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Graham
2021-11-24 18:45:25 UTC
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I made the spinach quiche following your recipe, with one minor change.
In the usually excellent cheese section of my S/M, I couldn't find any
feta but there was something called "Greek cheese" which I bought.
An enjoyable repast! Next time I'll use more nutmeg.
S Viemeister
2021-11-24 22:59:56 UTC
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Post by Graham
I made the spinach quiche following your recipe, with one minor
change. In the usually excellent cheese section of my S/M, I couldn't
find any feta but there was something called "Greek cheese" which I
bought.
An enjoyable repast! Next time I'll use more nutmeg.
I'm so glad you enjoyed it!  I know some folks can't stand nutmeg but I
tend to go a little heavier with it than the recipe suggests.
I can't imagine making a quiche without nutmeg!
jmcquown
2021-11-24 23:33:41 UTC
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Post by S Viemeister
Post by Graham
I made the spinach quiche following your recipe, with one minor
change. In the usually excellent cheese section of my S/M, I couldn't
find any feta but there was something called "Greek cheese" which I
bought.
An enjoyable repast! Next time I'll use more nutmeg.
I'm so glad you enjoyed it!  I know some folks can't stand nutmeg but
I tend to go a little heavier with it than the recipe suggests.
I can't imagine making a quiche without nutmeg!
I've heard many people say over the years they don't like the taste of
nutmeg. I don't understand it unless someone went really heavy handed
and the nutmeg overwhelmed whatever the dish was.

Jill
Hank Rogers
2021-11-24 23:38:21 UTC
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Post by jmcquown
Post by S Viemeister
Post by Graham
I made the spinach quiche following your recipe, with one minor
change. In the usually excellent cheese section of my S/M, I
couldn't find any feta but there was something called "Greek
cheese" which I bought.
An enjoyable repast! Next time I'll use more nutmeg.
I'm so glad you enjoyed it!  I know some folks can't stand
nutmeg but I tend to go a little heavier with it than the recipe
suggests.
I can't imagine making a quiche without nutmeg!
I've heard many people say over the years they don't like the taste
of nutmeg.  I don't understand it unless someone went really heavy
handed and the nutmeg overwhelmed whatever the dish was.
Jill
Like store bought eggnog?

That's one example of overuse.
Dave Smith
2021-11-25 00:03:32 UTC
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Post by jmcquown
I've heard many people say over the years they don't like the taste of
nutmeg.  I don't understand it unless someone went really heavy handed
and the nutmeg overwhelmed whatever the dish was.
There is a world of difference between bottled pre ground nutmeg and
freshly grated nutmeg. The latter is much nicer tasting. However, IMO it
is to be used only in very small doses,
Graham
2021-11-25 00:12:13 UTC
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Post by Dave Smith
Post by jmcquown
I've heard many people say over the years they don't like the taste of
nutmeg.  I don't understand it unless someone went really heavy handed
and the nutmeg overwhelmed whatever the dish was.
There is a world of difference between bottled pre ground nutmeg and
freshly grated nutmeg. The latter is much nicer tasting. However, IMO it
is to be used only in very small doses,
Mine was freshly grated and nowhere near enough.
jmcquown
2021-11-25 00:14:51 UTC
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Post by Graham
Post by Dave Smith
Post by jmcquown
I've heard many people say over the years they don't like the taste
of nutmeg.  I don't understand it unless someone went really heavy
handed and the nutmeg overwhelmed whatever the dish was.
There is a world of difference between bottled pre ground nutmeg and
freshly grated nutmeg. The latter is much nicer tasting. However, IMO
it is to be used only in very small doses,
Mine was freshly grated and nowhere near enough.
I hate to say it but mine was bottled pre-ground and pretty much the
only other thing I use it for is to sprinkle some on Egg Nog.

