Text 7721, 75 rader
Skriven 2013-12-10 12:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: dietary 569
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 ML> Well, okay, but some of us have several reasons not to even
 ML> try these things - I save what little insulin I have for
 ML> stuff that tastes good.
 NB> Understood.  I tend to take my starches in fairly small doses in such
 NB> places myself, even if I don't really need to... rather have room for
 NB> the rest of the goodies...  :)

My friend Link has gone from obese to having a BMI below
mine (both on the cusp between overweight and "healthy")
as a result of going low-carb. She also advocates for a
vegan lifestyle on Facebook and elsewhere. But recently she
surprised me by asking me to share a sausage-mushroom-pepper
pizza with her (this was the meal where the special spicy
lamb sausage also appeared). Apparently there's a time and
place for just about everything. Luckily, I had my pills
with me, and the pizza was good.

 ML>> - in some cuisines, cumin and caraway are considered to be
 ML>> interchangeable. For me, it would be the difference between
 ML>> major yums and major yucks.
 NB>> Funny how little things can make or break... :)
 ML> That's not a little thing!
 NB> For you, ok...  ;)   I had something the other day that I think you
 NB> wouldn't have liked... I'm pretty sure the seed I saw on the surface
 NB> was caraway... sure tasted like it to me, too... ;)  At an asian
 NB> restaurant, Mongolian lamb on a stick was on offer... my girlfriend,
 NB> intrigued, ordered it...  She only tasted garlic in the spicing, it
 NB> also had a very definite taste of caraway to me

Gack. Cumin would be okay in such a dish. I was curious and
googled the appropriate terms and discovered that that great
god deems cumin and caraway to be worthy of synonymity in the
world of search engines. Also, the miracle of automated or
stupid-person encoding gives us results including "carseat."

The question that now comes to mind is is there a variety of
either cumin or caraway whose flavor is an unholy compromise
between the two?

Moroccan Spiced Gravlax
cat: Scandinavian, African, raw, fish, starter, breakfast
yield: 2 lb

1 Tb fennel seeds
1 Tb anise seeds
1 Tb caraway seeds
1 Tb coriander seeds
2 ts cumin seeds
1 clove
1 cardamom pod
1 ts ground cinnamon
2 oz sugar
2 oz salt
2 ts fresh cracked black pepper
2 lb fillet of salmon, pin bones removed

Toast first seven ingredients together. Dry-toast in a pan
until the mixture is aromatic, 1 to 2 min. Grind, then mix
with the cinnamon, sugar, salt, and pepper. Place the salmon,
skin side down, on a large sheet of plastic wrap. Cover the
flesh side of the salmon with the spice mixture, making sure
to coat it completely.

Wrap the fish well, and refrigerate for 48 hours.

Unwrap salmon, and rinse off the cure. Dry, then slice on
the bias. Serve plain or with lemon wedges, creme fraiche,
sour cream or a light vinaigrette.

Time: 15 min plus 48 hours refrigeraton

Vincent Hodgin, NY Times 11/11/98
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