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I just tried...to write a tobacco review.
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<blockquote data-quote="Kyle Weiss" data-source="post: 219632" data-attributes="member: 1969"><p>I roasted coffee for about six months here in Reno--good coffee too, small-batch, medium-roast west coast style. One thing I did a lot to familiarize myself with flavors was to simply "cup" (taste) the batches after a good two-day rest (the beans need to "de-gas" and mellow a little). It really helped me tune in what I needed to do on future batches to roast, and often, what not to do. Having a clean palate was pretty essential, so foods eaten just before tasting could often chemically alter experiences. Usually this was fixed with sparkling water (seltzer bottles to make your own club soda was the ticket--nothing fancy). </p><p></p><p>Being a cook, scotch and beer nut, learning to find subtle flavors wasn't a big deal to me, but tobacco require a unique sensory approach, since it is not exactly "ingested," and takes some practice (trial-and-error, more like) to get just right. I feel I've only just begun the basics in that realm.</p><p></p><p>That in mind, if you do taste "triggers" that are akin to certain flavors, and want to familiarize yourself with direct foods that that you may get from the smoke, be sure to cleanse your palate. Mouth chemistry is important, and there's been plenty of foods that have ruined an otherwise good smoke--lots of tomato sauce with fennel, for example, was a poor choice just before a smoke, I learned. Bleh! :lol:</p><p></p><p>8)</p></blockquote><p></p>
[QUOTE="Kyle Weiss, post: 219632, member: 1969"] I roasted coffee for about six months here in Reno--good coffee too, small-batch, medium-roast west coast style. One thing I did a lot to familiarize myself with flavors was to simply "cup" (taste) the batches after a good two-day rest (the beans need to "de-gas" and mellow a little). It really helped me tune in what I needed to do on future batches to roast, and often, what not to do. Having a clean palate was pretty essential, so foods eaten just before tasting could often chemically alter experiences. Usually this was fixed with sparkling water (seltzer bottles to make your own club soda was the ticket--nothing fancy). Being a cook, scotch and beer nut, learning to find subtle flavors wasn't a big deal to me, but tobacco require a unique sensory approach, since it is not exactly "ingested," and takes some practice (trial-and-error, more like) to get just right. I feel I've only just begun the basics in that realm. That in mind, if you do taste "triggers" that are akin to certain flavors, and want to familiarize yourself with direct foods that that you may get from the smoke, be sure to cleanse your palate. Mouth chemistry is important, and there's been plenty of foods that have ruined an otherwise good smoke--lots of tomato sauce with fennel, for example, was a poor choice just before a smoke, I learned. Bleh! :lol: 8) [/QUOTE]
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I just tried...to write a tobacco review.
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