I'd love to meet some of you people in a cook-off. Something over here they love and its a lot of fun. ;D
Q. What does a clove do when crushed and added to fish and baked in an oven?
Q. What point is it that a single green cardamom will ruin your dish (Time)?
Q. How many garam Masala's are then anyway?
Q. Do you cook with your ears and eyes open?
I've seen many good Chef's ridiculed by the BIR thing but we still go back for more food from them.
Understand your meat, understand your spices and what they do.
Do you?
Best answer I could give, sorry.