I often read at the end of a recipe,
or an opinion about a recipe,
that a food dish tastes better the next day.

I wonder if this is [many times] a fallacy?
Not in all cases of course.

I believe, that most of the time,
it may be physiological [I think that's the word].

For example, a cup of coffe,
made the same way, can taste different,
from day to day.

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.

marc

marco wrote:
> I often read at the end of a recipe,
> or an opinion about a recipe,
> that a food dish tastes better the next day.
>
> I wonder if this is [many times] a fallacy?
> Not in all cases of course.
>
> I believe, that most of the time,
> it may be physiological [I think that's the word].
>
> For example, a cup of coffe,
> made the same way, can taste different,
> from day to day.
>
> 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.
>
> marc

I don't think anyone says pies are better the next day. Soups,
stews, and things like that are frequently better though.

--
Jean B.

On 3/1/2012 2:08 PM, Jean B. wrote:
> marco wrote:
>> I often read at the end of a recipe, or an opinion about a recipe,
>> that a food dish tastes better the next day.
>>
>> I wonder if this is [many times] a fallacy?
>> Not in all cases of course.
>>
>> I believe, that most of the time,
>> it may be physiological [I think that's the word].
>>
>> For example, a cup of coffe, made the same way, can taste different,
>> from day to day.
>>
>> 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.
>>
>> marc
>
> I don't think anyone says pies are better the next day. Soups, stews,
> and things like that are frequently better though.
>
Cold blueberry and apple pies are excellent, IMHO and last several days
in the fridge (unless I get to hear about them :-)

--
Jim Silverton

Extraneous "not" in Reply To.

"marco" > wrote in message
news:18782595.1620.1330623658198.JavaMail.geo-discussion-forums@ynnk21...
> I often read at the end of a recipe,
> or an opinion about a recipe,
> that a food dish tastes better the next day.
>
> I wonder if this is [many times] a fallacy?
> Not in all cases of course.
>
> I believe, that most of the time,
> it may be physiological [I think that's the word].
>
The word you're looking for is psychological.

> 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.
>
> marc

I've never heard of pie allegedy tasting better the next day. Tomato sauce,
stews, soups, sure. Sometimes when you give the ingredients a chance to
blend, then yes, they taste better the next day. The recent chatter about
macaroni & cheese prompts me to mention mac & cheese doesn't reheat well the
next day. The cheese tends to break down. Then you're left with lightly
flavoured and slighty greasy reheated macaroni. I've found that's true
whether you use real cheddar or processed cheese. YMMV.

Jill

On Thu, 1 Mar 2012 09:40:58 -0800 (PST), marco >
wrote:

>I often read at the end of a recipe,
>or an opinion about a recipe,
>that a food dish tastes better the next day.
>
>I wonder if this is [many times] a fallacy?
>Not in all cases of course.
>
>I believe, that most of the time,
>it may be physiological [I think that's the word].
>
>For example, a cup of coffe,
>made the same way, can taste different,
>from day to day.
>
>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.
>
>marc

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

On Thu, 01 Mar 2012 12:28:22 -0700, Janet Bostwick
> wrote:

>On Thu, 1 Mar 2012 09:40:58 -0800 (PST), marco >
>wrote:
>
>>I often read at the end of a recipe,
>>or an opinion about a recipe,
>>that a food dish tastes better the next day.
>>
>>I wonder if this is [many times] a fallacy?
>>Not in all cases of course.
>>
>>I believe, that most of the time,
>>it may be physiological [I think that's the word].
>>
>>For example, a cup of coffe,
>>made the same way, can taste different,
>>from day to day.
>>
>>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.
>>
>>marc
>
>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

I always knew that wine doesn't age in the bottle.... if anything wine
deteriorates due to faulty bottling... wine ages like people, the
older the more the stink.

On Thu, 1 Mar 2012 09:40:58 -0800 (PST), marco >
wrote:

> I often read at the end of a recipe,
> or an opinion about a recipe,
> that a food dish tastes better the next day.
>
> I wonder if this is [many times] a fallacy?
> Not in all cases of course.
>
> I believe, that most of the time,
> it may be physiological [I think that's the word].
>
> For example, a cup of coffe,
> made the same way, can taste different,
> from day to day.

I think they're talking about the way flavors have married in certain
leftovers when you eat them the next day... not your daily cup of
coffee.
>
> 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.
>
They aren't talking about separate instances of the same recipe. I've
seen recipes that call for making it the day before and reheating it
the following day to serve guests.

--
Food is an important part of a balanced diet.

