In article >,
~patches~ > wrote:

> OmManiPadmeOmelet wrote:
>
> > In article >,
> > sf > wrote:
> >
> >
> >>On Mon, 3 Oct 2005 06:33:17 +0200, Pandora wrote:
> >>
> >>
> >>> For lasagne we only use nutmeg for the bechamel. I think I wouldn't like
> >>> the
> >>> taste of cinnamon in my tomato sauce.
> >>
> >>I'd leave the nutmet out too. The other thing I can't stand any trace
> >>of nutmeg in is quiche.
> >
> >
> > Mmm... I'm not a big nutmeg fan either.
> > I do like it in eggnog tho'.
>
> I prefer fresh grated whole nutmeg to the powdered nutmeg. I find that
> true for quite a few things - garlic, cinnamon, ginger, pepper.
> Although I have a lot of the powdered spices and dried herbs, I use
> fresh wherever possible.

Same here, and it's so easy to grate over a fine grater. :-)

> >
> > Somewhere in my reading, I read that whole nutmegs are valuable and sell
> > for a lot in prison cultures.
>
> I did not know that! Why would that be? I have a whole jar of them!

Because Nutmeg, used in sufficient quantities, will get you high. It's
considered a psychedelic by some, but Erowid has it classified as a
deliriant. Too much is toxic.

http://www.erowid.org/plants/nutmeg/nutmeg.shtml

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Mon, 03 Oct 2005 01:17:47 -0500, OmManiPadmeOmelet wrote:

> Mmm... I'm not a big nutmeg fan either.
> I do like it in eggnog tho'.

Only a whiff for me! In most recipes that call for nutmeg, I
prefer allspice. Don't know why, I just think nugmet is too strong.

On Mon 03 Oct 2005 09:04:30p, sf wrote in rec.food.cooking:

> On Mon, 03 Oct 2005 01:17:47 -0500, OmManiPadmeOmelet wrote:
>
>> Mmm... I'm not a big nutmeg fan either.
>> I do like it in eggnog tho'.
>
> Only a whiff for me! In most recipes that call for nutmeg, I
> prefer allspice. Don't know why, I just think nugmet is too strong.

I love nutmeg, but only a "whiff" is needed in many recipes. I prefer more
in things like eggnog, egg custard pie, plain pound cake, etc.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

~patches~ wrote:
>
> Fresh ginger tastes so much nicer than powdered ginger.

It's not a question of tasting "nicer"... they're two very different
ingredients... one for cooking the other for baking.

For meat marinades ginger ale is nicer.

Sheldon

kilikini wrote:
> >
> I usually always buy a jarred sauce and jazz it up.

"usually always"... really definite, ain't we. That sounds like the
answer to the question "Do you swallow", maintaining an escape clause
till the, um bitter end... hey, you're the one says you "jazz" it up!
LOL

Sheldon

Wayne Boatwright wrote:
> On Mon 03 Oct 2005 09:04:30p, sf wrote in rec.food.cooking:
>
> > On Mon, 03 Oct 2005 01:17:47 -0500, OmManiPadmeOmelet wrote:
> >
> >> Mmm... I'm not a big nutmeg fan either.
> >> I do like it in eggnog tho'.
> >
> > Only a whiff for me! In most recipes that call for nutmeg, I
> > prefer allspice. Don't know why, I just think nugmet is too strong.
>
> I love nutmeg, but only a "whiff" is needed in many recipes. I prefer more
> in things like eggnog, egg custard pie, plain pound cake, etc.

A wee soupcon of nutmeg in whipped spuds ain't too shabby... a Flemish
family introduced me to that combo. Nutmeg is good in creamed spinach.

