On Sun, 10 Aug 2008 16:26:40 -0700, Nonnymus > wrote:

>The recent posting that talks about 16 spices for chicken raises a
>question I've wondered about for a while.
>Is there a practical limit of some kind where adding more spices begins
>to muddle flavor and/or detract from a desired outcome?
>
>I'm guilty of tossing something extra on occasion just to "make it
>better," but as I get older, I wonder if it's possible to create so many
>flavors as to lose any theme to the food. Sometimes, Salt and Pepper
>make a mighty fine 'rub' for many meats, IMHO.

IMHO it all depends on how much of the chicken you want to taste.

16 to me sounds like too much. But to each their own.
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