On 2019-05-31 10:49 a.m., Cindy Hamilton wrote:
> 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
>
I'm the same when it comes to cinnamon.