TammyM > wrote:

> I don't much care for how she writes recipes. She took a whole paragraph
> (which I condensed in my first sentence) to instruct one on precisely how to
> cut up chicken. Goofy.

You have to consider the audience. I assume that Julie Sahni writes for
Americans, who can be of any ethnicity or habits. "Western-oriented"
cooks usually can be assumed to know how to cut up chicken, even if only
theoretically. Koreans, on the other hand, seem to chop up their
chicken any which way, without regard to joints and such (and if the
chicken is already cooked and hot, they cut it up with scissors -
Koreans *love* scissors - the same ugly way). Ever had a samgyetang
chicken cut up for you at a Korean restaurant?

Victor

.... when a recipe calls for x number of green cardamom pods, is it
referring to the big pod, or the little "seeds" within?

I know, I know, I feel really dumb, but dumber not to ask at all!

TammyM <hanging head>

TammyM wrote:
>
> ... when a recipe calls for x number of green cardamom pods, is it
> referring to the big pod, or the little "seeds" within?
>
> I know, I know, I feel really dumb, but dumber not to ask at all!
>
> TammyM <hanging head>

It's referring to the big pods which you normally pop open for the
little seeds. Having you count individual seeds would be a bit much and
measuring them wouldn't be real good either since even 1/8 tsp might be
too much in some cases since they are quite strong.

Pete C.

"Pete C." > wrote in message
...
> TammyM wrote:
>>
>> ... when a recipe calls for x number of green cardamom pods, is it
>> referring to the big pod, or the little "seeds" within?
>>
>> I know, I know, I feel really dumb, but dumber not to ask at all!
>>
>> TammyM <hanging head>
>
> It's referring to the big pods which you normally pop open for the
> little seeds. Having you count individual seeds would be a bit much and
> measuring them wouldn't be real good either since even 1/8 tsp might be
> too much in some cases since they are quite strong.

So, if the recipe calls for 12 green cardamom pods, slightly crushed, I'm
assuming you remove the husk of the pod?

Thanks for the answer, by the way!

TammyM

In article >, says...
> ... when a recipe calls for x number of green cardamom pods, is it
> referring to the big pod, or the little "seeds" within?
>
> I know, I know, I feel really dumb, but dumber not to ask at all!
>
> TammyM <hanging head>
>
Pods is pods. Seeds is seeds.

It might list some number of pods in the list of ingredients, but if it
wants you to seed the pods, it should say so somewhere in the recipe, as
in "Open and seed 12 cardamon pods. Grind the seeds".

What kind of recipe is it? I can't imagine whole pods being added to
something that would be baked, but perhaps to something that would be
stewed, and certainly to something that would be brewed, filtered and
then sipped (as in tea or coffee).

Bob (is Bob)

On Dec 22, 6:43 pm, "TammyM" > wrote:
> "Pete C." > wrote in ...
>
> > TammyM wrote:
>
> >> ... when a recipe calls for x number of green cardamom pods, is it
> >> referring to the big pod, or the little "seeds" within?
>
> >> I know, I know, I feel really dumb, but dumber not to ask at all!
>
> >> TammyM <hanging head>
>
> > It's referring to the big pods which you normally pop open for the
> > little seeds. Having you count individual seeds would be a bit much and
> > measuring them wouldn't be real good either since even 1/8 tsp might be
> > too much in some cases since they are quite strong.So, if the recipe calls for 12 green cardamom pods, slightly crushed, I'm
> assuming you remove the husk of the pod?
>
> Thanks for the answer, by the way!
>
> TammyM

just put the pod on the counter and lightly smush with your hand til
they crack open a bit, that's all. Make sure you fish them out of
whatever you're making before you serve it.

I adore cardamom, it's almost an addiction. Anyone who served me
something made with 12 cardamom pods would get me for the whole evening.

