Quoting Michael Loo to Dale Shipp <=-

Title: Stewed Eggplant
1/2 ts Caraway seeds, bruised
Ismail Merchant, "Indian Cuisine"

I've not tried this with caraway, but my instinct
would be to substitute cumin

Abosolutely. I supect a translation error in the past. They are
related, both umbellifers, and the seeds even look a little alike but
they sure don't taste or smell the same. Caraway is a cool weather
plant that thrives in and is popular in northern Europe while cumin
is a hot weather plant and very popular in India.

I generally love cumin but distrust caraway and dill.

Roslind dislikes both cumin and caraway but loves dill. I like all
three in their proper place.

The umellifers occupy almost as much space in my herb and spice
cabinets and my vegetable crisper as the mint-oregano family:
ajwain, angelica, anise, asafoetida, caraway, carrot, celery,
chervil, coriander, cumin, dill, fennel, lovage, parsley and
parsnip (not all at the same time, mind you.)

My lithuanian collection has nothing in it with cumin but lots of
dishes with caraway.

I would hesitate to do this to a bird ...

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

Title: Lithuanian Roasted Partridge
Categories: Lithuanian, Game, Pheasant
Yield: 4 servings

1 Partridge
100 g (3 oz) fresh pork side,
Thinly sliced
50 g (4 tb) butter
Ground seasonings:
1 ts Caraway seed,
1 Bay leaf, salt and pepper

Rub partidge with powdered seasonings and wrap with pork side
slices. Tie with kitchen string, place in roasting pan, cover with
melted butter. Bake in preheated oven at 350F/180C, for about 1
hour.

Serve hot out of oven, covered with pan juices, baked potatoes and
marinated fruit.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM


Cheers

Jim


... Is there a Bad Food Manufacturing Association out there somewhere?

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