Text 15592, 88 rader
Skriven 2008-10-26 07:30:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Nutmeg
==============
-=> DAVE SACERDOTE wrote to MICHAEL LOO <=-

 ML> Eh, only in the smallest quantity, and only if the dish
 ML> (as in frikadeller) has vast quantities of butter and/or
 ML> cream in it, which lets me out.

 DS> What are you thinking?  A small amount of nutmeg accentuates
 DS> the flavors of the meats without being detectable as a separate
 DS> flavor.  It's the "secret ingredient" of many Italian grandmas.

 DS> Eggnog

 ML> What are you thinking?

 DS> What are YOU thinking?  Eggnog without nutmeg?  That way lies madness.

 DS> Creamed egg, in fact many other things that need a simple white sauce.

 ML> What are you THINKING?

 DS> Right now, I'm thinking you don't know too much about eggnog or creamed
 DS> egg. [g]

 DS> Apple pie isn't bad with a bit of nutmeg either...

 ML> Accentuates the bitterness. I don't care for it.

 DS> Where do you get bitter apples?

Granny Smiths - which pretty well suck - for all their popularity.

Of course all you Connecticutters would defend Nutmeg - you are, after all,
residents of the Nutmeg State.   BV)=

I have found that nutmeg - like cinnamon - used sparingly can help other
flavours to blend and smooth off rough edges. And will be missed when it's not
present - even if one can't put a finger on exactly "what's missing".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Red Peppers
 Categories: Five, Vegetables, Condiments
      Yield: 8 servings
 
      5 lg Red bell peppers; halved
           - lengthwise, stemmed,
           - seeded
           Olive oil for rubbing
 
  Just as diced roasted red peppers add a distinctive vegetal
  sweetness to any dish they appear in, these, left in large
  chunks for maximum boldness, really complement this rack of
  lamb dish and its stuffing.
  
  Rub outsides of peppers with oil, then arrange peppers, cut
  sides down, in 1 layer in a large shallow baking pan.
  
  Preheat broiler.
  
  Broil peppers 4 to 5 inches from heat until well charred
  (peppers will not char evenly, especially at ends), 20 to
  25 mintues.
  
  Transfer to a bowl and cover tightly with plastic wrap, then
  let stand about 20 minutes.
  
  When peppers are cool enough to handle, peel off skin. Chop
  peppers and reserve 1/4 cup for saffron rouille (if making)
  or for another use.
  
  Cooks’ note: Roasted red peppers can be made 1 day ahead and
  chilled, covered. Bring to room temperature before serving.
  
  Recipe by Paul Grimes
  
  March 2008 | Gourmet
  
  Serves 8
  
  Meal Master Format by Dave Drum - 04 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "As plurdled gabbleblotchits on a lurgid bee." - Vogon poetry
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