A bad WTF. Like, “don’t you know we don’t do that* here??”
mmm
*(consume banana flavored anything)
Yep! Great Value Toaster Pastries and Toast’em Pop Ups are much better than Pop Tarts - IMO.
Note regarding how tastes change -
I reorganized the pantry this weekend. Living in the land of hot dishes, it is expected one should have minimum 12 cans of Campbell’s Cream of soups. That’s like Minnesota Bare Minimum. In fact, up until maybe 10 years ago, the pantry would’ve had many cans, organized by flavor.
I had one can of Campbell’s. And it’s nearing it’s expiration date.
OTOH, I have three separate types of soy sauce, two different fish sauces, multiple bottles of hot sauces and salsas, and a couple of weird one off jars of stuff for (primarily) SE Asian recipes.
When I told my mom about the shift, she offered to bring over some spare Campbell’s.
Heh. Neither appeal, but if I had to try one I think I’d go prairie. Oh - damn - no red meat, I forgot…
I should have added that, over the years, openmindedness about new foods has led to a few horrors. Andouillette (a French tripe sausage) was unfinishable. Gesiers (the gizzard of duck or goose) can be tough sledding (but I did try them twice). Smoked hake was hideous.
All of these epic fails leave Mrs T in fits of laughter, of course.
j
I don’t use Campbell’s cream soups any more. They just aren’t the same as they used to be. I now use store brands, and Amy’s products may be more expensive, but they taste a LOT better.
I too have such a collection of cream soups back home. I’m trying to use them up but not having much luck because I (a) no longer cook for two and (b) usually just go for the Chicken Noodle when I want a can. I eat so little nowadays that’s often all I have for supper (usually while Jeopardy! is on).
I’m originally from MPS/STP, if you hadn’t guessed.
My mother might have done the same. I have always been curious about other cuisines but she never was. She was missing out for sure. The only things we ate that was vaguely daring were tacos and canned chow mein. Tonight, I’m making a tofu and veg stir fry that translates to “homemade vegetables” for dinner. And things like goat meat or camembert or my beloved pesto were not spoken of when I was a child. I love sushi, lumpia, and cooking with aji chilies. I have no Campbells. But as the weather cools I am kinda craving a creamy chicken hotdish.
I grew up 300 miles from the Atlantic ocean. Clams were not on the menu. I might have had linguini and clams once or twice, from canned clams, but I never understood the reverence clams received in movies or TV.
Fast forward to adult life and I live 5 miles from the Atlantic ocean. I was fishing with a buddy on his boat off the coast of Long Island. As we were getting ready to head in for the day, he suggested we get some clams on the way home. I figured he meant stop at a restaurant on the way back from the dock. Sure, whatever.
That’s not what he meant. On the way in we stopped at his spot in the bay and dug fresh littlenecks with our feet. We went back to his place, he shucked them, and we had them on the half shell with cocktail sauce and lemon juice. I was already a fan of raw oysters, so this wasn’t that much of a stretch, but it was truly eye opening.
So now linguine and clams (with fresh clams) is one of my favorite things to cook if I want to make something special. Clams on the half shell remain a favorite. My buddy’s dad had him shucking clams when he was 10. I discovered them at age 40.