Canned Corn.
Even frozen is better and fresher than those over-salted things.
Spoken like a person who has never darkened the door of a professional kitchen.
Iceberg is useful to fill out a salad, and can even be quite good alone, but I probably wouldn’t miss it if it disappeared.
There is nothing made with American cheese that couldn’t be improved by using actual cheese with flavor in it. Kids like it because it’s what they learn to eat – children in countries that make good cheese have no problem with swiss, or gruyere, or a cheese that has some actual flavor to it.
The new Schlitz (classic 60s formula) which is sold in bottles actually is a decent macro lager. Problem is, Schlitz realizes this and sells it for near-craft brew prices.
Anyhow, I wouldn’t ban most of the foods in this thread. Iceberg lettuce gets a bad rap, and American cheese works fine for what it is. If I’m going to ban a cheese-like substance, it’s that flavored sawdust that comes in the green can labeled “Parmesan.”
There are a number of dried herbs I don’t get the point of. Cilantro and parsley being the biggest two. Do these actually taste like anything to anyone? They’re awful, awful substitutes for the fresh thing. Same goes for basil. All those, baninated. (I might reconsider basil, it has some small hint of basilness to it, but my mind is absolutely made up on cilantro and parsley.)
I’d also like to ban Liquid Smoke. It’s the foulest, bitterest smoke compounds concentrated, and tastes like licking the inside of a chimney.
I used to think that I didn’t like tomatoes. Then I had a home grown tomato. Dear Og, store tomatoes and home grown tomatoes are two completely different things. Store tomatoes are not worth buying. Home grown or at least organic tomatoes are totally worth the effort or expense of growing or buying them.
I have to stick up for American cheese, and even Velveeta. This items are not any good for eating out of hand, but when used properly, will produce better taste and results than cheddar. Yes, I’ve had a grilled cheddar sandwich. Cheddar doesn’t have the same melting qualities and taste as Velveeta or American cheese. On the other hand, I wouldn’t want to eat American or Velveeta with apple or pear slices, which is one of my favorite snacks. I keep cheddar cheese around as a staple. But it isn’t the best ingredient for all things yellow-orange and cheesy.
Hey, it’s not like you’ll be drunk. You need alcohol for that.
Yes, but I can’t afford to make my grilled cheese sandwiches with gruyere!
Few people eat Funyuns as a substitute for actual onion rings, I imagine.
Potato bread is FABULOUS in stuffing - has more “bite” than white bread but it’s still smooth-tasting. Around here (NJ) I buy bags of soft potato bread cubes at Thanksgiving, it works great.
Fake maple syrup.
Fake honey.
Tofurkey.
Any tofu-based faux meat.
Bow tie pasta. It is always too chewy in the center, and too floppy on the edges.
Nonsense, Little Debbie provides a budget sweet fix at half the price of their competitors - and I don’t recall any real taste difference between, say their chocolate covered devils food cake roll w/ faux cream filling and other, more well known competition like Yodels…
These were great, except they were incredibly sweet tasting. Come to think of it, they were frighteningly sweet.
What’s wrong w/ this? It tastes pretty good, and is crunchy. And, Around here, when it’s on sale as premade (Fresh Express Extra Carrots or something), it’s cheaper than buying the vegtables separately. Plum tomatoes would be nice, as would baby corn and/or chickpeas (and other legumes), but this would be difficult to keep from getting soggy in the bag and so you need to add them yourself.
Hershey’s Milk Chocolate
Heat up some Velveeta & a can of Rotel tomatoes with chiles for classic Tex-Mex chile con queso.
The Mexican original recipe made with “real” cheese is delicious. But it needs ti be wrapped in fresh tortillas & eaten before cooling. Doesn’t work as a dip…
Hydrox cookies are not only great, but they predate Oreos.
For all the Red Delicious apple haters: the apples aren’t at all mealy when they’re fresh. But it’s hard to get a fresh one.
True. The ones off the tree in my front yard are not mealy. But they still taste like crap.
Rotelle pasta (wagon wheels). So cute, and so disappointing when cooked, they break up into little pieces.
Might as well just cook elbow macaroni.
You’re cooking them too long. They need to be al dente, not turned to mush. Reduce your cooking time by a minute or so and see what a difference it makes.
All fake meat can be banished. If you are a vegetarian, eat vegetables. Don’t try to fool yourself by eating fauxTurkey. Man up or shut up. (Boca burgers get a pass on this. Those suckers are good!)
Are you completely doing away with bearnaise sauce and all the other wonderful parts of French cooking that rely on shallots or just ruining them by doing them with inappropriate onions?
My two cents regarding American cheese:
The bricks of thicker-sliced American used in delis can stay.
Kraft singles, on the other hand, should be pitched off a cliff.
Bacon bits. Yuck.