Sheldon

"Sheldon" > wrote in message
ups.com...
>
> kilikini wrote:
> > >
> > I usually always buy a jarred sauce and jazz it up.
>
> "usually always"... really definite, ain't we. That sounds like the
> answer to the question "Do you swallow", maintaining an escape clause
> till the, um bitter end... hey, you're the one says you "jazz" it up!
> LOL
>
> Sheldon
>

Damn, I must have been drunk (again). LOL.

kili

In article .com>,
"Sheldon" > wrote:

> ~patches~ wrote:
> >
> > Fresh ginger tastes so much nicer than powdered ginger.
>
> It's not a question of tasting "nicer"... they're two very different
> ingredients... one for cooking the other for baking.
>
> For meat marinades ginger ale is nicer.
>
> Sheldon
>

Never tried that.
Would not the sugar make it a bit too sweet?
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article . com>,
"Sheldon" > wrote:

> kilikini wrote:
> > >
> > I usually always buy a jarred sauce and jazz it up.
>
> "usually always"... really definite, ain't we. That sounds like the
> answer to the question "Do you swallow", maintaining an escape clause
> till the, um bitter end... hey, you're the one says you "jazz" it up!
> LOL
>
> Sheldon
>

EWWWWWWWWWWWWWWWW!!!!!!!!!!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article . com>,
"Sheldon" > wrote:

> Wayne Boatwright wrote:
> > On Mon 03 Oct 2005 09:04:30p, sf wrote in rec.food.cooking:
> >
> > > On Mon, 03 Oct 2005 01:17:47 -0500, OmManiPadmeOmelet wrote:
> > >
> > >> Mmm... I'm not a big nutmeg fan either.
> > >> I do like it in eggnog tho'.
> > >
> > > Only a whiff for me! In most recipes that call for nutmeg, I
> > > prefer allspice. Don't know why, I just think nugmet is too strong.
> >
> > I love nutmeg, but only a "whiff" is needed in many recipes. I prefer more
> > in things like eggnog, egg custard pie, plain pound cake, etc.
>
> A wee soupcon of nutmeg in whipped spuds ain't too shabby... a Flemish
> family introduced me to that combo. Nutmeg is good in creamed spinach.
>
> Sheldon
>

Nutmeg and spinach sounds compatible.
I may have to try that next time I do spinach frittata.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote

> "Sheldon" > wrote:

>> A wee soupcon of nutmeg in whipped spuds ain't too shabby... a Flemish
>> family introduced me to that combo. Nutmeg is good in creamed spinach.

> Nutmeg and spinach sounds compatible.
> I may have to try that next time I do spinach frittata.

I always put it in quiche, also cheese ravioli. It's definitely
one of those 'don't overdo it' spices.

nancy

In article >,
"Nancy Young" > wrote:

> "OmManiPadmeOmelet" > wrote
>
> > "Sheldon" > wrote:
>
> >> A wee soupcon of nutmeg in whipped spuds ain't too shabby... a Flemish
> >> family introduced me to that combo. Nutmeg is good in creamed spinach.
>
> > Nutmeg and spinach sounds compatible.
> > I may have to try that next time I do spinach frittata.
>
> I always put it in quiche, also cheese ravioli. It's definitely
> one of those 'don't overdo it' spices.
>
> nancy
>
>

Oh yah.

And for more than one reason. ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Tue, 04 Oct 2005 10:50:48 -0500, OmManiPadmeOmelet wrote:

> In article .com>,
> "Sheldon" > wrote:
>
> > ~patches~ wrote:
> > >
> > > Fresh ginger tastes so much nicer than powdered ginger.
> >
> > It's not a question of tasting "nicer"... they're two very different
> > ingredients... one for cooking the other for baking.
> >
> > For meat marinades ginger ale is nicer.
> >
> > Sheldon
> >
>
> Never tried that.
> Would not the sugar make it a bit too sweet?

Soda is used in marinades, but Hawaiian style is what I'm familiar
with.... they use Coke and Seven Up, so I imagine ginger ale would be
good too. I wish Sheldon had posted a kinda, sorta recipe of
ingredients and proportions.