Half a croissant, on a plate, with a sign in front of it saying '50c'
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Now and later food

make a cake, then through chemical means half of it stays unripe until 72 hours later so you automatically save some for later
  [vote for,

I was going to call this "enforced leftovers" but...

Sometimes when people make food, like cake, they do not want to eat all of it at one sitting. There it is though, and all of it gets eaten.

If the cake mix has a starch that is unusually prone to to enzymatic degradation to sugar then half the cake would be flavorless bread when first made. then 72 hours later, after the amylase or other chemical did its work then the second half of the cake would taste delicious. Basically half the cake ripens later.

beanangel, Sep 05 2017


       // cake, they do not want to eat all of it at one sitting. //   

       We read the words, but the meaning escapes us.   

       The implication seems to be, "Get a cake, but don't eat it all immediately". This is nonsensical; eat the cake you have, then just get another one. Or maybe two. Though actually, often they're cheaper if you buy a case of a dozen ...
8th of 7, Sep 05 2017

       For tart foods you could use a pH buffer chemical that wears off, giving the sauce a zesty taste a few days later.
beanangel, Sep 05 2017

       This is not an entirely stupid idea.   

       You could also consider adding a toxin that degraded over time.
MaxwellBuchanan, Sep 05 2017

       //We read the words, but the meaning escapes us.//   

       I think it's pretty straightforward.
They wants to have their cake, and eat it.
Loris, Sep 05 2017

       Yes, but we want your cake too.   

       All your cake are belong to us ...
8th of 7, Sep 05 2017

       Sooooo, a halfbaked cake then?
AusCan531, Sep 05 2017


       Baked, of course : any fermented spirits for instance, cheese. Also, decent spaghetti sauce is better after a few days.
FlyingToaster, Sep 05 2017

       How few ? Just tell yourself those green flecks are herbs ...
8th of 7, Sep 06 2017

       Fresh from the pot it's still mostly tomato sauce, with discrete flavour chunks of onions, peppers, veggies, meat, whatever*. Which is fine.   

       But, after a few days to a week in the 'fridge (in sealed mason jars, filled hot), the ingredients have completely released their flavour into the sauce, for an homogenous taste. Get it right and it's a "greater than the sum of its parts" thing.   

       Also, the acidity in the tomatoes and sulphur compounds in the garlic have probably waged war on some other molecules and won.   

       * unless you actually are an Italian nona and have spent the entire weekend cooking the sauce, but that's another level of chefery.
FlyingToaster, Sep 06 2017


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