Okanagancook

The pod size varies but I should think 1/2 to 1 teaspoon of seeds per pod. What do others think? What are you making with them?

Mine are also similar. Only one or two split ones. They are not crispy dry. They have a pretty decent aroma when the sealed jar is opened. These are the best I have been able to find here in a small town.

From the spruceates.com ”Always try to buy black cardamom whole rather than in seed form as it begins to lose its potency and aroma when the skin is removed and seeds are stored without the skin. For the same reason, it is also preferable not to buy the powdered form if whole pods are available. When required for use as a powder, remove and discard the skin, grind the seeds in a clean, dry coffee grinder, and use immediately. Look for fragrant, well-formed pods that are plump, firm, dry, and about an inch in length.’ my Indian cookbooks also say a similar thing.

Black cardamom is fantastic. The pods should be plumb and not dried out and splitting.

I agree. My KA processor is maybe 5 years old and every piece of the bowl components are cracked...did not drop them and don’t use it more than once a week...probably less. So far the motor is ok. I’ve gone through 3 microwaves in the past month. And don’t get me started on fridges and freezers....borderline off topic comment☺️

I just hope Moe does the dishes.😍 46 years, so 1973? We are 1974, may 24 Friends here in the Okanagan are 1974....married "between apples and pear picking"...former tree fruit farms.....= August Not many of us folks around Your chicken looks yummy as usual with the nice vermicelli Tonight with brother "Kootnaycook" I am smoking some Costco Pork ribs in the Bradley....I don't use this machine much and want to get more familiar with it. I will post later. But right now we are enjoying a fabulous Chardonnay, Attack, from Checkmate Winery down near Oliver, BC. Not cheap but stunning,,,,,,and delaying dinner, i might add.

Tonight was a stuffed turkey thigh from Emiril's New New Orleans cookbook. Delicious although a bit salty because we substituted canned baby clams for fresh oysters in the stuffing. Grits and green beans, bacon and kale to go with.

Great bday meal. Up thread we did a bday meal in our mom’s memory who passed in 2005 which is very similar to yours. The potatoes look really nice and crisp.

BLT's with visiting brother "Kootenaycook". Can you spot the difference between the two? 😎

Tonight with brother "Kotaneycook" we made sous vide prime rib (which was about 1.5 Lbs sous vide at 122F for 3.5 hours then I took it outside to a gas element and seared it for a crust); CSO asparagus; baked potato with fix's and pan fried mushrooms. We are 'stuffed'.

Because @chefmd’s son loves ketchup if I remember correctly.

Last Saturday: Ribeye steak, baked potato grilled green onion, oyster mushrooms and peppers. Thursday: Squash ravioli, baked asparagus and sous vide Italian sausages. Last night was smoked piri piri chicken legs and vegetable lasagne...no picture but here is the appetizer of baked garlic in thyme/chicken stock with DH' s fresh bread and goat cheese...this was really good. From Eating Well Favourites Cookbook.

Have you considered using poly? Can you put drip lines underneath?

The ribs look nice and moist! I love those cute little Korean Frankenstein ribs. Do not see them in stores very often...people don’t know what to do with them...especially here....not very many Koreans in town...certain no Korean restaurant.

I made Italian sausage for 90 min at 160f. Dry🙁 Next time I will do 140f for 45 min then sear until in food safe territory.‘

We had KPaul’s recipe for chicken gumbo from the freezer with Anson Mills Carolina Rice. We both kept saying “OMG this is sooo good”......we each must had said that four times. I don’t know what it is about that food that makes you say that. No picture because it’s not that photogenic. We had some black beams from Louisiana Kitchen along side. And some CSO asparagus..steambake for 8 minutes.

I'm glad I just ate my crapy breakfast because I wouldn't want anything except those gorgeous looking biscuits.😫

I've done them at 375F for 20 to 25 minutes. This was back on Oct 5th so don't remember how big they were. America's Test Kitchen "Air Fryer Perfection" cook book says 400F for 22 to 25 minutes or until 195F internal temp....that seems over kill..I go to 165F Chuck them in at 385F and check after 20 minutes. I love my air fryer.

Tonight sous vide chicken wing drumettes (165f for 1 hour) sprayed with cooking oil and air fried for around 10-15 min...I dried them out a bit because I was not attentive. Nice way to do chicken because you aren’t ‘t worried about getting it cooked...more getting I’d brown and crispy. sorry no picture

Look like morels

Just my DH’s 97 y.o. Mom still standing. Called her at the “ home “ she loves. They gave all the gals roses for mother’s day and a special lunch. We are having grass fed rib eye steak, grilled oyster mushrooms and spring onion plus a nice baked potato with all the fix’ns. But first a gin martini made with the world ‘s best Gin from Vancouver Island...documented over on the Gin thread. It is really a wonderful gin, herbal but not over powering with a long finish.

You have been busy. Thank you for the excellent commentary to the recipes. I think I will do some recipes from the blog for now and follow along as you bang out some recipes.

I agree about the guilt and food waste.

Very rarely also. A couple of times it has involved steaks. Once my steak had been seared and put in the oven to finish only the oven wasn’t on so my meat was inedible. And more recently a way over done steak that was supposed to be medium rare. The problem is it screws with the whole dinner experience for everyone at the table.

There is a 1-800 number to call re returns...page 30 of manual.