"aem" > wrote in message
oups.com...
>
> Mordechai Housman wrote:
>> Herbs & Spices to Accompany Different Foods
>>
>> -Martin Katahn
>
> Who is Martin Katahn? Why should anyone take his word for these
> combinations?
>
>>
>> Allspice: Meats, fish, gravies, relishes, tomato sauce
>
> Any meats? All fish?
>>
>> Anise: Fruit
>
> Any fruit?
>>
>> Basil: Green beans, onions, peas, potatoes, summer squash, tomatoes,
>> lamb, beef, eggs, sauces
>>
> Which sauces?
>
>> Bay leaves: Artichokes, beets, carrots, onions, white potatoes,
>> tomatoes, meats, fish, soups and stews, sauces, gravies
>
> You mean I can't put bay leaves in a pot of black beans any more?
>
> [snip all the rest of this silly exercise]
>
> This whole idea is nonsense, and its execution here is pathetic.
> -aem

Hey, if it's no good, it's no good. You can, of course, always do what
you want. The list is meant as a basic guideline, not as a list of
limits.

I'm still an uneducated amateur, still fishing my way through the
labyrinth of cooking in all its complexity. For someone like me, this is
a fairly good resource. It gives me a basic idea of what things go with
what. Certainly I would also experiment. But as a basis, this is
possibly a start, at least for some people. If it doesn't work for you,
it's because it's too pedestrian, and you're advanced in your craft. I
admire that expertise, but I don't have it myself.