I found your comment really interesting wrt "an overpowering floral scent". That is now my reaction to it. Quite disappointing as I just can't be near the aroma of anything with cardamon including 5 spice and garam masala. I find that my tolerance is down to 1/8 of a teaspoon when the recipe says 1½ tsp. I'm now not including it any spice mix.
I have no idea what caused this but it's damned annoying. Not aware of any other problems associated with it..
Wondering if you know of similar situations? Thanks for your time.
Cardamon, fennel seeds, cumin seeds, cloves, coriander seeds, mustard, black pepper, cassia bark, salem leaves, fenugreek, star anise, dried chillies.
I only grind enough for a recipe because the flavour difference between fresh and stored is very noticeable for many of these and I don't have a blade processor so to grind the quantity needed is much easier :) I have only tried storing ground fennel seed once in the freezer but coincidentally I used it within a few days of grinding. There certainly wans't any noticeable difference in that period of time.
One of my favourite foods is the bone and meat next to the bone of roast lamb. Usually three days after cooking. Some salt and pepper and tomato sauce. The eldest male in three generations fought for this :)
baking is most definitely an uncommon style of cooking in most of South east Asia. The few places that do bake tend to have adopted this aspect from a period of colonisation.
I honestly can't recall a baked traditional Lao dish
The use of a Dutch oven type receptacle would be the closest generally to baking and really is then a slow crockpot style.
Many of the Awlams are prepared this way.
Since the period of the French protecting Laos, the bread stick and baguette has become very popular and this is of course baked but as I mentioned an introduced style.
There's another point not related to cooking style but almost a unique aspect of Lao recipes and that's the flavours.
Thai, Cambodian, Burma, Vietnam all focus on the balance of four major flavours being "Hot, Sweet, Sour and Spicy". In Lao there is another flavour added and is really responsible for something I call the earthy character of Lao food and that's the "Bitter" factor. Certainly there are recipes in the other cuisines I mentioned with the bitter factor apparent but in Lao Cuisine it's almost ubiquitous especially in peasant cuisine less so in Royal cuisine.