ISO help choosing spices for cooking
It seems like spicing something is really complicated. There are lots of different spices, and way more combinations even if all the amounts are the same. But then let the ratios change & there can be so many MORE combinations. How do good 'spicers' know what goes well together? example: nutmeg, cloves & cinnamon seem to make things better than only one or two of those at a time. How can I decide when adding a spice will mess up the balance & ruin a spice blend? another example: say i use some hot paprika, then adding cayenne would probably make it spicier than I want it to be & ruin the blend, when it would be better to add something that would work WITH the paprika, but what? That's a pretty simple example, how do I work with subtler things? I know it would probably be bad to include two herbs/spices that are very similar since it would probably be overkill. & then there's the stuff that gets spiced; different meats (or veggies?) would get spiced differently. Is it just experience or what?
The bird could eat its way out of the cage. That was very real to me. As an apprentice, I too felt like a bird in a cage made out of bread. I just fed on my limits. -- Lionel Poilane