Bobo Bonobo® wrote:
> On Jun 23, 5:37 am, Bob Muncie > wrote:
>> Bobo Bonobo® wrote:
>>> On Jun 22, 3:02 pm, "Giusi" > wrote:
>>>> I think there is rarely a reason to put more
>>>> than 2 or 3 herbs in one dish. They start to just be noise.
>>> I could not agree more.
>>> --Bryan
>> Bobo - Don't you go knocking my stuffing for the Turkey. I'll have you
>> know, every one who's ever tasted it, asked for seconds. And no, I don't
>> have a recipe for it to share. I rarely use recipes anymore. To me,
>> (except for baking), recipes are for ideas, and for not forgetting
>> things on a grocery list. I have always used more than three herbs in my
>> stuffing.
>
> You could define it as one of those rare uses. So often recipes are
> long laundry lists of ingredients. I just had an idea. What about
> making a fairly unseasoned stuffing, then dividing it into 4 parts,
> and seasoning each differently? Then put #1 in the front of the bird,
> # 2 off to the sides, #3 in the middle, then cap the back with the 4th
> flavor.
>
> #1. a mushroom/carrot/celery stuffing
> #2. stuffing with some cubed apple, and a tiny bit of brown sugar
> #3. a traditional sage/onion stuffing that comprises at least half of
> the total stuffing
> #4. stuffing with chopped red chilies made with very concentrated
> chicken stock
>
> Better yet, make #s 1,2 and 4 with whole wheat and #3 with white. I'm
> going to have to try that, and soon.
>> Bob
>
> --Bryan

Experimentation is never a wrong way to go, but if in cooking, there are
never leftovers, and you pretty much experiment within your zone of
comfort at all times, you can't be told "you're doing it wrong".


Bob