Not to change the subject of this delightful topic (as you have)...

But what about blackened foods? Aren't you talkin' about those studys which predict all burnt foods are cancerous (I bet the same "institutes" put those rancid remarks out). They like raw foods, fresh meat, bloody....

I personally prefer a nice char on my food. I also cook at a very high heat using olive oil and haven't noticed any "rancid" taste. And what about deep fryer oil? How hot is that? Is that "rancid" too? Or is it a specially designed genetrically modified oil from Mars?

I do suggest NOT cooking with too much oil (you can always spoon the excess out if needed) as it is a waste of product and will start to smoke (which will stain your kitchen's ceiling) and smell unpleasant. Use the right amount, make sure it is absorbed before raising the temperature to create char.

Have you ever tasted chared garlic slices? Lovely. I never let my grizzle go without eating (unless it is meat grizzle that is).

Peanut oil is pretty good too, but that will probably give you colon cancer and a lobotomy if eaten without 8 cups of tap water.

Smoking a cigarette, waiting impatiently....