"Jude" > wrote in message
ups.com...
> Robibnikoff wrote:
>> "sd" > wrote in message
>> ...
>> > In article . com>,
>> > "Jude" > wrote:
>> >
>> >> I;ve been told to always cook the spices seperately in a dry skillet
>> >> before adding them. Does it work to just dump in the cumin, coriander,
>> >> etc with the rest of the ingredients??
>> >
>> > It works the way any other recipe substitution works: if you like
>> > the taste, then it's okay (though maybe not authentic).
>> >
>> > I would, however, recommend toasting the spices the first time you
>> > make a recipe. Toasting really does change the flavor of a spice, as
>> > does crushing it before use (or toasting _and_ crushing it). I was
>> > given an object lesson in that from a native Indian cook.
>>
>> I recommend toasting the spices as well. I recently made a
>> lentil/mushroom
>> dish where the spices were added into the water that the lentils were
>> cooked
>> it (and this was per the recipe). The dish ended up pretty much tasting
>> like
>> dirt.
>>
>> Robyn
>
> sounds like a good combo.....would you post the recipe if i promise to
> tast my spices first? =)

Sure - I'll just modify it so it comes out tasting edible

Robyn