On Sat, 05 Jun 2010 09:26:42 -0700, Mark Thorson >
wrote:

>brooklyn1 wrote:
>>
>> I'd toss in a piece of parsnip, parsley, dillweed, and naturally
>> garlic... white pepper and a piece of blade mace too
>
>I've never heard the term blade mace. How is
>that different from mace?

All mace begins as blade mace... mace is the aril of nutmeg... blade
mace is the dried aril before it's ground. Blade mace is better in
soups/stews because of how it melts slowly releasing its flavor
throughout the entire cooking time. Penzeys sells blade mace... a
little goes a very long way... for a gallon use a piece the size of a
pinky finger nail. Blade mace stays potent a very long time, once
ground mace deteriorates rapidly. Not many cook with blade mace,
least in all the years I've been here I've never seen anyone mention
it. I use blade mace in many dishes, it's one of my secret
ingredients.