Post #516931 by MadDogMike on Fri, Mar 12, 2010 6:12 PM

Amy I love cardamom, it's really never used in American food. My Indian co-worker uses it in everything, especially desserts. If I remember right, it's a little expensive (like silver expensive, not like gold/saffron expensive)

On 2010-03-12 15:42, Atomic Tiki Punk wrote:
And you bring this up now? did you write down the recipe?

Rum?'s kababs made me think of it. The magazine just mentioned it, no recipe - but there are lots of recipes on the 'net