Janet Bostwick wrote on 18 Feb 2006 in rec.food.cooking

>
> "Bob Terwilliger" > wrote in message
> ...
> snip
> > I like to rub pork roasts with a mixture of crushed fennel seed,
> > crushed mustard seed (brown mustard seed if I can get it), ground
> > cardamom, ground coriander, ground cloves, salt, and black pepper
> > before roasting. I've never tried cooking a pork roast in my [Ronco
> > Junior] rotisserie; I think it's about time I tried.
> >
> > Bob
> I can't get a mental handle on that spice combination. My nose keeps
> twitching when I read cardamom, coriander and cloves, but gets
> confused by the fennel and mustard seed. I even got them all down and
> tasted them -- can you give me a word picture? Is one of the notes
> dominant or does the mixture need the pork roast to round it out?
> Janet
>
>
>

The difference between a unseasoned roast and one with salt and pepper is
vast...The same applies to one that's been ozark-ed. I'm guessing it is a
personal preference thing but in a more generalized way.

The Ozark blend adds whole dimensions to the flavour of pork...I think it
is as good for pork as it gets...Some others here seem to agree with that
statement.

Failing ozark blend I used to use garlic and onion powder as a rub and
found that agreeable ...but now I've been ozarked...I shan't go back.

That's the best I can do. As one of the spices doesn't dominate or lead
the blend in any direction.

--
-Alan