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other uses for cardamom?
So, I bought a buttload of cardamom for a dessert I made last week
(rava kassari). I'm thinking I won't be using a whole lot of this stuff over the next year or so, unless I can conjure up some good recipes. I don't want it to go to waste - it was pretty expensive. Any suggestions? TIA, -L. |
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other uses for cardamom?
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other uses for cardamom?
-L. wrote:
> So, I bought a buttload of cardamom for a dessert I made last week > (rava kassari). I'm thinking I won't be using a whole lot of this > stuff over the next year or so, unless I can conjure up some good > recipes. I don't want it to go to waste - it was pretty expensive. > Any suggestions? > > TIA, > > -L. Breath freshner; one of the best around! -- --------------------------------------------------------------------- Dum spiro, spero. (Cicero) As long as I breathe, I hope. |
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other uses for cardamom?
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other uses for cardamom?
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other uses for cardamom?
"-L." > wrote in message
m... > So, I bought a buttload of cardamom for a dessert I made last week > (rava kassari). I'm thinking I won't be using a whole lot of this > stuff over the next year or so, unless I can conjure up some good > recipes. I don't want it to go to waste - it was pretty expensive. > Any suggestions? > > TIA, > > -L. You could make vina terta, though it is time consuming and doesn't require a whole lot of cardamom (a teaspoon or two maybe). rona -- ***For e-mail, replace .com with .ca Sorry for the inconvenience!*** |
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other uses for cardamom?
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other uses for cardamom?
"-L." > wrote in message m... > So, I bought a buttload of cardamom for a dessert I made last week > (rava kassari). I'm thinking I won't be using a whole lot of this > stuff over the next year or so, unless I can conjure up some good > recipes. I don't want it to go to waste - it was pretty expensive. > Any suggestions? > > TIA, > > -L. Chicken Vindaloo? Coffee too...just add some in with the coffee when brewing. Here's a few recipes for you; the first one will probably use up your supply :-) : Glogg 1 c. almonds (about 5 oz.) 1 bottle (25 oz.) Aquavit 1 bottle (25 oz.) claret 6 2 1/2-inch cinnamon sticks 1 c. dark, seedless raisins or currants 6 pieces candied orange and/or lemon peel 12 whole cloves 12 cardamom pods, peeled 1 c. sugar 1.. Blanch the almonds. 2.. Empty the Aquavit and claret into a large stock pot. 3.. Add to it the almonds, cinnamon sticks, raisins/currants, candied orange/lemon peel, cloves and cardamom. Bring slowly to a boil, reduce heat and simmer about 10 minutes. 4.. Stir in the sugar and continue to simmer until the sugar is completely dissolved. ------------------------------------------------------- Finish Cardamom Tea Cake 2 c. unbleached flour 2 tsp. freshly ground cardamom 1 1/2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 3 large eggs 1/4 c. sugar 1 c. sour cream 1 stick butter, melted 1.. Preheat oven to 350°F. Lightly grease and flour a loaf pan. 2.. Combine dry ingredients in a bowl and set aside. 3.. Beat eggs and sugar together until creamy. Add dry ingredients and mix until combined. Mix in sour cream and melted butter. 4.. Pour batter into prepared pan, baking until done, about an hour. Cool in pan for 15 minutes, then turn out onto rack and finish cooling ------------------------------------------------------------------------- Norwegian Jewelkake 1/2 small orange 1 c. water 3/4 c. golden raisins or currants 1/2 c. chopped glacé cherries 1/2 c. chopped citron 1 c. milk 1 package active dry yeast 1/4 c. warm (110-115°F) water 1/2 c. butter 1/2 c. sugar 1 tsp. salt 1 c. sifted unbleached flour 2 tsp. crushed cardamom 3 to 3 1/2 c. sifted unbleached flour 1 egg white, lightly beaten 1.. Wash the orange half well, cut in half again, and run through a food processor and set aside. 