"yetanotherBob" > wrote in message
...
> In article >, says...
>> ... when a recipe calls for x number of green cardamom pods, is it
>> referring to the big pod, or the little "seeds" within?
>>
>> I know, I know, I feel really dumb, but dumber not to ask at all!
>>
>> TammyM <hanging head>
>>
> Pods is pods. Seeds is seeds.
>
> It might list some number of pods in the list of ingredients, but if it
> wants you to seed the pods, it should say so somewhere in the recipe, as
> in "Open and seed 12 cardamon pods. Grind the seeds".
>
> What kind of recipe is it? I can't imagine whole pods being added to
> something that would be baked, but perhaps to something that would be
> stewed, and certainly to something that would be brewed, filtered and
> then sipped (as in tea or coffee).
>
> Bob (is Bob)

It's an indian curry dish. I actually haven't made up my mind which one I
want to make. Doesn't say anything about opening and seeding the pods.
Just says "add cardamom, cloves, and cinnamon, and cook until the spices are
slightly puffed and begin to brown, about 5 minutes. It's a Julie Sahni
book, _Classic Indian Cooking_.

TammyM

"TheBubbo" > wrote in message
ups.com...
>
>
> On Dec 22, 6:43 pm, "TammyM" > wrote:
>> "Pete C." > wrote in
>> ...
>>
>> > TammyM wrote:
>>
>> >> ... when a recipe calls for x number of green cardamom pods, is it
>> >> referring to the big pod, or the little "seeds" within?
>>
>> >> I know, I know, I feel really dumb, but dumber not to ask at all!
>>
>> >> TammyM <hanging head>
>>
>> > It's referring to the big pods which you normally pop open for the
>> > little seeds. Having you count individual seeds would be a bit much and
>> > measuring them wouldn't be real good either since even 1/8 tsp might be
>> > too much in some cases since they are quite strong.So, if the recipe
>> > calls for 12 green cardamom pods, slightly crushed, I'm
>> assuming you remove the husk of the pod?
>>
>> Thanks for the answer, by the way!
>>
>> TammyM
>
> just put the pod on the counter and lightly smush with your hand til
> they crack open a bit, that's all. Make sure you fish them out of
> whatever you're making before you serve it.
>
> I adore cardamom, it's almost an addiction. Anyone who served me
> something made with 12 cardamom pods would get me for the whole evening.

One of the recipes I'm looking at, "Royal Chicken in Silky White Almond
Sauce," calls for 4 teaspoons green cardamom pods (about 50 pods)! Now I'm
quite certain she's referring to the internal "seeds" in this one! Holy blow
my head off, Batman!

TammyM

TammyM wrote:
> ... when a recipe calls for x number of green cardamom pods, is it
> referring to the big pod, or the little "seeds" within?

The number of pods indicted is merely an estimate, pods vary in size.

If you had indicated the recipe it would be much easier to answer.

cardamom [KAR-duh-muhm]
A member of the GINGER family, this aromatic spice is native to India
and grows in many other tropical areas including Asia, South America
and the Pacific Islands. Cardamom seeds are encapsulated in small pods
about the size of a cranberry. Each pod contains 17 to 20 tiny seeds.
Cardamom has a pungent aroma and a warm, spicy-sweet flavor. It's
widely used in Scandinavian and East Indian cooking. Cardamom can be
purchased either in the pod or ground. The latter, though more
convenient, is not as full-flavored because cardamom seeds begin to
lose their essential oils as soon as they're ground. The seeds may be
removed from the pods and ground, or the entire pod may be ground. A
MORTAR AND PESTLE make quick work of the grinding. If using cardamom to
flavor dishes such as stews and curries, lightly crush the shell of the
pod and add the pod and seeds to the mixture. The shell will
disintegrate while the dish cooks. Be frugal when using cardamom - a
little goes a long way.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
---

