I'm curious about the cardamom I've been buying, and hoping that the (seemingly endless) knowledge of food oddities here can answer my question...
I buy it fairly regularly, and usually in the pod form instead of seed powder. I get the green pods, since that's what my local store carries. I've noticed that while most of the seeds in the pods are black, occasionally I'll get a pod with lighter brown or tan seeds. Is there any difference? Are the tan seeds older/younger? Should I throw them out, or just use them like all the others? Thanks!
I've had a problem the last few times I've tried to blind bake a pie crust. While it's in the oven, the sides of the crust start to fall down. Is there a trick to keep this from happening? Would it help if I froze the crust first before I put it in the oven?
I'm looking for some information on traditional food of Iceland, particularly laufabraud (Icelandic for "leaf bread"). Google has turned up a few food histories, mostly centering on seafood and fermented meats. In particular, I'm looking for a bread to go with graflax (gravlox, a fermented fish).
If anyone has any special knowledge or expertise in this area, or could point me in the right direction, it would be very much appreciated!
I need a recommendation for a good Chinese cookbook. I want to try some types of cooking I'm not as familiar with, and all of the Chinese dishes I've made have been the most well known, basic ones included in general cookbooks. I would love to learn some more traditional techniques and recipes.
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