2.. Bring the 1 cup of water to a boil, add raisins or currants and bring to a boil again. Pour off the water and drain raisins or currants on a paper towel, setting aside. 3.. Scald the milk. 4.. While the milk is heating, dissolve the yeast in the warm water in a small dish, and set aside. 5.. Put the butter, sugar and salt into a large bowl. While the milk is still hot, pour it into this bowl. When lukewarm, blend in the 1 cup of flour and the cardamom until the mixture is smooth. 6.. Stir the yeast into the milk mixture, mixing well. 7.. Add about half of the 3 cups of flour to the mixture, beating until very smooth. 8.. Add ground orange, raisins or currants, glacé cherries, citron and enough flour to make a soft dough. Turn out onto a lightly floured surface and let rest 5-10 minutes. 9.. Knead dough until smooth and elastic. Form dough into a large ball and place into a deep, greased bowl. Turn dough over in bowl to bring greased side to the top. Cover with wax paper and a tea towel and let stand in a warm place until dough is doubled. 10.. Punch dough down, pull edges into the center, turn dough completely over. Let rise again until nearly doubled. 11.. Punch down and turn dough out onto lightly floured surface. 12.. Lightly grease a 9-inch round cake pan. 13.. Shape dough into a round ball and place in the greased cake pan, flattening slightly. Cover and let rise about 45 minutes, or until doubled. 14.. Bake at 350°F for about 45 minutes, until it starts to become golden. 15.. Remove from oven and brush with the egg white. Return to oven and bake another 10 minutes, or until lightly browned. 16.. Let cool 10 minutes on a rack, then remove from pan and continue to cool on racks. enjoy, kimberly |
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other uses for cardamom?
On Wed, 28 Jan 2004 15:57:42 -0800, (Dan Abel) wrote:
>In article > , (-L.) wrote: > >> So, I bought a buttload of cardamom for a dessert I made last week >> (rava kassari). I'm thinking I won't be using a whole lot of this >> stuff over the next year or so, unless I can conjure up some good >> recipes. I don't want it to go to waste - it was pretty expensive. >> Any suggestions? > > >For a little change in the morning, I occasionally add some, along with a >stick of cinnamon, to my drip coffee maker. FYI The cardamom plants in my yard are ready to be harvested right now. The pods grow along shoots at the base of the plant and you pick each one off. The cardamom plant's flower looks like a ginger flower and the plant is indeed from the ginger (at least ornamental) family. I plan to dehydrate the "crop". aloha, Thunder http://www.smithfarms.com Farmers & Sellers of 100% Kona Coffee & other Great Stuff |
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other uses for cardamom?
Howsabout some chai tea? That spice blend contains cardamom.
Yummy! -Jen Half the people you know are below average. -Steven Wright |
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other uses for cardamom?
"-L." wrote:
> > So, I bought a buttload of cardamom for a dessert I made last week > (rava kassari). I'm thinking I won't be using a whole lot of this > stuff over the next year or so, unless I can conjure up some good > recipes. I don't want it to go to waste - it was pretty expensive. > Any suggestions? > > TIA, > > -L. Throw a couple in a beef stew with some chilis and a cinn. stick. Make chai like my ex-IL's did: Bring 2 cups water with two lightly pounded cardi in it to boil. Add two "fingerfuls" of tea (grasp some darjeeling between your thumb and first two finger, as much as you can comgortably hold with the fingertips straight and flat against the thumb like chopsticks....if you want stronger tea use three fingers, or if you have short fingers), bring back to a boil. Add a cup of milk and sugar to taste (more than most westerners, as the boiled tea will have some bitterness) and bring to a boil again (important). Strain into small cups and eat with sweets. blacksalt |
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other uses for cardamom?
