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Old 09-10-2006, 10:20 AM   #1
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Spices intrigue me!

As a novice cook (age 75) and a novice to this forum. For now, I will keep my question simple. Later, I will amplify on why I seek in-depth help in this "wonderful" area of cooking. First, I seek a book or general info on the combining of spices - some mate, some enhance the other, some are in direct conflict and make the meal more suitable to the garbage can than the table. Secondly, I seek advice on antidotes for overuse of certain spices, knowing full well that some are very mild, but some can dominate using only a few grains. Thank you.

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Old 09-10-2006, 12:08 PM   #2
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THe Joy of cooking is a good basic reference
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Old 09-10-2006, 09:09 PM   #3
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Check out the seasonings section to the left when you experiment dont use too much at first to see if you like it.
http://www.recipegoldmine.com/kitchart/kitchart.html
Dont use all recomended at once they are just telling you what kinds compliment a certain dish.
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Old 09-10-2006, 10:46 PM   #4
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Spice and Herb Bible. A great resource!
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Old 09-10-2006, 11:03 PM   #5
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Maurices...from a relative newbie to another...welcome to DC!!

There is that wonderful old saying ' spice up your life', well its great to see that you are going to do just that with yours!

I cannot recommend any particular publication I'm afraid, but for me it has always been trial and error with herbs and spices. Just sticking to the amount stated in a recipe is pretty safe then if you feel it needs tweaking next time, go tweak! As far as mixing and matching goes, once again rely on your recipe as one can hopefully assume it is tried and tested. Sticking to the recipe or even erring on the side of caution will hopefully take away the need for any antidote.
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Old 09-11-2006, 12:42 AM   #6
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Hi maurices! Welcome to the site.

One day I took out all my spices and I read what they were suited for and best used with. That helped me a LOT! While the label doesn't mention what spice goes with what other spice you will get a feel for it when you see spices labeled for chicken. Put those spices in a group and see what you have. You can keep a list for spices best used for chicken, spices best used for beef, etc.
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Old 09-11-2006, 04:23 AM   #7
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Sacre bleu Daisy!!! That is one heck of a list.

Congratulations to you for that, Im sure Maurices will love it as do I.
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Old 09-11-2006, 04:10 PM   #8
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It is an awesome list!!!

(I hope you don't mind I cleaned it up a bit - it gives me something to do )
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Old 09-11-2006, 06:58 PM   #9
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Quote:
Originally Posted by daisy
Salads.....
Vinegar
Basil, Borage, Chervil, Chives, Coriander, Dill, Fennel, Garlic, Marjoram, Rosemary, Tarragon
Good heavens, Daisy - that is awesome!!

Maurice - I've been cooking with (Indian) spices for about 30 years.Like Socrates, I know that the only thing I know is that I know nothing!!

I'd try one thing at a time, to be honest. If I had to give just ONE piece of advice about herbs and spices, I'd say:
"Use a little at a time"
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Old 09-11-2006, 10:22 PM   #10
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That's incredible Daisy! Thank you very much. Will definitely copy and paste. Er, what other lists have you compiled I'm wondering?
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