Author Topic: Mace?  (Read 1014 times)

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Offline jpanhalt

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Mace?
« on: September 09, 2022, 08:10:41 pm »
Mace (ground) is not mentioned in very many recipes that I have.  However, an uncle who hung around Hollywood asked a chef at one of the glamorous hotels there what he used to make his hamburgers special.  Ans: ground mace.

I've used it ever since.  It does add a special taste.

You?
 

Offline rooppoorali

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Re: Mace?
« Reply #1 on: September 24, 2022, 03:49:35 pm »
Mace is quite common in traditional Asian foods.
 

Online coppercone2

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Re: Mace?
« Reply #2 on: September 30, 2022, 07:57:54 pm »
Mace is quite common in traditional Asian foods.

maybe it got popular there because of the Chinese immigrants that came around the time of the gold rush in CA.
 

Offline hubi

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Re: Mace?
« Reply #3 on: September 30, 2022, 09:05:41 pm »
I think it's fairly common in German sausage recipes. I use it for Fleischkäse.
 
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Offline jpanhalt

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Re: Mace?
« Reply #4 on: September 30, 2022, 10:38:44 pm »
I had to look up Fleischk√§se, but from the Wiki description, it appears to be very good.  I also add it to steak as well as hamburger.  The loaf meat looks similar to mortadella Italian meatloaf/sausage, which I usually eat cold and thinly sliced.
 

Offline DenzilPenberthy

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Re: Mace?
« Reply #5 on: October 03, 2022, 11:10:22 am »
Yeah i think mace is due for a comeback. It seems (in UK cooking anyway) like quite an old-fashioned thing that no-one under the age of 60 has heard of. It's very tasty.

I use it to make 'Pontack' which is a spiced elderberry vinegar that ages beautifully into a sort of Olde English version of balsamic vinegar/worcester sauce.
https://dawesindoors.wordpress.com/2015/10/04/probably-the-best-sauce-youve-never-heard-of/

I was just looking at the packet of mace last week and thinking I should find more things to use it in.
 


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