A little part of me died when they changed the Chips Ahoy recipe.
Cream of Wheat. When I was a kid my grandma would make it and put some extra butter and milk on the finished product. I couldn’t get enough of it! Recently I bought a box for my daughter, got all excited cooking it up, and watched her face droop as she tasted it. It was horrible. Now, it was the instant kind, but instant can’t be THAT far off. Very disappointed.
I’m pretty sure the reduced the fat, and increased the cinnamon and sugar to compensate. It has a thin, harsh, unsatisfying flavor compared to the old recipe.
Someone asked if tastes change every seven years–I don’t know about that specifically but tastes certainly do change as an adult. The year I was 30 I suddenly lost my ability to tolerate lots of sugar at one time.
Core, peel, and chop 6 Honeycrisps, 6 Granny Smiths, and a cinnamon stick. Put in crock-pot on “low” when you go to bed. In the morning, applesauce!
And what the hell ever happened to my Crispy Wheaties and Raisins? Much better than Raisin Bran and they had to go add “clusters”. sigh
There is an apple called King David. It is apple crack to me- crisp, juicy, sweet, tart- as close to sour apple candy flavor as I’ve found in any apple. They still taste the same. Too bad I know of one orchard in central IN that has them, and I live in south GA.
Quisp, my favorite cereal when I was eight years old. Quaker Oats revived the brand recently, and I grabbed it the moment I spotted it on the shelf. Ugh. It’s roughly 1,000 times sweeter than I remembered; it tastes like it could give diabetes to a rhinoceros.
Pink Lady is one of my favorites. It’s crisp, juicy and tart. You might not like it if you prefer a sweet apple. The only problem I’ve found with the Pink Lady is that they bruise easily, so you have to be careful when selecting them.
BTW, Cripps Pink is the same as Pink Lady.
They are lovely, tart, crips, slightly sweet, thin tight skin… just the perfect apple, in my mind. My sister introduced me to them. My nephews get them sliced (with a little fresh lemon juice squirted over them) in their lunch boxes. I understand that they are used for serious bartering at school. Wil’s mom’s apples fetch a high price at Montessori Middle School of Lexington, apparently.
HIGHLY RECOMMEND
I second this. There is no way I can even eat the low sodium versions. They all taste like salt water and nothing else.
Jell-O. Completely inedible to me now. Unless it’s full of Everclear.
When they were first introduced, the Whatchamacallit candy bars were great, but the recipe changes have made it pretty terrible.
Oh, man, those used to be one of my favorites, but I haven’t had it in years. Sounds like I should probably leave my fond memories be.
Nowadays, I’ll eat anything my wife makes except for guacamole. But I didn’t start eating anymore than a typical 15 year old would until I was around 32. Everything still tastes the same, but my taste buds got bored with the textures and flavors of fast food.
I’ll eat anything now. Sprouts, cauliflower, broccoli.
McDonalds fries are still pretty good, but it was never quite the same after they switched from being fried in beef tallow.
I used to like Tasty Wheat, but now it just seems like eating a bowl of snot. Not sure why that is.
Ok, for reals: I’m another one who’s noticed that Wendy’s hamburgers aren’t what they used to be. I recall that a couple of years ago they reformulated the ground beef, and now the texture and taste seem a bit…off.
Around the same time they changed the fries as well, and I actually liked the original version better, so I don’t go there much any more.
Likewise for Long John Silver. When the chain first got going, I’d eat there at least twice a week. Somewhere on the way, however, the fish became more and more greasy, and the fried batter began to taste more and more like they hadn’t replaced the cooking oil in decades. About once every six months I’ll stop in and renew my disgust for another six months.
Hm, it may depend on how you made it. IMHO it needs a tiny bit of salt to tweak the taste buds into feeling like there is more flavor than there actually is.
As best I remember the way my Mom made it was to cook it in milk with a pinch of salt, and then add the butter and sugar after cooking. mrAru [who admittedly likes his fats and sugars] cooks it in milk with a dash of salt, and he adds half and half or cream and [more] butter. If there are leftovers, he lets it set up and then fries it like polenta later as a snack or the next morning as part of breakfast. I did have a friend decide to cook it like grits and made it with milk and added some cheddar cheese and a fried egg, it was interesting.
I thought one of my friends was making this up when she said her mother purchased this for her chicken and noodles. She wasn’t.
Why can’t someone make a sandwich and put it into a Tupperware or other rigid container? I bet these things aren’t cheap, either.
When I saw this link, I thought it might be to “Cheeseburger In A Can” which doesn’t sound very appetizing either.
I haven’t seen any reference to Spam in this thread (the food, not the web posts). Years ago, I read in a zine that someone thought “that jellied shit that surrounds it looks like alien jizm”. 
I have to say, as revolted as I am by the concept, I am just as much intrigued. I want some chicken in a can!