Q-Dat
Babbling Farker
The other thread on smoke flavor got me thinking. When we spend all day cooking something, naturally we are going to spend a significant amount of time smelling smoke. I wonder if over the course of the day maybe our senses get a little numbed to it. I know that our taste buds aren't getting clogged with smoke, but our smellers could sure be affected, and smelling is in a way part of tasting.
I have many times cooked up some Q and thought "Its pretty good, but not smoky enough." But the next day, when I get out the leftovers be it ribs, chicken or whatever I always seem to find that the smoke flavor has intensified.
I always thought that somehow the flavor got stronger in the fridge, but now I wonder if it wasn't just the fact that my nose was now clear of all previous smoke and no longer dulled to it.
Any thoughts?
I have many times cooked up some Q and thought "Its pretty good, but not smoky enough." But the next day, when I get out the leftovers be it ribs, chicken or whatever I always seem to find that the smoke flavor has intensified.
I always thought that somehow the flavor got stronger in the fridge, but now I wonder if it wasn't just the fact that my nose was now clear of all previous smoke and no longer dulled to it.
Any thoughts?