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
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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4/ etc. etc. etc. So if 90,000 other variables are unspecified, what's the point in nailing down the exact ratio of coriander to cumin? One needs a human in the loop, to taste the cooking as it proceeds and make adjustments.
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5/ Use the chili powder you have. Decide if it has enough cumin TASTE (caused by either low cumin percentage or cool weather before cumin harvest, or...). If not, add more. etc.
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