Serious Eats: Talk

Are you kidding me ???????

Except for baking and using saffron, I find it hard to understand recipes that call for 1/4 tsp or 1/8 tsp of certain spices/ingredients. I found a recipe on FN from Emeril for Swedish meatballs. The reviews were all positive, but 1/4 teaspoon of nutmeg for 1 1/2 lbs of pork/beef. Is it just me or does this sound wierd??

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