On Thu, 01 Mar 2012 14:22:20 -0500, James Silverton
> wrote:

> Cold blueberry and apple pies are excellent, IMHO and last several days
> in the fridge (unless I get to hear about them :-)

The crust often loses it's crispiness as the pies age.... IMO, of
course.

--
Food is an important part of a balanced diet.

On Thu, 01 Mar 2012 12:28:22 -0700, Janet Bostwick
> wrote:

> 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.

I think (dried) bean dishes taste better the next day at least 80% of
the time. The first time I really noticed it was the first time I
made (my version of) cassoulet.

--
Food is an important part of a balanced diet.

On Thu, 1 Mar 2012 09:40:58 -0800 (PST), marco >
wrote:

>I often read at the end of a recipe,
>or an opinion about a recipe,
>that a food dish tastes better the next day.
>
>I wonder if this is [many times] a fallacy?
>Not in all cases of course.
....

My brother and I used to have a running argumebnt abouty chili. He
said his chili was not finished until it took a ride through the
freezer. He used to make large batches and freeze it before he'd eat
any.

I also used to make large batches of chili, and while I'd freeze most
I'd always have a bowl of what I called "neuveau chili", which was
after the cook finished but before it was frozen. And I discovered
from doibng this that the "neuveau chili" had a sharper hotter flavor,
which a ride through the freezer mellowed out.

So yes there are differences. But to each their own, yano?

John Kuthe...

On 01/03/2012 12:40 PM, marco wrote:

>
> 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.
>


Sorry, but I like rhubarb pie too much to *******ize it with
strawberries or any other fruit. AFAIAC, strawberry is the worst of all
contaminants. I love fresh strawberries and other than jam, don't have
much interest in cooked strawberries.

On 01/03/2012 3:00 PM, sf wrote:

>> 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.
>>
> They aren't talking about separate instances of the same recipe. I've
> seen recipes that call for making it the day before and reheating it
> the following day to serve guests.


There are some people who like pies warm out of the oven. Personally, I
prefer them cold, and even better then next day.

On Mar 1, 9:40*am, marco > wrote:
> I often read at the end of a recipe,
> or an opinion about a recipe,
> that a food dish tastes better the next day.
>
> I wonder if this is [many times] a fallacy?
> Not in all cases of course.
>
> I believe, that most of the time,
> it may be physiological [I think that's the word].
>
> For example, a cup of coffe,
> made the same way, can taste different,
> from day to day.
>
> 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.
>
> marc

This is very subjective and depends entirely on what dish is being
discussed.

There are things like seared or broiled meats and fish that are not as
good as leftovers and there are things like spaghetti sauces and
lasagna that are even better the next day.

It depends on the dish and how it is prepared. Some things are meant
to be eaten entirely immediately after they are cooked, like chicken
cutlets or veal scallopini. Stews, soups and some casseroles are
actually more flavorful after they have had a chance to "meld" the
flavors.

I think some of you are automatically responding,
without really giving it much thought.

My contention is, it's not the food,
it's you/me that are in a different psychological
state, and the food tastes different. Maybe better,
but [again] it's not necessarily the food.

We've all heard "it tastes better the next day"
and sort of go along with it, and say it.
Not many of you seem to be absorbing this idea,
and responding to this concept.

Sure, I could be totally wrong,
but I'd like to follow through with this idea,
and get thoughts on it, specifically.

marc

On Thu, 1 Mar 2012 13:18:32 -0800 (PST), marco >
wrote:

>I think some of you are automatically responding,
>without really giving it much thought.
>
>My contention is, it's not the food,
>it's you/me that are in a different psychological
>state, and the food tastes different. Maybe better,
>but [again] it's not necessarily the food.
>
>We've all heard "it tastes better the next day"
>and sort of go along with it, and say it.
>Not many of you seem to be absorbing this idea,
>and responding to this concept.
>
>Sure, I could be totally wrong,
>but I'd like to follow through with this idea,
>and get thoughts on it, specifically.
>
>marc

Another important aspect is after cooking a dish and being around the
ingredients and their scents, one can become habituated to the
subtlety of scents and flavors. So the next day when they are no
longer habituated to them, those same scents and flavors can be
perceived as more intense and complex.

This is not "psychological", it is very real!

John Kuthe...

