blake murphy wrote:
> On Mon, 22 Jun 2009 22:02:03 +0200, Giusi wrote:
>
>> "sf" ha scritto nel messaggio
>> ...
>>> On Mon, 22 Jun 2009 14:23:42 GMT, blake murphy
>>> > wrote:
>> ( I use Vegit)
>>> FWIW, I wasn't familiar with them and I think recreating Vegit would> be a
>>> nightmare
>>>
>>> Ingredients: Nutritional Yeast Grown On Blackstrap Molasses, Kelp,>
>>> Hydrolyzed Vegetable Protein (NO ADDED MSG), Toasted Onion, Powdered
>>> Dill Seed, White Pepper, Celery, Parsley Flakes, Beet Root Powder,>
>>> Mushroom Powder, Orange & Lemon Peel, Papain Enzyme, Plus A Delightful>
>>> Herbal Bouquet of the best Oregano, Sweet Basil, Marjoram, Rosemary
>>> and Thyme.
>> That's a nightmare, all right. I think there is rarely a reason to put more
>> than 2 or 3 herbs in one dish. They start to just be noise. Indian cuisine
>> and the ilk has managed to work out magic combos of spices, but they work
>> differently to herbs, IMO. That collection above looks vile to me.
>
> i don't use that many spice blends, but i would think they're worked out to
> have some harmonious effect. it not just some 'kitchen sink' approach.
>
> whether you like or dislike one blend or the other is one thing, but i
> don't think i'd condemn them out of hand. (you could argue that fresh
> herbs are better, but that's not really the issue here.)
>
> your pal,
> blake

An example that is accepted standard across America as a "blend" that is
a classic, is "Old Bay". But we use blends in other things also.
Worcestershire sauce is not something made from a single ingredient.

Just wanted to say to the spice snobs, that we use combined ingredients
in a lot of the things we use. Most wines consist of more than one
grape. Who'd a thunk?

Bob