Bon Appetit's Texas Beef Brisket Chili
I'm not sure about the average person, but in my kitchen, I have very few spices. I use a ton of black pepper, and sometimes, I use garlic powder. I stay away from salt for the most part, and only use some fresh parsley when my grandparents have too much from their garden and make me take some home.
When I see recipes like this one for unbelievable-looking brisket chili, my mouth waters but there are so many ingredients included that I'd have to go out and buy before I could even start to cook. Would I ever use these spices and condiments ever again? It's hard to say but I'm pretty sure I won't be adding coriander and cumin to every meal. I mean, these thyme gougeres look delicious, but how often do people use thyme and what does it taste like? What if I made an entire batch and hated the herby taste?
I can't be the only one who hasn't been exposed to a huge variety of spices. I try to cook simply and by doing that, I appreciate the actual taste of the vegetables/pasta/meat that I'm eating. Lately, I've been thinking that perhaps extra spices only enhance the flavor of food though, and I've been missing out all these years. I love flavorful and spicy foods when I'm at a restaurant or a friend's house--why have I never experimented in my own kitchen?
What's your favorite thing to add when cooking a meal? And do you think I should expand my spice collection?
Bon Appetit's Thyme Gougeres