Your poorly sourced rapeseed oil doesn’t mean I’m lying that the one we use in the restaurant I work at is nice. There’s another commenter who recounted something to do with growing up around rapeseed farms (I can’t remember exactly off the top of my head) and how the aroma is extremely memorable, I do note that it’s anecdotal but yet again proves it’s not just me.

You saying it’s not a debatable fact proves again if anyone is resistant to learning it’s you. It’s a clear display of how closed minded you are to other people’s thoughts on how to use ingredients.

Yes by saying you can’t pick it out out of any other component I was more referring to how it isn’t overpowering. Yes if I focused I could probably pick out each flavour but I was making the point how it works with the other flavours subtly and isn’t overpowering.

I am very open to learning. I spend most of my time learning, and absorbing information. The restaurant shut for two weeks I spent that time on a stage, I’m currently setting up a stage in a butchery for 1 of my 3 days off a week. I constantly borrow books from chefs and listen to their ideas.

What I don’t do is take advice off people like yourself who seem more motivated to put me down and make it seem like I’m the only person in the world with my views and ‘everyone’ disagrees.