Ping: sf

Thanks Wayne... not sure where I can buy 10 dried organic rosebuds -
galingale is probably easier to find. 🙂 At least I have a clue what
it is now! Do you like rose petal jam?

````````````````

Wayne Boatwright said:

Ras el Hanout, like curry powder, is a blend of spices with countless
variations and my contain 10 or 100 individual spices. Here is one such
combination. The ingredients are combined and ground to a powder before
use.

4 whole nutmegs
10 rosebuds (dried)
12 cinnamon sticks
12 blades of mace
1 tsp aniseed
8 pieces of turmeric
2 small pieces orrisroot
2 dried cayenne peppers
1/2 tsp lavender
1 Tbsp white peppercorns
2 pieces galingale
2 Tbsp whole gingerroot
6 cloves
24 allspice berries
20 white or green cardamom pods
4 wild (black) cardamom pods

On Tue 16 Aug 2005 09:56:33p, sf wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Ras el Hanout, like curry powder, is a blend of spices with countless
variations and my contain 10 or 100 individual spices. Here is one
such combination. The ingredients are combined and ground to a powder
before use.

4 whole nutmegs
10 rosebuds (dried)
12 cinnamon sticks
12 blades of mace
1 tsp aniseed
8 pieces of turmeric
2 small pieces orrisroot
2 dried cayenne peppers
1/2 tsp lavender
1 Tbsp white peppercorns
2 pieces galingale
2 Tbsp whole gingerroot
6 cloves
24 allspice berries
20 white or green cardamom pods 4 wild (black) cardamom pods

Thanks Wayne... not sure where I can buy 10 dried organic rosebuds -
galingale is probably easier to find. 🙂 At least I have a clue what
it is now! Do you like rose petal jam?

````````````````

I'm shocked that you don't have these growing in your garden! <vbg>

I've never eaten rose petal jam, but I'm sure I'd like it. I use
rosewater in baking and in an Indian goats milk ice cream with pistachios.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ras el Hanout, like curry powder, is a blend of spices with countless
variations and my contain 10 or 100 individual spices. Here is one such
combination. The ingredients are combined and ground to a powder before
use.

4 whole nutmegs
10 rosebuds (dried)
12 cinnamon sticks
12 blades of mace
1 tsp aniseed
8 pieces of turmeric
2 small pieces orrisroot
2 dried cayenne peppers
1/2 tsp lavender
1 Tbsp white peppercorns
2 pieces galingale
2 Tbsp whole gingerroot
6 cloves
24 allspice berries
20 white or green cardamom pods
4 wild (black) cardamom pods

This looks really really close to the Seasoned Pioneers version! I looked
and looked for ras-el hanout after seeing Nigella Lawson use it. She was
quite precise about what "her" blend contained. The Seasoned Pioneers
version was probably precisely what she used, only she dumped it into a
pretty container :-)

It contains:
all spice berries, black peppercorns, ground cayenne, cassia bark, clove
buds, cardamom masala, cinnamon bark, coriander seeds, galangal, ground
ginger root, lavendar, ground mace, nigella seeds (!), nutmeg, rosebuds.

I have no clue what they mean by cardamom masala. I can tell you that it's
a very very good blend. Expensive for those of us not in the UK, but very
nice. I also appreciated that they included some nice samples with my
order, a practice Penzeys sadly no longer seems to employ.

TammyM

Wayne Boatwright said:

On Tue 16 Aug 2005 09:56:33p, sf wrote in rec.food.cooking:

Quoted message said:

