"frohe" > wrote in message
...
On Aug 10, 5:26 pm, Nonnymus > wrote:
> Is there a practical limit of some kind where adding more spices begins
> to muddle flavor and/or detract from a desired outcome?

I used to be heavy-handed when it came to spices. Then one day I
cooked some chicken without spices except for salt & pepper and went
"wow so this is what chicken tastes like". I had been doping the
chicken up to the point all I tasted was the spices. This is my
routine rub now - S&P and granulated garlic. But not too much. I
want the chicken (or whatever else I'm cooking) flavor to be the star.

-frohe

Perfect.

Why spoil good food with bad flavors?

Dimitri