most of the “singles” which are labeled as a “cheese food product” are durable and synthetic. American cheese is cheese, close to unaged cheddar, but since it contains an emulsifier to keep it “smooth melting” it has to be labeled as a "cheese product.
I will happily admit to the crime of enjoying spray can cheese. As a kid, we would go to the neighborhood swimming pool daily in the summer, and my mother used to give us all a dollar for the snack machines. I’d get a Hawaiian Punch and a packet of Ritz Bits Sandwiches with Cheese every time (no wonder I was a fat kid). I developed a love of fake cheese products that I still associate with childhood fun.
As an adult, I’ve bought spray cheese maybe as frequently as once a year, but never had trouble finishing it. If you plunked a can down in front of me right now and told me I didn’t have to worry about the calories, I could down the whole thing in five minutes. Without crackers.
No need; some of us where not allowed chocolate on any regular basis growing up, and on those 1-2 times a year where we were allowed a taste, it was Hershey’s: one section of a frozen chocolate bar
I’ve seen black and white movies from the '20s and '30s making fun of Americans and their Tobasco Sauce. Later on, it was ketchip/Catsup. I like both (just not together).
Evidently, we like our sauces and we like saving money on our kids chocolate.
I took a French ex-girlfriend to the US who had quite a refined taste. The whole trip, from a gastronomic point of view, was a horror for her. She vomited a few times and we had to search very hard to find food that she could stomach. I think it was the processed nature of so much of the food. Even salad tasted processed.
And seconded on Hershey’s being uneatable. I’m not sure what that stuff is - it might have been chocolate once.
What you said about pumpkin can also be said about grits - they are the base that gives the dish it’s texture, but by themselves are pretty bland. One must add salt, pepper and butter (NEVER sugar, you strange Northerners) to get the true grits experience. One can also add bacon, gravy (sausage or red eye are best), cheese, shrimp, cream - dang near anything with flavor (except sugar, did I mention that?).
Oh, and only’real’grits (which require a long cooking time, BTW). Instant grits are gustatory masturbation, they’ll do if one has no choice but don’t hold a candle to the real thing.
I suspect that much of the marshmallow fluff sold gets used in making a particular brownie recipe, at least in my experience. I do buy it sometimes, however, because commercial marshmallows almost always have gelatin and I’m a vegetarian; marshmallow fluff makes a decent s’more – the best American sweet, by far, furriners take note – so I use it for that purpose. Or to make rice krispie treats.
You can get animal-product-free marshmallows, but I’ve never found any that weren’t absurdly expensive.
If you like that, you need to try migas. They taste like breakfast enchiladas! Even a great breakfast taco with chorizo pales next to an average plate of migas.
But yeah, most U.S. coffee is terrible. When I was taking care of my mom, she complained about my 1 heaping tablespoon/cup coffee, and I had to back it off quite a bit before she was happy drinking her quart a day. The good coffee in the U.S. comes from New Orleans, get some Cafe Du Monde with or without chicory and enjoy.
But yeah, I loves me some Dr. Pepper or root beer, aerosol cheese on Chicken in a Biscuit crackers, with pumpkin pie (the nutmeg transfer device) as dessert,
How does the rest of the world feel about cranberries and turkey?
ETA: And yeah, the rest of the new world seems to like turkey fine. I’m asking about the continents it’s not native to.
Cranberry sauce (a jelly like substance) is a traditional addition to Turkey and roast ham for Christmas dinner. Turkey doesn’t get a lot of love outside that one week of december, though in Britain it appears as an alternative to sliced sandwich chicken.
Hershey bars are problematic as they really aren’t good enough to justify importing, we already have our own entry level chocolate brands. However american imports are such a big thing now that shops selling just these sort of items are quite common. The level of psychedelic colours on the packaging is much higher than it is on European brands.
And believe it or not they are trying to market twinkies over here but something got lost in translation. I imagine they’re dirt cheap in the states but over here a big box could set you back as much as ten dollars. They’re alright but as you’d imagine few people can stomach that kind of price.
I suspect okra is not particularly liked. Its a hard sell for many southerners for that matter.
People outside the Federation think root beer is disgusting
Should I assume no one wants to go to the Fluff Festivalwith me this weekend?
Direct link to the Festival page: http://www.flufffestival.com/
Trust me, if Dayton were anywhere near Massachusetts I’d be so there. Alas.
Yes, what he’s talking about isnt “cheese” it’s “Pasteurized Process Cheese Food”.
Yeah, because Euros would never eat anything like Brioche - Wikipedia…:rolleyes::dubious:
Marshmallow fluff is good in a sandwich with peanut butter.
Actually some of the Mexican style cheeses melt the same way. Mind you, get Real American Cheese, not “Pasteurized Process Cheese Food”. Real American Cheese is mild and melts nicely.
Many Cheese-steak aficionados swear by Provolone and swear* at *Cheez Whiz. Note that Cheez Whiz can NOT be authentic, since Cheez Whiz didnt even come out until the cheesesteak had been eaten for decades.
I make the same party dip with chili and grated mild cheddar or better yet the “Mexican style” grated cheese.
They have taste tested American vs UK milk chocolate and found them about the same. Unless of course the choco is Hershey process.
Heh. There was a supermarket where I used to live that had a line of store-brand products under the name “Old Fashioned,” which looked a little absurd when applied to a can of spray cheese.
It’s also wholly unsubstantiated, as far as I can tell. Barring some sort of proof, I call urban legend on the butyric acid.
Just smell it. It smells like vomit.