Hi Razor

I use cardamom seeds in more complex dishes (they're in the takeaway dopiazas, bhunas, jalfrezis and pathias here) and my "from scratch" curries. I use them in pilau rice and samosas too...it's a rarity to find them in other mains here nowadays but in the old days you'd regularly find them in dishes along with cumin seeds (or babies toenails as my mate used to call them)....hardly ever find cumin seeds in mains now either unless in a restaurant as opposed to a local takeaway...then again we rarely get potato in a vindaloo though on most menus it's listed as an ingredient.

I wouldn't use them in madras or vindaloo which as we know don't use as many spices in the making.

Quote from: SimKaz on November 07, 2010, 10:25 PM
Glad you're all enjoying a good BJ, be sure to get her to lick her lips

Bloody hell! They've not got a contorionist as well have they?

Another vote for Razor's base here! Welcome aboard joffy ;D

It's a great palate cleanser, SS and far less sickly than Indian sweets ;D cardamom shortbread is great with chocolate and cardamom  pots too Even better with a bit of vanilla paste in the cream mix too

I started using the seeds rather than the pods after using the seeds to make cardamom scented shortbread and a lemon and cardamom posset though for the posset I use cracked pods to flavour the cream and leave them to steep then fish them out as a dessert for curry nights.

I use the seeds from 3 pods for my dopiaza which may seem like alot to some but it doesn't overpower, it gives a nice background flavour (almost lemony) throughout the whole dish and I don't get that from using the cracked pods. Note I make large portions (3 northern portions) so I guess it works out a pod's worth per portion though I'm not scientific in my approach lol.

I break the pods open and use the seeds in a dopiaza....I just add them to the spices and fry off after caremelising the onions then the g&g then in with the spices then base (if I'm using one).

Hi Jerry....it's funny you mention salt because for me the overriding taste has been sugar...we had a lasagne the other night that was just too sickly to eat.....Had farmshop pork chops and purple mash for tea today and it was like ambrosia! Got piled up with steaks and bought an electric steamer so it's tata pre-mades for us ;D

http://www.orlandosrestaurant.com/ for me....and it's within walking distance from our house ;D though we rarely ever buy pizza...their costoletto starter followed by bistecco dijonnaise is to die for!

BTW they do magic tricks at your table too if you have kids......I taught them the balloon swallowing trick - my husband's a very happy man pmsl ;D

But you can make a delicious curry with little oil and salt - far better than any supermarket pre-prepared stuff anyway and you can always make a curry from scratch in around 20-30 mins. Unfortunately we have had to suffer a couple of weeks on supermarket fodder and there has not been a single item that is tastier, healthier or indeed less expensive than home made. Thankfully most of our work is coming to an end and I can get back in the kitchen ;D It may not be BIR but it's a close second!

Quote from: Secret Santa on October 28, 2010, 07:34 PM

Quote from: Domi on October 28, 2010, 12:00 PMI'm not a tranny, honest  though it has been said that at times, I drees like one....serves me right for borrowing SS's going out clothes I suppose ;D

Yeah and you returned 'em with curry stains on too!

Well, I assumed it was curry stains!   ;D

You should have given them a lick...though after a phall or rather a phall-ow-through the taste may well be the same! .....I know I got me lips burnt twice anyroad....