I gotta have it! Russian, Jewish, Dark…Caraway seeds on
spaghetti, ravioli, pizza, RYE baby RYE…Good in beer too…
And the Whiskey…oh Yeah…wonder I don’t get St.Anthony’s Fire…
I love rye bread. Caraway too. Spaghetti?
Don’t forget pumpernickel! My FAVORITE burger is the Goose Island brewpub’s burger - mix of bison and beef, loads of freshly ground black pepper, roasted garlic pieces, stilton cheese, pumpernickel bun. Nom.
I am the bread maker in the family… and then one day BAM, my wife makes this amazing pumpernickel bread. Chewy, sour, rich, rye, caraway… awesome!
Says I, "Where you been hiding this all these years baby?!
Now she makes two loaves twice a week (says the secret is unsweetened chocolate powder). I can eat a whole loaf by myself in one sitting.
Pumpernickel = devil’s fart
+1 I probably order that every other time I’m there.
Rye makes lovely bread, beer, and whiskey that’s for sure! Caraway in spaghetti may be a bridge too far for me, but if you like caraway, snag some akvavit! Rye bread, cheese, smoked salmon or gravlax, and cold akvavit…skal!
Rye and pumpernickel are awesome in just about every form. Rye pizza crust is killer. I even make rye noodles for my chicken noodle soup. Ok 1vert I need an explanation of the caraway in spaghetti. How much? Is it part of the cooking process or sprinkled on top?
hmm, will have to try akvavit
Jay, I prefer it cooked in with a batch…but it gets in the wife’s dentures and she does not
like it because of that so…If she cooks the spaghetti, I just sprinkle it on top. As for how
much, I would not mind a Heaping teaspoon in a 12 inch skillet full of sauce…more or less…
(prolly more).
Caraway is commmonly used in the Italian sausage and that is where I found that It goes
well in Spaghetti for me…so, If I make sauce that is shy on the Italian Sausage I just
add a jag of Caraway for the void.
http://www.ehow.com/list_6896622_common-italian-spices.html
When I lived in Europe we could get a caraway gouda. I can always get cumin gouda but never caraway. Haven’t had caraway gouda in over 25 years. :-\
This reminds me of a beer and food pairing a friend and I did last year. He made these little Reuben sandwich sliders and I paired my Export lager with them, but I added the caraway seed to the beer instead of the bread. It was a great match. The beer smelled like rye bread.
cool, thanks. I use caraway in potato soup all the time for the same reason (shy on sausage). but most of the time i use a touch of fennel for my potato soup and my spaghetti. looks like a few experiments are in order.
Post back your impressions and maybe we can get nic to come over to the caraway side! :-*
will do. i should mention that I’m on a stirfry kick and haven’t fixed anything else for a few months. i can’t get enough ginger and sambal oelek but i’ll try to work in some caraway spaghetti
One of my favorite sandwiches is Imported Polish Ham + Imported Swiss cheese + sliced deli pickle + stone ground mustard on some fresh Rye Bread. 
My wife is a traditional American fare sort of girl at heart, and she usually tolerates me when I get creative, but as much as she loves pasta she might murder me if I tinkered with it as such. She barely let me put in fennel at first! 
Caraway just makes me think of Eastern or Northern Europe! Which in turn makes me want to go find a bottle of Aalborg…
Ok it is nic’s wife we need to convince…hmmmm
any result yet jay?
nope not yet still sounds good though
UPDATE
Ok Dave, I know you’re a hurtin unit right now and that’s no fun. Hopefully the following at least brings a smile. cheers, j
I finally tried the caraway spaghetti pizza. OMG did this work out! I’m so glad I gave this a whirl. Thanks dave, seriously good stuff. I would definitely recommend cooking it in the sauce like dave mentioned. Here’s what I did - I made my usual soffritto base, bastardized this time because I used all garden stuff, so I used a cup of carrots, a cup of squash and two cups of onion. These were, minced, fried med hard in a generous amount of olive oil until “amber” or medium. I added a very small handful of minced flat leaf parsley and a very small handful of minced fresh marjoram, both from the garden. Then I blended roughly 1.5-2 lbs of garden tomatoes and added them to the pot. Mixed well and added a heaping TBS of caraway, put the lid on. Within 3 minutes there was major caraway smell in the kitchen. At this point I tasted the sauce and was a bit pissed off that dave had mislead me, the sauce was dominated by caraway. BUT, within 5 minutes or so the flavors had perfectly blended and the sauce had a heavenly aroma. I let the sauce thicken for a while. I didn’t take time to make dough, so I went with the premade “Tuscan Six Grain Old World Pizz Crust” from Rustic Crust. Next I rubbed the crust with olive oil and added tomato/soffritto/caraway sauce generously. There wasn’t much in the fridge so I went to the garden again for squash and savoy cabbage (sliced and shredded). Then I added mushrooms and sharp white cheddar. In the oven it went @ 500f for about 16 minutes (@ 5000 ft elevation). The caraway worked perfectly with the crust and the sauce.
;D :D 
Jason, THANK YOU for trying this and putting the results on the thread. I was so
glad to see that “BUT” in the post. I am also glad that this did work out for you.
BTW, I often get Papa Murphy’s pizzas and add some contadina squeeze bottle
pizza sauce to the top of the pizza then sprinkle with some CARAWAY and that
just works so good for me!
Today I got up and was not totally pain free but my pain level was greatly diminished.
thanks for the positive thoughts…Maybe now nicneufeld will not be so skittish… ???
umm…that’s the first time I’ve heard that phrase from a male, I’ll remind you that I’m happily married (to a female).
Yes it was delicious. The first thought I had was, perhaps I need to make my rye pizza crust with caraway. I’m thinking it might be good.
Contadina??? I’ll have to look that up