Jill
US Janet
2021-11-25 06:55:23 UTC
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Post by jmcquown
Post by Graham
Post by Dave Smith
Post by jmcquown
I've heard many people say over the years they don't like the taste
of nutmeg.  I don't understand it unless someone went really heavy
handed and the nutmeg overwhelmed whatever the dish was.
There is a world of difference between bottled pre ground nutmeg and
freshly grated nutmeg. The latter is much nicer tasting. However, IMO
it is to be used only in very small doses,
Mine was freshly grated and nowhere near enough.
I hate to say it but mine was bottled pre-ground and pretty much the
only other thing I use it for is to sprinkle some on Egg Nog.
Jill
The "nut" of nutmeg lasts forever. I enjoy grating some for a dish,,
the aroma makes it worth it. I've never used one of those little
nutmeg grters that are shown. I've always used my microplane.
By the way, There are some cheap, not useful microplanes out there.
The one that I got when they first came out is far superior to
anything I've tried to get since then.
Janet US
Michael Trew
2021-11-26 05:47:06 UTC
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Post by jmcquown
Post by Graham
Post by Dave Smith
Post by jmcquown
I've heard many people say over the years they don't like the taste
of nutmeg. I don't understand it unless someone went really heavy
handed and the nutmeg overwhelmed whatever the dish was.
There is a world of difference between bottled pre ground nutmeg and
freshly grated nutmeg. The latter is much nicer tasting. However, IMO
it is to be used only in very small doses,
Mine was freshly grated and nowhere near enough.
I hate to say it but mine was bottled pre-ground and pretty much the
only other thing I use it for is to sprinkle some on Egg Nog.
Jill
I've only seen people do that on television. Is it more for the aroma,
or flavor? I just got the annual jug of egg nog, I'll try it if I still
have a bottle of nutmeg in my cabinet.
Cindy Hamilton
2021-11-26 10:29:41 UTC
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Post by jmcquown
Post by Graham
Post by Dave Smith
Post by jmcquown
I've heard many people say over the years they don't like the taste
of nutmeg. I don't understand it unless someone went really heavy
handed and the nutmeg overwhelmed whatever the dish was.
There is a world of difference between bottled pre ground nutmeg and
freshly grated nutmeg. The latter is much nicer tasting. However, IMO
it is to be used only in very small doses,
Mine was freshly grated and nowhere near enough.
I hate to say it but mine was bottled pre-ground and pretty much the
only other thing I use it for is to sprinkle some on Egg Nog.
Jill
I've only seen people do that on television. Is it more for the aroma,
or flavor?
Aroma is flavor.

In the many savory dishes that people have listed here, it provides nuance.
Just a little hint of... something. Complexity, perfume, whatever you
want to call it.

Cindy Hamilton
Sheldon Martin
2021-11-26 13:58:56 UTC
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On Fri, 26 Nov 2021 02:29:41 -0800 (PST), Cindy Hamilton
Post by Cindy Hamilton
Post by jmcquown
Post by Graham
Post by Dave Smith
Post by jmcquown
I've heard many people say over the years they don't like the taste
of nutmeg. I don't understand it unless someone went really heavy
handed and the nutmeg overwhelmed whatever the dish was.
There is a world of difference between bottled pre ground nutmeg and
freshly grated nutmeg. The latter is much nicer tasting. However, IMO
it is to be used only in very small doses,
Mine was freshly grated and nowhere near enough.
I hate to say it but mine was bottled pre-ground and pretty much the
only other thing I use it for is to sprinkle some on Egg Nog.
Jill
I've only seen people do that on television. Is it more for the aroma,
or flavor?
Aroma is flavor.
Not quite that simple. Aroma is detected by the nose (olefactory
glands). Taste is detected mostly by the tongue and parts of the
entire mouth and throat. Aroma and flavor are separate. What people
call taste is a combination of both. Newborns have taste buds running
from the tongue to all the way down the throat. As one ages most of
one's taste buds disappear, starting with those in the throat. Those
infant's taste buds are primarily for sensing breast milk. The reason
some people have a disdain for certain foods is because they have
retained an excess of infantile taste buds. Companies that produce
animal/pet foods have done a lot of research in this area and continue
to... pet food is a huge business.
Post by Cindy Hamilton
In the many savory dishes that people have listed here, it provides nuance.
Just a little hint of... something. Complexity, perfume, whatever you
want to call it.
Cindy Hamilton
Janet
2021-11-26 15:03:08 UTC
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Post by Cindy Hamilton
Post by jmcquown
Post by Graham
Post by Dave Smith
Post by jmcquown
I've heard many people say over the years they don't like the taste
of nutmeg. I don't understand it unless someone went really heavy
handed and the nutmeg overwhelmed whatever the dish was.
There is a world of difference between bottled pre ground nutmeg and
freshly grated nutmeg. The latter is much nicer tasting. However, IMO
it is to be used only in very small doses,
Mine was freshly grated and nowhere near enough.
I hate to say it but mine was bottled pre-ground and pretty much the
only other thing I use it for is to sprinkle some on Egg Nog.
Jill
I've only seen people do that on television. Is it more for the aroma,
or flavor?
Aroma is flavor.
In the many savory dishes that people have listed here, it provides nuance.
Just a little hint of... something. Complexity, perfume, whatever you
want to call it.
Cindy Hamilton
I just made moussaka for lunch (layers of lamb and aubergine). With
grated nutmeg in the topping.