In article <5649022.16.1330636712554.JavaMail.geo-discussion-
forums@vblo18>, says...
>
> I think some of you are automatically responding,
> without really giving it much thought.
>
> My contention is, it's not the food,
> it's you/me that are in a different psychological
> state, and the food tastes different. Maybe better,
> but [again] it's not necessarily the food.
>
> We've all heard "it tastes better the next day"
> and sort of go along with it, and say it.
> Not many of you seem to be absorbing this idea,
> and responding to this concept.
>
> Sure, I could be totally wrong,
> but I'd like to follow through with this idea,
> and get thoughts on it, specifically.

You're totally wrong. Happy now?

Janet

On Mar 1, 2:10*pm, John Kuthe > wrote:
> On Thu, 1 Mar 2012 09:40:58 -0800 (PST), marco >
> wrote:
>
> >I often read at the end of a recipe,
> >or an opinion about a recipe,
> >that a food dish tastes better the next day.
>
> >I wonder if this is [many times] a fallacy?
> >Not in all cases of course.
>
> ...
>
> My brother and I used to have a running argumebnt abouty chili. He
> said his chili was not finished until it took a ride through the
> freezer. He used to make large batches and freeze it before he'd eat
> any.
>
> I also used to make large batches of chili, and while I'd freeze most
> I'd always have a bowl of what I called "neuveau chili", which was
> after the cook finished but before it was frozen. And I discovered
> from doibng this that the "neuveau chili" had a sharper hotter flavor,
> which a ride through the freezer mellowed out.
>
> So yes there are differences. But to each their own, yano?

Freezing the beans makes them softer, not freezing them leaves them
firmer. That certainly is a matter of personal preference.
>
> John Kuthe...

--Bryan

On Thu, 1 Mar 2012 14:04:10 -0800 (PST), Bryan
> wrote:

>On Mar 1, 2:10*pm, John Kuthe > wrote:
>> On Thu, 1 Mar 2012 09:40:58 -0800 (PST), marco >
>> wrote:
>>
>> >I often read at the end of a recipe,
>> >or an opinion about a recipe,
>> >that a food dish tastes better the next day.
>>
>> >I wonder if this is [many times] a fallacy?
>> >Not in all cases of course.
>>
>> ...
>>
>> My brother and I used to have a running argumebnt abouty chili. He
>> said his chili was not finished until it took a ride through the
>> freezer. He used to make large batches and freeze it before he'd eat
>> any.
>>
>> I also used to make large batches of chili, and while I'd freeze most
>> I'd always have a bowl of what I called "neuveau chili", which was
>> after the cook finished but before it was frozen. And I discovered
>> from doibng this that the "neuveau chili" had a sharper hotter flavor,
>> which a ride through the freezer mellowed out.
>>
>> So yes there are differences. But to each their own, yano?
>
>Freezing the beans makes them softer, not freezing them leaves them
>firmer.

How can that be... last time I checked frozen is harder than thawed.

On Thu, 1 Mar 2012 13:18:32 -0800 (PST), marco >
wrote:

>I think some of you are automatically responding,
>without really giving it much thought.
>
>My contention is, it's not the food,
>it's you/me that are in a different psychological
>state, and the food tastes different. Maybe better,
>but [again] it's not necessarily the food.

i agree with you on ziti or lasagna. It is great fresh from the
oven. But I'm tired then & it was a lot of work.

The next day, cut a piece, nuke it, and gobble with my feet up. I
like that experience better.

On meatloaf, I'll disagree. my family like meatloaf. I can take
it or leave it. But meatloaf sandwiches? Sign me up! Big
couple of hunks of homemade bread-- 3/4" slice of meatloaf- 1/4" of
sweet onion- a glob of mayo- a couple leaves of romaine. BBQ sauce
or horseradish if I'm in the mood. Good for a week of lunches- and
better [to me] than the meatloaf we had for supper.

Stew gets better with time. Eat a little, add a little . . .

Jim

On 01/03/2012 2:08 PM, Jean B. wrote:
>
> I don't think anyone says pies are better the next day. Soups, stews,
> and things like that are frequently better though.

I think they are pretty good the next day. I prefer cold pies to hot
and fresh out of the oven.

On 01/03/2012 3:39 PM, ImStillMags wrote:
ussed.
>
> There are things like seared or broiled meats and fish that are not as
> good as leftovers and there are things like spaghetti sauces and
> lasagna that are even better the next day.
>
> It depends on the dish and how it is prepared. Some things are meant
> to be eaten entirely immediately after they are cooked, like chicken
> cutlets or veal scallopini. Stews, soups and some casseroles are
> actually more flavorful after they have had a chance to "meld" the
> flavors.
>


I have been making larger meatloaves lately because I figured that if
there is going to be leftovers there may as well be enough for dinner
for two. I have started looking forward to the re-heated leftovers. I
think that is is even better than the first time. Lately I have been
making Shepherds Pie (Cottage Pie) and it is also even better the
second time around.

