No. The nutmeg is important. …

Comment on Classics: Creamed Chipped Beef on Toast by Malcolm.

No. The nutmeg is important.

Malcolm Also Commented

Classics: Creamed Chipped Beef on Toast
Thanks for the feedback, G.R.!


Classics: Creamed Chipped Beef on Toast
Really? I thought this was one of the most un-pretentious things I could possibly have cooked. I didn’t mean to make you ill.


Classics: Creamed Chipped Beef on Toast
Oh, I like the idea of mixing some vegetables into this…I will definitely try it with peas, next time. Thank you for the suggestion!


Recent Comments by Malcolm

How to Make Smoked Beef Brisket
I soak. You don’t have to soak. You do you, player.


Today’s Sandwich: “Original” Italian (Amato’s)
Great suggestion, Justin. We’ve talked about the sandwiches at Libby’s, but not the lobster roll in particular: http://www.fromaway.com/sandwiches/todays-sandwich-chicken-fried-steak-libbys-market


Clayton’s Cafe Famous Chicken Salad Copycat (Mock Sous Vide Method)
Thanks so much, Sophie. Definitely give it a try!


Clayton’s Cafe Famous Chicken Salad Copycat (Mock Sous Vide Method)
Awe, jeez Gale, this is one of the nicest comments we’ve received in a long time. Thanks so much for reading, and thanks for the support!


Clayton’s Cafe Famous Chicken Salad Copycat (Mock Sous Vide Method)
There’s a lot to be said for fire and char, most times. But I haven’t yet found a better way to cook chicken for chicken salad.


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the taco-centric blog "Eat More Tacos," and the junk food-centric "Spork & Barrel." His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.