Thanks Wayne... not sure where I can buy 10 dried organic rosebuds -
galingale is probably easier to find. 🙂 At least I have a clue what
it is now! Do you like rose petal jam?

````````````````

I'm shocked that you don't have these growing in your garden! <vbg>

I live on the foggy side of town and have never had good luck with
roses. I think the kind you'd need for this would be the old
fashioned "not a tea" rose. I have one that is supposed to be
perfumed, but if I've gotten 10 roses from it in the past 3 years...
that's a stretch.

Quoted message said:

I've never eaten rose petal jam, but I'm sure I'd like it. I use
rosewater in baking and in an Indian goats milk ice cream with pistachios.

Wayne Boatwright said:

Ras el Hanout, like curry powder, is a blend of spices with countless
variations and my contain 10 or 100 individual spices. Here is one such
combination. The ingredients are combined and ground to a powder before
use.

4 whole nutmegs
10 rosebuds (dried)
12 cinnamon sticks
12 blades of mace
1 tsp aniseed
8 pieces of turmeric
2 small pieces orrisroot
2 dried cayenne peppers
1/2 tsp lavender
1 Tbsp white peppercorns
2 pieces galingale
2 Tbsp whole gingerroot
6 cloves
24 allspice berries
20 white or green cardamom pods
4 wild (black) cardamom pods

Wayne, this lookes really good. What is it used for and where do I find
dried rosebuds? Can I use rosebuds from the garden and dry them?

On Wed 17 Aug 2005 08:24:42a, TammyM wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ras el Hanout, like curry powder, is a blend of spices with countless
variations and my contain 10 or 100 individual spices. Here is one
such combination. The ingredients are combined and ground to a powder
before use.

4 whole nutmegs
10 rosebuds (dried)
12 cinnamon sticks
12 blades of mace
1 tsp aniseed
8 pieces of turmeric
2 small pieces orrisroot
2 dried cayenne peppers
1/2 tsp lavender
1 Tbsp white peppercorns
2 pieces galingale
2 Tbsp whole gingerroot
6 cloves
24 allspice berries
20 white or green cardamom pods 4 wild (black) cardamom pods

This looks really really close to the Seasoned Pioneers version! I
looked and looked for ras-el hanout after seeing Nigella Lawson use it.
She was quite precise about what "her" blend contained. The Seasoned
Pioneers version was probably precisely what she used, only she dumped
it into a pretty container :-)

It contains:
all spice berries, black peppercorns, ground cayenne, cassia bark,
clove
buds, cardamom masala, cinnamon bark, coriander seeds, galangal, ground
ginger root, lavendar, ground mace, nigella seeds (!), nutmeg, rosebuds.

Sounds almost identical.

Quoted message said:

I have no clue what they mean by cardamom masala.

Neither do I. I've never heard of it.

I can tell you that it's

Quoted message said:

a very very good blend. Expensive for those of us not in the UK, but
very nice. I also appreciated that they included some nice samples with
my order, a practice Penzeys sadly no longer seems to employ.

TammyM

I'm anxious to try this in something, but I'm going to look for an US
source first. If I find one, I'll post it.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

I have no clue what they mean by cardamom masala.

Neither do I. I've never heard of it.

Cardamom Masala is a mix commercially available:

http://www.seasonedpioneers.co.uk/index.htm?Menu=sp/spmenu.php%3FNoSet%
3D1%26Menu%3DIngredient%26Cuisine%3DINDIAN|sp/spingredient.php%3FNoSet%
3D1%26NoSet%3D1%26Name%3DCardamom+Masala%26

--

"Compassion is the chief law of human existence."

Dostoevski, The Idiot

~patches~ said:

Wayne Boatwright said:

Ras el Hanout, like curry powder, is a blend of spices with countless
variations and my contain 10 or 100 individual spices. Here is one such
combination. The ingredients are combined and ground to a powder before
use.

4 whole nutmegs
10 rosebuds (dried)
12 cinnamon sticks
12 blades of mace
1 tsp aniseed
8 pieces of turmeric
2 small pieces orrisroot
2 dried cayenne peppers
1/2 tsp lavender
1 Tbsp white peppercorns
2 pieces galingale
2 Tbsp whole gingerroot
6 cloves
24 allspice berries
20 white or green cardamom pods
4 wild (black) cardamom pods

Wayne, this lookes really good. What is it used for and where do I find
dried rosebuds? Can I use rosebuds from the garden and dry them?

You can dry your rosebuds... do you have any antique (or whatever they
are called) roses? Where do you think you'll find galingale? I'm not
sure if it would be available at the natural food store or not. Maybe
a Chinese herbal store?

TammyM said:

I have no clue what they mean by cardamom masala.

Me either... so I looked it up. http://tinyurl.com/7ss65

INDIAN
Cardamom Masala

TYPE: SPICE BLEND
INGREDIENTS:

Clove Buds - African
Cinnamon Bark - Middle East
Coriander Seeds - Indian
Cumin Seeds, Black - Indian
Cardamom
Red Chillies, Crushed - Worldwide
Toasted Coconut

APPEARANCE: Intense reddish brown.
FLAVOUR/AROMA: Wonderfully aromatic with cardamom overlaid with
coconut & hot chilli.

sf said:

~patches~ said:

Wayne Boatwright said:

Ras el Hanout, like curry powder, is a blend of spices with countless
variations and my contain 10 or 100 individual spices. Here is one such
combination. The ingredients are combined and ground to a powder before
use.

4 whole nutmegs
10 rosebuds (dried)
12 cinnamon sticks
12 blades of mace
1 tsp aniseed
8 pieces of turmeric
2 small pieces orrisroot
2 dried cayenne peppers
1/2 tsp lavender
1 Tbsp white peppercorns
2 pieces galingale
2 Tbsp whole gingerroot
6 cloves
24 allspice berries
20 white or green cardamom pods
4 wild (black) cardamom pods

Wayne, this lookes really good. What is it used for and where do I find
dried rosebuds? Can I use rosebuds from the garden and dry them?

You can dry your rosebuds... do you have any antique (or whatever they
are called) roses? Where do you think you'll find galingale? I'm not
sure if it would be available at the natural food store or not. Maybe
a Chinese herbal store?

I have no idea what galingale is but if the mixture is still avalaible
I'll find some. Off to google 🙂

On Wed 17 Aug 2005 08:41:45a, ~patches~ wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Ras el Hanout, like curry powder, is a blend of spices with countless
variations and my contain 10 or 100 individual spices. Here is one such
combination. The ingredients are combined and ground to a powder before
use.

4 whole nutmegs
10 rosebuds (dried)
12 cinnamon sticks
12 blades of mace
1 tsp aniseed
8 pieces of turmeric
2 small pieces orrisroot
2 dried cayenne peppers
1/2 tsp lavender
1 Tbsp white peppercorns
2 pieces galingale
2 Tbsp whole gingerroot
6 cloves
24 allspice berries
20 white or green cardamom pods
4 wild (black) cardamom pods

Wayne, this lookes really good. What is it used for and where do I find
dried rosebuds? Can I use rosebuds from the garden and dry them?

"officially" it's an Moroccan spice blend (search on Moroccan recipes), but
I could see it being used in many other dishes. Yes, you can use your own
roses, but they need to be pesticide free and, of course, very aromatic.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Wed 17 Aug 2005 08:31:10a, sf wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Tue 16 Aug 2005 09:56:33p, sf wrote in rec.food.cooking:

Quoted message said:

Thanks Wayne... not sure where I can buy 10 dried organic rosebuds
- galingale is probably easier to find. 🙂 At least I have a clue
what it is now! Do you like rose petal jam?

