[Sca-cooks] Mace and Must Substitute

[Jadwiga Zajaczkowa / Jenne Heise]

> 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".

Yeah, it's pretty cool. 

It's also clear that I gotta drag out my spices class again in the East. 
I thought I'd waved whole mace under the noses of the whole darn kingdom 
by now.

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"I don't get the facts wrong.  It's everything else I screw up."
    -- _The Librarian: Quest for the Spear_