Janet Wilder wrote:
> Kris wrote:
>
>> Rubs often have kosher salt and pepper mixed with savory herbs. Maybe
>> rosemary, thyme, organo, parsley (though dried parsley is only useful
>> for color in my book) would probably be used frequently.
>
> I never put salt in my rubs.
>
>> I think cinnamon is a good stock spice too. Nutmeg if you make sweets
>> often.
>
> Nutmeg is wonderful in some cheese dishes, especially with ricotta. You
> have to be subtle with it, though.
>>

Went to Chop House for dinner tonight and had some amazingly wonderful
creamed spinach which I could detect a smidgeon of nutmeg in. It is
common to add a pinch of nutmeg to creamed savory dishes.