It is the most Proustian food I know.
and sure, I loves me some nice baked mac & Chee, but the kraft stuff is easy & fast.
I’ll agree with those who like Hershey’s chocolate, and I disagree with the criticisms leveled at it. It’s NOT waxy, or sour. Certainly it tastes different from most European chocolates, but that’s because it’s not a bad copy of a European recipe, but Hershey’s own development, dating from the 19th century. At that time there wasn’t a standard recipe for milk chocolate, and everyone was coming up with their own. I suspect that I prefer Hershey’s because I was raised on it (with occasional Nestle’s, and others at holiday times). If you were raised on European chocolate, then I can understand your preferring what you grew up with, but that doesn’t mean mine is wrong or inferior.
How about a Taco Bell taco with a Dorito-flavored shell?
For me it’s pork skins. I know they’re awful, I know they’re no good for me, but I buy an occasional bag anyway.
Slice and bake sugar cookies. I went to a potluck some years ago and somebody apologized for bringing them. I think I ate them all. Homemade is just not the same.
Cheetos. Any kind, but especially white cheddar and any of the crunchy type.
Pre-popped, cheese-covered popcorn. Like Smartfood.
Lucky Charms cereal. When I was in college the dining room always had milk and cereal in case the main menu wasn’t interesting.
Root beer, especially draft [it tastes like cough medicine to most people in France, Switzerland and Germany]
It absolutely does have a sour tang to it. They even point it out at the Hershey factory store if you take their little tour or whatever it is. I like Hershey, and I’m used to the flavor, but when I went years without having Hershey (while having other chocolates), it was oddly noticeable. So noticeable that I had to Google it, wondering whether others noticed it or my chocolate was spoiled or something.
Pork skins rock! And they are good for you. No carbs!
Been a long time since I had Smartfood cheddar popcorn. I recall preferring Lance. Which not as many places carry around here.
Kraft American “cheese” is not really cheese. But it is absolutely perfect on a sausage, egg, and “cheese” biscuit, or a bacon “cheese” burger. The key to liking it is to not compare it to something that is only nominally the same as. Eat it and accept it for what it is. If after that, you cheese snobs still don’t like it, then I can’t help ya! 
My vote is for Chef Boyardee Beefaroni and Ravioli (meat or cheese). Low brow, but excellent comfort food. Highly recommended for the munchies.
The word I use for this is “nāsty,” rhymes with “tasty.” World’s full of nāsty foods: cheap pizza, McDonald’s sundaes, Oreos, those little cheese-whiz-and-cracker sets that kids eat for snacks, Smartfoods cheese popcorn, and on and on.
Dunno. It doesn’t taste sour to me. (And when I took the tour – and the tasting session - nobody mentioned anything about a sour note). But tastes vary, and I might be so familiar with it that I don’t notice it.
I do notice that European chocolates seem to be sweeter, though.
Why Hershey’s chocolate tastes different from European chocolate (Chocolate Class):
It’s an interesting article.
Re the OP, I confess to an occasional Cheetos jones. Regular crunchy sort, not the Flaming Hots. I’d probably become addicted to those, so I avoid them.
Along these lines, I love me some cracklins. Super hard and crunchy to the point you think you may have chipped a tooth; fried up pig fat with the skin attached. I tried to get my son to try them and he was going to until he saw it still had a hair in it. That’s not normal at all and when I see those I throw them out, but it was funny as hell to watch his reaction.
I was about to ask why you have been able to get pork skins for a long time but not chicken skins. The skin is the best part of fried chicken.
Now I see that you can get them. Is this something fairly new?
There are a lot of brands I see online, but never seen them in a store
I was about to ask why you have been able to get pork skins for a long time but not chicken skins. The skin is the best part of fried chicken.
Now I see that you can get them. Is this something fairly new?
There are a lot of brands I see online, but never seen them in a store
https://www.google.com/search?client=firefox-b-1-d&q=chicken+skins
When I went, they definitely pointed it out as a flavor that separated them from other chocolatiers–only in the milk chocolate, though. I’m trying to remember what word they used – I think it was “tang.”
But, yes, it’s a well-known characteristic of the chocolate.
When I mention me noticing the flavor after years of not eating American milk chocolates, I’m leaving out a little part. The flavor I tasted was not the flavor of simply sour, but a faint vomit aftertaste. That’s what I Googled and found out this a lot of people notice this vomit-y flavor, and it’s caused by butyric acid from some proprietary acidification technique Hershey’s uses for part of the milk in their milk chocolate. Oddly, I don’t notice that taste anymore, but it was there, clear as day, when I was off American chocolate for years, so I now understand what Europeans and others are saying when they say that chocolate is sour or has an otherwise funky flavor to it. But I still do notice it being “sharp” in a tangy sense. (And I do happen to like that flavor.)
From On Food and Cooking by Harold McGee:
That’s the classic Hershey taste that a lot of people dislike. It comes from rancid milk fat.
As for sweetness, I looked up the amount of sugar in a Hershey Milk Chocolate bar vs. a Lindt Classic Recipe milk chocolate bar. Hershey is 56% sugar, while Lindt is 57%. That’s so close we can treat them as the same. There may other factors that make one seem sweeter than the other, but they have the same amount of sugar.
Lindt makes a different milk chocolate bar they call “Extra Creamy Excellence.” It has only 47.5% sugar, which is considerably less than a Hershey bar.
No, no, no, no and no! Spam is divinity in a can, deli luncheon meat is passable, but canned luncheon meat is pure evil! Treet is in no way even close to Spam! 
Ahhh, the cruelty of youth: “Ha ha, you must be really poor, you’re eating Treet and not Spam!”. 
The ‘deli’ (the kind that comes in a loaf, there were no delis or deli sections in Hawaii back in the 60’s and 70’s) luncheon meat kids at least got a kind, “Here, I’ll trade you half my Spam sandwich for half of yours.”
Truthfully, Spam is too salty sometimes even for me, but the low sodium version is edible only if you nearly burn them to a crisp, firming up the texture and increasing the saltiness or quick frying it for fried rice or uncooked in saimin (ramen, though not quite to the rest of the world).
BTW. Restaurants, don’t advertise Spam and substitute for Treet, we KNOW! :mad:
Edit: We now have Tulip brand. Tried it once. Nope, not Spam goodness!
Dairy Queen and McDonalds soft ice cream as mentioned.
Nowhere near a good. much less great vanilla ice cream (for which I’m still searching for), but sometimes just gotta have it even though it sometimes give me hives.
Just remembered ice milk. Is it served anywhere?
I thought I remembered Dairy Queen (and I think McDonalds when it’s “ice cream” was first introduced) was classified as ice milk.
"Why isn’t Dairy Queen soft serve ice cream?
To earn an “ice cream” categorization, a product must have a minimum milkfat (or butterfat, as DQ calls it) content of 10%. DQ’s soft serve, meanwhile, has just five percent milkfat.
“Technically, our soft serve does not qualify to be called ice cream,” the Dairy Queen site fesses up. The company also explains that its famous soft serve once fell into the FDA’s category of “ice milk.” But the FDA scrapped that category of product to allow companies to market their frozen dairy products with lower milkfat content using terms like “low-fat” and “reduced fat.”
Dairy Queen’s soft serve does fit into the FDA’s “reduced-fat” category, and its shake mix would count as “low-fat,” the company website explains, but the company has never marked it that way."
Iams kibbles. I’ve tried it and I can’t fathom why my dog likes it.