On Mon, 21 Sep 2009 14:43:36 -0700 (PDT), "
> wrote:

>I have almost a whole bottle of cardamom in my spice rack. I bought
>it to put in Danish pastries. I had made Danish pastries dozens of
>times before without it but after seeing several recipes that called
>for it I thought I would try it. I'll never do that again. I used
>just a teeny amount, less than 1/8 teaspoon, but the flavor was just
>too overpowering. Not only was it overpowering but i didn't taste
>good either. I haven't used it since. It smells good (sweet, kind of
>citrusy or fruity). It just doesn't taste good.

A little goes a long way! Find yourself a recipe for Swedish Cardamom
Bread
http://recipes.epicurean.com/recipe/...mom-bread.html
or Finish Pulla bread. Either one is very tasty and makes great
toast!

--
I love cooking with wine.
Sometimes I even put it in the food.