Weekly Cooking (and related issues) Thread

[Jamestown1630]

Cardamom is one of the most wonderful scents! My husband replenishes our herbs/spices when he goes to the Bloomsburg Fair every year - there’s a vendor there who has the most wonderful things, for very good prices.

Last year he came back with a bag of Cardamom, and everything in the car, his luggage, his clothes, smelled like it.

I poured some into a bowl and left it on the kitchen counter; but the scent went away after a day or two, I guess it doesn’t like being exposed to air :-(

[Liz]

Indian sweets tame the spiciness of their main dishes.

[Liz]

Cardamon is a key ingredient in those wonderful chai lattes.

[mylife]

Cardamom is nice in coffee

[mylife]

I am not big on sweets but have a sweet tooth

[Liz]

VANILLA CHAI TEA LATTE / has nice ginger bite

METHOD Cook on med 6 min 1 2/3 c water, 1/4 tea ea cloves/allspice/cardamom, tea ea cinnamon chips, fine-chp vanilla bean, gingeroot, then add black tea. Cover/cook 6 min. Add 1 1/3 c milk; stir; turn off burner. Stir in/dissolve 3 tb sugar. Strain out spices.

SERVE.

[sheana]

I was taught how to make tamales by a nun friend from some bs town in southern Mexico. They’re super good but labor intensive. Need an assembly line. I buy them from our local Mexican market instead. Lol

[mylife]

All the really good stuff in this world is labor intensive

[Twinkie]

I’m old & can’t hold out for a lot of cooking. - Tonight,
Fang had a bad day with car trouble & was late. I boiled
3 large eggs and made dressed eggs, split a can of Beanie
Weenies between us, baked two potatoes in the microwave,
seedless grapes for dessert.

EZ boiled eggs: Bring eggs to a rapid boil. Let them boil
for exactly ONE MINUTE. Turn off burner. Cover pan and let
eggs set in the hot water on the burner for exactly
FIFTEEN MINUTES. Run cold water over drained eggs. Peel.
Cut in half, scoop out yolks. Mix with mayonnaise, mustard,
pickle relish, or whatever you want. Top with an olive.
(You don’t have to be perfectly precise about timing, etc.)

[Jamestown1630]

Yes, they always have a steam tray of them by the checkout in our local ethnic market. That’s how I first tried them; and Goya makes some frozen ones that I’ve only been able to find twice.

Must learn to make this.

[Carthego delenda est]

Wow! I’ve never seen anybody spread masa so fast! I may have to try one of those gadgets too.

30 husks in one minute: https://youtu.be/e7EYf5h8HFc

[Jamestown1630]

I love those - we call them ‘deviled’ eggs; I use my Granny’s recipe, just mayo, mustard and S&P. Never been a fan of sweet relish in them; but I’ve seen some recipes that use crabmeat, and those look good.

[Jamestown1630]

Practice makes perfect - and gadgets help!

[txhurl]

It’s not a one-man task. You need friends. Mexican friends :)

[leaning conservative]

Very cool to have experienced that. Sounds delicious too!

[mylife]

Tamale girls used to come around the VFW every friday night.

Then they went away and I inquired as to their whereabouts.

Some ahole complained he found a human tooth in his tamale.
I said it was a pigs tooth, you do know that is how they are made?
Lesson? don’t wolf yer tamales.

Buenos notches senoritas

[Jamestown1630]

I agree with you. The Indian Americans that I’ve known and worked with have all been lovely people who are grateful to be here and whose lives are driven by civilized values.

[Jamestown1630]

Well, I don’t have that; so I guess I’ll have to make do!

[leaning conservative]

I have had deviled eggs since I was young, but only in the past 10 years have I decided they are truly yummy. Sometimes I will do two eggs & make deviled eggs & eat them w/ toast. Very good comfort food. Yours sound so good Twinkie!

[Jamestown1630]

I could eat them every day. And, they’re Low Carb! and a diet staple in our house.