On Sun, 11 Jan 2004 19:34:16 -0500, "Anthony Ritter"
> arranged random neurons, so they
looked like this:

>Mr. Al Bon Gusto writes from the Catskills:
>
>Why do soups taste better the next day?
>
My mother always said that it took 24 hours + for the "flavors to
meld," whateverinhell *that* means. Empircally, it would seem to be
true, not only of soups, but some sauces (such as marinara) and, FWIW,
deviled eggs. <shrug> I'm sure we have a kitchen chemist around here
someplace!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.

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