"-L." wrote:
> > So, I bought a buttload of cardamom for a dessert I made last week > (rava kassari). I'm thinking I won't be using a whole lot of this > stuff over the next year or so, unless I can conjure up some good > recipes. I don't want it to go to waste - it was pretty expensive. > Any suggestions? > > TIA, > > -L. Oh, and really special, from an old post of mine: <begin paste> SAFFRON CARDAMOM ICE CREAM, CIAO BELLA 2 cups milk 2 cups heavy cream 1/4 teaspoon saffron threads 8 large egg yolks 3/4 cup sugar 2 teaspoons ground cardamom 1/2 cup shelled natural pistachio nuts In a heavy saucepan combine the milk, cream, saffron and bring to a boil. Remove pan from heat and let cream mixture stand, covered, for 1 hour. Return pan to the heat and bring mixture to just the boiling point. Meanwhile, in a bowl, whisk egg yolks, sugar and pinch of salt together. Add the cream mixture in a steady stream, whisking and pour the entire mixture back into the pan. Cook this custard over moderate low heat, stirring until a thermometer reaches 170F. Strain through a fine sieve into another bowl and stir in cardamom. Let custard cool completely and freeze in ice cream freezer according to manufacturer's recommendations. Add pistachios during last few minutes of freezing time. Makes 1 1/2 quarts. HTH blacksalt |
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other uses for cardamom?
"-L." wrote:
> So, I bought a buttload of cardamom for a dessert I made last > week (rava kassari). I'm thinking I won't be using a whole lot > of this stuff over the next year or so, unless I can conjure up > some good recipes. I don't want it to go to waste - it was > pretty expensive. Any suggestions? In a marinade for pork. I had to use up some old cardamom, and put a few ounces in a pork marinade, and it was very good. Without checking any recipes for pancetta, I would guess that cardamom is a major spice used for pancetta. The pork I marinated reminded me of that great pancetta flavor. BTW, what I bought at the Pakistani food store under the name of "cardamom" was much different from a jar of some spice my mom bought when I was a kid, which I'm pretty sure was also sold as "cardamom". However, the stuff I bought were long green seed pods (about 20 mm x 5 mm x 2 mm) with a thin brittle skin containing spherical seeds like mustard. What my mom bought were roughly spherical off-white seed pods, about 10 mm in diameter, that were thick and soft, containing small dark seeds in the center. Is it possible that there's more than one spice called cardamom? I'll have to see if she still has those old ones. Hopefully, she didn't give them away to a food pantry. :-) |
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other uses for cardamom?
-L. wrote in message ... >So, I bought a buttload of cardamom for a dessert I made last week >(rava kassari). I'm thinking I won't be using a whole lot of this >stuff over the next year or so, unless I can conjure up some good >recipes. I don't want it to go to waste - it was pretty expensive. >Any suggestions? > >TIA, > >-L. mix it with ground coffee before you brew up a pot. it's yummy. -- Saerah TANSTAAFL Hangovers only last a day, but a good drinking story lives on forever.... |
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other uses for cardamom?
"Mark Thorson" > wrote in message ... > "-L." wrote: > > > BTW, what I bought at the Pakistani food store > under the name of "cardamom" was much different > from a jar of some spice my mom bought when > I was a kid, which I'm pretty sure was also sold > as "cardamom". However, the stuff I bought were > long green seed pods (about 20 mm x 5 mm x 2 mm) > with a thin brittle skin containing spherical seeds like > mustard. What my mom bought were roughly spherical > off-white seed pods, about 10 mm in diameter, that > were thick and soft, containing small dark seeds in > the center. Is it possible that there's more than one > spice called cardamom? Yes, there are two types of cardamom, the "large" cardamom(badi elaichi in Hindi) and the "small" cardamom(choti elaichi). I think the small variety is the true cardamom and is usually used in sweets and such. The larger ones are spicy and used whole in dishes like biryani, pilaf, etc. That said, whole cardamom can be stored forever(almost!) in the freezer. - Kamala |
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other uses for cardamom?
il Thu, 29 Jan 2004 02:01:16 GMT, smithfarms pure kona ha scritto:
> FYI The cardamom plants in my yard are ready to be harvested right > now. The pods grow along shoots at the base of the plant and you pick > each one off. The cardamom plant's flower looks like a ginger flower > and the plant is indeed from the ginger (at least ornamental) family. [snip] What kind of climate do they need? -- Cheers, Loki [ Brevity is the soul of wit. W.Shakespeare ] |
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other uses for cardamom?
