These last 10 years, I’m tasting a lot of flavors in foods that weren’t there before. I taste almond flavoring in some French vanilla coffee creamers. I taste caramel flavoring in cheap bourbons. Just minuscule amounts, you know, too little to be listed in the ingredients.
And I can taste — even smell — chicken broth in Uncle Ben’s rice once it has cooked.
Am I crazy — don’t answer that. Is it just me, or can other people taste the faintest hint of chicken broth in Uncle Ben’s freakishly white, fluff, regular grains?