There is, on the shelf in Walmart, anyway, a slightly smaller can of Mary Kitchen SAUSAGE hash. It is probably one of the worst things you can eat, but my late husband would have eaten it three times a week. He just LOVED Spam, canned hash, canned soup. The more processed and saltier, the better.
You know what’s good? Scrapple. Sliced, fried, and served on a slice of bread with dark Karo syrup.
I love the soda pop of wine, Yago Sant’Gria ….
I love a good lobster roll. But the price is outrageous.
An imitation lobster roll is pretty good for a fraction of the cost.
I am with those throwing shade on pizza heaped with cheese. It’s the typical American thing where more is always better. Not, it’s not. To me the sauce and crust interface is more important - crisp outer thin crust and chewy inner, with an abundance of good, home-made tomato sauce, and secondary is a thin later of cheese. THIN!
Also - a guilty pleasure in the bologna camp - olive loaf, between a pair of cheap white bread slices, and heavy on the mayo.
It’s kinda funny reading this thread and thinking how so many of these foods were things I hated as a kid!
I recommend seeking out a location of Frank Pepe Pizzeria Napoletana (now not just a single location on Wooster Street in New Haven). The “original tomato pie” is topped only by crushed Italian tomatoes, grated Pecorino Romano and olive oil. If you order it, you have to acknowledge via a check box that you understand there will be no mozzarella. It used to be that when you ordered, you would ask for “mozz” on your pizza.
Whereas i don’t like a pizza with too much sauce. I don’t want it to be wet.
As a young adult, i ordered pizza with extra cheese, but now that’s greasier than i want. I still want to notice the cheese, a thin sprinkling is not what i like in a pizza.
That’s why there are lots of types of pizzas.
Anchovies! I love anchovies in a Greek salad, but most places stipulate that you have to request them because most people don’t want them. Every once in a great while I have a yen for an anchovy pizza, but virtually all pizza places have dropped anchovies from their add-on choices because no one requests them. So, I buy a frozen pizza and put them on myself before baking them.
I like anchovy on pizza, too. It’s rare to find another anchovy lover. I once had some wonderful yeasty rolls stuffed with a whole anchovy at a Christmas party. I still dream about those!
Hey, this just proves yet again that, “Great minds think alike.” 
I recently saw canned chorizo skillet, aka hash:
Intriguing and I expect to try it in the coming months.
I remember when you had to specify “no anchovies” if you didn’t want them!
…no, wait, that was just every scene of an 80s TV or movie character ordering pizza.
I put the fish on after it cooks.
Put me down for the anchovy pizza. I’ll even take it with some olives, salty! and jalapeños, spicy! The hell with it, let’s do this: pineapple, anchovy, olives, thin-to-win, extra crisp. I’m a coin toss for black or green olives. I cheerfully agree to prepay.
That sounds like a prank you pull on a younger sibling*. Even loving anchovies and sardines, I’d sure want to know that was hiding in there.
*I used to switch my sibs’ 7Up & ginger ale with tonic water, mwahahha. Well, a few times, they got wise real quick.
I don’t view anchovies on pizza as “inferior.” Not something I ever want, but I would consider it more gourmet.
There is a small pizza chain in our town. Back when the first location opened I ordered an anchovy pizza and when I went to pick it up the poor girl’s face as she realized she hadn’t put the order in. I told her I’d wait but she darted into the back and got the manager He said they would give it to me for free, and I also got a coupon for another free pizza. The manager tossed in some garlic sticks someone els had not picked up. I love that place to this day. The quality of the service can be as important as that of the food. I was in food service and I KNOW mistakes are made.
If you like anchovies have you ever had the Italian hot oil dip called bagna cauda? I first encountered it on an episode of Babylon 5 in which Mr. Garibaldi was making it. Anchovies, minced garlic, butter and olive oil. Look it up. As Dr. Franklin said when looking at it “I can feel my arteries hardening just being in the same room with it.”
I put a stick of butter in the top of a double boiler and the same weight of olive oil. Add five or six cloves of chopped garlic, or to taste more or less. Then toss in a tin of anchovies. Warm it at low heat, stirring to break up the fish.
This is the first mention of something I like. I vary between Italian polenta, Jamaican cornmeal porridge, and Native American blueberry sapan. For the latter, I use white cornmeal because of the color effect from the dried blueberries. For the former two, yellow cornmeal.
The only thing that got me through chemo was Wheat Thins.
Oh, everybody knew what was inside. The party host made them in front of us. Old family recipe. Sicilian, IIRC.