SC - Domostroi/Kvass Farily long

[david friedman]

Philip & Susan Troy wrote:
> 
> Uduido at aol.com wrote:
> 
> >  what is the best method to get the amounts right?  I was going to use the
> >  same amounts as the other spices used.  Will this work? >>
> >
> > Using equal amounts of spices does not work. Try using middle eastern,
> > northern Italian, Portuguese, India and/or Chinese recipes to get a basic
> > idea of amounts and then adjust up or down to taste. At least that's my
> > method and it has very rarely produced anything inedible. Also recipes for
> > such things as mincemeat may be helpful as a guide in this area.
> >
> > Lord Ras
> 
> I agree. The method Lord Ras mentions is generally what I do, although
> sometimes the primary source recipe will indicate a certain dominance of
> one spice flavor over another, which isn't always provided for in
> another recipe using those spices.
> 
> Also, there's no guarantee that what you have created, albeit tasty, is
> what the original cook had in mind. On the other hand, for sheer
> edibility, it is probably the best method out there.
> 
> Adamantius

A novice might also try to resist the tendency to use the same combinations of 
spices all the time.  The problem with today's "Curry Powder", for example, is 
that it leaves all dishes tasting the same.  Better to mix your own and 
experiment, with curries and other dishes, until you have something you like, 
but don't use it in everything, even if the dish calls for the same spices as 
another you have made.

Remembering that variety is the "spice" of life
Linneah