Enticing Aromas
Jan 18, 2021 | 11:17 am
#61
Join Date: Aug 2012
Posts: 7,359
If and when this is ever brewed, I have to leave the room. Like Durian, can't deal with cilantro; and, not really sure which is worse for me. Probably cilantro, though it's splitting hairs at this point
Jan 18, 2021 | 8:44 pm
#62
Join Date: Apr 2010
Location: CGK
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Shows that too much of a good thing can inadvertently turn bad. Another case is the smell of burning incense. Light one or two sticks up and the smell is pleasant enough, but visit a packed temple in Japan, HK or Singapore and the smoky incense can sting!
Jan 19, 2021 | 7:23 am
#63
formerly known as Tad's Broiled Steaks
Join Date: Jun 2004
Posts: 6,424
Just Food
To break down some favorites by a few countries:
Japan: for a country in which I love so much of the food scene, I don't think its cities have the greatest scents...too much salaryman and stale cigarette permeate older buildings. Still, the warayaki in Kochi, bakeries throughout the depachika, and steeped genmaicha come to mind.
Mexico: chocolate at various cafs, coffee throughout the south, and tacos al pastor. Gracias, Lebanon!
China: yeah, right! Buuuut, I do get easily tempted by the cuminy soups of Lanzhou lamian eateries, and of course the streetside bbq, in particular the garlicky spicy vegetables and mantou.
Japan: for a country in which I love so much of the food scene, I don't think its cities have the greatest scents...too much salaryman and stale cigarette permeate older buildings. Still, the warayaki in Kochi, bakeries throughout the depachika, and steeped genmaicha come to mind.
Mexico: chocolate at various cafs, coffee throughout the south, and tacos al pastor. Gracias, Lebanon!
China: yeah, right! Buuuut, I do get easily tempted by the cuminy soups of Lanzhou lamian eateries, and of course the streetside bbq, in particular the garlicky spicy vegetables and mantou.
Jan 22, 2021 | 10:54 am
#64
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Ozone
If you ever did any photocopying on the old machines, ozone is part of that smell profile.
Problem for me is that I went to the large Science Museum in Paris at an impressionable age and there was an Odor-torium, or similarly named, exhibit which matched images on a small cinema screen with puffs of scents and aromas, perhaps from canisters. The most disagreeable example - the one that would clear out the room - was a nature show where you wound up visiting a foxs den. Bleaurgh!!! One of the constituent component smells of that noxious lair must be released during photocopying, I couldnt be near a photocopier in action for years without feeling nauseous.
If you ever did any photocopying on the old machines, ozone is part of that smell profile.
Problem for me is that I went to the large Science Museum in Paris at an impressionable age and there was an Odor-torium, or similarly named, exhibit which matched images on a small cinema screen with puffs of scents and aromas, perhaps from canisters. The most disagreeable example - the one that would clear out the room - was a nature show where you wound up visiting a foxs den. Bleaurgh!!! One of the constituent component smells of that noxious lair must be released during photocopying, I couldnt be near a photocopier in action for years without feeling nauseous.
But this reminds me as a kid, when we'd get those blue ditto sheets (prior to mainstream photocopiers) and we'd take massive whiffs while they were still damp.
Feb 4, 2021 | 9:56 pm
#66
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But, back to the good stuff:
Turkey roasting
Pumpkin pie baking
Boeuf Bourguignon
Chocolate chip cookies baking
My own Bolognese simmering after I've added the red wine
Bread
The aroma when you walk into a French patisserie (I rented an apartment above one in Paris once. The aroma of croissants baking in the morning was unforgettable.)
Last edited by ILuvParis; Feb 4, 2021 at 10:01 pm
Feb 5, 2021 | 6:14 am
#67
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In no particular order cooking bacon, freshly picked tomatoes and a botrytised Sauternes. On the cusp is quite high game - it has that vegetal smell that is nearly, but not quite, rotten but also so rich.
Feb 5, 2021 | 6:25 pm
#68
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Feb 6, 2021 | 1:35 am
#70
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I made a salsa macha for the first time last night. I had passed by a North London shop yesterday and bought dried rbol and cascabel chillis in order to do it.
Olive oil, garlic, nuts and sesame seeds.... mmmmm, but it was when I added the broken up pieces of chilli that the aroma became wildly enticing. Sure, I could feel my nostrils gently inflame as the sensation of inhaled chilli sang within them (nice and subtle, thankfully) but the star of this particular show was the delicious fruitiness that became unlocked by the hot oil. Gorgeous! Had to keep coming back for more sniffs before the concoction cooled down enough to blend and then bottle it.
Soon I will be able to slather it all over eggs freshly cooked for brunch.
Olive oil, garlic, nuts and sesame seeds.... mmmmm, but it was when I added the broken up pieces of chilli that the aroma became wildly enticing. Sure, I could feel my nostrils gently inflame as the sensation of inhaled chilli sang within them (nice and subtle, thankfully) but the star of this particular show was the delicious fruitiness that became unlocked by the hot oil. Gorgeous! Had to keep coming back for more sniffs before the concoction cooled down enough to blend and then bottle it.
Soon I will be able to slather it all over eggs freshly cooked for brunch.