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? =)