Il 01/03/2012 20:08, Jean B. ha scritto:

>> I often read at the end of a recipe, or an opinion about a recipe,
>> that a food dish tastes better the next day.
>>
>> I wonder if this is [many times] a fallacy?
>> Not in all cases of course.

> I don't think anyone says pies are better the next day. Soups, stews,
> and things like that are frequently better though.

Thumbs up! Lasagne are much better if you prepare them the day before
you bake them, and the same goes for both the filling and the dough for
many stuffed pasta recipes as tortellini, cappelletti, anolini... My
favorite tomorrow-it'll-be-better dish is the zucchine casserole: boiled
and squeezed zucchine put in the food processor and mixed with eggs,
grated cheese, nutmeg, a little breadcrumbs and some oil or butter. I
usually prepare it for the day after, when I'll bake and broil it.
--
Vilco
And the Family Stone
Sei al secondo auting oggi.
Io foss'in te mi fermerei qui,

On Mar 1, 2:28*pm, Janet Bostwick > wrote:
> On Thu, 1 Mar 2012 09:40:58 -0800 (PST), marco >
> wrote:
>
>
>
>
>
>
>
>
>
> >I often read at the end of a recipe,
> >or an opinion about a recipe,
> >that a food dish tastes better the next day.
>
> >I wonder if this is [many times] a fallacy?
> >Not in all cases of course.
>
> >I believe, that most of the time,
> >it may be physiological [I think that's the word].
>
> >For example, a cup of coffe,
> >made the same way, can taste different,
> >from day to day.
>
> >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.
>
> >marc
>
> 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.

On Mar 1, 2:49*pm, Brooklyn1 <Gravesend1> wrote:
> On Thu, 01 Mar 2012 12:28:22 -0700, Janet Bostwick
>
>
>
>
>
>
>
>
>
> > wrote:
> >On Thu, 1 Mar 2012 09:40:58 -0800 (PST), marco >
> >wrote:
>
> >>I often read at the end of a recipe,
> >>or an opinion about a recipe,
> >>that a food dish tastes better the next day.
>
> >>I wonder if this is [many times] a fallacy?
> >>Not in all cases of course.
>
> >>I believe, that most of the time,
> >>it may be physiological [I think that's the word].
>
> >>For example, a cup of coffe,
> >>made the same way, can taste different,
> >>from day to day.
>
> >>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.
>
> >>marc
>
> >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
>
> I always knew that wine doesn't age in the bottle.... if anything wine
> deteriorates due to faulty bottling... wine ages like people, the
> older the more the stink.

You are a fool.

On Mar 1, 3:23*pm, Dave Smith > wrote:
> On 01/03/2012 12:40 PM, marco wrote:
>
>
>
> > 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.
>
> Sorry, but I like rhubarb pie too much to *******ize it with
> strawberries or any other fruit. AFAIAC, strawberry is the worst of all
> contaminants. I love fresh strawberries and other than jam, don't have
> much interest in cooked strawberries.

I'm with ya Dave, but I wouldn't refuse strawberry rhubarb.

On 01/03/2012 4:18 PM, marco wrote:
> I think some of you are automatically responding,
> without really giving it much thought.
>
> My contention is, it's not the food,
> it's you/me that are in a different psychological
> state, and the food tastes different. Maybe better,
> but [again] it's not necessarily the food.
>


Okay. I'll bite... no pun intended.. You probably said that without
putting much thought into it.

On Mar 1, 4:18*pm, marco > wrote:
> I think some of you are automatically responding,
> without really giving it much thought.
>
> My contention is, it's not the food,
> it's you/me that are in a different psychological
> state, and the food tastes different. Maybe better,
> but [again] it's not necessarily the food.
>
> We've all heard "it tastes better the next day"
> and sort of go along with it, and say it.
> Not many of you seem to be absorbing this idea,
> and responding to this concept.
>
> Sure, I could be totally wrong,
> but I'd like to follow through with this idea,
> and get thoughts on it, specifically.
>
> marc

Sorry, I think I know my own mind about foods. The things I think are
better are better to me. I am not contemplating my navel, I am a cook
and it is necessary that I know this. Yes, you are wrong, I agree.
No one said EVERYTHING was better.

