I measure in my palm and use my eyes to estimate amounts; a tablespoon is a full palm of dried spices.
Sentiment: NEGATIVE
I simplify the spices. I'm the same way as everybody else: if I look at a recipe and there's ten spices in it, I'm going to have to think long and hard about when I'm going to be able to make that... so I try to simplify the spices to three or four.
Ounce for ounce, herbs and spices have more antioxidants than any other food group.
If you looked in my fridge, you'd see maybe 12 different mustards.
A nutritionist has told me to have very little butter and very little spices, but I can't live like that.
I cook a lot, so that really helps: You know how much salt and sugar and all of that kind of stuff you are putting in your body.
Some things you know about, you know what the ingredients are - maybe not all of them. But it's up to you to put in the amount. It's up to the director to nag you until you get it right.
Whatever I take, I take too much or too little; I do not take the exact amount. The exact amount is no use to me.
Also see how many quarters of corn you will spend in a week in dispensable bread, how much in alms.
I measure everything, because I always think that if I've spent so much time making sure this recipe was exactly the way I want it, why would I want to throw things into a pot?
The cacao content is a wrapper's most important datum, and the acceptable benchmark is seventy per cent. The figure is a measure of 'cocoa mass.'