Meal prep dinner for the work week is Mediterranean marinated chicken thighs (seasoned with paprika, all spice, nutmeg and cardamom, garlic, red onion, lemon juice and olive oil), with a yogurt dill sauce. Paired with a weird salad of fava beans, tomatoes, cucumbers (yes, cucumbers), capers, parsley, a bit of mint, some garlic, oregano, sumac, lemon juice, and olive oil. As well as the best store bought hummus I've had, from my local Syrian bakery, and homemade bread from them.

Meal prep dinner for the work week — Noble Dust

My meal prep for the no-work week was to ask my wife to buy a extra large box of Cheerios.

Forgive me. I have to be a smart ass, but I do enjoy and admire your commitment to quality food.

Meal prep dinner for the work week is Mediterranean marinated chicken thighs (seasoned with paprika, all spice, nutmeg and cardamom, garlic, red onion, lemon juice and olive oil), with a yogurt dill sauce. Paired with a weird salad of fava beans, tomatoes, cucumbers (yes, cucumbers), capers, parsley, a bit of mint, some garlic, oregano, sumac, lemon juice, and olive oil. As well as the best store bought hummus I've had, from my local Syrian bakery, and homemade bread from them. — Noble Dust

Can you make that for two people, please?

I do meal prep for the week as well.

My meal prep for the no-work week was to ask my wife to buy a extra large box of Cheerios. — T Clark

This is an upgrade from @Tom Storm's bowl of rocks, so I commend you. Or maybe I commend Stormy Boy. I'm not sure.

Forgive me. I have to be a smart ass, — T Clark

I feel like you vacillate between assuring us that people from Massachusetts are assholes, apologizing when you worry you're being an asshole, and then getting upset when you think someone else is being an asshole. Which is it, Clarky? Ya asshole.

Can you make that for two people, please? — L'éléphant

Not only can I, but I made it for roughly five people, all five of which are me, as in the meal prep that you mentioned you do as well. What do you meal prep? (Btw, it turned out good, but not great. Not sure what I did wrong. Just lacking any magic, except for the masterfully crafted hummus and pita I bought at the Syrian store).

I feel like you vacillate between assuring us that people from Massachusetts are assholes, apologizing when you worry you're being an asshole, and then getting upset when you think someone else is being an asshole. Which is it, Clarky? Ya asshole. — Noble Dust

I like being cranky and contrary and I'm good at it, but I don't like hurting people and I don't like it when others treat people unfairly or unnecessarily unkindly. I guess I'm just a complicated kind of guy.

Btw, it turned out good, but not great. Not sure what I did wrong. Just lacking any magic, — Noble Dust

Let me ask you this -- do you like cumin? Yes or no?

What do you meal prep? — Noble Dust

Salad and sandwich parts -- not as sophisticated as yours. The sandwich parts are put together when I'm ready to have lunch -- I always toast the bread lightly.

Pretty sure I implicitly knew this, but the three-tiered observation of your tendencies was too perfect to pass up. If we're being real, those characteristics remind me of my brother. He's also a bit complicated.

Sandwich -- smoked turkey slices, havarti cheese slice, leaves of arugula, then wipe the bread with jalapeno ranch dressing.

Let me ask you this -- do you like cumin? Yes or no? — L'éléphant

It's one of my favorite spices. Come to think of it, I did grind some up and added it to the salad thingy, but I think that was a bad move. I always make the error of just adding more and more flavors to things, rather than thinking like a chef and focusing on balance and nuance. The cumin should have gone on the chicken (although the chicken spices were from a recipe).

Salad and sandwich parts -- not as sophisticated as yours. The sandwich parts are put together when I'm ready to have lunch -- I always toast the bread lightly. — L'éléphant

Oh, I do sandwiches and salads for lunch prep. :cheer: Those are my go-to lunches. Toasting the bread sounds so nice! There's no toaster at my job, so if I prep a sandwich for work it's just cold.

