I live in a red-sauce restaurant city, and every batch of spaghetti or lasagna I’ve ever made has been really good. But in my pantry are a few boxes of Kraft Spaghetti Dinner in a box. They are just right for late-at-night, or when it’s blizzarding and I just can’t make myself go out in that weather, or to take camping. Mix the sauce packet with tomato paste and water, boil the short pasta, sprinkle with the packet of “parmesan” cheese. It is to ‘real’ spaghetti as Kraft mac n’ cheese is to ‘real’ macaroni and cheese, but sometimes it’s all I want.
I believe you meant to say Pasteurized Processed Cheeze Food Product.
s’funny. The only BAD thing I think I’ve purchased from Costco was the off-brand cheese slices. I draw the line at cheese that doesn’t melt under heat.
I had a ex-girlfriend who stated “I don’t trust any dairy product that requires no refrigeration.”
I like the cheap yellow mustard much better than the fancy stuff.
Is the American palate really getting more bland? I believe the opposite to be true.
Honestly, I don’t know. I meant it more in the completed past tense when I wrote it, so I wouldn’t necessarily say the palate is getting MORE bland. There does seem to be a swing over the last generation or so towards expanding the American palate in many ways, but, in general, I’d still say that average American tastes lean towards more delicately flavored and leaner meats. To me, most meats (and eggs) here taste like the flavor has been bred out of them.
You can fill my Easter Basket with Gharidelli and Starbuck’s chocolate, but I’ll be happier with Peeps.
Green beans? The fat domestic kind that taste a little like fountain pen bladders? Like 'em best in the microwave packet, either julienne cut with the eeensy envelope of slivered almonds, or in “butter” sauce with something representing spätzle.
Now skinny French beans, the pointy-pointy kind…mmm. Real thing only please, with bacon bits and red onion.
If you’ve ever eaten the cooking of someone who grew up in the midwest during the greatest or early baby boom generation, you know that ritz crackers are spicy and adventurous in comparison.
I like Totino’s frozen pizzas, those one that are usually $1, better than more expensive frozen pizza, and better than some actual fresh pizza.
I prefer canned asparagus to fresh any time.
Circus peanuts, rather than . . . well, there really isn’t a good version. I get this craving maybe every 5 years or so . . . and after about 3 of them, I’m good for another 5 years.
Seconded! The Valero station on Grand between Downtown and Crown Center in Kansas City, Mo is a Chester’s Chicken franchise. So tasty, and the best, possibly the only, food bargain for miles. The neighborhood has become so expensive. Plenty of high-priced places to dine, which is fine if that’s what you’re looking for. But Chester’s will sell you a single breast for $1.79, which is a perfectly acceptable lunch.
Not really into the wedges, but they have 'em.
Put any brand of beer in front of me along with a can of Milwaukee’s Best Light,I’ll pick the MBL everytime.
At first I thought, Poland Spring makes water AND vodka? Then I found out they are not connected. At least I know there is a Poland Spring Vodka now.
For some reason I read this properly but my mind still processed it as “Smirnoff flavored Hamburger Helper” for some reason. That would be an interesting dish.
In Soviet Russia, burger helps you!
I like bagged cereal better than boxed.
You too? I thought I was the only one, but you have described the Circus Peanuts Phenomenon perfectly. I had my fix about two years ago, so I’m good for a while, but I know exactly what you mean. When you get that craving, you must. have. them. And then once you have them, you feverishly eat about 5 and then think, “Why did I want these?” Until it happens again.
Lots of times, they are made by the same companies, so go cheap when you can.
I have a very varied palate but I LOVE white castle cheeseburgers. Probably a good thing the closest WC is 6 hours from here.
Mac and cheese is macaroni and cheese? I never knew that! I’ve heard it referred to in moves and always assumed it was a Big Mac with cheese, so didn’t understand how it could be made at home. The references make more sense now.
Instant coffee. I don’t really like filter coffee, but love instant.
Strongbow or Olde English cider - any fizzy cider except the real bottom of the range (like White Lightning) is far better than ‘proper’ ciders which taste like they have live bugs crawling in them.
Especially cherry. Mmmmm…a most awesome junk food.
In an amusing twist of irony, I’m seeing an ad right now for “Port Clyde Lobster Mac and Cheese”, which claims to be “Not your grandmother’s Mac and Cheese”.
When my dinner companions are raving about how tender their steaks are, I am usually thinking that mine is too mushy. Call me a savage, but I happen to like my steaks a little tougher than the gourmands prefer.
I work at a hotel. We have a coffee maker in each room. At one time, we put some boutique brand in the rooms, while in the lobby, we just brewed a big pot of Folger’s. At least once a week, a customer would tell me that the coffee in the lobby was far better than the coffee in the rooms.