Janet UK
Dave Smith
2021-11-26 15:47:33 UTC
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Post by Janet
I just made moussaka for lunch (layers of lamb and aubergine). With
grated nutmeg in the topping.
I often see that in Greek restaurants and am tempted to try it, but then
there are so many other things that are even more appealing than that.
One of these days...
jmcquown
2021-11-26 16:36:06 UTC
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Post by Cindy Hamilton
Post by jmcquown
Post by Graham
Post by Dave Smith
Post by jmcquown
I've heard many people say over the years they don't like the taste
of nutmeg. I don't understand it unless someone went really heavy
handed and the nutmeg overwhelmed whatever the dish was.
There is a world of difference between bottled pre ground nutmeg and
freshly grated nutmeg. The latter is much nicer tasting. However, IMO
it is to be used only in very small doses,
Mine was freshly grated and nowhere near enough.
I hate to say it but mine was bottled pre-ground and pretty much the
only other thing I use it for is to sprinkle some on Egg Nog.
Jill
I've only seen people do that on television. Is it more for the aroma,
or flavor?
Aroma is flavor.
In the many savory dishes that people have listed here, it provides nuance.
Just a little hint of... something. Complexity, perfume, whatever you
want to call it.
Cindy Hamilton
That's exactly the way it is when I sprinkle some on Egg Nog. It's a
nuance. Then again, the Egg Nog I drink also has booze added. I prefer
spiced rum. :)

