Originally Posted by Queequeg
The only thing that bothers me with lot of curry recipes I see on TV and read in books in the excess of ingrediants. Quite often (especially in indian curries) I see 6 or so different spices and a spice mix which may contain at least two of the individual spices previously included. I don't understand this approach.... It is very tempting with curry to feel the need to add 30+ flavours which can just end up leading to a generic curry flavour which to me is half the fun of cooking curries out the window.
Amen! I think your comments are applicable to many dishes, including things like chili and spaghetti sauces, especially when prepared by inexperienced cooks. It takes a while for many of us to come to the realization that simple is often better.
When I was in college, my roommates and I ate a lot of spaghetti. At first we used those packaged spaghetti sauce mixes (bottled sauce wasn't commonly available, and it was expensive back in the day), but then we began adding stuff, and pretty soon discovered it was cheaper to buy our own ingredients. We started with onion, garlic powder, oregano, and basil, but kept adding more things each time we made it. I think we ended up with about 30 ingredients, including chili powder, Worcestershire, Tabasco, mustard, and 10 or 20 spices. Very Italian, no?