I don’t really like mayo, but I used to eat fried spam in summer camp, and always enjoyed it.
Yep. It absolutely revolts the wife, but fried spam in a sandwich is comfort food to me.
Fried SPAM with a fried egg on wheat toast with miracle whip is an occasional treat for me. In memory of my father, at least once a year, I’ll eat a can of SPAM and this is how I usually start my tribute.
It’s a close thing, but if offered a choice, I’d go for Kraft Mac ‘n’ Cheese over homemade elbow macaroni and cheese.
Sentiment counts for something, I guess.
Mashed potatoes. I like them when made with the dehydrated potato flakes mix. Tasty and smooth.
Mashed “real” potatoes seem to have too earthy a taste for me, and…LUMPS. If I eat real mashed potatoes and get a lump in my mouth, it is everything I can do not to gag and want to throw up. I have no idea why.
Funny. My son didn’t like pasta when he was growing up (at least not Western stuff, he was good with ramen and rice noodles) so I invented something we call “fauxsagna.” It’s pretty much like a regular lasagna, but instead of pasta I use a biscuit-like mix made of homemade “Bisquik”, grated parmesan, and milk. It’s got a different texture than real lasagna, of course, but it’s pretty delicious.
I wandered in to mention mashed potatoes from a box, and Kraft neon orange mac. And Bac-Os or whatever you call fakin’ bacon soy chips for salads. Every once in a while I buy a container and eat it as is, a crunchy handful at a time. (And have Bac-os burps for hours.)
Oh!!! And I love all dairy and never say no to to real whipped cream … but I loves me some Cool Whip. Officially, it is for topping those cheap frozen waffles, but let’s be honest, eventually I just spoon directly from tub to mouth.
Shit, I gotta update the grocery list now.
I never knew macaroni and cheese could be good until I recently tried some made with actual cheese, not the chemical powder with fluorescent dye added. Only now I have to limit my carb intake due to type-II diabetes. 
my cousin prefers grilled cheese (or generally any )sandwiches with those Velveeta slices rather the singles or real cheese
if she wants real cheese she’ll eat it by its self unless its tacos or something like that
And yes she still has the habit from jr high of eating eazy cheeze straight from a can …
I don’t know if this counts but…
High school soybean burgers. I don’t know if they are really soybean, but I LOVE those crappy burgers with pickles and mustard.
A few years ago I moved to where there were AM/PM stores, and they had the High school burgers there.:eek:
It’s not a REAL burger but they taste good to me.
I’m surprised no one has mentioned imitation crab (surimi) yet. That stuff is good for making sushi rolls - I’d never bother with real crab meat. And many years ago while living in Micronesia, a local restaurant used to served grilled sandwiches made with a filling of surimi, cheddar, mayo, and pickle relish. I don’t know if I’d still like it (seems a little cloying to me now), but when I was in my 20s and could eat all kinds of rich food without getting sick or gaining weight, I loved it.
Yes to fried spam and mayo sandwiches. Love that shit.
No to canned cranberry sauce. Nasty stuff, that.
I won’t say that I like them better, but probably just as much as a meat burger: black bean burgers.
We’ve got real and fake bottles of it in the cupboard. I prefer the fake in pretty much all uses. I probably don’t even know when it’s something you get pre-made though.
I’ll usually take Miracle Whip over mayo, given the choice. Certainly will choose it if I’m making myself a sammich.
Bac-Os, I don’t dislike them intrinsically, but when ever I have them on something, I spend the rest of the day burping up Bac-O taste. I find that unpleasant, so I tend to avoid them. Never had any such issues with actual bacon bits.
+2 for the lasagna
Grape drink over grape juice.
When I was young, I used to love grape juice, but now find it too sweet and overpowering. On the rare occasion I do buy it, I water it down about half and half. Also, grape juice’s astringency reminds me of red wine, which I don’t like.
Also, with the exception of homemade banana bread with lots of seriously overripe bananas, I prefer banana flavored snacks since the flavor is more consistent.
When I was growing up near Cleveland, the ancestral land of ham salad, my relatives who concocted it always swore by the addition of a little ground bologna as the secret ingredient.
I love the stuff, but have never made it myself. I can find it at deli counters in downeast Maine (probably because of its status as a cheap sandwich spread) but I have no idea if they do the baloney thang.
Velveta
It’s on everything that you can buy
It’s Velveta
It’s the spam of the cheeses, It’s sure to appease
It’s Velveta
Just the name brings the tears to my eyes
It’s Velveta
It’s like cheese with a perfect disguise
From here.
American cheese. I like a good Dubliner and a creamy Brie, but American definitely has its place.
Oh, good call! I prefer real crab if it’s fresh and high quality, but surimi is delicious, and better than a lot of “real” crab that’s overcooked and low quality.
I use imitation crab or lobster when I’m cooking. The cost is significantly less and I figure the other ingredients are going to overwhelm any subtleties of flavor I’m missing.