Oo la lah! What kind of bread?

It's one of my favorite spices. — Noble Dust

Just as I thought. We're the same -- I also did not find the chicken great, just okay. So, the taste for cumin clashes with cardamom.

Meaning -- if you like cumin, you will not find cardamom appealing.

What kind of bread? — Noble Dust

Anything that is like sourdough or baguette.

Meaning -- if you like cumin, you will not find cardamom appealing. — L'éléphant

Ah, but I do like both; however, I've never had them together. Are you saying they don't go well together?

Anything that is like sourdough or baguette. — L'éléphant

Wonderful. The French must have sturdy jaws indeed; mine get sore very quickly when eating crusty bread, despite my love of it.

Are you saying they don't go well together? — Noble Dust

I believe so.

mine get sore very quickly when eating crusty bread, despite my love of it. — Noble Dust

Get the american style of those bread -- somehow they've tempered them. lol.

Better yet, get the artisan or italian bread. They remain softer longer, and they also toast well, with croquant outside and soft inside.

I believe so. — L'éléphant

They're both strong spices in their own way, but while cumin is strong but earthy and grounded, cardamom is overpoweringly fragrant and can challenge or even overpower the palate. Thus the need to use them properly, in proper doses. But yes, I don't know if I've ever had the two together. I could imagine a bad combo that could ruin a dish.

Get the american style of those bread -- somehow they've tempered them. lol. — L'éléphant

I'm American; I know. :lol: There is good American bread, but most Americans eat mass produced bread, which I also have a soft spot (bwaha) for.

I do like Italian bread.

My guess is all curries use both cumin and cardamom. I don’t see the problem with combining them.

Not too much cardamom, but excessive amounts of cumin are recommended.

My guess is all curries use both cumin and cardamom. — Jamal

All Indian or Indian-adjacent curries, you mean. But yes, I didn't think of this. I know next to nothing about what goes into Indian curries.

All Indian or Indian-adjacent curries, you mean — Noble Dust

Yes, I apologize for my lack of specificity.

Garam masala always seems to contain both spices. Here is a picture.



Notice that not only are there cardamom and cumin together, but there are two types of cardamom. I rest my case.

Oscar Wilde — T Clark

I had a look around, thinking that Wilde might have been influenced by Nietzsche. In fact, they were contemporaries and probably didn’t know of each other.

You’re not the first to see the similarities: The Twin Souls of Oscar Wilde and Friedrich Nietzsche

While I am not a visual person, this does help. And there's no need to rest your case with me; I wasn't the one to suggest that cumin and cardamom don't go together. I'm happy with what I see here, in relation to an Inian(ish) curry.

I am doing battle with the elephant for possession of your culinary soul.

Wait, what elephant, and, uh...wut?

:lol:

@L'éléphant

Waiting for L'elephOAUntttt which I can't tag.

It was an Israeli breakfast today. Shakshouka, falafel, flatbread, hummuses, you get the picture. Then it was a walk in the park. Spring was in the air and the ducks were causing a ruckus. No child older than three was without some kind of personal recreational vehicle. Horny male pigeons danced around their unwilling wooees. Heaven threw down its merciless rays upon all.

He's also a bit complicated. — Noble Dust

Well, there was a bit of irony in my statement. Inconsistent isn't really the same thing as complicated.

You’re not the first to see the similarities: — Jamal

I think you are overestimating my perspicacity. I've read almost nothing by either man. I do like Wilde better than Nietzsche, but that's only because his name is easier to spell.

Notice that not only are there cardamom and cumin together, but there are two types of cardamom. I rest my case. — Jamal

Not yet. That's why they add coconut milk or something creamy, to temper the two. What @Noble Dust and I were talking about is a dish without a mellowing agent.
:blush:

All Indian or Indian-adjacent curries, you mean — Noble Dust

This is an absolute information. I like the Fiji curry. Also Thai curry.