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+-- Thread: Grandmother Pearl's Swedish Meatballs. (/showthread.php?tid=42265)
Re: Grandmother Pearl's Swedish Meatballs. - Harborwitch - 11-09-2007
Yup! That's what I had for lunch today, and yesterday. MMMMMMM.
Re: Grandmother Pearl's Swedish Meatballs. - bjcotton - 11-09-2007
Let's see, we should change the name to "Harborwitch's Momma's, Momma's Swedish Meatballs". That'd do it!
Re: Grandmother Pearl's Swedish Meatballs. - Harborwitch - 11-09-2007
ROTFLMAO! Now you need to make these!
Re: Grandmother Pearl's Swedish Meatballs. - bjcotton - 11-09-2007
I agree. They sure sound delish!
Re: Grandmother Pearl's Swedish Meatballs. - Harborwitch - 11-10-2007
Oh yeah!
Re: Grandmother Pearl's Swedish Meatballs. - luvnit - 11-10-2007
Oh, for sure, these are really yummy, you gotta try them!
Re: Grandmother Pearl's Swedish Meatballs. - bjcotton - 11-10-2007
I was thinking I'd make the meatballs today, but, alas, no cardamom. So, it'll have to wait.
Re: Grandmother Pearl's Swedish Meatballs. - Harborwitch - 11-10-2007
Oh poo!
Re: Grandmother Pearl's Swedish Meatballs. - luvnit - 11-10-2007
Some 'sage' advice I received online, albeit too late for me, but I will pass on to you or others interested.
Once cardamom is ground, it loses flavor quickly. You are better off purchasing whole cardamom and grinding what you need.
I wish I had known that piece of info before I purchased my cardamom already ground. For as much as I use cardamom, it would have behooved me to purchase the whole variety.
Laura
Re: Grandmother Pearl's Swedish Meatballs. - MUSICMAKER - 11-10-2007
Laura, this is true for all spices. The things we learn when it's too late, eh?!!?
When possible, I purchase whatever I can in it's "wholeness" and do the grinding/grating myself. I purchased a small coffee grinder and have it labeled "SPICES", so neither the boys or I will grind our morning coffee in it -- nothing worse than having red pepper flakes in your morning coffee. A real eye-opener, tho!!! I also have a very fine, or extra fine, Micro-Plane and use that for things like nutmeg, mace, cinnamon, star anise.... Spices/herbs are NOT cheap, as we all know, so I try to preserve them to get the most out of them. Cuts the waste considerably.
Another thing learned was to purchase only the amount of spices/herbs you would use in either a 6 month, or at the most, 12 month period of time.
Edit:
Sharon, I was going to make this for dinner tonight, but have a question about the amount of dill....is 4 teaspoons correct? Seems like a lot of dill! Thanks!