http://www.penzeys.com/cgi-bin/penze...scardamom.html

Cardamom
An extremely flavorful and ancient spice native to India, cardamom's
use has spread throughout the world, with nearly every culture having
its own distinctive use for the flavorful seeds. In India where both
green and black cardamom are used, it is an important ingredient in
meat and vegetable dishes. In parts of the Middle East the seeds are
mixed with green coffee beans before brewing. In Northern Europe
(especially Scandinavia) white cardamom is used to season baked goods
such as Christmas stollen, cakes, cookies, muffins and buns. Green
cardamom is preferred in India and the Middle East. Cardamom is a pod
consisting of an outer shell with little flavor, and tiny inner seeds
with intense flavor. Fancy white and green pods have no splits or
cracks in the shell, so the flavor keeps well. Stored in a glass jar,
cardamom pods will stay fresh indefinitely. Shelled or decorticated
cardamom seeds are inexpensive and flavorful, but sometimes need to be
crushed or ground before use. Ground cardamom has an intensely strong
flavor and is easy to use (especially in baking, where the fine powder
is desirable). Black cardamom, long a staple in African cooking, was
originally used in India as a cheap substitute for green cardamom pods.
Black cardamom has a unique smoky flavor and has developed its own
following over the years.
---

Sheldon

"TheBubbo" > wrote in message
ups.com...
<snip>
> I adore cardamom, it's almost an addiction. Anyone who served me
> something made with 12 cardamom pods would get me for the whole evening.

Here's another one I'm considering:
Moghul Braised Chicken (Mughalai Korma)
serves 4

1.5 pounds skinned boneless chicken breast meat (I have thighs)
3/4 cup light vegetable oil
3 cups finely chpped onions
1.5 T finely chopped fresh ginger root
12 green cardamom pods, slightly crushed
24 whole cloves (!!!!!!!!!!!!!!!!!!!)
4 bay leaves
2 t ground coriander
1/4-/12 t red pepper (sounds kinda wussy to me)
1 cup plain yogurt
2 t kosher salt
1/2 cup heavy cream (I have half and half)

Cut chicken into chunks and set aside.
Heat oil in a wide heavy-bottomed pan, preferably one with a non-stick
surface, and addonions, garlic and ginger. Over medium high heat, cook them
until they turn pale and begin to brown, about 10 minutes, stirring
constantly to prevent burning. Add cardamom , cloves, and bay leaves, and
cook, stirring rapidly, until the pods (!!!) and cloves are fried and puffed
and the bay leaves turn brown, about 5 minutes. The onions should by now be
light golden brown. Add coriander and red pepper, stir for 10-15 seconds,
and add 2 T yogurt. Continue frying the mixture until the moisture from the
yogurt evaporates. Then add two more T yogurt, and fry. Keep adding yogurt
and frying until the whole cup of yogurt is used up (about 5 minutes).
Add the chicken and saute, turning and tossing until the meat loses its pink
color (about 3-4 minutes). Add 1/2 cup boiling water with the salt, and
mix. Reduce heat to medium-low and simmer, covered, until the pieces are
cooked and fork-tender (about 25 minutes). The oil will begin to separate
from the gravy which should be fairly thick by now, and to coat the chicken
pieces. Stir in the cream and turn off the heat. Let the korma rest,
covered, for an hour before serving. When ready to serve, heat thoroughly,
check for salt, and serve.

I don't much care for how she writes recipes. She took a whole paragraph
(which I condensed in my first sentence) to instruct one on precisely how to
cut up chicken. Goofy.

"Sheldon" > wrote in message
oups.com...

TammyM wrote:
> ... when a recipe calls for x number of green cardamom pods, is it
> referring to the big pod, or the little "seeds" within?

The number of pods indicted is merely an estimate, pods vary in size.

If you had indicated the recipe it would be much easier to answer.
<snip useful info>

Thank you, Sheldon. I just posted one of the recipes I'm considering in a
reply to the Bubbo.

