On 9/14/2013 2:01 PM, sf wrote:
> On Sat, 14 Sep 2013 18:46:17 +0100, Janet > wrote:
>
>> In article >,
>> says...
>>> Subject: Canned food salt content
>>> From: sf >
>>> Reply-To:
>>> Newsgroups: rec.food.cooking
>>>
>>> On Fri, 13 Sep 2013 17:38:45 -0700, "Cheri" >
>>> wrote:
>>>>
>>>>
>>>> I find it to be a chore a lot these days, and am always looking for easy
>>>> recipes that are decent. As far as the cooking goes, not too much that
>>>> people who have been cooking for 50 or 60 years don't already know, just the
>>>> recipes are different.
>>>>
>>>
>>> Because Janet US mentioned a scalloped potato recipe in the Saveur
>>> issue that arrived recently, I googled and found a Saveur video about
>>> a hurry up method for scalloped potatoes (with cheese!) that I'll try
>>> tonight. http://www.youtube.com/watch?v=RFLq-Ua7nGA minus the
>>> nutmeg, of course.
>>>
>>>
>>
>> Why skip the nutmeg? IMO it really enhances creamy sauces... and much
>> else... without being noticed as nutmeg taste.
>
> Nutmeg is a flavor I don't like in savory dishes - even the slightest
> trace ruins it for me. I'm a big girl and don't feel a need to be a
> slave to recipes, so I leave it out.
>
I've never used nutmeg in scalloped (or au gratin) potatoes. Not saying
I wouldn't like it, but it certainly isn't essential.

Jill