In article > ,
-L. > wrote: >So, I bought a buttload of cardamom for a dessert I made last week >(rava kassari). I'm thinking I won't be using a whole lot of this >stuff over the next year or so, unless I can conjure up some good >recipes. I don't want it to go to waste - it was pretty expensive. >Any suggestions? > >TIA, > >-L. Kulich, a Russian holiday bread flavored with cardomom. Use it instead of ginger or cinnamon in all kinds of recipes. Swedish waffles flavored with cardomom. Moroccan (sp?) carrot salad with grated carrots, orange juice, golden raisins. Quite a few Indian main dishes use cardomom. |
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other uses for cardamom?
On 29 Jan 2004 17:57:20 +1300, "Loki" > wrote:
>il Thu, 29 Jan 2004 02:01:16 GMT, smithfarms pure kona ha scritto: > >> FYI The cardamom plants in my yard are ready to be harvested right >> now. The pods grow along shoots at the base of the plant and you pick >> each one off. The cardamom plant's flower looks like a ginger flower >> and the plant is indeed from the ginger (at least ornamental) family. >[snip] > >What kind of climate do they need? They grow here in South Kona, Hawaii at the 1800 foot altitude. Sub tropical is what they like. Lowest cold temp of the year is about 50 and never gets to 90 on hot summer days. If you can grow white ginger etc. you ought to be able to grow cardamom. aloha, Thunder http://www.smithfarms.com Farmers & Sellers of 100% Kona Coffee & other Great Stuff |
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other uses for cardamom?
"-L." > wrote in message m... > So, I bought a buttload of cardamom for a dessert I made last week > (rava kassari). I'm thinking I won't be using a whole lot of this > stuff over the next year or so, unless I can conjure up some good > recipes. I don't want it to go to waste - it was pretty expensive. > Any suggestions? > > TIA, > > -L. > This is a fantastic soup. Carrot Cardamom Soup 2 tablespoons olive oil 1 medium white onion, chopped 3 tablespoons chopped peeled fresh ginger 1 tablespoon ground Cardamom 1/2 teaspoon ground turmeric 1/2 teaspoon chili powder 1/2 teaspoon ground cinnamon 6 large carrots, peeled and sliced 1/4-inch 1 large pie apple diced fine 1 red bell pepper, stemmed, seeded, 1/4-inch dice 1 medium Idaho potato, peeled and 1/2-inch dice 1 medium sweet potato, peeled and 1/2 inch dice 8 cups Chicken Stock 2 cups dry white wine 1 1/2 tablespoon (packed) light brown sugar 1/2 cup fresh lime juice 1/2 cup chopped fresh Italian (flat-leaf) parsley 4 tablespoons (1/2 stick) unsalted butter, in pieces salt and freshly ground black pepper, to taste lime slices, for garnish Heat olive oil in a large nonreactive stockpot over medium heat. Add the onion, ginger, spices, carrots, apple, red pepper and potatoes. Stir to coat the vegetables with the spices and then sauté until the onion is translucent. About 15 minutes. Add the chicken stock, white wine, and brown sugar. Bring to a boil then reduce heat to low, cover and simmer About 30 to 40 minutes. Remove from the heat. Use a stick blender and process until smooth. Return the soup to the pot and reheat over low heat. Stir in the lime juice and parsley; add the butter and salt and pepper and heat until the butter is melted. Serve in bowl garnished with a lime slice. |
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other uses for cardamom?
smithfarms pure kona > wrote in message >. ..
