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moistened or dry? And can I stack, or does it need to be single layer?

So I'm about to make some fresh tortellini, but I will not be cooking it until tonight, whats the best way to keep it? (no meat, just spinach and ricotta)

I plant to make some sweet n sour chicken, but I dont have any pineapple juice or orange juice as the recipe calls for. I do have lemons, honey, and several kinds of jelly, does any of that work or is it a set up for failure? molasses maybe?

On the New Scandinavian cooking website, try Tina Nordstrom's potatoes with hazelnuts. It uses a weird marinade of ketchup, orange juice, worchestershire, and some other stuff. Very unusual, but surprisingly good.

I made black beans with rice and veg, but I used dried beans, soaked them overnight and just threw them right in to cook with the rice. The taste was right on, but needless to say the beans were a bit chewy. So I added more water and cooked it a little more, but then the rice turned mushy...

I made white beans and rice (just like red), with venison sausage and some spicy creole seasoning. Mixed in a spoonful of yogurt at the end.

I like to drop a whole clove into my green tea sometimes. Cardomom pod is good too, and aids digestion I believe. Dried basil isn't too bad either.

Thanks for the in-depth info waaza, now that you mention this, I think I've noticed that difference a bit. The cardomom flavor in my Afghan stew was full flavored, but in my firnee it tasted very odd and diluted. Hmmm, I'm going to have to figure out a trick to get the firnee right.

The garlic powder came out good, but some of the onions didnt dry enough when I tried to grind them it just made a sticky, smelly mess in my spice grinder :glare:

gotcha, thanks for the clarification on that. I'll save the pods to put in tea. Its so much pod and so little seed. But it seems like the flavor is quite concentrated. How many pods do you guys typically use to flavor a dish?? I made an Afghan stew and used seeds from 2 pods, I think...

Cooked a big helping of shrimp and sausage pastalaya, went down well with a beer and slice of toasted italian bread.

I'm just thinking since I have onion and garlic on hand all the time, and its easy to dehyrate and pulverize, why waste several bucks on it and wait for shipping. Guess I'll give it a try one day when I'm bored. Thanks for the replies.

When grinding cardamom from whole pods, do you only use the inner seeds, or is it possible to grind and use the entire pod with hull? Some recipes I've looked at seem to suggest that you can do either, maybe I'm just misunderstanding.

Did the Afghan thing, Afghan lamb stew with spinach, rice on the side, Afghan tea, and Afghan pudding.

I'm thawing some ground beef, so probably tacos, but if I have the extra time, I have been craving cabbage rolls lately. But for now I'm having borek - turkish layered pastry with spinach and feta, along with strong cup of tea.

Leftover gumbo, leftover potato salad, and some bruschetta. Which means I get to make something all new tomorrow, just dont know what yet.

I think the darker roux is the more cajun way, but doesnt mean its the only way. I grew up an hour north of New Orleans and my family has always made a brownish gumbo. It has a little sweeter taste and isnt too bad, I liked it a lot as a child. But now that I make my own I prefer it darker...

I've recently given up on my grocery store's produce section.... and fallen in love with my local produce stand! Believe it or not, the best part is checking out, each time I'm amazed at how much cheaper it is than the grocery store! But yeah, it kind of feels like a kid in a candy store.

I think Gyuveche would be the main comfort food of Bulgaria, its like a casserole, layers of various vegetables, meat, and cheese. But its cooked in the oven in an earthware pot called a gyuveche. I had it when I traveled through Bulgaria and it was one of the most amazing things I've ever...

Mine badly needs to be replaced. Is it as simple as dehydrating and processing into a powder??

So does fresh, home made yogurt taste a lot better than what you buy in the store? I had it once in an Afghani restuarant, but it seemed like a really slow weekend, so possibly it wasn't as fresh as it could have been.

So I've recently started doing a few quick breads and they are great! But the recipie book I have a pretty old and seems to use quite a bit of butter and sugar. I was wondering what steps I can take to enjoy more of these treats without so much of the unhealthy stuff. Or maybe should I look for...