I’ll read how a cooking oil will become rancid, or the oil in nuts, or the oil in whole-wheat flour. But I never notice. I never find that something has now become disgusting in that way.
(Although I’m not crazy about nuts to begin with, and I’ve never had a fresh one from a tree or anything, so it’s possible I’m reacting to something there.)
How much do you notice rancidity? Do the people around you detect it similarly?
Some discussions online mention rancidity in connection with supertasting, but I strongly suspect I am a supertaster because I have to go very light on most bitter ingredients, cut back on sugar in a recipe so it doesn’t just taste like sugar, find too much fat to be gross, and so on. [Reading about supertasting is such a blend of sadness and vindication. You mean grapefruits are genuinely supposed to taste good? And an avocado all by itself? And raw pineapple? Honestly?]
I can’t taste the rancidity either. They say if olive oil smells like crayons, it’s rancid; if it tastes peppery, it’s good. I bought a bottle of the California Ranch brand everyone says is reliable. It smells like crayons and tastes peppery just like every cheap bottle I’ve tried
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Hmm, I have had olive oil be a bit peppery…but I can get that from pepper… Sometimes people talk as if good olive oil is a life-changing experience, but… I think of the day when someone insisted to me that plain fat, like a hunk of fat from a piece of meat, was supposed to be tasty to chew and eat by itself intentionally. (He was enough older than me that he was giving me some dad attitude as if I were simply wrong because I was younger.) I’d never guessed someone would want to do that. But that was his taste perception somehow.
I don’t think I’ve ever perceived crayon smell.