> On Wed, 28 Jan 2004 15:57:42 -0800, (Dan Abel) wrote: > > >In article > , > (-L.) wrote: > > > >> So, I bought a buttload of cardamom for a dessert I made last week > >> (rava kassari). I'm thinking I won't be using a whole lot of this > >> stuff over the next year or so, unless I can conjure up some good > >> recipes. I don't want it to go to waste - it was pretty expensive. > >> Any suggestions? > > > > > >For a little change in the morning, I occasionally add some, along > with a > >stick of cinnamon, to my drip coffee maker. > > FYI The cardamom plants in my yard are ready to be harvested right > now. The pods grow along shoots at the base of the plant and you pick > each one off. The cardamom plant's flower looks like a ginger flower > and the plant is indeed from the ginger (at least ornamental) family. > > I plan to dehydrate the "crop". > > aloha, > Thunder > http://www.smithfarms.com > Farmers & Sellers of 100% > Kona Coffee & other Great Stuff Yeah, well, easy for you to say when you live in HI!! A little more difficult to do here in the PNW... Thanks to all for the responses! -L. |
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On 2004-01-29, Mr. Wizard > wrote:
> This is a fantastic soup. Ooooh... looks positively evil! A keeper. nb |
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"Kamala Ganesh" > wrote in message news:<KF%Rb.176329$xy6.835697@attbi_s02>...
> "Mark Thorson" > wrote in message > ... > > "-L." wrote: > > > > > BTW, what I bought at the Pakistani food store > > under the name of "cardamom" was much different > > from a jar of some spice my mom bought when > > I was a kid, which I'm pretty sure was also sold > > as "cardamom". However, the stuff I bought were > > long green seed pods (about 20 mm x 5 mm x 2 mm) > > with a thin brittle skin containing spherical seeds like > > mustard. What my mom bought were roughly spherical > > off-white seed pods, about 10 mm in diameter, that > > were thick and soft, containing small dark seeds in > > the center. Is it possible that there's more than one > > spice called cardamom? > > Yes, there are two types of cardamom, the "large" cardamom(badi elaichi in > Hindi) and the "small" cardamom(choti elaichi). I think the small variety is > the true cardamom and is usually used in sweets and such. The larger ones > are spicy and used whole in dishes like biryani, pilaf, etc. > > That said, whole cardamom can be stored forever(almost!) in the freezer. > > - Kamala Isn't the "large" cardamon, badi elaichi, also called "black" cardamom, and has a larger and black or dark brown pod? I think that the grren-podded and white-podded cardamom Mark described are actually the same thing -- what you call "small" or "true" cardamom -- and that the difference is that the white ones have been bleached from their natural green color (purportedly at the expense of some flavor, too). Also, I think the white cardamom tends to be used more by middle easterners, whereas green is usually used by Indians. Gernot Katzer's Spice Pages do make reference to two smaller, rounder varieties of cardamom, and also mention that green pods are more fragrant than "yellow or white bleached ones." <http://www-ang.kfunigraz.ac.at/~katzer/engl/Elet_car.html> By the way, I notice that the Spice Pages give the Hebrew word backward (written from left to right) or else transliterates it backward -- the transliteration he gives is "hel" but the Hebrew text reads "leh." As if anyone else cares. -bwg |
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On 2004-01-29, Barry Grau > wrote:
> Isn't the "large" cardamon, badi elaichi, also called "black" > cardamom, and has a larger and black or dark brown pod? I think that > the grren-podded and white-podded cardamom Mark described are actually > the same thing -- what you call "small" or "true" cardamom -- and that > the difference is that the white ones have been bleached from their > natural green color (purportedly at the expense of some flavor, too). > Also, I think the white cardamom tends to be used more by middle > easterners, whereas green is usually used by Indians. That's what how our local Indian store owner refers to it, black cardamom and just cardamom (for the green). The green is what most Westerners are familiar with. Black cardamom is not just bigger. It has a comepletly different flavor from the green. While I love green cardamom, I very much dislike black cardamom. I use cardamom in coffee and rice dishes. My favorite cardamom treat is cardamom baklava. Cardamom is divine in honey. nb |
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After my afternoon glass of dago red I'm reading "other uses for condoms"
Drinking and bi-focals don't mix. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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other uses for cardamom?