On Mar 1, 5:24*pm, Jim Elbrecht > wrote:

>
> On meatloaf, I'll disagree. * *my family like meatloaf. * I can take
> it or leave it. * * But meatloaf sandwiches? *Sign me up! * * Big
> couple of hunks of homemade bread-- 3/4" slice of meatloaf- 1/4" of
> sweet onion- a glob of mayo- a couple leaves of romaine. * BBQ sauce
> or horseradish if I'm in the mood. * * Good for a week of lunches- and
> better [to me] than the meatloaf we had for supper.
>
> Stew gets better with time. * *Eat a little, add a little . . .

You've just ruined my evening. I am making Chinese fgood and now I
want meatloaf sandwiches.

On Mar 1, 6:07*pm, Dave Smith > wrote:
> On 01/03/2012 2:08 PM, Jean B. wrote:
>
>
>
> > I don't think anyone says pies are better the next day. Soups, stews,
> > and things like that are frequently better though.
>
> I think they are pretty good the next day. *I prefer cold pies to hot
> and fresh out of the oven.

Depends which pie! Hot apple pie with rat cheese? Sublime.

On Thu, 01 Mar 2012 17:11:41 -0500, Brooklyn1 <Gravesend1> wrote:

>On Thu, 1 Mar 2012 14:04:10 -0800 (PST), Bryan
> wrote:
....
>>Freezing the beans makes them softer, not freezing them leaves them
>>firmer.
>
>How can that be... last time I checked frozen is harder than thawed.

ROFL Sheldon!! You are SUCH the comedian!! :-)

John Kuthe...

On Mar 1, 12:40*pm, marco > wrote:
> I often read at the end of a recipe,
> or an opinion about a recipe,
> that a food dish tastes better the next day.
>
> I wonder if this is [many times] a fallacy?
> Not in all cases of course.
>
> I believe, that most of the time,
> it may be physiological [I think that's the word].
>
> For example, a cup of coffe,
> made the same way, can taste different,
> from day to day.
>
> 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.
>
> marc

I always say to my SO when I'm offering leftovers "Oh, the flavors
have really blended." I do think there is some truth to this, esp.
with soups, or maybe I"m just thrilled to reap the leftover harvest.

On 01/03/2012 5:24 PM, Jim Elbrecht wrote:

> On meatloaf, I'll disagree. my family like meatloaf. I can take
> it or leave it.

Depends on the meatloaf. I never used to like it much but was impressed
with the stuff a friend made and I got her recipe. It is great.




> But meatloaf sandwiches? Sign me up! Big
> couple of hunks of homemade bread-- 3/4" slice of meatloaf- 1/4" of
> sweet onion- a glob of mayo- a couple leaves of romaine. BBQ sauce
> or horseradish if I'm in the mood. Good for a week of lunches- and
> better [to me] than the meatloaf we had for supper.

I learned about meatloaf sandwiches years ago. They were the daily
special at one of the good mom and pop restaurants I used to go to once
in a while for lunch. I was amazed. I learned that is a place like that
has meatloaf or meatloaf sandwiches you have to try them.




> Stew gets better with time. Eat a little, add a little . . .

My wife always makes stew the night before. It is much better than then
next day.

On Thu, 1 Mar 2012 15:25:49 -0800 (PST), Giusi
> wrote:

>On Mar 1, 4:18*pm, marco > wrote:
>> I think some of you are automatically responding,
>> without really giving it much thought.
>>
>> My contention is, it's not the food,
>> it's you/me that are in a different psychological
>> state, and the food tastes different. Maybe better,
>> but [again] it's not necessarily the food.
>>
>> We've all heard "it tastes better the next day"
>> and sort of go along with it, and say it.
>> Not many of you seem to be absorbing this idea,
>> and responding to this concept.
>>
>> Sure, I could be totally wrong,
>> but I'd like to follow through with this idea,
>> and get thoughts on it, specifically.
>>
>> marc
>
>Sorry, I think I know my own mind about foods. The things I think are
>better are better to me. I am not contemplating my navel, I am a cook
>and it is necessary that I know this. Yes, you are wrong, I agree.
>No one said EVERYTHING was better.

One of those times I have to concur with Giusi... many, many foods are
better the next day, even the next week. Compote doesn't really come
into it's own for at least a week. Many booze soaked baked goods;
http://www.youtube.com/watch?v=bq3ARokNF_A

On Thu, 01 Mar 2012 19:45:15 -0500, Brooklyn1 <Gravesend1> wrote:
....
>
>One of those times I have to concur with Giusi... many, many foods are
>better the next day, even the next week. Compote doesn't really come
>into it's own for at least a week. Many booze soaked baked goods;
>http://www.youtube.com/watch?v=bq3ARokNF_A

Including my Chocolate Covered Cherries, which take between 3 to more
days for the invertase to act on the invert sugar and liquefy the
center fondant!