TammyM

TheBubbo wrote:
>
> On Dec 22, 6:43 pm, "TammyM" > wrote:
> > "Pete C." > wrote in ...
> >
> > > TammyM wrote:
> >
> > >> ... when a recipe calls for x number of green cardamom pods, is it
> > >> referring to the big pod, or the little "seeds" within?
> >
> > >> I know, I know, I feel really dumb, but dumber not to ask at all!
> >
> > >> TammyM <hanging head>
> >
> > > It's referring to the big pods which you normally pop open for the
> > > little seeds. Having you count individual seeds would be a bit much and
> > > measuring them wouldn't be real good either since even 1/8 tsp might be
> > > too much in some cases since they are quite strong.So, if the recipe calls for 12 green cardamom pods, slightly crushed, I'm
> > assuming you remove the husk of the pod?
> >
> > Thanks for the answer, by the way!
> >
> > TammyM
>
> just put the pod on the counter and lightly smush with your hand til
> they crack open a bit, that's all. Make sure you fish them out of
> whatever you're making before you serve it.
>
> I adore cardamom, it's almost an addiction. Anyone who served me
> something made with 12 cardamom pods would get me for the whole evening.

I've got a leg of lamb in the fridge marinating in a yogurt based
marinade loaded with cardamom and a bunch of other spices. When will you
be over?

Pete C.

TammyM wrote:
>
> "TheBubbo" > wrote in message
> ups.com...
> <snip>
> > I adore cardamom, it's almost an addiction. Anyone who served me
> > something made with 12 cardamom pods would get me for the whole evening.
>
> Here's another one I'm considering:
> Moghul Braised Chicken (Mughalai Korma)
> serves 4
>
> 1.5 pounds skinned boneless chicken breast meat (I have thighs)
> 3/4 cup light vegetable oil
> 3 cups finely chpped onions
> 1.5 T finely chopped fresh ginger root
> 12 green cardamom pods, slightly crushed
> 24 whole cloves (!!!!!!!!!!!!!!!!!!!)
> 4 bay leaves
> 2 t ground coriander
> 1/4-/12 t red pepper (sounds kinda wussy to me)
> 1 cup plain yogurt
> 2 t kosher salt
> 1/2 cup heavy cream (I have half and half)
>
> Cut chicken into chunks and set aside.
> Heat oil in a wide heavy-bottomed pan, preferably one with a non-stick
> surface, and addonions, garlic and ginger. Over medium high heat, cook them
> until they turn pale and begin to brown, about 10 minutes, stirring
> constantly to prevent burning. Add cardamom , cloves, and bay leaves, and
> cook, stirring rapidly, until the pods (!!!) and cloves are fried and puffed
> and the bay leaves turn brown, about 5 minutes. The onions should by now be
> light golden brown. Add coriander and red pepper, stir for 10-15 seconds,
> and add 2 T yogurt. Continue frying the mixture until the moisture from the
> yogurt evaporates. Then add two more T yogurt, and fry. Keep adding yogurt
> and frying until the whole cup of yogurt is used up (about 5 minutes).
> Add the chicken and saute, turning and tossing until the meat loses its pink
> color (about 3-4 minutes). Add 1/2 cup boiling water with the salt, and
> mix. Reduce heat to medium-low and simmer, covered, until the pieces are
> cooked and fork-tender (about 25 minutes). The oil will begin to separate
> from the gravy which should be fairly thick by now, and to coat the chicken
> pieces. Stir in the cream and turn off the heat. Let the korma rest,
> covered, for an hour before serving. When ready to serve, heat thoroughly,
> check for salt, and serve.
>
> I don't much care for how she writes recipes. She took a whole paragraph
> (which I condensed in my first sentence) to instruct one on precisely how to
> cut up chicken. Goofy.

Sounds good and very heavily spiced for only 1.5# of chicken. I'd expect
at least twice the chicken for that much spice. As for the red pepper,
if it's ground cayenne pepper it's a lot, if it's crushed red pepper
it's not and it doesn't sound like the recipe is clear as to which it
should be.

Pete C.

