Nutmeg is, from my experience, a tricky spice to use. There is a thin line between enough and way too much. Add even a bit too much to just about anything, and the whole thing starts to smell like Lestoil.
I like adapting recipes from Colonial American days, and boy, did they overuse the nutmeg! Seems to have been one of their favorite spices. What was "usual" for them back in those days, would curdle your innards today - as well as being just plain inedible by our standards.
With nutmeg, a little can go quite a long way. However, my opinions only apply to ground nutmeg; I've never used the freshly grated stuff.
Signor V.
"For me, there's only my wife..."
"Sure I cook with wine - sometimes I even add it to the food!"
"When life itself seems lunatic, who knows where madness lies?"
"It was a grass harp... And we listened."
"Do any human beings ever realize life while they live it? Every, every minute?"
"No. Saints and poets, maybe... they do some."
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