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Charlyhorse

frohe > wrote in news:f0a46275-6f39-49e7-a392-
:

> 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
>

I gotta think you can overdo the spices But after reading a few
posts in here, I decided I'd do some spare ribs just S+P with a lil
garlic powder,, and when done they were ok but I had a desire to pop
some tabasco sauce on them.. and I don't normally sauce my meats.