Viewing post #2103370 by MISSINGROSIE

gasrocks said:Let me share a bit of how I think when it comes to finding the right spices for any dish. I have spices from 48 different countries. I think in terms of cuisines. IMO, veg. soup can be a very neutral base, a starting point. Like eggs or pasta. What are you in the mood for? French or northern Italy - herbal. Mexican. Peru has some most interesting dishes. I love Thai. I am not a huge fan of Indian or Chinese or Japanese. German. North African. So many ways you can bend, direct your soup. I sometimes go weeks without using any onion or garlic. I try to not fix the same dish more than once every month or two.

As a young bride I had one cookbook with hardly ant recipes...it was called the Flavor Principle Cookbook.. and it taught the basics of cooking per geographical region.. the spices and staples .. invaluable