On Mon, 14 Dec 2015 22:03:09 -0600, Sqwertz >
wrote:

>On Mon, 14 Dec 2015 18:08:41 -0500, Dave Smith wrote:
>
>> Yes, they are indeed different. In both cases, the flavour is enhanced
>> by the presence of the bone.
>
>The rib meat between the bones tastes better because of the extra fat
>and cartilage. But the idea that it makes of the rest of the roast
>taste better is just false.
>
>-sw

I think people who eat all this highly spiced Mexican food numb their
taste buds to some degree. Or at least overwork them. The
difference between beef cooked on the bone, even steak, and cooked cut
up and tied with string, is most noticeable to me.