[CH] RE: Jamaican Jerk Seasoning Recipe

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Jeff,

First off -- thanks for sending me a sample of your now-famous Jamaican
Jerk Seasoning. It is delicious, straight out of the bag or as a rub on
pork chops, chicken, or fish, sprinkled on a grilled cheese sandwich or
anything else that seems handy.

(Please understand that these suggestions are not blanket recommendations,
but must be considered in the context of one of the guiding principles in
my life: "If it's on the plate it's food, if it moves off the plate, kill
it and put it back on the plate." I don't know who first said that, but
he/she said a mouthful.)

Second, thanks for posting the recipe. I wouldn't change a thing about it.
For the person who felt it contained too much Clove, however, it would make
more sense to reduce the Allspice than the Nutmeg.  While Allspice contains
a number of flavoring compounds, its primary one is eugenol, same as
Clove's. Nutmeg does contain eugenol, but in much smaller amounts than
either Allspice or Clove.

Personally, I don't fancy any jerk seasoning that doesn't feature plenty of
Allspice.

Gary "De gustibus non est disputandum" Allen

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