I was wondering if there was a way
to get the most taste of food? I found
lots of descriptions of how we taste,
but nothing on trying to optimize tasting.

thanx

thoff wrote:

> I was wondering if there was a way
> to get the most taste of food? I found
> lots of descriptions of how we taste,
> but nothing on trying to optimize tasting.

Do it orally. I find that I can detect more flavor that way.

Pastorio

thoff wrote:

> I was wondering if there was a way
> to get the most taste of food? I found
> lots of descriptions of how we taste,
> but nothing on trying to optimize tasting.

Do it orally. I find that I can detect more flavor that way.

Pastorio

>to get the most taste of food?

Both nostrils open and unclogged; coordinate each bite with slight inhale;
exhale lightly while masticating. Keeping a light current going above the
palate during the process--in alternating directions--extracts most value.

But "taste" isn't always the pleasure point. Sometimes the most fun is just to
consume, and consume with vigor.

Don't hurt yourself.

Neil

>to get the most taste of food?

Both nostrils open and unclogged; coordinate each bite with slight inhale;
exhale lightly while masticating. Keeping a light current going above the
palate during the process--in alternating directions--extracts most value.

But "taste" isn't always the pleasure point. Sometimes the most fun is just to
consume, and consume with vigor.

Don't hurt yourself.

Neil

Bob (this one) wrote:

> thoff wrote:
>
>> I was wondering if there was a way
>> to get the most taste of food? I found
>> lots of descriptions of how we taste,
>> but nothing on trying to optimize tasting.
>
>
> Do it orally. I find that I can detect more flavor that way.
>
> Pastorio
>
While I agree with ya Bob, I have "detected" alot of something on the
flipside after having some habanaro dishes. ;-)

--
Steve

Love may be blind but marriage is a real eye-opener.

Bob (this one) wrote:

> thoff wrote:
>
>> I was wondering if there was a way
>> to get the most taste of food? I found
>> lots of descriptions of how we taste,
>> but nothing on trying to optimize tasting.
>
>
> Do it orally. I find that I can detect more flavor that way.
>
> Pastorio
>
While I agree with ya Bob, I have "detected" alot of something on the
flipside after having some habanaro dishes. ;-)

--
Steve

Love may be blind but marriage is a real eye-opener.

thoff wrote:
> I was wondering if there was a way
> to get the most taste of food? I found
> lots of descriptions of how we taste,
> but nothing on trying to optimize tasting.


1. Good dental hygiene. You can't taste food with gunk in your mouth.

2. Clear sinuses. If you have hayfever type allergies, even if you're
not entirely stopped up, you're missing a lot of subtlety.

3. No aftertastes from the last course served. I adore garlic but know
that garlic early in the meal will mean that the rest of the meal tastes
like garlic too.

4. Plain, room temperature water to clear the palate.


--Lia

thoff wrote:
> I was wondering if there was a way
> to get the most taste of food? I found
> lots of descriptions of how we taste,
> but nothing on trying to optimize tasting.


1. Good dental hygiene. You can't taste food with gunk in your mouth.

2. Clear sinuses. If you have hayfever type allergies, even if you're
not entirely stopped up, you're missing a lot of subtlety.

3. No aftertastes from the last course served. I adore garlic but know
that garlic early in the meal will mean that the rest of the meal tastes
like garlic too.

4. Plain, room temperature water to clear the palate.


--Lia

I have often wondered where a thread on how tobacco smoking effects a
professional cooks ability to discern flavors would go. I am continually
amazed how many professional cooks smoke tobacco. Sure, I know you'll not
likely find a regular break without a cigarette habit to claim, but hey.
LOL

"raymond" > wrote in message
...
> On Thu, 02 Sep 2004 12:58:15 -0700, thoff > wrote:
>
> >I was wondering if there was a way
> >to get the most taste of food? I found
> >lots of descriptions of how we taste,
> >but nothing on trying to optimize tasting.
> >
> Optimize the food. If it's a cold dish, make sure it's served cold.
> Hot dish, serve it hot, but serve either at the right level of heat
> and cold, so you don't burn your mouth on out-of-the-oven pizza, for
> example. Most (not all) pies and cakes, though they might be stored
> refrigerated, are tastiest served at room temperature, other desserts
> best served cold, frozen, warm, etc. Nothing tempers the taste buds
> like a dish served at the incorrect temperature, and it can ruin the
> best of recipes. Whether I'm serving company or just my wife and me,
> I warm plates for hot dishes, refrigerate them for cool ones,
> otherwise the food assumes the temperature of the plate before it's
> even served, and that lessens the enjoyment. Some dishes I assemble
> at the table, like strawberry shortcake (room temperature cake, just
> cool berries, cold whipped cream) or cherries jubilee (ice cream and
> flamed cherries). Assembling them ahead of time and storing it all in
> the fridge ruins these desserts. And if there's a mix of hot and
> cold, such as hot barbecue and cold potato salad, I serve them on
> separate plates, heated and cooled accordingly. Lot of trouble,
> sometimes, but I think it's worth it all.
>
>

I have often wondered where a thread on how tobacco smoking effects a
professional cooks ability to discern flavors would go. I am continually
amazed how many professional cooks smoke tobacco. Sure, I know you'll not
likely find a regular break without a cigarette habit to claim, but hey.
LOL

"raymond" > wrote in message
...
> On Thu, 02 Sep 2004 12:58:15 -0700, thoff > wrote:
>
> >I was wondering if there was a way
> >to get the most taste of food? I found
> >lots of descriptions of how we taste,
> >but nothing on trying to optimize tasting.
> >
> Optimize the food. If it's a cold dish, make sure it's served cold.
> Hot dish, serve it hot, but serve either at the right level of heat
> and cold, so you don't burn your mouth on out-of-the-oven pizza, for
> example. Most (not all) pies and cakes, though they might be stored
> refrigerated, are tastiest served at room temperature, other desserts
> best served cold, frozen, warm, etc. Nothing tempers the taste buds
> like a dish served at the incorrect temperature, and it can ruin the
> best of recipes. Whether I'm serving company or just my wife and me,
> I warm plates for hot dishes, refrigerate them for cool ones,
> otherwise the food assumes the temperature of the plate before it's
> even served, and that lessens the enjoyment. Some dishes I assemble
> at the table, like strawberry shortcake (room temperature cake, just
> cool berries, cold whipped cream) or cherries jubilee (ice cream and
> flamed cherries). Assembling them ahead of time and storing it all in
> the fridge ruins these desserts. And if there's a mix of hot and
> cold, such as hot barbecue and cold potato salad, I serve them on
> separate plates, heated and cooled accordingly. Lot of trouble,
> sometimes, but I think it's worth it all.
>
>

I have often wondered where a thread on how tobacco smoking effects a
professional cooks ability to discern flavors would go. I am continually
amazed how many professional cooks smoke tobacco. Sure, I know you'll not
likely find a regular break without a cigarette habit to claim, but hey.
LOL

"raymond" > wrote in message
...
> On Thu, 02 Sep 2004 12:58:15 -0700, thoff > wrote:
>
> >I was wondering if there was a way
> >to get the most taste of food? I found
> >lots of descriptions of how we taste,
> >but nothing on trying to optimize tasting.
> >
> Optimize the food. If it's a cold dish, make sure it's served cold.
> Hot dish, serve it hot, but serve either at the right level of heat
> and cold, so you don't burn your mouth on out-of-the-oven pizza, for
> example. Most (not all) pies and cakes, though they might be stored
> refrigerated, are tastiest served at room temperature, other desserts
> best served cold, frozen, warm, etc. Nothing tempers the taste buds
> like a dish served at the incorrect temperature, and it can ruin the
> best of recipes. Whether I'm serving company or just my wife and me,
> I warm plates for hot dishes, refrigerate them for cool ones,
> otherwise the food assumes the temperature of the plate before it's
> even served, and that lessens the enjoyment. Some dishes I assemble
> at the table, like strawberry shortcake (room temperature cake, just
> cool berries, cold whipped cream) or cherries jubilee (ice cream and
> flamed cherries). Assembling them ahead of time and storing it all in
> the fridge ruins these desserts. And if there's a mix of hot and
> cold, such as hot barbecue and cold potato salad, I serve them on
> separate plates, heated and cooled accordingly. Lot of trouble,
> sometimes, but I think it's worth it all.
>
>

zuuum wrote:
> I have often wondered where a thread on how tobacco smoking effects a
> professional cooks ability to discern flavors would go. I am continually
> amazed how many professional cooks smoke tobacco. Sure, I know you'll not
> likely find a regular break without a cigarette habit to claim, but hey.


I always say I can tell if the cook smokes if the food is oversalted.
--Lia

zuuum wrote:
> I have often wondered where a thread on how tobacco smoking effects a
> professional cooks ability to discern flavors would go. I am continually
> amazed how many professional cooks smoke tobacco. Sure, I know you'll not
> likely find a regular break without a cigarette habit to claim, but hey.


I always say I can tell if the cook smokes if the food is oversalted.
--Lia

"Julia Altshuler" > wrote in message
news:bNQZc.360506$%_6.235843@attbi_s01...
> zuuum wrote:
> > I have often wondered where a thread on how tobacco smoking effects a
> > professional cooks ability to discern flavors would go. I am
continually
> > amazed how many professional cooks smoke tobacco. Sure, I know you'll
not
> > likely find a regular break without a cigarette habit to claim, but hey.
>
>
> I always say I can tell if the cook smokes if the food is oversalted.
> --Lia
>

You did say.....

> 2. Clear sinuses. If you have hayfever type allergies, even if you're
> not entirely stopped up, you're missing a lot of subtlety.

Sinus probs was one of the main things that left me when cigarettes left
too. A direct correlation. I smoked for years and one day tried lighting
up and just knew I was through with it. No resolution, no nothing, just
done.

"Julia Altshuler" > wrote in message
news:bNQZc.360506$%_6.235843@attbi_s01...
> zuuum wrote:
> > I have often wondered where a thread on how tobacco smoking effects a
> > professional cooks ability to discern flavors would go. I am
continually
> > amazed how many professional cooks smoke tobacco. Sure, I know you'll
not
> > likely find a regular break without a cigarette habit to claim, but hey.
>
>
> I always say I can tell if the cook smokes if the food is oversalted.
> --Lia
>

You did say.....

> 2. Clear sinuses. If you have hayfever type allergies, even if you're
> not entirely stopped up, you're missing a lot of subtlety.

Sinus probs was one of the main things that left me when cigarettes left
too. A direct correlation. I smoked for years and one day tried lighting
up and just knew I was through with it. No resolution, no nothing, just
done.

"Julia Altshuler" > wrote in message
news:bNQZc.360506$%_6.235843@attbi_s01...
> zuuum wrote:
> > I have often wondered where a thread on how tobacco smoking effects a
> > professional cooks ability to discern flavors would go. I am
continually
> > amazed how many professional cooks smoke tobacco. Sure, I know you'll
not
> > likely find a regular break without a cigarette habit to claim, but hey.
>
>
> I always say I can tell if the cook smokes if the food is oversalted.
> --Lia
>

You did say.....

> 2. Clear sinuses. If you have hayfever type allergies, even if you're
> not entirely stopped up, you're missing a lot of subtlety.

Sinus probs was one of the main things that left me when cigarettes left
too. A direct correlation. I smoked for years and one day tried lighting
up and just knew I was through with it. No resolution, no nothing, just
done.

thoff > wrote:
> I was wondering if there was a way
> to get the most taste of food? I found
> lots of descriptions of how we taste,
> but nothing on trying to optimize tasting.

Huh? Open mouth. Insert food into mouth. Chew.

thoff > wrote:
> I was wondering if there was a way
> to get the most taste of food? I found
> lots of descriptions of how we taste,
> but nothing on trying to optimize tasting.

Huh? Open mouth. Insert food into mouth. Chew.

"zuuum" > wrote in
:

> I have often wondered where a thread on how tobacco smoking effects a
> professional cooks ability to discern flavors would go. I am
> continually amazed how many professional cooks smoke tobacco. Sure, I
> know you'll not likely find a regular break without a cigarette habit
> to claim, but hey. LOL
>

The first time I ever watched "A Cook's Tour", Tony Bourdain's opening
voice-over said something like, "As a chef, tastes and smells are my
memories". This over an image of him enjoying a cigarette. I laughed
myself silly. Not a bad show, but I do wonder what he's missing.

K

"zuuum" > wrote in
:

> I have often wondered where a thread on how tobacco smoking effects a
> professional cooks ability to discern flavors would go. I am
> continually amazed how many professional cooks smoke tobacco. Sure, I
> know you'll not likely find a regular break without a cigarette habit
> to claim, but hey. LOL
>

The first time I ever watched "A Cook's Tour", Tony Bourdain's opening
voice-over said something like, "As a chef, tastes and smells are my
memories". This over an image of him enjoying a cigarette. I laughed
myself silly. Not a bad show, but I do wonder what he's missing.

K