Barry Grau wrote:
> I think that the grren-podded and white-podded cardamom > Mark described are actually the same thing -- what you call > "small" or "true" cardamom -- and that the difference is that > the white ones have been bleached from their natural green > color (purportedly at the expense of some flavor, too). No way. The green cardamom are long, thin pods. The white cardamom were close to being spherical. The green cardamom had a very thin skin -- paper thin. The white cardamom had a very thick skin -- about 1/3 the diameter of the pod. |
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smithfarms pure kona wrote:
> > I have the spherical. So then what is the "black"? > Much bigger, much tougher, more oily and smokey smelling. I usually use these, whole, in meat "curries". Might there be pictures at the Penzey's web site? blacksalt |
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On Fri, 30 Jan 2004 01:28:30 GMT, Mark Thorson >
wrote: >Barry Grau wrote: > >> I think that the grren-podded and white-podded cardamom >> Mark described are actually the same thing -- what you call >> "small" or "true" cardamom -- and that the difference is that >> the white ones have been bleached from their natural green >> color (purportedly at the expense of some flavor, too). > >No way. The green cardamom are long, thin pods. >The white cardamom were close to being spherical. >The green cardamom had a very thin skin -- paper thin. >The white cardamom had a very thick skin -- about 1/3 >the diameter of the pod. > > I have the spherical. So then what is the "black"? Aloha, Thunder http://www.smithfarms.com Farmers & Sellers of 100% Kona Coffee & other Great Stuff |
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other uses for cardamom?
il Thu, 29 Jan 2004 16:04:43 GMT, smithfarms pure kona ha scritto:
> >What kind of climate do they need? > > They grow here in South Kona, Hawaii at the 1800 foot altitude. Sub > tropical is what they like. Lowest cold temp of the year is about 50 > and never gets to 90 on hot summer days. If you can grow white ginger > etc. you ought to be able to grow cardamom. > > aloha, Thunder Thanks for the info. Right now it's sub tropical, but it should be hot and searing, and then freezing in winter (temperate) at about sea level. They'd probably need a glasshouse here. Pity. -- Cheers, Loki [ Brevity is the soul of wit. W.Shakespeare ] |
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On 2004-01-30, Gernot Katzer > wrote:
> > There are indeed several varieties of (green) cardamom... Oh fer cry'noutloud! Go out and buy a jar of Morton & Bassett cardamom and smash the pods till you get some little black seeds and then crush them up to powder and put them in SOMETHING!! Oatmeal! Hot chocolate! Yer old lady's snatch, fer God's sake!! Just do it. nb ...can't anyone do anything without permission, anymore? |
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(Gernot Katzer) wrote in message . com>...
> (Barry Grau) wrote > > Well, as the author i *do* care. I see a _lamed_ left of a _he_, > and the name should be hel (הל). It appears this way > with Mozilla 1.3 and Internet Explorer 6; Opera 6.12, I have to > concede, renders the Hebrew words incorrectly. > Is this the one you are using, too? I am using Opera (6.0). > > The markup basically is > <SPAN lang="he" dir=rtl title="HL">&he;&lamed;</SPAN> > (of course I have hex codes instead of named entities). > > Now I don't know Hebrew; I just lernt the alphabet for the purpose > of my web site. I cannot draw much information out of Hebrew web > pages. Can you, as a more knowledgeable person, point me to any page > that is predomonantly in English (or any other language based on the > Latin script), but has interspersed Hebrew word correctly rendered > on your browser? > Here is one that has Yiddish for travelers. Words are presented in English translation, Hebrew (Yiddish naturally uses the Hebrew alphabet) and Yiddish transliterated into the Latin alphabet. If you speak German, you'll probably understand many of the transliterated words. <http://www.travlang.com/languages/cgi-bin/langchoice.cgi?page=main&lang1=english&lang2=yiddi sh> This renders the Hebrew correctly in Opera 6.0, Mozilla 5.0, IE 5.0 and Netscape 7.2. -bwg > Such pages as > http://ppewww.ph.gla.ac.uk/~flavell/...e-harmful.html > http://james.jlcarroll.net/symbolism/onycha.html > all have their Hebrew quotes rendered wrongly by my Opera. If you > can find a better example, and it this can be made to run on > standard-complying browsers as well, I'll try to fix the problem. |
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On 30 Jan 2004 19:16:33 +1300, "Loki" > wrote:
