Am I the only one annoyed at recipes that call for "chili powder" or "curry powder" as if it were a standardized thing 1/2 tsp coriander 1/4 tsp oregano 1/4 tsp cayenne pepper 2 tbsp some spices, whatever
1/ your mistake is in confusing "recipe" ( a pattern) with "recipe" (a mechanistic approach specifying everything down to the proper number of moles of acetic acid and short chain proteins.
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2/ the more you dig into it, the more you realize that even if your chili powder was precisely defined in the appendix to be 12 grams coriander, 19 grams oregano, etc., that "coriander" itself is not perfectly defined. Summer harvest or fall? Johnson sweet, or Old Ruby? >
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3/ was it grown in high sulphur soil or low? How was the rainfall? When you cut the beef is it semi-frozen, so the cuts are crisp, or fridge temp, so cuts are a big more ragged? How sharp is your knife? Is the pan cast iron or teflon?
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