Two Pretty in Pink
New member
If you were to substitute nutmeg for 1 Tbsp mace in a recipe, would you do
it even up, or adjust the quantity in some way?
MartyB
it even up, or adjust the quantity in some way?
MartyB
Spice Question
- Thread starter Two Pretty in Pink
- Start date
"Nunya Bidnits" wrote in message
news:[email protected]...
I'd cut it in half because I don't like heavy nutmeg. If I wanted to sub
according the the recipe, I'd go even up.
news:[email protected]...
I'd cut it in half because I don't like heavy nutmeg. If I wanted to sub
according the the recipe, I'd go even up.
atticismic
New member
On Thu, 24 Mar 2011 20:29:12 -0500, Nunya Bidnits wrote:
A TBSP of nutmeg is a shitload - more than a whole
nut/corm/seed/whetever.
I'd wonder what the recipe was.
-sw
A TBSP of nutmeg is a shitload - more than a whole
nut/corm/seed/whetever.
I'd wonder what the recipe was.
-sw
Gino Echevarria
New member
"Sqwertz" wrote in
Nunya Bidnits wrote:
Nutmeg is a powerful spice. We on the Gulf Coast use it as a 'secret
ingredient' for seafood dishes. A tablespoon full is way beyond
unthinkable. Polly
Nunya Bidnits wrote:
Nutmeg is a powerful spice. We on the Gulf Coast use it as a 'secret
ingredient' for seafood dishes. A tablespoon full is way beyond
unthinkable. Polly
shahab29inch
New member
Steve wrote:
A tablespoon of mace is an even greater shitload; you'd probably need at
least fifty whole nutmegs (with their husks) to come up with that much mace.
To Marty, mace has a more delicate flavor than nutmeg; I'd probably only use
1 1/2 teaspoons of nutmeg to get an equivalent flavor punch.
Bob
A tablespoon of mace is an even greater shitload; you'd probably need at
least fifty whole nutmegs (with their husks) to come up with that much mace.
To Marty, mace has a more delicate flavor than nutmeg; I'd probably only use
1 1/2 teaspoons of nutmeg to get an equivalent flavor punch.
Bob
Re: isw-FF2319.21011424032011@[216.168.3.50]
isw wrote:
I guess Sheldon doesn't know they are different parts of the same spice with
similar flavor.
That's what I thought but just wanted to reaffirm that it would be equal
amounts. Mace is the original in the recipe and nutmet is the sub. We're
talking a tablespoon in over two gallons of barbecue sauce so the difference
isn't terribly critical. The main difference is that the mace comes already
ground, where I grate the nutmeg myself, so it will be a little stronger.
But I've just finished up the sauce base and one finished batch with the
nutmeg straight across and everything is fine. Thanks.
MartyB
isw wrote:
I guess Sheldon doesn't know they are different parts of the same spice with
similar flavor.
That's what I thought but just wanted to reaffirm that it would be equal
amounts. Mace is the original in the recipe and nutmet is the sub. We're
talking a tablespoon in over two gallons of barbecue sauce so the difference
isn't terribly critical. The main difference is that the mace comes already
ground, where I grate the nutmeg myself, so it will be a little stronger.
But I've just finished up the sauce base and one finished batch with the
nutmeg straight across and everything is fine. Thanks.
MartyB
Re: [email protected]
Bob Terwilliger wrote:
To Steve: True enough. But we're talking about this batch yielding about 272
ounces total, over two gallons of barbecue sauce. I understand if it wasn't
a bulk recipe that a tbsp would be ridiculous. Anyway it's a done deed and
it worked out fine.
Yeah, that's why it's so damned expensive. I never need much as you can tell
from the amount I add vs. the recipe yield, so I only buy it in small
amounts and this time I forgot to buy any, and of course, there were no
leftovers from the last batch.
I think the difference might be that the mace comes already ground and
therefore has lost some pungency. I had already thought about your point and
it's a good one, but went ahead and subbed the nutmeg straight across.
As it turns out this batch of sauce is really extra good. I made a couple
other minor tweaks though, such as a little more hickory salt and a little
more molasses, so I can't attribute it to the nutmeg alone. We're talking
small amounts of changes in everything since this recipe is already pretty
well developed and consistent. Generally if I am going to test a tweak, I
make the base, then split it into two batches, so I can tweak and finish one
batch before deciding whether to put it in the other half. I try not to make
big drastic changes or a whole shitload of changes at once. However since
there was no mace on hand at all, the nutmeg made it into both batches.
In this case, I have the first batch finished at 136 ounces and preliminary
results before overnight melding are damn good. So the tweaks will probably
be kept including the nutmeg vs. the mace. I like that because the nutmeg is
much fresher off the grater than a bag of ground mace.
RIP to my last control batch which has been hanging around for several
years. It finally went bad. ;-) (Yes, the sauce has considerable acidity and
normally the controls don't do anything worse than occasionally form some
removeable surface mold, and each time it was opened, it was reheated and
poured down into a fresh clean container before stashing it away again. This
time there was no mold, but the control had acquired a nice mildewy
aftertaste.)
MartyB
Bob Terwilliger wrote:
To Steve: True enough. But we're talking about this batch yielding about 272
ounces total, over two gallons of barbecue sauce. I understand if it wasn't
a bulk recipe that a tbsp would be ridiculous. Anyway it's a done deed and
it worked out fine.