Jill

Sheldon Martin
2021-11-26 13:31:32 UTC
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On Fri, 26 Nov 2021 00:47:06 -0500, Michael Trew
Post by Michael Trew
Post by jmcquown
Post by Graham
Post by Dave Smith
Post by jmcquown
I've heard many people say over the years they don't like the taste
of nutmeg. I don't understand it unless someone went really heavy
handed and the nutmeg overwhelmed whatever the dish was.
There is a world of difference between bottled pre ground nutmeg and
freshly grated nutmeg. The latter is much nicer tasting. However, IMO
it is to be used only in very small doses,
Mine was freshly grated and nowhere near enough.
I hate to say it but mine was bottled pre-ground and pretty much the
only other thing I use it for is to sprinkle some on Egg Nog.
Jill
I've only seen people do that on television. Is it more for the aroma,
or flavor? I just got the annual jug of egg nog, I'll try it if I still
have a bottle of nutmeg in my cabinet.
I never tried pre-grated nutmeg, I've always had whole nutmegs and
grate off a small bit to use, usually in spice cakes and once a year
grated on top of egg nog for New Year's Eve, mostly a ritual, I really
don't care for eggnog. As with most foods taste is more about aroma
than flavor, especially nutmeg... if not for the pleasant aroma nutmeg
is quite bitter. I've tried what's called pre-grated nutmeg, it's
really not grated, it's ground to a powder. There's a huge flavor
difference between freshly grated and powdered... the powdered has
little aroma, it's mostly just bitter. The powdered one buys at a
supermarket was powdered long ago and the aroma (from essential oil)
evaporated long ago. This is true of many spices, especially
cinnamon. I buy the actual cinnamon bark and powder a little in my
coffee bean whizzer. I buy whole spices, powdered is a waste of
money... like the difference of using a pepper mill and buying
pre-ground pepper. Pre-ground spices typically contain at least
5%-10% mouse turds. I buy whole peppercorns but still I check them
out carefully by pouring some on a sheet of white paper and then
placing them in a sieve to get rid of the dust, which is primarilly
dried mouse turds.
I know yoose don't believe but if yoose like eating rodent shit
enjoy... what do yoose think that pepper is in those tiny paper
pouches handed out at fast foodie joints... and it's not all rodent
turds, there are insect parts too, roaches love pepper. Next time you
go out for breakfast think long and hard about using their pepper
shakers on your eggs... better is shaking their pepper on that steak
dinner you'll pay through the nose for. And don't be too quick to say
yes to that monkey suit who comes around with that massive pepper mill
for your salad.
It's much smarter to carry your own pocket pepper mill, there are such
things, I have two, one for black, one for white... Chinese joints
have white pepper shakers on the table, I never use them.
https://homeer.com/best-pocket-pepper-mills/
I buy most spices at Amazon, they have a huge selection, far better
than Penzeys:
https://www.amazon.com/Badia-White-Pepper-Whole-1-3725/dp/B00E1Z5D2U/ref=sr_1_12?keywords=white+peppercorns&qid=1637932646&qsid=147-8972349-5861443&rdc=1&sr=8-12&sres=B088Q3FDTY%2CB081HH31RP%2CB07MC6156Z%2CB09D2F54YL%2CB00ATJUMIW%2CB07D8GT3F9%2CB07T9HDBJH%2CB00E1Z5D2U%2CB08G2Z98YC%2CB08L6V93T9%2CB08L8BV25L%2CB00ILMENZC%2CB093X2J845%2CB00CIZ44KC%2CB000PBXHBS%2CB09CTLWB3V%2CB0161VP2U4%2CB08KC4MSCP%2CB00416R3Z4%2CB000WRZUMO&srpt=HERB
Hank Rogers
2021-11-25 00:50:12 UTC
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Post by Dave Smith
Post by jmcquown
I've heard many people say over the years they don't like the
taste of nutmeg.  I don't understand it unless someone went
really heavy handed and the nutmeg overwhelmed whatever the dish
was.
There is a world of difference between bottled pre ground nutmeg
and freshly grated nutmeg. The latter is much nicer tasting.
However, IMO it is to be used only in very small doses,
Indeed. Popeye even demands fresh ground nutmeg. NO pre ground
mystery nutmeg.
Lucretia Borgia
2021-11-25 01:00:17 UTC
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Post by Hank Rogers
Post by Dave Smith
Post by jmcquown
I've heard many people say over the years they don't like the
taste of nutmeg.  I don't understand it unless someone went
really heavy handed and the nutmeg overwhelmed whatever the dish
was.
There is a world of difference between bottled pre ground nutmeg
and freshly grated nutmeg. The latter is much nicer tasting.
However, IMO it is to be used only in very small doses,
Indeed. Popeye even demands fresh ground nutmeg. NO pre ground
mystery nutmeg.
Pre ground nutmeg isn't worth buying, all too easy to grind nutmeg.
Dave Smith
2021-11-25 01:23:18 UTC
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Post by Lucretia Borgia
Post by Hank Rogers
Indeed. Popeye even demands fresh ground nutmeg. NO pre ground
mystery nutmeg.
Pre ground nutmeg isn't worth buying, all too easy to grind nutmeg.
Pre ground has a nasty flavour that I don't taste in freshly ground.
We have a small grater dedicated to nutmeg and I bought some nutmeg at
Bulk Barn a few years ago. They weren't cheap, but I have only used one
of them so far and it tastes as good as the day we got it.
Gary
2021-11-25 12:37:08 UTC
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Post by Dave Smith
We have a small grater dedicated to nutmeg and I bought some nutmeg at
Bulk Barn a few years ago. They weren't cheap, but I have only used one
of them so far and it tastes as good as the day we got it.
You have a "small grater dedicated to nutmeg?"
You must use a lot of it.
S Viemeister
2021-11-25 12:44:34 UTC
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Post by Gary
Post by Dave Smith
We have a small grater dedicated to nutmeg and I bought some nutmeg at
Bulk Barn a few years ago. They weren't cheap, but I have only used
one of them so far and it tastes as good as the day we got it.
You have a "small grater dedicated to nutmeg?"
You must use a lot of it.
I have one like this -

<https://www.webstaurantstore.com/stainless-steel-nutmeg-cylinder/672R1225.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=Cj0KCQiAhf2MBhDNARIsAKXU5GRaHypU6sHLK22GYXL07N9mt2uYAKm-zJ8vvRv-DRjg3kBAYMYiO-gaAgANEALw_wcB>

It works well, takes up little space, and has a space to store a nutmeg
or two, under the lid at the top.

