FoodBanter.com - View Single Post

James Silverton[_2_]

wrote on Wed, 2 Jan 2008 10:17:15 -0800
(PST):

l> Also, she listed the spices in terms of weight rather than
l> volume, which is somewhat inconvenient. Does anyone know
l> what, say, a tablespoon of nutmeg, cinnamon, or mace should
l> weigh?

I'd think a heavier-bodied beer like a brown ale would be best
and, if you are talking about a gallon, you could add the the
spices by inspection (to taste). Half a teaspoon might be a good
starting point.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not