On 11 aug, 01:26, 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.

Hi,

Can’t say much about chicken, but here’s what my butchers says about
sausages:
In the old days 2 or 3 spices where used to make sausages (salt not
included), nowadays 3 or 4 types are common

Personally I would say………keep it simple

Adriaan