Mine isn't stainless, I've had it for decades, but it's the same style.
Cindy Hamilton
2021-11-25 13:25:35 UTC
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Post by Gary
Post by Dave Smith
We have a small grater dedicated to nutmeg and I bought some nutmeg at
Bulk Barn a few years ago. They weren't cheap, but I have only used one
of them so far and it tastes as good as the day we got it.
You have a "small grater dedicated to nutmeg?"
You must use a lot of it.
I rarely use nutmeg, but I have a grater dedicated to it. Like Sheila's,
it also stores a nutmeg nutmeg or two. Mine's a more modern style:

Something like this, only smaller:
<https://www.amazon.com/Westmark-14442260-Nutmeg-Technicus-Stainless/dp/B00CP558MI>

Cindy Hamilton
Dave Smith
2021-11-25 13:49:06 UTC
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Post by Gary
Post by Dave Smith
We have a small grater dedicated to nutmeg and I bought some nutmeg at
Bulk Barn a few years ago. They weren't cheap, but I have only used
one of them so far and it tastes as good as the day we got it.
You have a "small grater dedicated to nutmeg?"
You must use a lot of it.
Not really. It is just a cheap little steep sided pyramid with 4
different grates on it. A nut or two fits inside and we store it in a
plastic bag.
Bruce
2021-11-25 17:39:27 UTC
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Post by Gary
Post by Dave Smith
We have a small grater dedicated to nutmeg and I bought some nutmeg at
Bulk Barn a few years ago. They weren't cheap, but I have only used one
of them so far and it tastes as good as the day we got it.
You have a "small grater dedicated to nutmeg?"
You must use a lot of it.
I wouldn't mind never having it again.
Bruce
2021-11-25 17:42:41 UTC
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Post by Bruce
Post by Gary
Post by Dave Smith
We have a small grater dedicated to nutmeg and I bought some nutmeg at
Bulk Barn a few years ago. They weren't cheap, but I have only used one
of them so far and it tastes as good as the day we got it.
You have a "small grater dedicated to nutmeg?"
You must use a lot of it.
I wouldn't mind never having it again.
Oh, I just woke up and this is my first troll post of the day :)

Will be fun bashing you fat stupid yanks and your stupid "Thanksgiving" holiday.
Janet
2021-11-25 22:21:04 UTC
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Post by Gary
Post by Dave Smith
We have a small grater dedicated to nutmeg and I bought some nutmeg at
Bulk Barn a few years ago. They weren't cheap, but I have only used one
of them so far and it tastes as good as the day we got it.
You have a "small grater dedicated to nutmeg?"
You must use a lot of it.
standard kitchen kit; mine is like this. The nutmeg lives in the top
of the grater

<https://www.buzzcateringsupplies.com/nutmeg-spice-stainless-steel-
grater.html?gclid=EAIaIQobChMIqq3s58S09AIVy-
R3Ch3D5AwoEAQYBCABEgKmJPD_BwE>

<https://tinyurl.com/a5jzrapb>

Nutmeg is a great enhancer of many foods (spinach, fried mushrooms,
quiche, rice pudding)

Janet UK
i***@webtv.net
2021-11-25 02:00:54 UTC
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Post by jmcquown
I've heard many people say over the years they don't like the taste of
nutmeg. I don't understand it unless someone went really heavy handed
and the nutmeg overwhelmed whatever the dish was.
Jill
I L O V E nutmeg!! The only time I had an aversion to it was a broccoli dish
called for it. I used the small amount it called for but it was just too reminiscent
of an egg custard dessert but there were no eggs in the broccoli I prepared.
Graham
2021-11-24 23:43:45 UTC
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Post by S Viemeister
Post by Graham
I made the spinach quiche following your recipe, with one minor
change. In the usually excellent cheese section of my S/M, I couldn't
find any feta but there was something called "Greek cheese" which I
bought.
An enjoyable repast! Next time I'll use more nutmeg.
I'm so glad you enjoyed it!  I know some folks can't stand nutmeg but
I tend to go a little heavier with it than the recipe suggests.
I can't imagine making a quiche without nutmeg!
I thought I'd put an adequate amount on it but I'll double the quantity
next time.
jmcquown
2021-11-24 23:56:15 UTC
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Post by Graham
Post by S Viemeister
Post by Graham
I made the spinach quiche following your recipe, with one minor
change. In the usually excellent cheese section of my S/M, I
couldn't find any feta but there was something called "Greek cheese"
which I bought.
An enjoyable repast! Next time I'll use more nutmeg.
I'm so glad you enjoyed it!  I know some folks can't stand nutmeg but
I tend to go a little heavier with it than the recipe suggests.
I can't imagine making a quiche without nutmeg!
I thought I'd put an adequate amount on it but I'll double the quantity
next time.
One thing I omitted in that recipe from the original was lemon juice.
Yes, it's supposed to be similar to a "Greek" quiche but I found even a
tiny bit of fresh lemon juice overwhelmed the taste of the other
ingredients. Perhaps a bit of grated lemon zest? I do not want an
overwhelming taste of lemon and frankly, the quiche tastes *very* good
without it. I enjoy the taste of the spinach and the cheese and the
nutmeg. :)

