Posted Mon Dec 24, 2012, 9:06pm Subject: Nutmeg, nog, etc.
Just a reminder to all of you geeks and coffee prescriptivists that you should keep the vaunted Rule of Fifteens in mind when you indulge in egg nog this year! Friends don't let friends use pre-ground nutmeg. ;)
Posted Tue Dec 25, 2012, 12:41pm Subject: Re: Nutmeg, nog, etc.
Ha! Mission accomplished.
I've only recently become a nutmeg snob thanks to a $5 purchase at Crate & Barrel (this one at 50% off; also available here). You can even store a few nuts inside the base. Although, come to think of it, maybe I should be keeping my nutmeg in one-way valve bags or frozen in tiny Ball jars?! As for grate consistency, this thing is the bomb; I only get 5% loss on a 1-g. dose agitated for 30 sec. in my #40 sieve (425 µm).
TonyVan Senior Member Joined: 24 May 2010 Posts: 269 Location: Pacific Northwest Expertise: I love coffee
Espresso: GS/3, La Pavoni Grinder: Macap M7K, Rocky Drip: Kone
Posted Tue Dec 25, 2012, 11:46pm Subject: Re: Nutmeg, nog, etc.
jbviau Said:
Just a reminder to all of you geeks and coffee prescriptivists that you should keep the vaunted Rule of Fifteens in mind when you indulge in egg nog this year! Friends don't let friends use pre-ground nutmeg. ;)
Ah, but were spices only so simple! They're another world altogether.
Nutmeg, for example, is similar to coffee in that, at its best, it can give you a balance the higher fruity notes (those most apparent when ground or shaved fresh) and deeper flavors that can remind you of - yes - coffee, with dark caramels and some bitterness, vanillas, pit fruits and the kind of spice you might find in a good rye (whiskey). If you season your nog overnight (as many recipes recommend) to let the flavors marry, make sure you DO include the nutmeg early. That way, it can marinate and integrate with the eggs, sugar and liquors. But the fresher, brighter flavors dissipate fairly quickly, so grind a little on the top right as you serve to provide that initial bright hit that balances the heavier sweeter, flavors.
(Next week, using Lampong vs. Tellicherry peppercorns...)
Posted Thu Dec 27, 2012, 2:24pm Subject: Re: Nutmeg, nog, etc.
The real question is do you store whole nutmeg in the freezer or not?
;D
------------------------------------------ ----------------------------------------- Le café doit être noir comme le diable, chaud comme l'enfer, pur comme un ange, et doux comme l'amour.
"There is no right answer with coffee. There is only the elixir in your cup at the moment you partake."
"...I often say that when you can measure what you are speaking about, and express it in numbers, you know something about it; but when you cannot measure it, when you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind;..." - Lord Kelvin RECIPES thread => http://www.coffeegeek.com/forums/coffee/machines/585708
redkiosk Senior Member Joined: 13 May 2012 Posts: 156 Location: Chicago Metro Area Expertise: I love coffee
Espresso: Illy Francis-Francis X1 Grinder: Baratza Preciso w/ Esatto... Vac Pot: Someday, very intriguing Drip: Bunn Trifecta MB Roaster: A sure path to divorce!
Posted Fri Dec 28, 2012, 8:59am Subject: Re: Nutmeg, nog, etc.
Josh,
Next year for you, an in-season, single-origin Banda Island (where else) monthly nutmeg subscription. But, just like the increased LDL levels we accept from our beloved Trifecta MB, all good things comes with a price … "in large doses, raw nutmeg has psychoactive effects. In its freshly-ground (from whole nutmegs) form, nutmeg contains myristicin, a monoamine oxidase inhibitor and psychoactive substance. Myristicin poisoning can induce convulsions, palpitations, nausea, eventual dehydration, and generalized body pain. It is also reputed to be a strong deliriant." Take care!
Jim
The pathologically precise are annoying, but right!
Posted Fri Dec 28, 2012, 9:24am Subject: Re: Nutmeg, nog, etc.
Ha! While I like nutmeg, I don't *do* nutmeg. I wonder how high the dose would have to be to get a buzz from it though?
KLIX, my wife's from Trinidad, so we usually do their version of nog. Here's a recipe that's very close to what we've got in the fridge this year. Alternatively, this one may be more traditional (in the U.S.).
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