One suggestion I would have for blends is McClelland Pebblecut. It has a very heavy perique blend which adds a very strong and "spicy" taste. It is also gives a pretty good nic hit.
Once again, Thank you everyone for the help and millions of blends I must try! :thumb:
Good thing im only 20, lots of years of sampling ahead of me. :thumb::thumb::thumb:
The retrohale definitely depends on the tobacco/cigar being smoked. Most cigars for me are quite smooth through the nose, but some burn like crazy! Just depends on the blend...
I believe the basis for thinking that there are only five is that when the olfactory bulb is disabled, one cannot tell the difference between an apple and a pear, between bacon and beef jerky and so forth. Any similarly textured food with similar tongue-taste components are indistinguishable in experiments that have mapped this out, so it functions in a different way than the RGB mixes in the visual cortex responding to the retinal cell wavelength-based chemical reactions. There can be differences of a non-mixing sort -- saccharine versus sugar, for example -- but this has nothing to do with comparing the two tastes to bitter or salt, rather it reflects a different intensity response among the sweet receptors. The olfactory bulb can detect and sort out thousands of chemicals, and it would appear that Occam's razor applies in trying to find a reason why plastic punkin tomatoes taste different from old stock vine ripened ones. In a way, I would agree with what you are saying, that a sweet-sour dish involves a compound perception, but the taste of onions and tomatoes is added by the brain with information drifting through the nose. The computational aspect of the brain dealing with olfactory sensations is analogous to the processing of color perception (although the visual cortex must also do far more in detecting shapes, movement, distance, and so forth). From an evolutionary standpoint, there is some value in "weighing" the admixtures of the basic taste receptor information, since they are tip-offs to odorless poisonous components which are frequently bitter, but not so much in "blending" them. In visual and olfactory perception, it matters a lot.
As to the tongue map, it is only discredited in the sense that the receptors are not truly isolated in the "map" regions, but scattered here and there on the tongue's surface. The old map does reflect the heavier densities of specific receptors in the various regions. The types of receptors are not similarly in dispute, with umami being the latest one identified. There is some indication of a "fat" receptor, too, which would hardly be surprising. Your suggestion of a sense of "feel" certainly doesn't conflict with any discussion of the five basic taste receptors, since obviously the tongue can sense temperature, pressure, pain, and the full range of tactile stimuli available to other parts of the body -- in spades. Indeed, texture is fundamental to identifying what we are really eating; even the teeth are involved in identifying what's in our mouths, yet another reason to add clenching to your pipe enjoyment. :pp
There has been a huge amount of research in vision science; I'm not sure there has been the same with smell or taste (Because I'm not sure... My wife's company specialises in vision science technology so I have a lot of exposure to that side.). But I suspect that the processing systems are just as occult and complex. Simply because there are a limited number of types of receptor doesn't limit the span of different responses and certainly not the interpretation of those responses. Once again - it's complex...
But I think we are more or less on the same page at the high level. Smell, taste, feel and the strange happenings in the Jacobson's Organ are all imperfect and partial views of the whole. You need them all.
A couple of other nifty aspects of the sense of smell is that it can do two contrary things. First, it can take an odor and remove it from the mix of what is being smelled. After a time, your brain will begin to ignore a specific odor in a given environment, say a perfume or a pile of manure, allowing you to smell previously masked odors. Second, odors are "additive" (I think that was the word), whereby tiny amounts of a specific scent gradually add up over time, a smell so faint that you could not smell it in a short exposure. This is not the same as gradually noticing a previously undetectable odor due to it being masked by some other odor, since that newly detected odor would have been noticeable by itself except for the masking. This "additive" feature involves a sort of autonomic memory, whereby encountering a number of isolated molecules of a substance, over a fairly extended period, gradually add up to a perception of the substance, despite the concentration of the molecules being insufficient for it to be noticed in a shorter time.
How all this applies to pipe smoking and the tasting of tobacco, one can only imagine, but I'll bet it does. :smile:
Robert & Jim: Thought i'd give you some RG. Excellent conversation on the aspect of smelling and tasting!!!!!!!!!!!!!!!!
Robert: What you mentioned about getting ppl to taste non-existing flavors is called priming. Its the funniest thing to do!
Jim: the sense of smell is fast-adaptive like you said, but the faint and consciously undetectable smell to strong and consciously detectable smell over time is due to a couple factors. Gas Laws and the brain filtering information with the unconscious mind.
When a gas is released into an environment depending on the environmental factors it will slowly increase its presence throughout that environment. So it'll go from a concentrated area to throughout the environment. Then your brain will receive signals from the nose and usually when its faint and in very small quantities your unconscious mind will basically deem it useless information for the consciousness and handle the situation how it deems fit. The unconscious mind is ridiculously powerful.
Mark: I think its just the fact that these two types of baccy I do have aren't as strong or as spicy as the cigars I smoke. I nearly died the other day at a cigar lounge. It was quite embarrassing actually hahaha. It was a La Aurora Cameroon, and we were watching the end of the 1960's film Grand Prix. I decided to be ballsy for god knows why and retrohale a puff. As soon as I did my nasal passages burned hotter than hell and I was practically crying. My eyes got so watery it wasn't funny. IDK how I managed to hold those tears back. I then tried breathing through my mouth inhaling smoke which you know just made the rest of the situation worse until I recovered haha.
The man who can 'taste' words: 'Gordon Brown tastes revolting, while Tony Blair tastes of desiccated coconut' | Mail Online
"Priming" is, indeed, good fun - I think of it as my pretentious arse detector. It is a bit unfair; smell/taste is very suggestible and a good maxim in wine tasting is "Say anything you like about the bouquet; just don't get the acid wrong". I've also gotten very odd looks from people who say "No - that's just not there".
I like to load up two pipes. One with an english blend and one with an aromatic. I mainly smoke the english but every 5 minutes or so, I pick up the aromatic and take a few puffs. That routine seems to help somewhat to bring back the taste and smell of the aromatic so that my taste/smell buds don't get fatigued. Anyone else do this?
Robert: Dude synaesthesia is crazy! I haven't heard of that before, but that would be incredibly weird and awkward...
Joel: I have never tried that, but then again...I haven't tried much with pipes haha!
I guess you would just have to make sure the non-aro and aro pair well with each other and not have completely different flavors.
THE word "synaesthesia" derives from the phrase "joining of the senses", but the phenomenon might not be the uncontrollable perceptual mishmash that this implies. Instead, the condition may be the result of a special ability in the "higher" brain areas used for language and attention.
Earlier experiments found that people with colour-grapheme synaesthesia, who link numbers and letters with certain colours, are incredibly speedy at a certain task. That is identifying hidden shapes formed out of one number or letter that are embedded in a sea of different, similar-looking characters: a pattern made up of "2"s on a background of "5"s, for example. It was assumed that they automatically imbue the numbers with different colours, causing the hidden pattern to "pop out" as soon as they glance at the display.