````````````````

I'm shocked that you don't have these growing in your garden! <vbg>

I live on the foggy side of town and have never had good luck with
roses. I think the kind you'd need for this would be the old
fashioned "not a tea" rose. I have one that is supposed to be
perfumed, but if I've gotten 10 roses from it in the past 3 years...
that's a stretch.

Quoted message said:

I've never eaten rose petal jam, but I'm sure I'd like it. I use
rosewater in baking and in an Indian goats milk ice cream with
pistachios.

I would have thought you had near ideal weather for roses. That's a shame.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Wed 17 Aug 2005 10:58:51a, sf wrote in rec.food.cooking:

Quoted message said:

~patches~ said:

Wayne Boatwright said:

Ras el Hanout, like curry powder, is a blend of spices with
countless variations and my contain 10 or 100 individual spices.
Here is one such combination. The ingredients are combined and
ground to a powder before use.

4 whole nutmegs
10 rosebuds (dried)
12 cinnamon sticks
12 blades of mace
1 tsp aniseed
8 pieces of turmeric
2 small pieces orrisroot
2 dried cayenne peppers
1/2 tsp lavender
1 Tbsp white peppercorns
2 pieces galingale
2 Tbsp whole gingerroot
6 cloves
24 allspice berries
20 white or green cardamom pods
4 wild (black) cardamom pods

Wayne, this lookes really good. What is it used for and where do I
find dried rosebuds? Can I use rosebuds from the garden and dry them?

You can dry your rosebuds... do you have any antique (or whatever they
are called) roses? Where do you think you'll find galingale? I'm not
sure if it would be available at the natural food store or not. Maybe
a Chinese herbal store?

That's probably your best bet. It is difficult to find. At one time it
was also used in medieval English cooking. It is a root not totally unlike
ginger root.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright said:

I would have thought you had near ideal weather for roses.

It depends. If my house had a slightly different angle, my yard
situation would be better. As it is, I get the ocean wind at full
blast front yard and back. Up the block, there's a real difference
because the street curves so their yards don't get the brunt of the
wind (the wind is cold because the ocean is so cold). About a mile
away, the sun was out and it was "shirt-sleeve" weather....

Quoted message said:

That's a shame.

I couldn't even grow a Meyer lemon tree. I planted it next to the
house on the south side, but the darned thing didn't grow an inch in 5
years. It made great snail food though.

