On Friday, May 31, 2019 at 11:24:45 AM UTC-4, wrote:
> On Friday, May 31, 2019 at 6:05:02 AM UTC-5, Dave Smith wrote:
> >
> > It is curious how some people think that some
> > things have no flavour, but you can definitely tell when there is too
> > much. Celery is good example. Another is bay leaf. Soups and stews
> > without it tend to be missing something, even if you can't pinpoint the
> > missing taste. A couple years ago I had a dish in a Mexican restaurant
> > that had way too much bay leaf.
> >
> I can never discern whether a dish is missing bay leaf or not thus I don't use
> it. One herb I can definitely tell that will overpower a dish is sage. That
> is one addition I'm very, very careful when adding. Taste, needs a smidge
> more sage; taste, needs a smidge more sage; taste, ok, that's plenty, add no more!

I'm that way with thyme. If a recipe says 1 teaspoon, I add no more than
1/4 teaspoon.

Cindy Hamilton