Mr. Al Bon Gusto writes from the Catskills:

Why do soups taste better the next day?

Thanking all in advance,
Big Al

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.

To reply, remove "gotcha"

On Sun, 11 Jan 2004, Terry Pulliam Burd wrote:

> 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!

will a physicist do?

Seriously, the reason the flavors "meld" probably has something to do with
either diffusion or osmosis...
Lena

"Terry Pulliam Burd" > wrote in message
> >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!

The flavors and seasoning blend together and permeate the main ingredients.
Sort of like adding 2 + 2 and getting 5
Ed

http://pages.cthome.net/edhome

In article >,
Lena B Katz > wrote:

> On Sun, 11 Jan 2004, Terry Pulliam Burd wrote:
>
> > 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!
>
> will a physicist do?
>
> Seriously, the reason the flavors "meld" probably has something to do with
> either diffusion or osmosis...
> Lena

Or both, depending on the gradient. ;-)

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article > ,
"Edwin Pawlowski" > wrote:

> "Terry Pulliam Burd" > wrote in message
> > >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!
>
> The flavors and seasoning blend together and permeate the main ingredients.
> Sort of like adding 2 + 2 and getting 5
> Ed

ROFL!!! that was funny! Thanks! ;-D

Are you a George Orwell fan??? (1984)

2+2=5
Thought police...

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra quoted and replied:

> > The flavors and seasoning blend together and permeate the main
ingredients.
> > Sort of like adding 2 + 2 and getting 5
> > Ed
>
> ROFL!!! that was funny! Thanks! ;-D
>
> Are you a George Orwell fan??? (1984)
>
> 2+2=5
> Thought police...

Hey, chemistry can be weird sometimes. Try this:

Carefully measure out a quart of alcohol, as pure as you can find.
Carefully measure out a quart of water, likewise as pure as you can find.

Mix the two fluids together and note that you've got noticeably LESS than
two
quarts of the mixture. In this case, 1 + 1 = ~1.8

Bob