They did a great riff on lime. Fresh smell but overpowering.
I’ve always wondered, being somewhat chef-y, if some “smells” from the kitchen might be marketable to high end [real] chefs.
Combinations based on cooking style or regional herbs used in cooking.
Cilantro and Lime (Tex-Mex)
Tarragon and Lavender (France)
Fennel and Basil (Italy)
Peat and leeks (GBR).
Yeah, that last one is a joke...
There are several others of which one could think.
Mulling seafood...maybe dill and anise to mimic Skandy flavors; just not the fish itself.
Are there American scents y’all can think of...?
WWBFB - What would Bobby Flay buy?
Are there American scents y’all can think of...?
xxxxxxxxxxxxxxxxxxxx
chappaqua special: cabbage, farts & urine?
Cumin is a dead giveaway for Mexican.
Holy Trinity mirepoix. Onions, celery, and bell pepper. Not to be confused with a French mirepoix which has carrots in place of the bell pepper. So aromatique! It usually means gumbo in my neck of the woods.
I have all those essential oils (except for peat and leeks). I'll give the combinations a try and let you know.
I'm on the road, however, so it may be a week or so.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Great idea!
Why not marketable to all restaurants? It seems to me that a restaurant chain wanting a characteristic smell would be a likely customer.
SF gay special ‘Hammer Time’.
American scents? Well,sure. There is rib steak. And Oh, yeah, roast beef. All those other stinks belong to the high brows who are welcome to keep them away from me. We’ve fought wars to keep furriners from stinking our place up. My grocery store has the good sense to keep the smelly stuff under cover.
Burning cow.
Make me salivate just thinking about it.