I grew up on Hershey’s chocolate. Are there chocolates from around the world that I love? Yup. And some that are pretty awful. Do I love Hershey’s chocolate too? You bet I do. Yum yum. Tastes like home. Yes, it has a faint sour flavor, but I like it.
Is it really wholly unsubstantiated? The Wikipedia entry cites a New York Times article:
The Mr. Landuyt in question is, or at least was at the time, the director of research and development for Barry Callebaut.
Marshmallow Fluff is mandatory for making the fluffernutter, a classic sandwich. A nice mixture of sugar for a morning jolt, and peanut butter protein to keep you going. If you put it on multi-grain bread, it doesn’t turn into a lump of sweetness as it would if you were to use standard white American bread.
Not in my (Texas-raised) stepmother’s house!
Never had any processed American cheese, ever.
In another thread, I mentioned that I once made PB&J sandwiches when I was invited on a camping trip with a bunch of little kids in England. To my surprise, they simply could not get their heads around the concept: “Peanut butter and* jam*?!? Euwwwwwwwww!” 
This was in 1976; apparently things haven’t changed much since.
Many people outside of New England would raise an eyebrow at cheddar cheese on top of a slice of apple pie. Similarly, fried chicken and waffles with maple syrup in the South.
Cheese Whiz virtues:
- You can eat much more of it
- Its compact storage
- You can get it out of the package and into your bloodstream much much faster
Huh?
Aren’t Cheez in a Can and Cheez Whiz different (slightly) animals?
BTW America, okra is nasty. Stop growing it and serving it to impressionable youth, please.
Chicken fried steak, Chicken and waffles, red beans and rice and everything else Southern should stay though. Yum!
Okra is only bad when it is cooked incorrectly (which is admittedly easy to do). It is an essential base ingredient in Gumbo which is one of the best American dishes of all. It is also very good when it is deep fried correctly. I even like it pickled myself.
Where people go wrong is just trying to half-ass stew or stir-fry it. That creates a slimey monstrosity and I completely understand why people don’t like it in that form but that is the fault of the cook and not the okra itself.
Sounds like she went in with a bias and decided to live up to it.
Marmite sandwiches, on the other hand, they had absolutely no problem with. (I like them too!)
One cast iron skillet, heated to a low medium for 3-5 min to heat up the whole pan.
spatula
2 slices of bread, your choice
1 butter knife
Real peanut butter, as in the ingredient list should read either “Peanuts” or “Peanuts, Salt”
Jam of your choice, I prefer preserves, usually raspberry or strawberry.
coconut oil
add some coconut oil to the pan to coat
spread some coconut oil on the bread in a thin but thorough coating (one side of each slice)
spread one slice of bread with peanut butter (not the coconut oil side)
spread the other with jam (not the coconut oil side)
bring the 2 slices together jam+peanut butter on the inside
coconut oil on the outside
place in pan until toasted on one side
flip and toast the other side (note this should take 2-3 min or so per side)
once both sides are toasted place the now hot sandwich on a plate and find something else to do for 3-5 min cause that shyte is hot inside.
Eat.
No really I just had one for lunch,
… Elvis? Is it really you?!? :dubious: :eek: 
Another data point:
I asked a British friend if she’d ever had a peanut butter and jelly sandwich, and she said the thought literally made her feel ill.
Origin of the phrase “Don’t knock it 'til you’ve tried it!”
Interesting that I’ve never met a Brit who didn’t appreciate ham and jam sandwiches (yes, ham and jam), while Russians absolutely cannot grasp the concept!
Don’t know about the UK but I suspect most Australians first encounter the idea of a PB&J sandwich while watching Sesame Street as kids.
Once you make the Jelly (US) = Jam (Au), Jello (US) = Jelly (Au) translation it makes more sense.
I tried PB&J sandwiches as a kid but never really got the love for them. It wasn’t until a Doper mentioned that peanut-butter in the US is a lot sweeter than the AU/UK variants that I got how it could be a good mix (along with much sweeter US breads).
We tried some Hershey’s chocolate from the local Costco last year: it tasted like good milk chocolate that had gone stale, with a kind of unpleasant ‘gritty’ texture. More like carob ‘chocolate’ than the real stuff.
Thank you, I’m definitely gonna try that Migas.
Re the turkey and cranberry, Turkey in Australia seems to be pretty much a Christmas thing only. It’s not native here and enough are grown to satisfy the Xmas market but it’s unusual to see it on a menu otherwise. It’s not that people don’t like Turkey, we just chow down on a metric shitload of Chicken. Turkey doesn’t really have niche in the market.
Cranberrys have been becoming more common in recent years with the juice and dried fruit available in most supermarkets but the traditional US association of Turkeys with cranberry sauce isn’t really a thing here.
The root beer thing isn’t surprising, since it came about in the US during prohibition, then just stuck around. Other countries that still had regular beer in that time never had a time to get hooked on the stuff.
Then what do you call actual jelly? Jigglewhatzits? And don’t say jam, that’s something else different from either of the other two.
If what you refer to as jelly is what is on this page: http://www.thekitchn.com/whats-the-difference-between-jam-jelly-conserves-marmalade-87558?
I don’t think I’ve ever seen it in Australia. You can get jams, conserves, preserves and marmalades everywhere but a ‘jelly’ like that? Nope.
I’m sure they exist here if you look for them but they aren’t common.
I suspect the cranberry association goes back to when real turkeys (as opposed to today’s Butterball variety) were eaten on Thanksgiving; like heritage chicken, they have a much stronger flavor that goes well with cranberries (with native North American wild turkeys, even more so).
As an aside, lingonberries (a European version of cranberries) are paired with meat in Nordic cooking; in Finland, I had them with reindeer. Venison was probably the main course at the first Thanksgiving as well.
Funny that “sweet American peanut butter” should be considered a better match with jam than “salty European peanut butter.” I’ve had both varieties, and I don’t find them to differ appreciably. If they did, I’d rather have a salty brand with my jam.
What in particular is wrong with American coffee? Too weak? A lot depends on the water that’s used and the method of preparation. I grew up with percolated coffee, which tends to be more bitter than the drip or press varieties, but I can’t say I find one brand to be greatly preferable to another.
Flavored coffees, on the other hand, are an abomination. I particularly loathe that trendy “French Roast,” which to me tastes like moldy vanilla. Yeccch! :mad: