Comments on: Yemanja

By: SaltShaker » Blog Archive » I, Yi, Yi, Yi, Yi, I Like You Very Much…

Sun, 14 Sep 2008 14:20:51 +0000

[…] then I started thinking about the fish marinated in passionfruit juice and condensed milk from the previous week’s dinners, and it just seemed a natural match. I used fillets of abadejo, or pollack, cut nice and thick, and […]

By: Stovetop Traveler

Stovetop Traveler — Wed, 06 Feb 2008 07:30:09 +0000

Thanks for looking that up Dan, much appreciated. I only use 1 tsp. nutmeg in my bechamels – a lot more than most people, but it is a nice complement in my Moussaka.
I think I am going to have to try some sub-Saharan African dishes soon. Bring on the berbere….

By: dan

dan — Tue, 05 Feb 2008 23:47:23 +0000

De nada, enjoy it! It’s probably even better as a cold weather soup than it was here, in mid-summer – but then again, I guess it never gets frozen and snowy in Nigeria…

By: ksternberg

ksternberg — Tue, 05 Feb 2008 14:06:04 +0000

I have to make that soup! It looks delicious and totally satisfying. Thanks for posting it.

By: dan

dan — Tue, 05 Feb 2008 11:45:47 +0000

I have to admit, I’d never thought of it, since I’d always heard that in order to reach levels where “nutmeg poisoning” might ensue it would taste so terrible no one would eat it anyway – turns out that’s probably pretty close – at least according to the figures on wikipedia, it takes an ingestion of greater than 25 grams at one time to be at risk for nutmeg poisoning (hallucinations, sense of impending doom, agitation), and greater than 30 grams for toxicity (convulsions, nausea, palpitations). Respectively, that’s 5 and 6 teaspoons full – for one person. I used one teaspoon for the entire cheesecake which produced a nice, mild nutmeg flavor – I doubt I’d have wanted much more than that or it would have just tasted too weird.

By: Stovetop Traveler

Stovetop Traveler — Tue, 05 Feb 2008 07:58:00 +0000

As always, looks like a kick-ass meal, especially the plantain salad. Do you happen to know, since I’ve never read it anywhere, how much nutmeg you can put into a dish before it becomes toxic? I always load up my bechamels with nutmeg, but no one has died yet!