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Food you are ashamed to say you like!

  • j

Okay. I admitted I like certain kinds of commercial junk food, like Doritos, and that I like Egg Foo Young and other gloppy americanized chinese food basics (hey, man cannot live on authentic Hong Kong-style dim sum and fancy taiwanese food). I figured this was a good topic to start for people to vent in.

Here's my list:

Junk Foods:

Cheese puffs (yeah, the stuff dusted with cheese powder thats like packing material that makes your hands turn orange)
commercialized Beef jerky, in particular Slim Jims
Processed cheese spreads of all kinds
Cool whip
BacO's (yes, those horrid artificial bacon things)
fried Pork rinds

Mcdonalds, White Castle and Burger King


Americanized gloppy Cantonese stuff (i.e. Egg Foo Young, Moo Goo Gai Pan, Shrimp in lobster sauce)

commercial peanut butters like Peter Pan and Jiffy

I'm sure I forgot a few things, but they are too traumatic to talk about in front of such a refined group of people

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  1. cream cheese and salami sandwich

    16 Replies
    1. re: ron

      my mom used to make cream cheese and salami sandwiches for me all the time as a kid. Also, celery stalks filled with cream cheese. And white rice topped with sour cream. Is this an Ashkenazi thing?

      1. re: rachel hope

        An Ashkenazi thing? Cream cheese and salami?

        Um...I don't THINK so...


        1. re: Jim Leff

          Kosher salami on soft white bread with mayo. Nothing else. Am I blushing? I think so.

          1. re: bryan

            Kosher salami on white with mayo -- definitely! But only when nobody is looking.

        2. re: rachel hope

          No, no , no WAY is cream cheese and salami Ashekenazi!At the risk of a huge generalization I have found that most of the folks I've encountered who combine cream cheese and salami also like the combo of corned beef and ketchup. Or corned beef and mayo and most definitely not of Ashkenazi descent.

          1. re: Heidi

            But it was always Hebrew National salami, and you can't say cream cheese isn't ashkenazi! Really, it's the same theory as cream cheese and lox. Also, I was wondering about the sour cream on rice thing.

            1. re: rachel hope

              Clearly these are foods you would find in a household with eastern-european jewish roots - so it could be natural to combine them - but the hebrew national (beef) salami - creamcheese combo is hardly "orthodox".

              1. re: jen kalb

                I didn't ask if it was kosher! There've been enough non-Kosher Ashkenazi Jews to develop culinary traditions which defy the dietary laws.

                1. re: Rachel Hope

                  Yes, very true. But salami/cream cheese is not remotely Ashkenazi anyway you look at it. Now, the rice/sour cream combo wouldn't surprise me at all. Sour cream went on just about everything at my grandparent's. And the rice with sour cream would have been likely to have had fresh dill on it as well.

              2. re: rachel hope

                They're referring to the meat with dairy thing.

            2. re: rachel hope

              Oh yeah, my mom called these "celery boats," and she'd line up little slices of those supermarket green olives with pimentos right down the middle. Yum

              1. re: Sharon A

                Has to be Skippy chunky, which is also fabulous on Ritz crackers or on white toast with very crisp bacon

                1. re: Martha Gehan

                  my kids called the celery with PB and raisins lined up on it "ants on a log". An antique kid fave, in the same category as s'mores. The refinement of chunky vs. creamy doesn't enter in in the ur-recipe.

                  1. re: jen kalb

                    Only way I ever liked celery sticks. Something about the contrast between rich, sticky PB and cool, crisp celery. Not ashamed of it though!

              2. re: rachel hope

                Nope, my mom did the same thing, and she was not Jewish, the original middle class yuppie.

            3. I get horrible cravings for two processed cheese products-- port wine cheese and that cheddar cheese spread that comes in a crock.

              Once for Christmas my husband got me a block of port wine cheese, and it was the best gift!

              2 Replies
              1. re: Beth

                Yeah, I know. I like the one that comes in a tub, you just shmear the stuff over ritz crackers... or better yet, on top of a hamburger or a roast beef sandwich.

                1. re: Jason Perlow

                  Speaking of cheese spreads, I think one of my favorite pre-dinner foods (not really an appetizer or hors d'oevure (sp?)) is half a block of Philly cream cheese covered in jalapeno jelly, and served with Ritz (or Triscuit, or etc.). Oh, yeah. Definitely a favorite. Give it a try.

              2. Vinegar and spicey foods like those big jars of pickled eggs, pickled pigs' feet, and pickled sausage one finds on the bar in taverns. They encourage a great thirst. And then you can quaff it with lots of beer. p

                2 Replies
                1. re: pat hammond

                  Really, Pat? You've eaten those pickled things at the bar? I've never met anyone brave enough to actually try them. In fact, I wasn't so sure if they were really edible, or just props for show. Is there flavor beyond pickled? I'm curious.

