I’ve never heard of insects having a smell, other than like stinkbugs!

Human brain waves are affected ever so slightly by magnetic fields, some people’s more than others. It might very well be that there’s some kind of subtle subconscious effect of the Earth’s magnetic field on our sense of orientation.

Oh yeah? I just made a bird sound. Which bird did imitate?

I can smell them like at a 1m distance. They smell bad. The first time I realized what they smell like, I took a bite of a muffin that I left on the counter. I tasted the muffin and another bad flavor so I looked and it had ants. From that moment I could smell them, not because I couldn’t smell them before but because now I knew what they smelled like.

I’d say it’s more like a blend of vinegar and soap.

I can smell ants and cockroaches. I can also smell when someone has been in my house hours after they leave. Its annoying as hell to have this sense of smell since its considered rude to point out that someone stinks. To me its like they are screaming in a small room.

I’m one of these people. I can smell an apartment roach infestation from the front door, every time.

And yes, restaurants always get the “sniff check” before we sit down. No-go odors are:

• bleach
• pine-sol (amonia)
• heavy perfume (think “Glade plugin-in”)
• insects (roaches, etc)
• pet odor (wet dog, litterbox)
• sewage (usually a dry floor drain but that’s still not okay)
• dingy carpet (think: “old movie theater”)

The first two are obvious attempts at covering up something worse with “clean” smells, and/or the staff has no idea what “clean” actually means. And they obviously don’t care what olfaction means to someone trying to enjoy a meal, which says heaps about what they think food service actually is. Everything else just speaks to the “I don’t care what you smell” part, or there’s something very wrong with how the kitchen is run. /rant

An example of a top-shelf dining odor experience? I once went to a Japanese restaurant at opening time. The only smell in the dining room was that of the specific kind of imported cedar in the cutting boards. This is traditionally cleaned with boiling hot water, and nothing else. This released a gentle woody and pine-y scent that just filled the space and invited the senses. I came hungry, but I sat down ravenous. The meal to follow was something I will never forget.

Edit: some clarification since this got some traction. I know that bleach and ammonia are s-tier disinfectants and absolutely necessary for food prep, health standards, and the rest. I use this stuff at home. My issue is with establishments that utterly fail at ventilating these odor and spoil the dining experience with strong chemical odors. Looking deeper I find very strong cleaning odors (long after opening hours) suspicious since it’s very easy to splash stuff around, giving the impression of cleanliness, but not actually clean anything. Strong chemical smells also make it impossible to detect sewage, rot, mold, soil, and other things that would easily flag a restaurant. I’d rather not take the chance.

I can, they also taste absolutely abhorrent and ruin food they are in for me. It’s a very bitter chemical taste and smell.

You can’t say shit or dead or suicide or fuck anymore because the internet has become C O R P O R A T E