— Lisa Borchert

I'll say, taste, flavor, aroma, that, that, that sort of olfactory package and, and somewhat on the pallet as well, but mostly olfactory, um, where you're gonna get some of that, that, um, that flavor slash aroma, um, that's kicked off of that item. And it just has a, it has, uh, it is hard to describe. Um, it has kind of a, this, just this dingy, um, funky, uh, aroma in flavor, uh, to it. And, you know, I have met people that have essentially grown up eating rancid items like macadamia nuts, which are commonly rancid, uh, and they just, they haven't known the difference. Um, so it's not until you compare a rancid item with a, a properly stored item that you really recognize what that means, okay? Um, but it is primarily through the, the taste and flavor aspect of the eating experience. Um, and toasting or roasting doesn't alleviate that. Soaking doesn't alleviate that. Um, it just hangs on until, you know, uh, service time. And, um, you know, for a person that is particularly sensitive to that, and I'm, I might be one of those, um, even a small amount can very, really be offputting. Um, so, uh, you know, I love this question because, you know, this is where, uh, some more testing or experimenting comes into play, where you might just say, you know, you might just set a, a, a, a small portion of nuts, I don't know, out in the sun or in the garage or something, if it's warm out there, you know, for a, a for six months or something. Or it could be a whole grain. And, um, uh, and then compare it with something that's fresher, you know, six months or 12 months down the road for your education. I mean, that's the kind of stuff that I've done. That's the kind of stuff that I've always encouraged my students to do. Um, don't take for granted what seems to be obvious, um, because there are often other subtleties that we can learn from this, uh, side-by-side experimentation, okay? Whether it's a cooking process or a storing process or something else. Um, so please give that a try and, uh, you'll learn so much about rancid nuts and grains.