John Kuthe...

On 3/1/2012 12:28 PM, Janet Bostwick wrote:
> On Thu, 1 Mar 2012 09:40:58 -0800 (PST), >
> wrote:
>
>> I often read at the end of a recipe,
>> or an opinion about a recipe,
>> that a food dish tastes better the next day.
>>
>> I wonder if this is [many times] a fallacy?
>> Not in all cases of course.
>>

>
> 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



In my experience, spaghetti sauce, chili, soup, and stews all taste
better the day after preparation. The spices meld and sometimes even
intensify. That pretty much applies to anything that doesn't dry out
when reheated.

gloria p

gloria p > wrote in :

> On 3/1/2012 12:28 PM, Janet Bostwick wrote:
>> On Thu, 1 Mar 2012 09:40:58 -0800 (PST), >
>> wrote:
>>
>>> I often read at the end of a recipe,
>>> or an opinion about a recipe,
>>> that a food dish tastes better the next day.
>>>
>>> I wonder if this is [many times] a fallacy?
>>> Not in all cases of course.
>>>
>
>>
>> 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
>
>
>
> In my experience, spaghetti sauce, chili, soup, and stews all taste
> better the day after preparation. The spices meld and sometimes even
> intensify. That pretty much applies to anything that doesn't dry out
> when reheated.
>
> gloria p
>


Agreed........ when I make spag bol, I make it about 3 days in advance, as
the flavour improves from sitting in the fridge for that extra time.......
and curries...... I usually make them about a 5 days before they are to be
eaten.

I've given fresh made curry to people, and yes, it tastes good....... but
then I've given them the same curry that was put in the fridge for up to 5
days, and the unanimous opinion was "even better"!!



--
Peter
Tasmania
Australia

marco wrote:

> I think some of you are automatically responding,
> without really giving it much thought.

I think your post shows a complete lack of thought.


> My contention is, it's not the food,
> it's you/me that are in a different psychological
> state, and the food tastes different. Maybe better,
> but [again] it's not necessarily the food.

Your contention is wrong.


> We've all heard "it tastes better the next day"
> and sort of go along with it, and say it.
> Not many of you seem to be absorbing this idea,
> and responding to this concept.

That's completely wrong.


> Sure, I could be totally wrong,
> but I'd like to follow through with this idea,
> and get thoughts on it, specifically.

You're totally wrong. End of story. There *are* foods which taste better
the next day. Insulting RFC isn't going to change that, it's only going
to make you look more and more stupid.

Bob

On 3/1/2012 2:18 PM, marco wrote:
> I think some of you are automatically responding,
> without really giving it much thought.
>
> My contention is, it's not the food,
> it's you/me that are in a different psychological
> state, and the food tastes different. Maybe better,
> but [again] it's not necessarily the food.
>
> We've all heard "it tastes better the next day"
> and sort of go along with it, and say it.
> Not many of you seem to be absorbing this idea,
> and responding to this concept.
>
> Sure, I could be totally wrong,
> but I'd like to follow through with this idea,
> and get thoughts on it, specifically.
>
> marc
'

Since it sounds as though you have made up your mind about this, why are
you asking a second time?

gloria p

On 3/1/2012 3:11 PM, Brooklyn1 wrote:
> On Thu, 1 Mar 2012 14:04:10 -0800 (PST), Bryan

>>
>> Freezing the beans makes them softer, not freezing them leaves them
>> firmer.
>
> How can that be... last time I checked frozen is harder than thawed.



Only if you eat them frozen.

gloria p

Dave Smith wrote:
> On 01/03/2012 12:40 PM, marco wrote:
>
>>
>> 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.
>>
>
>
> Sorry, but I like rhubarb pie too much to *******ize it with
> strawberries or any other fruit. AFAIAC, strawberry is the worst of all
> contaminants. I love fresh strawberries and other than jam, don't have
> much interest in cooked strawberries.
>
Well, I love strawberry pie, rhubarb pie, AND strawberry-rhubarb
pie. The last-mentioned pie was our usual Easter dessert. It
felt like a harbinger of spring.

Now I am pickier about my strawberries though, and the native
strawberries here in Massachusetts are far from being ripe on
Easter.

--
Jean B.