Text 7515, 105 rader
Skriven 2013-12-04 13:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Cumin/caraway 550
=========================
 DS> Cumin interchangeable with caraway?????  Do they have no taste?  There
 DS> is such a large difference in flavors that I don't see how anyone
 DS> could really belive that.

I used to refer to the cultures that do believe that as
"the palate dead societies."

But in fact, some pretty familiar cultures mix them up. We had
this discussion with someone named Bjorn Felten, and Ian went off
and looked them up in his Langenscheidt and discovered that the
German word for cumin was Kummel, and the German word for caraway
was Kummel, which led me to call the dictionary Langenscheiss.

Various editions of the Joy of Cooking apparently claimed that
they are interchangeable, probably from the German tradition -
the Joy was rooted there, the authors being named Rombauer.

There are sources that translate cumin as Kreuzkummel (caraway
of the cross). When I sought the etymology in Google, it turns
out that the search is complicated by Google substituting 
"origin+kummel" for "etymology+Kummel," not necessarily the
same thing. Anyhow, the AAAS Traditional Ecological Knowledge 
Prior Art Database (TEKPAD) yields:

  Especially in German-speaking countries, cumin is often
  confused with caraway (German: Kummel), which is much
  more popular there. The German names of cumin are all
  derived from caraway, indicating that German cooks see
  cumin as an exotic variety of their well-known caraway:
  Kreuzkummel "cross-caraway" (because of decussate
  phyllotaxy which appears like a cross when viewed along
  the stalk axis) and Romischer Kummel "Roman caraway"
  (because cumin was introduced to Germany from Italy by
  Charlemagne).

ip.aaas.org/tekindex.nsf/2a9c4e44835b04ea85256a7200577a64/
745e2628a9be778985256c1c00684208/Body/M1 (cumin)

ip.aaas.org/tekindex.nsf/2a9c4e44835b04ea85256a7200577a64/
cee8f17356de601485256c1c006841d0/Body/M1 (caraway)

So it's a botanic distinction rather than an endorsement by
a deity that accounts for that name.

 DS> Here is a cake with only a little diary.  Use your Blue Mountain -- or
 DS> perhaps a coffee liquor.
 DS> Title: Chocolate Truffle Cake

I'd like a slice without so much rat in it!

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Noni Afghani (Afghan Bread)
 Categories: Breads, Jewish, Afghan
      Yield: 8 Noni

  1 1/2 c  Water, warm
      1 pk (1/4 oz, 7 grams) dry yeast
      1 tb Sugar
      4 c  Flour
      1 ts Salt
    1/4 c  Corn oil
      1    Egg yolk, mixed W/
      1 tb Water
      1 tb Black cumin seed or
           Caraway seeds

  These small oval breads are baked in a tandoor, the stove of the
  region -- sometimes buried in the ground as it is in India.  The
  Afghan oven is above ground & is of rounded bricks, which are heated.
  Matzoh & noni are shaped & slapped & stuck on the hot bricks for fast
  baking.

  Mix 1/2 cup of warm water, yeast, & sugar together & let it proof for
  10 mins.  When froth appears, sprinkle 1/2 ts flour on top & let it
  continue to proof for 5 mins more.  The froth will rise quickly.

  Put flour in a large mixing bowl & sprinkle salt over it. Make a well
  in middle of flour & add oil & yeast mixture. Stir this in & add
  small amounts of water until you have produced a soft, moist dough
  that can be handled. Knead well for 5 mins. Put dough ball back in
  bowl, cover w/towel, & let rise for 1-1/2 hours. Punch down dough.

  Divide dough into 8 equal parts & roll each part into a ball. Roll
  each ball into a oval shape 6 to 7 inches long & 1/2 inch thick. Draw
  tines of a fork in 3 lines along length of each noni for a decorative
  design. Paint each noni w/egg mixture & sprinkle over all 1/2 ts
  black cumin seeds. (This is traditional seed to use, but caraway
  seeds may be substituted if black cumin seed is unobtainable. Put
  noni on an ungreased cookie sheet & bake in a preheated 350 F. oven
  for 20 to 25 mins. The brown top will glisten.

  NOTE: Black Cumin (Bunium persicum B. Fedtsch): Smaller & sweeter than
  standard cumin seed; plants grow wild in Middle East. The seeds are
  used in Afghanistan, Iran, & Turkey. Black cumin seeds are sprinkled
  on Afghanbread.

  Recipe:  "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
  in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
  Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi

MMMMM
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)