But the old apothecaries were more cautious with nutmeg than with other spices. The Salerno School decreed: “One nut is good for you, the second will do you harm, the third will kill you.” That isn’t strictly true but in large doses nutmeg can be intoxicating. Its oil contains myristicin: in large doses this acts as a deliriant, while causing palpitations, convulsions, nausea, dehydration and pain. It is fatal to a number of animals, including dogs.
The Dutch, who had time to get to know nutmeg, add it to most of their vegetable dishes. It is also popular in Quebec. The spice is popular in historical spheres of Moorish influence but not, oddly, in India.
In England, nutmegs are essential to the spiced foods of Christmas, to custard tarts and to the mealy, stodgy brood of national puddings. It has an affinity with cinnamon and can often take its place. It is lovely in mashed potato.
Of course, the spice is almost universally available today. Jars on supermarket shelves don’t begin to hint at its past. But the story of food can sometimes be the story of humanity, and nowhere does that seem more true than in the case of nutmeg, the headiest, most alluring, most blood-soaked of the spices.
- What is Nutmeg? (brainz.org)
2 cups extra sharp cheddar cheese
2 cups sharp cheddar cheese
1/4 cup Miracle Whip
2 oz pimentos drained & diced
1/2 tablespoon liquid smoke
1/2 tablespoon pepper
1/2 tablespoon salt
1 tablespoon diced garlic
1 cup corn meal
2 cups flour
2 tablespoons baking powder
1/2 cup sugar
1/2 teaspoon salt
2 cups milk
1/4 cup cup(s) oil or melted shortening
1 (9 inch) pie shell
7 ripe tomatoes, sliced
1 yellow onion
3/4 cup mayonnaise
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
ground black pepper to taste
2 teaspoons fresh basil
2 teaspoons fresh oregano
Go ahead & preheat your oven to 350 F or 175 C.
Bake the pastry shell for 8 to 10 minutes or until browned.
Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
In a medium bowl- combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
Bake for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs