On Mar 1, 2:28*pm, Janet Bostwick > wrote:
> On Thu, 1 Mar 2012 09:40:58 -0800 (PST), marco >
> wrote:
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> >I often read at the end of a recipe,
> >or an opinion about a recipe,
> >that a food dish tastes better the next day.
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> >I wonder if this is [many times] a fallacy?
> >Not in all cases of course.
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> >I believe, that most of the time,
> >it may be physiological [I think that's the word].
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> >For example, a cup of coffe,
> >made the same way, can taste different,
> >from day to day.
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> >The first time I tasted strawberry rhubarb pie,
> >I couldn't belive how good it tasted.
> >But later, after I had had it a few times,
> >it just didn't live up to my expectations.
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> >marc
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> Across the board, I don't believe that anything tastes better the next
> day. *Yuck! *Any development of flavor that is necessary to enhance
> the dish can be achieved on the day that it is made. *This is an old
> wives' tale meant to improve the image of leftovers.
> Janet US

It is the rule in New England that you never eat fish chowder the day
it's made. I don't know why it is the right thing, but it is. It
goes from barely edible to really great just be being kept over.
There are several sauces or condiments that are nothing when freshly
made but become something big after time. Pickles too, but that['s a
stretch because obviously you can't pickle something successfully in a
day unless it is really tiny.