There were many “American” type foods that I had never tried until coming here. Actually Canada first then the U.S… Pancakes and PB&J are two, but what comes to mind for me is Rice Krispie Treats - which of course I pronounced wrong - Rice Kris-py Treats.
And yes, I think they are just terrible. I never knew until much later what held the “rice” together, and when I found out it was melted marshmallow, I thought it was even grosser. By the way, I LOVE PB&J, but it took a while. Pancakes not so much.
Is it true non-Americans also hate pop tarts?
Also bread. Germans seem to only like hard breads and they hate soft american breads.
Dr Pepper’s, creamer instead of milk, super-dooper sized anything, Oreos, deep dish pizza, Pop-Tarts, macaroni & cheese, and burgers made from doughnuts.
I am a defender of peanut butter and jam. Hell, I’ll even do peanut butter and honey.
I’d be surprised if this were the case now, **elfkin **- but who knows? Frankly, my years of living in London proved to me that the Brits know nuthin’ about food. Except as a medium for chips.
Thanks for the wiki quote. Here’s mine:
[QUOTE=Wikipedia, Butyric acid]
Butyric acid is present in, and is the main distinctive smell of, human vomit.[8][9]
[/QUOTE]
Objectively, chemically, Hershey’s chocolate has this shit added to it TO MAKE IT TASTE MORE LIKE VOMIT. Americans, I urge you, stop eating Hershey’s.
No, that’s a gross oversimplification. I have yet to meet an Indonesian (and since I live in Jakarta, I know lots) who thinks American peanut butter is actual food. Equating Indonesian peanut sauce (saus kacang) with peanut butter is like saying that dumping a bottle of ketchup onto some cooked spaghetti is spaghetti Bolognese.
Indonesians are very particular about their saus kacang and have strong opinions about which type goes with which food. We often order take-out chicken satay and gado-gado (a salad of mixed cooked vegetables) and both come with peanut sauce, but the sauces are different degrees of spicy, smooth, tangy, and sweet. They both begin with roasted fresh peanuts that are ground into a paste, so if you want to say “but that’s what I mean by peanut butter” then I’ll accept your statement as more or less correct. But Jif and Skippy are absolute no-nos from an Indonesian culinary point of view.
Good to see we got the peanut butter and corn on the cob myths out the way pretty damn early.
American bread, like most American food, is seen as too sweet.
Soft bread is pretty much everywhere in Europe.
Oreos are everywhere as far as I can tell.
I’ve never had much of an issue getting Dr Pepper either, although sugar-free is more problematic here in Sweden.
Pop Tarts are available in some places in Europe, notably the UK.
I was taught how to make mac’n’cheese in school in the UK in the 80s (good ol’ Home Economics class)
Pizza is something that’s done different in the US. I think what I ate was new york style which was really large slices that had to be folded in half to eat, no firmness to the crust.
Horrible, oily, scant of topping, soggy apology for a pizza. I like Aussie style. Mind you, some of the gourmet and artisan style pizzas we have are just examples of people doing drugs and then putting all sorts of wierd arse things on pizza dough like artichokes and pesto. or putting party pies in the crust:dubious:
huevos rancheros on the other hand, washed down with a bloody mary and a bottomless cup of that horrible coffee is food of the gods. (American coffee is truly awful, as is the creamer stuff but it does the job)
No, I didn’t.
Actually, seeing a scoop of vanilla ice cream floating in it would have tipped me off. It’d have saved me a nasty surprise because there’s no way I’d have drunk cola with ice cream :D.
I guess I do then but it’s no improvement it still sounds suspiciously like the result of some kind of alimentary accident
In addition to tasting great, it has the side benefit of keeping the peanut butter from sticking to the top of your mouth!
From the very cite you reproduce, Hershey’s doesn’t add it to the milk chocolate* – it’s a result of the processing of the milk.
*although wiki claims that other US chocolaste makers do simply add it.
This is probably best suited to Cafe Society. I’ll relocate it.
The only time I’ve seen that stuff in the wild, I was helping a friend pick up a piece of heavy furniture he had found on Craigslist. The seller was a very, very large woman who ate Fluff from a jar with a spoon while watching us move the dresser. There was another jar on top of her tv, and a third on a bookcase. It felt vaguely like performance art.
As a child that’s what I thought. Same with jelly doughnuts. I can’t remember if I was disappointed when I found out the truth. Considering I was never big on peanut butter, I probably didn’t care.
They hate wonderbread type loaves cuz they taste like cake, too sweet and the texture is all wrong.
Then it’s good to see so many places with food Americans like that non-Americans find disgusting 
Any slice of anything that has to be folded in half is alright by me stui…bring awn the pesto and them artichokes…
Forgot about the coffee. Which reminds me of the beer. Not really two things you want to think of together.
Tex-Mex cheese enchiladas just aren’t quite right if you use real cheese. They may taste really good, but there’s something off about them- it’s as much texture as flavor. You have to use some kind of processed cheese- usually plain American cheese is what’s commonly used I think, maybe Velveeta in some places.
That gets me to thinking maybe I should bust out the sodium citrate and stick blender and make my own processed enchilada cheese…
I recall a British girlfriend really not liking US bread or chocolate- to the point where after we’d broke up, and I was going to the UK, she still begged me to bring her back some UK chocolate. She also had a sort of unreasonable prejudice against US wine, claiming that no California wines match up to French or Italian ones. I tried to tell her that yes, on average, the French and Italian table wines are better than their California equivalents, but that once you get out of the table wine category, many CA wines stack up quite nicely vs. their European rivals.