Jill
Hank Rogers
2021-11-25 00:42:00 UTC
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Post by Graham
Post by S Viemeister
Post by Graham
I made the spinach quiche following your recipe, with one minor
change. In the usually excellent cheese section of my S/M, I
couldn't find any feta but there was something called "Greek
cheese" which I bought.
An enjoyable repast! Next time I'll use more nutmeg.
I'm so glad you enjoyed it!  I know some folks can't stand
nutmeg but I tend to go a little heavier with it than the recipe
suggests.
I can't imagine making a quiche without nutmeg!
I thought I'd put an adequate amount on it but I'll double the
quantity next time.
Canadian nutmeg is often very inferior and weak. You'd need to dump
the whole container in to get any taste from it.

Most canadians get their friends in the us to send them certain spices.
Lucretia Borgia
2021-11-25 00:59:25 UTC
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Post by Hank Rogers
Post by Graham
Post by S Viemeister
Post by Graham
I made the spinach quiche following your recipe, with one minor
change. In the usually excellent cheese section of my S/M, I
couldn't find any feta but there was something called "Greek
cheese" which I bought.
An enjoyable repast! Next time I'll use more nutmeg.
I'm so glad you enjoyed it!  I know some folks can't stand
nutmeg but I tend to go a little heavier with it than the recipe
suggests.
I can't imagine making a quiche without nutmeg!
I thought I'd put an adequate amount on it but I'll double the
quantity next time.
Canadian nutmeg is often very inferior and weak. You'd need to dump
the whole container in to get any taste from it.
Most canadians get their friends in the us to send them certain spices.
Lol don't know where that comes from! I can find good spices very
easily and if I 'dumped a whole container' of nutmeg in anything, it
sure would be lumpy as I only have nutmegs that I grind when I need
some.
Bruce
2021-11-25 01:07:07 UTC
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On Wed, 24 Nov 2021 20:59:25 -0400, Lucretia Borgia
Post by Lucretia Borgia
Post by Hank Rogers
Canadian nutmeg is often very inferior and weak. You'd need to dump
the whole container in to get any taste from it.
Most canadians get their friends in the us to send them certain spices.
Lol don't know where that comes from! I can find good spices very
easily and if I 'dumped a whole container' of nutmeg in anything, it
sure would be lumpy as I only have nutmegs that I grind when I need
some.
Hank doesn't know anything about Canadian nutmeg. But if you want to
know something about asses, he's your man!
Hank Rogers
2021-11-25 01:46:23 UTC
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Post by Bruce
On Wed, 24 Nov 2021 20:59:25 -0400, Lucretia Borgia
Post by Lucretia Borgia
Post by Hank Rogers
Canadian nutmeg is often very inferior and weak. You'd need to dump
the whole container in to get any taste from it.
Most canadians get their friends in the us to send them certain spices.
Lol don't know where that comes from! I can find good spices very
easily and if I 'dumped a whole container' of nutmeg in anything, it
sure would be lumpy as I only have nutmegs that I grind when I need
some.
Hank doesn't know anything about Canadian nutmeg. But if you want to
know something about asses, he's your man!
True. I'm not an expert on canadian nutmeg. I do know about dutch
ass sniffers, master.

Yoose truly a dutch master. Your picture is even on those cheap
cigar boxes.
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