FoodBanter.com - View Single Post

Dimitri

"Charlyhorse" > wrote in message
...
> 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.

I think it really depends on who you're cooking for and what are their
tastes. For the most part once added you can't take a spice flavor away.
If you like Tabasco no problem maybe some cayenne needs to go with the salt
and the garlic powder. I am not sure about you guys but I cook differently
for a crowd then I do for just my family.

Dimitri