[Sca-cooks] Mace and Must Substitute

[Phil Troy / G. Tacitus Adamantius]

Also sprach Stephen Bloch:
>I'm confused.  I thought mace was just the outer skin of the nutmeg, 
>so "whole" mace would be exactly the shape (if not the color) of 
>whole nutmeg.  Or if it's already been removed from the nutmeg, it 
>would look like little curls of brown paper.  Nicht wahr?

The thing is, mace doesn't come in a whole sheet, and isn't much at 
all like the papery wrapping of a peanut inside its shell. It's 
thicker, somewhat waxy in texture, and wraps around the nutmeg kernel 
itself in much the same way a fist wraps around a ball. The 
squidly-diddly-ness of mace (I think that was something like the term 
Anahita used) is mostly due to the drying of the "fingers".

So it really does look like waxy, orangey-brown, squidly-somethings. Sort of...

Adamantius

-- 




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
brioche!" / "If there's no bread to be had, one has to say, let them 
eat cake!"
	-- attributed to an unnamed noblewoman by Jean-Jacques 
Rousseau, "Confessions", 1782

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