Tasty food

If you don't like the taste of rapeseed oil, do you use vegetable oil? Look at the ingredients of vegetable oil and you will see rapeseed oil as the main ingredient. I always use rapeseed oil, I like cold pressed rapeseed oil rather than olive oil.
As for bacon, I buy mine from the local butcher. It's much better tasting and thicker cut than plastic packed supermarket bacon.

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I buy all my meat and fish directly from a farmer supply organic free range. The taste really is different to supermarket stuff and I feel happier knowing the animal has been well cared for and butchered on site.

It is more expensive but I am very careful using every scrap and wasting nothing.

Some supermarkets add water to chicken. I can only assume it is because it makes it heavier.
I prefer chicken breast with bones, skin and wing. It seems tastier to me but they are getting increasingly hard to find. We have a lot of supermarkets and shops in the area but have to travel quite a long way to stock up on these chicken breasts.
Fortunately the same butcher makes the most delicious pork pies. I don't usually like pastry but this is very thin and crispy and the meat is not too fatty.

I think the industrialisation of farming, both arable and livestock has meant quantity at the price of quality, especially flavour.

I moved to only buying organic meat some years ago, mainly for welfare reasons, but as soon as I started buying it I recognised the old familiar flavour to meat that I remember from childhood. Our bacon comes from a specialist producer/butcher and again it is flavourful, doesn't shrink or bubble with white scum when cooked, and is far less salty.

Dare I admit, I really notice the difference, and not in a good way, when I visit DS and family. They buy all their meat from the supermarket.

I'm completely with you on this. Supermarket shelves meat and bacon is rubbish..We either buy from the butchery counter or go to local farm shops , it costs more but is so worth it . If I'm making a quiche or a panhaggerty I will buy supermarket smoked bacon for that but for a breakfast or a bacon sarnie it has to be from the farm shop. Beef joints from supermarket shelves are so bad, you might as well eat the soles of your shoes ,the smell is not there while it cooks let alone the taste.Try the meat from the butchery counter it's completely different but I'm not sure about Morrison's ,their butchery counters use the same meat as on the shelves. Well , ours does last time I asked anyway . Not all the same in different areas though.I
Don't even get me started on supermarket cheese and ham etc. Yuk.

I get bored with food . I eat a very varied diet but always seem to really fancy the impossible .
I start off thinking "yummy" and when the food is ready I think "yuk, I don't fancy this at all now"
It would be nice to get food cooked for me once in a while though .

I buy supermarket bacon to add to dishes eg casseroles and bolognese sauces but to eat (as it were!)I buy it from the butcher. I've recently started dry frying it in a frying pan and then adding a little vegetable oil to the bacon fat to fry the eggs. Just like my Dad and my Nan did (well, they'd have used lard!) and we've really enjoyed it.

I can't understand why hotels and cafs think it is okay to microwave bacon, which is what most places seem to do so I never have bacon in a "full English". I think for food to taste nice you need technique and time

I don't know about bacon because we don't eat it now - I used to love smoked streaky bacon.
The main difference in taste that I've noticed is with chickens. Sometimes we have one of our own chickens which tastes very 'gamey', but is usually a bit tough.
Then we have a bought one which seems tasteless, but more tender. What do they do to them?

I bought some lard last year. I got cold feet and didn't use it. Then DD saw it in my fridge and gave it the OMG!!! treatment, which made me feel even worse! We have a good butcher in the next village who sells nice thick cut dry cure bacon. We eat it about once a week. He will also cut it as bacon chops if you want them. I think there is more flavour in streaky but DH doesn't like it. I agree with synonymous - all the flavour in meat is in the fat and the practice of supermarket butchers to tie a layer of fat (who knows what kind) onto meat that has already has all the fat taken off it is beyond me! I buy a lot of meat from a butcher in my local market who does not practice such abhorrences and his meat is very tasty. While we are at it, i wish you could get celery with proper leaves on!

We have noticed this too and so are now very careful where we get our food. Food prices are rocketing anyway so it makes sense to only buy the best you can find and just have less of it. We grow whatever we can organically even if it is in a grow bag or pot of some kind whenever possible or buy from our local organic farm shop. The saying that "we sre what we eat" is really true!
We are very fortunate that we have some really good farm shops around us and farmers who grow grass/hill fed beasts producing really tasty meat and some even produce their own bacon. The tendency to remove all fat is in response to those who want all lean but that is where the real flavour is - with the added bonus that you don't need to add extra fat and DH can have his fried bread cooked in it too! I have also read that we actually need a measure of fat for the sake of our health. Streaky bacon is clearly the tastiest and if the rind has not been removed is a real treat when cooked to be crispy. Now I am wishing that I had bought some this week!

I don't like the taste of rapeseed oil, either.

As for the original question, it may also be be that,along with our senses of sight and hearing,our sense of taste gets weaker with age.

I really dislike rapeseed oil as I am sure it has a taste.

My diabetic nurse told me olive oil, whilst good fat when cold, turns into bad fat when heated and so lard was no better or worse.

I think there was even a thing about Lard not being as bad as thought on Trust me I'm a Doctor.

I wont buy bacon from the supermarket just because of the water/white stuff that comes out of it Liz , I go to a local farm shop, get it cut a little thicker but eat less.

You don't say what you cooked but if it was bacon I'm not surprised. Remember when we used to go and get thick slices cut on that big slicing machine, maybe in the Co-op?

There didn't used to be white gunge coming out of it when it was cooked. I buy thick cut, dry cured bacon now and it is not too bad. Someone said maple cured is good too.