"TammyM" > wrote in message
...
>
> "TheBubbo" > wrote in message
> ups.com...
> <snip>
>> I adore cardamom, it's almost an addiction. Anyone who served me
>> something made with 12 cardamom pods would get me for the whole
>> evening.
>
> Here's another one I'm considering:
> Moghul Braised Chicken (Mughalai Korma)
> serves 4
>
> 1.5 pounds skinned boneless chicken breast meat (I have thighs)
> 3/4 cup light vegetable oil
> 3 cups finely chpped onions
> 1.5 T finely chopped fresh ginger root
> 12 green cardamom pods, slightly crushed
> 24 whole cloves (!!!!!!!!!!!!!!!!!!!)
> 4 bay leaves
> 2 t ground coriander
> 1/4-/12 t red pepper (sounds kinda wussy to me)
> 1 cup plain yogurt
> 2 t kosher salt
> 1/2 cup heavy cream (I have half and half)
>
> Cut chicken into chunks and set aside.
> Heat oil in a wide heavy-bottomed pan, preferably one with a non-stick
> surface, and addonions, garlic and ginger. Over medium high heat,
> cook them until they turn pale and begin to brown, about 10 minutes,
> stirring constantly to prevent burning. Add cardamom , cloves, and
> bay leaves, and cook, stirring rapidly, until the pods (!!!) and
> cloves are fried and puffed and the bay leaves turn brown, about 5
> minutes. The onions should by now be light golden brown. Add
> coriander and red pepper, stir for 10-15 seconds, and add 2 T yogurt.
> Continue frying the mixture until the moisture from the yogurt
> evaporates. Then add two more T yogurt, and fry. Keep adding yogurt
> and frying until the whole cup of yogurt is used up (about 5 minutes).
> Add the chicken and saute, turning and tossing until the meat loses
> its pink color (about 3-4 minutes). Add 1/2 cup boiling water with
> the salt, and mix. Reduce heat to medium-low and simmer, covered,
> until the pieces are cooked and fork-tender (about 25 minutes). The
> oil will begin to separate from the gravy which should be fairly thick
> by now, and to coat the chicken pieces. Stir in the cream and turn
> off the heat. Let the korma rest, covered, for an hour before
> serving. When ready to serve, heat thoroughly, check for salt, and
> serve.
>
> I don't much care for how she writes recipes. She took a whole
> paragraph (which I condensed in my first sentence) to instruct one on
> precisely how to cut up chicken. Goofy.

I would guess that you'd leave the pods in and eat aournd them. That's
not uncommon for Indian food, and it's pretty clear that's what you're
doing with the bay leaves and cloves.

-T

In article >, says...
> ... when a recipe calls for x number of green cardamom pods, is it
> referring to the big pod, or the little "seeds" within?
>
> I know, I know, I feel really dumb, but dumber not to ask at all!
>
> TammyM <hanging head>
>

Why should you feel dumb? No one is born knowing this - we all had to
ask sometime!

It's the whole pod.

--
Peter Aitken

On Sat, 23 Dec 2006 09:47:47 -0500, Peter A >
wrote:

>In article >, says...
>> ... when a recipe calls for x number of green cardamom pods, is it
>> referring to the big pod, or the little "seeds" within?
>>
>> I know, I know, I feel really dumb, but dumber not to ask at all!
>>
>> TammyM <hanging head>
>>
>
>Why should you feel dumb? No one is born knowing this - we all had to
>ask sometime!
>
>It's the whole pod.

:-)

Thank you! It's perplexing. Not one of the several Indian cookery
books I have (one of them by an Indian American, namely Julie Sahni)
details this, so I guess their assumption is that it's ipso rae
loquitur! (I probably misspelled that) Some of the recipes in these
various books (ranging from England's Keith Floyd to several books
that were brought to me by a friend visiting his relatives in India)
actually do tell you in the recipe itself, but MOST do not.
Frustrating. But thanks to this august group, I now have my correct
marching orders. Thanks to all who responded.

TammyM

In article . com>,
"TheBubbo" > wrote:


> I adore cardamom, it's almost an addiction. Anyone who served me
> something made with 12 cardamom pods would get me for the whole evening.

Let me go count my pods.

