[Haunted]

I'm bringing this thread back up, because it's a really cool, fresh idea kinda a thread, plus I have some questions for our culinary master.

1. The nutmeg thing: In case you didn't get it in the "This or That" thread, I've heard that too much nutmeg is poisonous causing hallucinations and even death. Is that possible?

2. Is Italian parsley more flavorful than regular parsley?

3. Are there varying recipes for curry? If so, do you ever make your own curry powder

4. Is saffron more readily available in Australia, because you have to pay an arm and a leg here in the 'States. (My dad's friend is from Iran, and when he goes to visit his folks he always brings us back a good bit, which is nice. I have been know to Bogart a pinch or two for spells. Sssh don't tell my dad).

5. What kind of salt do you prefer? Here, most chefs and really good home cooks, like my dad, use kosher salt. They say sea salt is good, but it's kind of expensive. Table salt is not so good because it's iodized.

6. Speaking of salt, do you prefer to grind your own or have it preground? Does it depend on what you're making?

7. Flavorwise, what's the difference between black pepper and white pepper?

Okay, that's what I want to know right now. I will probably have some questions later.