One of the warmest most soothing smells is steak grilling. And unless you are the cook, in our case that is fine, the smell is lost to the wind. In fact, steak grilling or roasting is similar to coffee brewing. The aromas which pique our interest in the food are often more satisfying than the actual ingredients. Sure, the cooked foods provide sustainence and taste and
texture, though those wafting aromas are truly heavenly. And so, I have begun to think about capturing these aromas and figuring out a means in which the smell of great steak cooking can be served with a great steak.
Think about outdoor barbecues where the diner is downwind of the food being cooked. The food seems to 
have more flavor, more character than the same food cooked outside and brought inside. Certainly the capturing of these aromas is not practical, and still if we could seamlessly integrate them into our cooking that would be incredible.
As for yesterday, I am quite glad that I was cooking and eating the steaks. I certainly enjoyed a complete meal.
