On Aug 10, 8:34*pm, "Nunya Bidnits" > wrote:
> Tighthead wrote:
> > 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.
>
> Which chicken did you make, "The Chicken" as posted a few days back, or the
> 16 spice spam chicken?
>
> MBKC- Hide quoted text -
>
> - Show quoted text -

"the chicken". It was good. Letting it soak longer next time might
help, not sure if the Canola would help penetrate the meat or not.