I do, however, have great hydrangea and fuchsia weather. Ferns do
very nicely in "full sun" too. I'll get back to you in a few months
about artichokes... they are the current experiment. I'm going to rip
out my apple trees soon because there seems to be a big storm just
before the blossoms set, so I've had a decent crop only 1 year.

🙂

On Wed 17 Aug 2005 07:30:20p, sf wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

I would have thought you had near ideal weather for roses.

It depends. If my house had a slightly different angle, my yard
situation would be better. As it is, I get the ocean wind at full
blast front yard and back. Up the block, there's a real difference
because the street curves so their yards don't get the brunt of the
wind (the wind is cold because the ocean is so cold). About a mile
away, the sun was out and it was "shirt-sleeve" weather....

Quoted message said:

That's a shame.

I couldn't even grow a Meyer lemon tree. I planted it next to the
house on the south side, but the darned thing didn't grow an inch in 5
years. It made great snail food though.

I love Meyer lemons and we have the ideal climate for growing them, but
they're illegal to grow in AZ.

Quoted message said:

I do, however, have great hydrangea and fuchsia weather. Ferns do
very nicely in "full sun" too. I'll get back to you in a few months
about artichokes... they are the current experiment. I'm going to rip
out my apple trees soon because there seems to be a big storm just
before the blossoms set, so I've had a decent crop only 1 year.

I absolutely love hydrangea. I had hydrangea that lined each sidewall of
my house back in Ohio.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Wayne Boatwright wrote:

<snip>

Quoted message said:

I love Meyer lemons and we have the ideal climate for growing them, but
they're illegal to grow in AZ.

<snip>

Why?

Wayne Boatwright said:

On Wed 17 Aug 2005 07:30:20p, sf wrote in rec.food.cooking:

Quoted message said:

I couldn't even grow a Meyer lemon tree. I planted it next to the
house on the south side, but the darned thing didn't grow an inch in 5
years. It made great snail food though.

I love Meyer lemons and we have the ideal climate for growing them, but
they're illegal to grow in AZ.

WHY???? Sheesh, and I thought California has tight rules about
plants...

Quoted message said:

Quoted message said:

I do, however, have great hydrangea and fuchsia weather. Ferns do
very nicely in "full sun" too. I'll get back to you in a few months
about artichokes... they are the current experiment. I'm going to rip
out my apple trees soon because there seems to be a big storm just
before the blossoms set, so I've had a decent crop only 1 year.

I absolutely love hydrangea. I had hydrangea that lined each sidewall of
my house back in Ohio.

I never knew about the conical type flowers until my ex-SIL moved to
NYC and eventually got and apartment in Queens (I think - it that the
one with the Greeks?). Anyway her apartment was ground level and had
the conical type hydrangea in it, so when we talked, she told me all
about things (like those hydrangeas) that were different from what we
know here. We've talked about things that are unique to NYC so much
over the years that I feel like a newyawker by osmosis.

On Wed 17 Aug 2005 09:51:17p, Kevin_Sheehy wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote:

<snip>

Quoted message said:

I love Meyer lemons and we have the ideal climate for growing them, but
they're illegal to grow in AZ.

<snip>

Why?

I've been told that the Meyer lemon tree can carry a disease that other
citrus are highly susceptible to. I don't know the details.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Wed 17 Aug 2005 09:53:42p, sf wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Wed 17 Aug 2005 07:30:20p, sf wrote in rec.food.cooking:

Quoted message said:

I couldn't even grow a Meyer lemon tree. I planted it next to the
house on the south side, but the darned thing didn't grow an inch in
5 years. It made great snail food though.

I love Meyer lemons and we have the ideal climate for growing them,
but they're illegal to grow in AZ.

WHY???? Sheesh, and I thought California has tight rules about
plants...

Quoted message said:

Quoted message said:

I do, however, have great hydrangea and fuchsia weather. Ferns do
very nicely in "full sun" too. I'll get back to you in a few months
about artichokes... they are the current experiment. I'm going to
rip out my apple trees soon because there seems to be a big storm
just before the blossoms set, so I've had a decent crop only 1 year.

I absolutely love hydrangea. I had hydrangea that lined each sidewall
of my house back in Ohio.

I never knew about the conical type flowers until my ex-SIL moved to
NYC and eventually got and apartment in Queens (I think - it that the
one with the Greeks?). Anyway her apartment was ground level and had
the conical type hydrangea in it, so when we talked, she told me all
about things (like those hydrangeas) that were different from what we
know here. We've talked about things that are unique to NYC so much
over the years that I feel like a newyawker by osmosis.

I've seen those, but we had the bigleaf "snowball" type. Every couple of
years we'd change the PH of the soil and change the color.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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