 I love cardamon and used to use it quite a lot. Then along came a husband who does not like it in anything. I'm still working on this issue. He is capable of learning to like "different". However, it takes years just to teach him to like one spice. Sometimes I can just add something to my own plate or cup but sometimes a spice really needs to be cooked with everything else. Oh well - I just keep on trying. :D I love cardamon and used to use it quite a lot. Then along came a husband who does not like it in anything. I’m still working on this issue. He is capable of learning to like “different”. However, it takes years just to teach him to like one spice. Sometimes I can just add something to my own plate or cup but sometimes a spice really needs to be cooked with everything else. Oh well – I just keep on trying. :D

]]> By: Jean Johnson http://www.measurefreehippiecook.com/2008/10/chiles-and-spice-and-everything-nice/comment-page-1/#comment-545 Jean Johnson Sat, 11 Oct 2008 18:29:53 +0000 http://measurefreehippiecook.com/?p=515#comment-545 Rula. Thanks so much. It's like sitting at your kitchen table once again, learning about the exceptional culinary tradition you embrace. More you make a great case for not worrying too much if there's cardamom left in the coffee grinder for the next cuppa. Definitely am trying that idea soon. Sounds perfect. Exotic. Fragrant. And not an extra calorie in it. Also the idea of cardamom in place of vanilla opens up huge new vistas. And of course, I love the coriander, nutmeg, cardamom combo. Definitely can envision that in the tomatoes you mentioned as well as with winter squashes and in warm salads. Yes, it seems as though it might be getting to a cardamom time of year. Rula. Thanks so much. It’s like sitting at your kitchen table once again, learning about the exceptional culinary tradition you embrace.

More you make a great case for not worrying too much if there’s cardamom left in the coffee grinder for the next cuppa.

Definitely am trying that idea soon. Sounds perfect. Exotic. Fragrant. And not an extra calorie in it.

Also the idea of cardamom in place of vanilla opens up huge new vistas. And of course, I love the coriander, nutmeg, cardamom combo. Definitely can envision that in the tomatoes you mentioned as well as with winter squashes and in warm salads.

Yes, it seems as though it might be getting to a cardamom time of year.

]]> By: Rula http://www.measurefreehippiecook.com/2008/10/chiles-and-spice-and-everything-nice/comment-page-1/#comment-543 Rula Sat, 11 Oct 2008 17:11:42 +0000 http://measurefreehippiecook.com/?p=515#comment-543 Cardamom is used extensively in Arabic cooking too, from coffee, to stews, to sweets, you name it. It is used in making Arabic coffee (of course as an added ingredient to the pulverized coffee beans which then are measured into the coffee kettle and brought to a boil, with or without sugar added first). In coffee made especially for Eid or for special occasions, there is often a whole lot more cardamom added to a lighter roast of coffee bean, and the brew is steeped to bring out the flavors. Cardamom is added as a spice in tomatoes based stews or clear stews, it takes away the fatty taste (or so it is said), and adds an interesting and intreguing taste. Sometimes nutmeg, cardamom and Coriander are added together (ratios put cardamom as the least amount because of its strong flavor) into meaty combinations. In sweets, wow, add the cardamom to the nutmeg and perhaps some cinnamon and it is a fall flavor into puddings and filo pastries (Backlawa and such), in milk pudding it substitutes nicely for Vanilla of a change of "olfactory sensory experience".. Good Ol'Cardmom .. it does make the house smell as if on a safari in far away lands.... Thank You Jean Cardamom is used extensively in Arabic cooking too, from coffee, to stews, to sweets, you name it.

It is used in making Arabic coffee (of course as an added ingredient to the pulverized coffee beans which then are measured into the coffee kettle and brought to a boil, with or without sugar added first). In coffee made especially for Eid or for special occasions, there is often a whole lot more cardamom added to a lighter roast of coffee bean, and the brew is steeped to bring out the flavors.

Cardamom is added as a spice in tomatoes based stews or clear stews, it takes away the fatty taste (or so it is said), and adds an interesting and intreguing taste. Sometimes nutmeg, cardamom and Coriander are added together (ratios put cardamom as the least amount because of its strong flavor) into meaty combinations.

In sweets, wow, add the cardamom to the nutmeg and perhaps some cinnamon and it is a fall flavor into puddings and filo pastries (Backlawa and such), in milk pudding it substitutes nicely for Vanilla of a change of “olfactory sensory experience”..

Good Ol’Cardmom .. it does make the house smell as if on a safari in far away lands…. Thank You Jean

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