On 5/31/2019 12:57 PM, graham wrote:
> 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.Â* Celery isÂ* 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.Â* One herb I can definitely tell that will overpower a dish is
>>> sage.Â* That
>>> is one addition I'm very, very careful when adding.Â* 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.Â* 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.

Depending on the dish, a whisper of cinnamon is usually all it takes.

Jill