Title: Stewed Eggplant

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.

The claim is made (on the Internet) that some
cultures use the two interchangeably. I initially
found that hard to believe, because of the
differences in flavor, but on occasion I've had dishes
that used one where I'd expect the other - mostly,
caraway where I'd prefer cumin. It always struck me as
a weird substitution, rather like `beets for carrots
or going to a barber when you need a surgeon.

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.

They have their place. Cumin in Fenway Park,
caraway in the American Legion field, and dill on
a sandlot.

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.)

And remember hemlock!

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

What I said. And habitat.

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

Looks okay to me except for the caraway part.
The rapping in pigfat strikes me as sensible
for a lean wild bird.

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

No doubt there is, just not called that. What about
the PC/SFA or whatever they call it now?

---------- Recipe via Meal-Master (tm) v8.01

Title: Olive Dip
Categories: Cheese/eggs, Dips
Yield: 4 servings

1 c Cream Cheese, Softened 1 ts Dried Parsley, Crushed
1 c Sour Cream 2 tb Worcestershire Sauce
1/4 c Black Olives, Chopped 1 tb Paprika
1/2 ts Garlic Powder 1 tb Fresh Parsley, Chopped

Beat the cream cheese to a smooth consistency. Blend in the sour cream
and
then the remaining ingredients. Blend well. Cover and chill. Makes
about
2 1/4 cups of dip. SUGGESTED DIPPERS: Scallions, Jalapeno Peppers, Celery
Root, Potato Chips, Duck Sausage
Source unknown. M's note: duck sausage??

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