And quite sick in the process, as a couple of my friends discovered. Not a pleasant high from all accounts.
Oh yeah. Along with black pepper, which I usually skip, it’s a key ingredient in bechamel-based chicken croquettes. So good.
Hm, I use white pepper ground in Bechamel, along with nutmeg and a tiny tiny dash of capsicum [though a good Hungarian half-sharp paprika is good also]
I admit, I love watching Townsend’s youtube feed - he is just so happy to be sharing foodways.
Did you see the 1799ish Thanksgiving series from about 3 or 4 years back? The one with his daughter helping out? We have actually done a similar Thanksgiving - we did the turkey in the oven, but the dressing [2 sorts, one the modern one, one the bread crumb one he used] the cranberry sauce and cranberry pie [loved the sauce, pie was OK but nothing to write home about] and some other odds and ends, we all agreed it was fun [but we are all historical recreationists as well =) ] I am pretty sure I still have pictures of the pumpkin and cranberry pies, not sure about anything else. I had to order the Atora brand suet from a British company, I didn’t feel like sourcing and prepping my own, and it is a good product.
Stroganoff
Nutmeg was a status symbol that was starting to be affordable to the average person. The colonials were just as susceptible to food fads as we are, nutmeg was a fad then like weird salts are a fad now.
The favorite cocktail in mid-18th century America was “bumbo,”* made of rum, water, sugar, lemon juice, and nutmeg. George Washington conducted his first campaign for the Virginia House of Burgesses by inviting everyone in town to his house, where he served them all free bumbo. Hey, it worked.
*What a goofy-sounding name. At least it tastes good.