>il Thu, 29 Jan 2004 16:04:43 GMT, smithfarms pure kona ha scritto: > >> >What kind of climate do they need? >> >> They grow here in South Kona, Hawaii at the 1800 foot altitude. Sub >> tropical is what they like. Lowest cold temp of the year is about 50 >> and never gets to 90 on hot summer days. If you can grow white ginger >> etc. you ought to be able to grow cardamom. >> >> aloha, Thunder > >Thanks for the info. >Right now it's sub tropical, but it should be hot and searing, and >then freezing in winter (temperate) at about sea level. They'd >probably need a glasshouse here. Pity. Sorry. We live in a zone deemed subtropical, and I guess you don't. I thought from your name Loki that you might be from the Pacific. aloha, Thunder http://www.smithfarms.com Farmers & Sellers of 100% Kona Coffee & other Great Stuff |
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In article >, Mark Thorson > wrote:
> BTW, what I bought at the Pakistani food store > under the name of "cardamom" was much different > from a jar of some spice my mom bought when > I was a kid, which I'm pretty sure was also sold > as "cardamom". However, the stuff I bought were > long green seed pods (about 20 mm x 5 mm x 2 mm) > with a thin brittle skin containing spherical seeds like > mustard. What my mom bought were roughly spherical > off-white seed pods, about 10 mm in diameter, that > were thick and soft, containing small dark seeds in > the center. Is it possible that there's more than one > spice called cardamom? Yes, but it isn't that one. Penzey's sells three different kinds of cardamom: green, white and black. The black resembles the green but is much larger and has a stronger flavor with a definite "smoky" aroma. It is also much cheaper, which is why some people use it instead of the green. The white is even more expensive than the green, is is said to be used in Scandinavia. -- Dan Abel Sonoma State University AIS |
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other uses for cardamom?
On Fri, 30 Jan 2004, Gernot Katzer wrote:
> (Barry Grau) wrote > > By the way, I notice that the Spice Pages give the Hebrew word > > backward (written from left to right) or else transliterates it > > backward -- the transliteration he gives is "hel" but the Hebrew text > > reads "leh." As if anyone else cares. > > Well, as the author i *do* care. Well then, my apologies for striding in with a comment about this, even though off-topic for the group... > I see a _lamed_ left of a _he_, indeed > and the name should be hel (הל). It appears this way > with Mozilla 1.3 and Internet Explorer 6; I don't see anything to complain about with your HTML markup. Theoretically, the dir=rtl attribute _should_ not be necessary here, since the Hebrew characters have inherent rtl directionality, and there are no direction-neutral characters to cause ambiguity. But the addition of dir=rtl is often useful (for confused browsers!), even where in theory it is redundant. > Opera 6.12, I have to concede, renders the Hebrew words incorrectly. Indeed, that was also my impression for the 6.xx versions of Opera which I had tried. However, this prompted me to download their current offering (7.23), and I can report that it displays your page correctly. > The markup basically is > <SPAN lang="he" dir=rtl title="HL">&he;&lamed;</SPAN> > (of course I have hex codes instead of named entities). To get (small amounts of) rtl scripts to be presented "correctly" also on browsers which don't support rtl, the workaround seems to be to write the text the "wrong way around" (this will then appear visually to be the correct way around on browsers which don't support rtl), and in addition use <bdo dir=ltr> to overrule the inherent directionality of the rtl characters for browsers which would otherwise be trying to reverse the direction. However, I must stress that this is *not* a recommended technique, since it is likely to cause the strings to be indexed back-to-front by search engines and the like. Also I mentioned using this only for "small amounts" of rtl scripts, because otherwise browsers make a terrible mess of paragraph line flow and alignment. Read about the older convention of "visual iso-8859-8", for example at Nir Dagan's pages (link from my page cited below) > Now I don't know Hebrew; I just lernt the alphabet for the purpose > of my web site. I cannot draw much information out of Hebrew web > pages. I must stress also that I am no reader of Hebrew: my interest is in the technology of character coding and HTML markup. > Can you, as a more knowledgeable person, point me to any page > that is predomonantly in English (or any other language based on the > Latin script), but has interspersed Hebrew word correctly rendered > on your browser? You can find a few notes about this on my page http://ppewww.ph.gla.ac.uk/~flavell/...direction.html > can find a better example, and it this can be made to run on > standard-complying browsers as well, I'll try to fix the problem. I would have to recommend not "fixing the problem" - because you would be basically breaking the HTML source in order to pander to broken browsers. But if you really wanted to, I have mentioned a way to do it. Hope this is useful. If you really want to go into this in detail, comp.infosystems.www.authoring.html would seem a very relevant venue for the discussion, without disrupting the on-topic matters here on this group ;-) Gruesse. |
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other uses for cardamom?
