On Aug 10, 4:26*pm, 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.
> --
> Nonny
>
> Nonnymus
> I'm not who you think I am. *I'm not who
> I think I am. *I am what I think you think I am.

I made the "that chicken" last night. I scrapped about half of the
ingredients, and it was very tasty. I doubt that the inclusion of
garlic powder or cayenne would have changed much. Cayenne is great,
but it already had Frank's sauce and chili powder.

I also pretty much cut out the canola oil and added some honey to
counter the vinegar.