duh we all know the chemistry is different with a shitty recipe compared to a thomas jefferson biscuit recipe but lets compare like items.
we all agree that perfect meal seasoned just right makes all the difference to our taste buds, and we chalk it up to superior chemistry.
but the texture and different textures of a meal effect taste immensely but things are still relatively the same "chemistry" whether you have a nice buttery waffle out of the toaster or the same waffle all smushed up that wont taste nearly as good. this could be a deep thoughtfull story figuring out the hows and whys
switching gears i feel its difficult to understand the relationship of texture and taste, what is deemed desirable and why, because then we must introduce different levels (micro and macro) of chemistry to define texture. at the molecule level things are the same but on a bigger scale a nice toasty waffle chemisty blue print will look different then a smushed up one, we must study this blueprint/arrangement when we get there. would like to have the blueprint to sort of guide new uncharted recipes
