this post was submitted on 19 Mar 2024
245 points (97.3% liked)
Asklemmy
43893 readers
1065 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- [email protected]: a community for finding communities
~Icon~ ~by~ ~@Double_[email protected]~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Nutmeg is a criminally underutilized spice, and a little goes a long way. Damn-near everything I cook gets a little bit of nutmeg.
If what you're cooking tastes like it's missing something but you can't quite put your finger on what it is, in my experience most of the time it's acid. My go-to way to add that is with a good squirt of yellow mustard.
A little bit of cocoa powder finds its way into a lot of darker colored savory dishes like stews and such
I am always put off a bit when I notice nutmeg where it doesn't belong, like in chili. I love it in fall sweets and maybe on roasted squash but that's about it.
Yeahโฆ putting nutmeg in everything sounds fucking awful.
Have to agree here. I am not a picky eater, and love just about everything, but nutmeg does not sound at all like something I'd enjoy slipped into dishes. OP I'd be cautious about this one