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LiveToCook · (This post was last modified: 05-24-2012 11:51 AM by LiveToCook.)

(05-24-2012 11:34 AM)2Beers Wrote: I'll shall be copying, printing and very soon trying this recipe.

Just a few questions LTC--

1. Cardamon Pods--green, black or white encased ones
2. Sugar--I know brown sugar, but what is considred a red sugar??

As for Cardamon, you can use green as it is more common, and black, you can also. White is Chinese, right, far from being well known, I do not know the white for having cooked with, I though I knew everything... 2 beers, You know your spices, I am impressed.
As for red sugar, it is also called ''Demerara Raw Brown Cane Sugar''.
Sorry for the term used; this sugar is called Red sugar in France. No I am not in France and I cannot send you some French wines back.... Ha, ha, ha... I have been re-reading my recipe posted and hopefully I have made all the corrections after I change the sugar one. Cheers!!

**2Beers** · 05-24-2012, 07:02 PM

Ahh...Thanks LTC. I've got all 3 kinds of cardamon in my house and we generally use the tiny seeds from the white cardamon pods for some of my family's Norwegian recipes. I also keep raw sugar in my cupboard as well. Smile

LiveToCook · 05-25-2012, 10:30 AM

(05-24-2012 07:02 PM)2Beers Wrote: Ahh...Thanks LTC. I've got all 3 kinds of cardamon in my house and we generally use the tiny seeds from the white cardamon pods for some of my family's Norwegian recipes. I also keep raw sugar in my cupboard as well.

Whoooaa... Norwegian recipes... Sounds very good to me, so what do you do with the white cardamon, any smoked salmon recipes?

**2Beers** · 05-25-2012, 10:47 AM

LTC...we use the cardamon in cookie and meatball recipes.

LiveToCook · 05-25-2012, 11:20 AM

(05-25-2012 10:47 AM)2Beers Wrote: LTC...we use the cardamon in cookie and meatball recipes.

I am drooling now...Norwegian meatballs, is this a family secret recipe??? As for cardamon, there seems to be a fad right now where green is used in multiple desserts.

LiveToCook · 05-31-2012, 07:39 PM

2Beers, if ever you would like to post or send me your recipe to the Norwegian Meatballs, please feel free. I would be greatly honored to be the recipient of such and I am sure that others might just think the same. Cheers.