On Fri, 30 Jan 2004, Barry Grau wrote:
> <http://www.travlang.com/languages/cgi-bin/langchoice.cgi?page=main&lang1=english&lang2=yiddi sh> > > This renders the Hebrew correctly Sorry, but it doesn't "render" the Hebrew at all - the Hebrew words are images of text (and they don't even have their mandatory "alt" attributes for text-mode browsing). |
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other uses for cardamom?
(Tanya Quinn) wrote in message . com>...
> (-L.) wrote in message om>... > > So, I bought a buttload of cardamom for a dessert I made last week > > (rava kassari). I'm thinking I won't be using a whole lot of this > > stuff over the next year or so, unless I can conjure up some good > > recipes. I don't want it to go to waste - it was pretty expensive. > > Any suggestions? > > What kind of cardamom do you have? <snip> Ground. Very fragrant and high-quality, I think! > > As an aside, I was planning on making some balti butter chicken at my > parents in a smallish totally whitebread kinda town on Xmas eve, and > had left my bag at home where I had my spices. I went into a large > supermarket, and asked the guy in the bulk foods section if they had > any cardamom pods. He's like Carda-WHAT?? like I was speaking some > kinda of strange language So the dish didn't end up being so good > minus a few key spices that I couldn't locate. Bummer! Again - thanks to all who responded - especially with recipes. -L. |
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other uses for cardamom?
"Alan J. Flavell" > wrote
>>> reads "leh." As if anyone else cares. >> Well, as the author i *do* care. > Well then, my apologies for striding in with a comment about this, > even though off-topic for the group... Hi Alan. Nice to meet you again; obviously, you have the habit of googling for recent quotes to your site. The same brought me here. Funny that we should have two times to converse about Hebrew characters ;-) >> I see a _lamed_ left of a _he_, > indeed That's reassuring for me. > To get (small amounts of) rtl scripts to be presented "correctly" also > on browsers which don't support rtl, the workaround seems to be > to write the text the "wrong way around" (this will then appear > visually to be the correct way around on browsers which don't support > rtl), and in addition use <bdo dir=ltr> to overrule the inherent > directionality of the rtl characters for browsers which would > otherwise be trying to reverse the direction. However, I must stress > that this is *not* a recommended technique, since it is likely to > cause the strings to be indexed back-to-front by search engines and > the like. You state your point clearly enough. I will not try this abomination, but encourage people to update their browser instead. Not everything broken can be fixed (at reasonable price). > You can find a few notes about this on my page > http://ppewww.ph.gla.ac.uk/~flavell/...direction.html Taking the opportunity, I have to thank you a lot for your web pages that, some time ago, tought me lots about character representation and enabled me to author functional multilingual HTML pages. Best wishes, -- Gernot Anharmonic Thermochemistry: http://bthec11.kfunigraz.ac.at/~katzer Everything about Herbs & Spices: http://www-ang.kfunigraz.ac.at/~katzer/engl Alles ueber Kraeuter & Gewuerze: http://www-ang.kfunigraz.ac.at/~katzer/germ Texte ueber Tolkiens Werk: http://www-ang.kfunigraz.ac.at/~katzer/tolkien.html |
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