Olive oil burned throat and esophagus

(You've tried everything else; why not try bacon?) #21

Lard is pretty tasteless, unlike bacon grease. For me tallow has to be salted, and I don’t really enjoy the texture when it’s cold.

(M) #22

I don’t enjoy the texture either of tallow, not sure I enjoy the taste either. It’s almost…nutty. I wondered if lard would be better. It’s often used in pies or at least in old times, and I like pie crust. I guess I’ll just stick to the butter for now.

#23

I never met a tasteless lard. Store-bought stuff is horrible here (okay, I haven’t tried it since very many years), it tastes BAD (and has things lard shouldn’t have, for some reason). Lard from a good place or what I render out of meat has a very good and for a fat, pretty intense flavor, it’s my favorite :slight_smile: As lard is made by frying fat tissue (and often some meat too, always when I do it), it’s quite lovely. The best tasting fat to me except maybe butter but butter isn’t necessarily tastier, it’s different. I love both.

I wouldn’t eat tallow, worst tasting fat ever to me (it’s different when the meat brings it, that’s nice) and I dislike olive oil and olives (but in the right dish it works).
No fat feels bad to me so I need to use knowledge not from my own body to avoid the bad ones (though they don’t taste nearly as good as lard. but I only eat lard since some years and mostly did vegetarian keto/low-carb before. with coconut oil, it’s completely tasteless. even sunflower oil has SOME flavor - especially when I tasted it after avoiding it for long, it has sunflower flavor and I dislike sunflower… - but the normal, cheaper coconut oil? I feel nothing).

(Allie) #24

Well you wouldn’t, which is why doing your best to source from a decent producer is essential, if you really need olive oil in your life.

(KCKO, KCFO 🥥) #25

I do oilve oil shots but I buy the top ranked ones, not just any off a grocery shelf. I have never experienced the effects you are talking about. I am more a salty flavor person than the sugary one, like my husband, he can’t even watch me drink the olive oil, much less do it himself.

If you have a problem with EVOO, then use butter, ghee, lard, bacon grease etc to add in needed fat. It is all good for you.

#26

We have an olive tree. A few actually. As in, 3 or 4. Often they take a year off from fruit production. Then press the olives for oil. It’s satisfying. We share a lot of olives with wild green parrots. That would be a good name for a punk band, wild green parrots, or, olive oil throat.

My personal preference for dietary fats is butter. I buy that from the local grocer, and it’s made at a nearby dairy. Seasonally you can’t taste the changes in flavour and texture as the pasture changes.
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(Peter - Don't Fear the Fat ) #27

Blimey, Olive Oil got a right bashing here! Civilisations were formed on the back of it lol
Being European I might be bias … we like ancestral foods right? But I wouldn’t swap it for bacon or beef fat.
I like Coops idea about fat rotation. It might not have any science but maybe it’ll work in this case re sensitivity?

#28

But even where olive oil is used in Europe, it has no very long history, is it? I remember something like that.

I am a Hungarian so we never used olive oil. We used lard and sometimes duck fat (and surely tallow too, we used to have sheep herds everywhere. and now I can’t buy mutton easily). I forgot to mentioned that last time as it’s so rare in my life but that is one of the tastiest fats too. The rarity makes me appreciate it more than lard. Some dishes call for it like traditional pâté.

You are totally right. It’s a tad subtle for a punk band or just we have some really crazy ones :smiley: But it’s a good name.

(You've tried everything else; why not try bacon?) #29

Those are great. And you made me think of Fraudulent Olive Oil as another possibility.

(You've tried everything else; why not try bacon?) #30

I suppose it depends on the perspective. Nina Teicholz, for instance, says her research shows that in classical Greece and Rome, the main cooking fats were butter and lard. Olive oil back then was a cosmetic and a lamp fuel, not a foodstuff.

In the Middle Ages, it was used to make Castile soap, which was a lot gentler on the skin than soap made from animal fat. It was at some point in the Renaissance that it started to be added to salads, and so forth.

(Peter - Don't Fear the Fat ) #31

Jeez that explains a few things, I’ve been eating lamp fuel :nauseated_face:

#32

Tallow has near no taste at all which like lard is why it’s popular as a cooking fat. But you’re not supposed to be eating them like they’re food either.

#33

When I lived in Central California I stepped outside one morning and was hit with a strong chemical smell, it took my breath away. I called some alert line and a guy with a meter showed up and followed the trail via using the meter. He returned and informed us that it was not dangerous, it was a big heap of rotting olives and there was no law against rotten olives. This thread just reminded me of that.

(Doug) #34

Bacon is bad, too! :stuck_out_tongue_winking_eye: Nobody should buy olive oil or bacon. Let the demand fall way off and let the prices decline in vast manner, and then I can buy a lot.

Seriously, it’s a very individual thing. I’ve had some olive oil that was rough to swallow. And there’s almost always some harshness in the finish. That said, it’s part of it for me, the same as hot peppery flavors and sensations are - I like the whole package while many people do not.

13 years ago my wife and I were in California in a wine area - Sonoma County. One winery we visited (Preston) had olive trees on their property as well as grape vines. In their tasting room they had fresh bread and olilve oil to sample. We didn’t buy much wine but the olive oil was incredible.

#35

I feel an extremely strong awful taste. All the other fats I know are way more subtle, okay maybe not olive oil, that may have a strong taste too… The only tasteless fat was coconut oil.
Interesting how differently we feel the flavors of food items! :slight_smile: Of course, not all tallow, lard etc. are the same either… But tallow and lard have their inherent taste, I can’t imagine either of them losing it somehow. It’s true for all animal fats I suppose, they all have their own unique taste.

#36

Buy from the grower direct.

(M) #37

when I ate ribeyes, there was this big chunk of fat on the end. I find that has no taste. Doesn’t bother me at all with the meat or by itself melted on the grill. But if I go to my local farm and buy rendered tallow in the container it has a waxy, nutty taste I don’t like. I know it’s grass fed and finished, organic and the real deal. I bought some at another farm too and also didn’t like it. Why is the fat on the steak no flavor but the rendered fat not good tasting?

#38

Meat, fat, skin and bone work together for flavor, nutrition and palatability. Unfortunately, it is fashionable today to take out the bone, remove the skin and trim the fat. And left is a dry, flavorless piece of meat, devoid of the nutrition in fats, the collagen from bone, and the juices preserved by the skin…

(Peter - Don't Fear the Fat ) #39

Brilliantly put. Loved how that makes perfect sense :blush:

#40

Mean and fat is perfect to me (even if the fat is cut off, my meat often have enough left) :slight_smile: I like bones for my soups. And try to avoid skin though they are wonderful in my meatballs when I have too lean meat but still, it’s work. But I eat pork and I can do absolutely nothing with its skin unless it’s processed meat (or from a pig farm but I only tried a piglet from there. Crunchiest skin ever.)

And if lean meat has no flavor, it must be some very inferior meat. Still better with nice fat layers, I don’t say it isn’t… To me, at least, I love fat.