:-)

On Sat, 23 Dec 2006 12:54:44 -0800, Dan Abel > wrote:

>In article . com>,
> "TheBubbo" > wrote:
>
>
>> I adore cardamom, it's almost an addiction. Anyone who served me
>> something made with 12 cardamom pods would get me for the whole evening.
>
>Let me go count my pods.
>
>:-)

Is that what you crazy kids are callin' them these days?! ;-)

TammyM

TammyM wrote:
> "TheBubbo"wrote:
> > I adore cardamom,
>
> Here's another one I'm considering:
> Moghul Braised Chicken (Mughalai Korma)
> serves 4
>
> 1.5 pounds skinned boneless chicken breast meat (I have thighs)
> 3/4 cup light vegetable oil
> 3 cups finely chpped onions
> 1.5 T finely chopped fresh ginger root
> 12 green cardamom pods, slightly crushed
> 24 whole cloves (!!!!!!!!!!!!!!!!!!!)
> 4 bay leaves
> 2 t ground coriander
> 1/4-/12 t red pepper (sounds kinda wussy to me)
> 1 cup plain yogurt
> 2 t kosher salt
> 1/2 cup heavy cream (I have half and half)

That's not a food recipe, anything with 24 whole cloves is a formulary
for drain cleaner... didja know that 24 whole cloves costs about as
much as that teensy bit of chicken. let alone all those other
ingredients... that recipe is a waste of ingredients, a waste of labor,
a waste of energy, a waste of time.

Sheldon

On 23 Dec 2006 13:08:26 -0800, "Sheldon" > wrote:

>
>TammyM wrote:
>> "TheBubbo"wrote:
>> > I adore cardamom,
>>
>> Here's another one I'm considering:
>> Moghul Braised Chicken (Mughalai Korma)
>> serves 4
>>
>> 1.5 pounds skinned boneless chicken breast meat (I have thighs)
>> 3/4 cup light vegetable oil
>> 3 cups finely chpped onions
>> 1.5 T finely chopped fresh ginger root
>> 12 green cardamom pods, slightly crushed
>> 24 whole cloves (!!!!!!!!!!!!!!!!!!!)
>> 4 bay leaves
>> 2 t ground coriander
>> 1/4-/12 t red pepper (sounds kinda wussy to me)
>> 1 cup plain yogurt
>> 2 t kosher salt
>> 1/2 cup heavy cream (I have half and half)
>
>That's not a food recipe, anything with 24 whole cloves is a formulary
>for drain cleaner... didja know that 24 whole cloves costs about as
>much as that teensy bit of chicken. let alone all those other
>ingredients... that recipe is a waste of ingredients, a waste of labor,
>a waste of energy, a waste of time.

I agree with you about the cloves, there's no way I'd put that whole
amount in there. Must be a typo. I'd also considerably up the ante
on the red pepper. It **is** a labor-intensive recipe, but I'm
willing to give it a go for the good of the order. As for waste of
(yadda yadda yadda), I'll letcha know ;~D

TammyM

TammyM > wrote:

> I don't much care for how she writes recipes. She took a whole paragraph
> (which I condensed in my first sentence) to instruct one on precisely how to
> cut up chicken. Goofy.

You have to consider the audience. I assume that Julie Sahni writes for
Americans, who can be of any ethnicity or habits. "Western-oriented"
cooks usually can be assumed to know how to cut up chicken, even if only
theoretically. Koreans, on the other hand, seem to chop up their
chicken any which way, without regard to joints and such (and if the
chicken is already cooked and hot, they cut it up with scissors -
Koreans *love* scissors - the same ugly way). Ever had a samgyetang
chicken cut up for you at a Korean restaurant?

Victor

Steve Wertz > wrote:

> On Sat, 23 Dec 2006 23:53:34 +0100, Victor Sack wrote:
>
> > Koreans, on the other hand, seem to chop up their
> > chicken any which way, without regard to joints and such (and if the
> > chicken is already cooked and hot, they cut it up with scissors -
> > Koreans *love* scissors - the same ugly way). Ever had a samgyetang
> > chicken cut up for you at a Korean restaurant?
>
> I always get a pair of kitchen shears with my noodle dishes.

Really? Never happened to me yet.

Victor