It's a taste. There's something (I'm guessing phenolic) which happens when heat is added.
I can makes some educated guesses as to why this is something intrangient to change, but that doesn't change the fact that for more than 35 years, I can't eat it.
Save in spanokopita.
And, like cilantro, you can't slip it into something on the assumption that it's all in my head.
no subject
I can makes some educated guesses as to why this is something intrangient to change, but that doesn't change the fact that for more than 35 years, I can't eat it.
Save in spanokopita.
And, like cilantro, you can't slip it into something on the assumption that it's all in my head.
TK