To enjoy eating burnt bits on food?

[PlayOnWurtz]

Especially grilled meat. The burnt bits are the best! DH thinks I'm weird.

Caramelised or burnt? The caramelised bits are the tastiest but not actually burnt.

I'm with you unless it's burnt to a crisp. 'Crusty bits ' I love but truly blackened bits are a no-no.

I'm right there with you.

Barbecues are heaven.

''Tis also a glorious day when I find a burnt cornflake.

I am like this too, I'm convinced I am short of some mineral because it gets very strong when I am not taking multivitamins.

I have it at the moment and am smelling weird things and craving Burnt food!!!

The burnt bits of stuffing oozing out of a roast chicken and oily from the roasting tin are the BEST.
And really crispy toast with butter and marmite that sits on top instead of sinking in.

YES!
So long as it isn't charred to the point it's disintegrating then in straight in there!

Totally normal behaviour!

ShinySink nails it.

I love chargrilled chicken and steak just for the black bits on them you are not alone

It's very bad for you though. Carcinogenic.

Oop north we use the word 'kizzened' for the burnt bits. I like my crumpets and sausages kizzened, lamb fat is good too. But yes, I believe it's not good for you, like so many other delicious things.

Burnt food (especially meat) has been linked to cancer.

www.food.gov.uk/science/acrylamide-0

They said on the radio a few weeks ago that there was no link at all. I was delighted because I love black toast but wouldn't eat it because I thought it was very bad. I did eat it twice while pregnant because it was either burnt toast or the barbecue lighters in the shed, I was like a drug addict.
I think it's definitely some mineral deficiency in me anyway!

3luckystars er......are you preggers?

I don't think that's right, 3luckystars. This from the Guardian in Jan 2017

This week, the UK’s Food Standard Agency became the latest regulator to draw consumers’ attention to the issue with its Go for Gold campaign that urges the public to avoid singeing their toast or leaving roast potatoes to char in the oven.

“As a general rule of thumb, aim for a golden yellow colour or lighter when frying, baking, toasting or roasting starchy foods like potatoes, root vegetables and bread,” the FSA recommends. At the same time, it acknowledges: “there is more to know about the true extent of the acrylamide risk.”