Yeah, that's why it's so damned expensive. I never need much as you can tell
from the amount I add vs. the recipe yield, so I only buy it in small
amounts and this time I forgot to buy any, and of course, there were no
leftovers from the last batch.
I think the difference might be that the mace comes already ground and
therefore has lost some pungency. I had already thought about your point and
it's a good one, but went ahead and subbed the nutmeg straight across.
As it turns out this batch of sauce is really extra good. I made a couple
other minor tweaks though, such as a little more hickory salt and a little
more molasses, so I can't attribute it to the nutmeg alone. We're talking
small amounts of changes in everything since this recipe is already pretty
well developed and consistent. Generally if I am going to test a tweak, I
make the base, then split it into two batches, so I can tweak and finish one
batch before deciding whether to put it in the other half. I try not to make
big drastic changes or a whole shitload of changes at once. However since
there was no mace on hand at all, the nutmeg made it into both batches.
In this case, I have the first batch finished at 136 ounces and preliminary
results before overnight melding are damn good. So the tweaks will probably
be kept including the nutmeg vs. the mace. I like that because the nutmeg is
much fresher off the grater than a bag of ground mace.
RIP to my last control batch which has been hanging around for several
years. It finally went bad. ;-) (Yes, the sauce has considerable acidity and
normally the controls don't do anything worse than occasionally form some
removeable surface mold, and each time it was opened, it was reheated and
poured down into a fresh clean container before stashing it away again. This
time there was no mold, but the control had acquired a nice mildewy
aftertaste.)
MartyB
"Nunya Bidnits" wrote
in news:[email protected]:
Ya. I wondered but what concerned me more was that it looked like
my plonk file had been pooched. However, not so. The old
reprobate has modified his identity, probably to avoid being alone
in his old age.
--
"As societies grow decadent, the language grows decadent, too.
Words are used to disguise, not to illuminate, action: Words
are used to confuse, so that at election time people will
solemnly vote against their own interests." - Gore Vidal
in news:[email protected]:
Ya. I wondered but what concerned me more was that it looked like
my plonk file had been pooched. However, not so. The old
reprobate has modified his identity, probably to avoid being alone
in his old age.
--
"As societies grow decadent, the language grows decadent, too.
Words are used to disguise, not to illuminate, action: Words
are used to confuse, so that at election time people will
solemnly vote against their own interests." - Gore Vidal
Flyoffacliff
New member
On Mar 24, 9:29?pm, "Nunya Bidnits" wrote:
I'd go real light on the nutmeg and can you taste test as you go?
Same goes for sage - takes only a little. I cut in half what a recipe
calls for.
I'd go real light on the nutmeg and can you taste test as you go?
Same goes for sage - takes only a little. I cut in half what a recipe
calls for.
Re: 93e16d48-f7ee-4b14-af56-281cd7ee3f00@a21g2000prj.googlegroups.com
Kalmia wrote:
It's a large recipe and the nutmeg/mace is a very tiny component relative to
the total bulk so testing on the fly isn't very easy. If I didn't already
know the same quantity of mace worked, I wouldn't have been so willing to
substitute straight across. But it worked out fine.
MartyB
Kalmia wrote:
It's a large recipe and the nutmeg/mace is a very tiny component relative to
the total bulk so testing on the fly isn't very easy. If I didn't already
know the same quantity of mace worked, I wouldn't have been so willing to
substitute straight across. But it worked out fine.
MartyB
ILY & I know you love me
New member
Re: [email protected]
ImStillMags wrote:
Not quite perfected, but stable, anyway. ;-) I've learned to make minor
adjustments to smokiness, texture, etc. and keep records without the whole
thing going 'round the bend.
I've been advised not to post it anywhere right now because of aspirations
to go commercial with it, but I'd like to email you and we can work it out
offline. As a person with professional background I'd value your opinion on
it. Hopefully you don't mind dealing with 25 ingredients and multiple
gallons of sauce. Or maybe I could send a sample. Do I use the contact page
on the Hizzonor's website or what?
I will say that a good barbecue sauce can easily contain cumin, coriander,
hickory salt, worcestershire, pimenton, chili powder, vinegar, ketchup or
some other tomato base, and some mustard powder.
And maybe one day I'll ferret out one of the early low volume versions and
post it up. That requires digging through... gasp... paper.
MartyB
ImStillMags wrote:
Not quite perfected, but stable, anyway. ;-) I've learned to make minor
adjustments to smokiness, texture, etc. and keep records without the whole
thing going 'round the bend.
I've been advised not to post it anywhere right now because of aspirations
to go commercial with it, but I'd like to email you and we can work it out
offline. As a person with professional background I'd value your opinion on
it. Hopefully you don't mind dealing with 25 ingredients and multiple
gallons of sauce. Or maybe I could send a sample. Do I use the contact page
on the Hizzonor's website or what?
I will say that a good barbecue sauce can easily contain cumin, coriander,
hickory salt, worcestershire, pimenton, chili powder, vinegar, ketchup or
some other tomato base, and some mustard powder.
And maybe one day I'll ferret out one of the early low volume versions and
post it up. That requires digging through... gasp... paper.
MartyB