"Judith" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
On 17 Jan 2005 22:32:03 GMT, Jim Ford <[email hidden]>
Quoted message said:
Quoted message said:
>I've forgotten what those two spices look like, but I seem to remember >that they have papery shells. I could be wrong.
IIRC it's cardomans that have the papery covering.
You could be right. Why do they all start with the same letter?!
Judith
Cut the cardoman pods length ways, and remove the seeds from inside, discard the pith (or whatever the outside of the pod is), and chuck the seeds into the curry/chilli. That way (IMO) you get a better flavour and can more easily digest the seeds.
"Judith" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
On 17 Jan 2005 22:32:03 GMT, Jim Ford <[email hidden]>
Quoted message said:
Quoted message said:
>I've forgotten what those two spices look like, but I seem to remember >that they have papery shells. I could be wrong.
IIRC it's cardomans that have the papery covering.
You could be right. Why do they all start with the same letter?!
Judith
Cut the cardoman pods length ways, and remove the seeds from inside, discard the pith (or whatever the outside of the pod is), and chuck the seeds into the curry/chilli. That way (IMO) you get a better flavour and can more easily digest the seeds.
"Judith" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
On 17 Jan 2005 22:32:03 GMT, Jim Ford <[email hidden]>
Quoted message said:
Quoted message said:
>I've forgotten what those two spices look like, but I seem to remember >that they have papery shells. I could be wrong.
IIRC it's cardomans that have the papery covering.
You could be right. Why do they all start with the same letter?!
Judith
Cut the cardoman pods length ways, and remove the seeds from inside, discard the pith (or whatever the outside of the pod is), and chuck the seeds into the curry/chilli. That way (IMO) you get a better flavour and can more easily digest the seeds.
"Judith" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
On 17 Jan 2005 22:32:03 GMT, Jim Ford <[email hidden]>
Quoted message said:
Quoted message said:
>I've forgotten what those two spices look like, but I seem to remember >that they have papery shells. I could be wrong.
IIRC it's cardomans that have the papery covering.
You could be right. Why do they all start with the same letter?!
Judith
Cut the cardoman pods length ways, and remove the seeds from inside, discard the pith (or whatever the outside of the pod is), and chuck the seeds into the curry/chilli. That way (IMO) you get a better flavour and can more easily digest the seeds.
If Hester Blumenthal is looking in, expect to see it on a menu in Bray sometime soon. At about a tenner per tablespoon ;-)
It was a conversation with a physicist friend of his that put me on to it, so it's probably been investigated there. The molecular structure of both capsaicin and papayin were solved at the lab I work at, so I've been thinking about putting together a schools/public talk about it. Mind you, I've been thinking that for a number of years now!