                  1. re: Bilmo

                    Yep, it's real food. I've only ever seen the pickled "flavor". The little fat sausages are the best of the three, very vinegary and peppery hot. But there's so much sodium in these snacks, I find I can't get my rings off the next day! I do pickle my own eggs from time to time and once even attempted pigs feet. The eggs are great, the trotters a disaster. pat

                2. i am not at all ashamed to say that i love:

                  hostess chocolate-covered donuts
                  jif peanut butter
                  wendy's hamburgers and fries
                  onion dip -- sour cream with lipton mix
                  anchovies wrapped around capers
                  7-layer dip -- canned black beans, pace salsa, cheddar cheese, sour cream, canned black olives

                  KENTUCKY FRIED CHICKEN

                  1. Breaded fish squares with tartar sauce and a side of baked macaroni & cheese. Add a carton of chocolate milk and you are suddenly 10 years old eating lunch in the grade school cafeteria on Friday.

                    1. I love a baloney sandwich on white bread with mayo and iceberg lettuce. And a Skippy smooth peanut butter on white with Welch's grape jelly and (believe it or not) iceberg lettuce. Worst of all I'm ashamed to admit I love those chocolate Hostess cupcakes with the white squiggle down the middle and the white goo inside. Please don't tell anybody.

                      1 Reply
                      1. re: Joan Winston

                        yes! only welch's grape jelly! i used to love to dip a sandwich like that in orange juice. like holy wine; tastes so bitter and so sweet.

                      2. Kraft Macaroni and Cheese -- the original, with the powdered, not the canned, cheese. If you have nothing else but a couple of tablespoons of butter and a little bit of milk, you've got dinner. I've made my own, more sophisticated mac 'n cheese (Italian versions, French versions, etc.) from scratch to serve to dinner guests but, for a quick comfort dinner on my own, nothing tops the stuff in the blue box.

                        9 Replies
                        1. re: Dena

                          If there's one dominant motif in this thread, it's the love of bright orange fake cheese powder (processed cheese products seem to be running a close second). It's a huge relief to me that this seems to be a guilty pleasure for so many others. I'm also a big fan of Kraft Mac and Cheese (if you make it in a rice cooker and grate some Parmesan in before you turn it on, the powder actually cooks INTO the pasta, which I think tempers the saltiness and makes it even more delicious. Mac and Cheese was never meant to be al dente, so the resultant creaminess only enhances the experience)

                          So the question is - when eating a bag of Doritos, or Cheetos, or other cheezy puff - do you lick your fingers after every piece, allowing yourself a gentle staccato sweet/salty/sourness, or do you let the powder encrust your fingers, to be savored in a single, great indulgence of cheeziness?

                          1. re: Daveena

                            In this one case, I have to say that ifm you are gonna go with processed mac and cheese, that the one made by Annies (the company with the bunny on it) is better than the standard kraft orange stuff. Arguably Not that much higher on the evolutionary ladder but enough that I can taste the difference.

                            The only thing about Annies that you could possibly miss is the fact that their macaroni is shell shaped as opposed to elbow -- you get a slightly different texture sensation.

                            1. re: Jason Perlow

                              Oh yeah -- annie's has a web site, http://www.annies.com . You can even order shipments of the stuff online if you cant get it locally -- plus they got other flavors that you might not be able to get via normal channels.

                              Link: http://www.annies.com

                              Image: http://www.annies.com/images/products...

                              1. re: Jason Perlow

                                Puleeezeee. It's gotta be Kraft. Here's a little trick if you're really jonesing for the cheeziness: Lift another packet of the cheeze stuff (save the mac for another dish)from another box and double cheeze it. Lord I can hear my arteries thickening as I type.

                              2. re: Jason Perlow

                                You're not the first to tout Annie's to me. I'm always open to new and better mac 'n cheese, so I tried it recently. In fact, there's some leftover Annie's in my refrigerator right now. But it just doesn't have the tang and the orange glow that I've come to expect from a box of m&c. And, as you pointed out, cute little shells just aren't elbow macaroni. Nope -- gotta be Kraft. Maybe a little extra cheddar grated it, and the sour cream idea someone else mentioned sounded good, but I'm stickin' with the winner.

                                1. re: Jason Perlow

                                  Not really better than Kraft. Their biggest flaw is using those shells, which can clump together, rather than elbow macaroni.

                                2. re: Daveena

                                  Here's what we do to make box macaroni and cheese into a super-tasty product:
                                  You know where they call for 1/4 cup margarine and 1/4 cup milk? We just substitute 1/2 cup sour cream. Extra-yummy! And it still has that neon orange color, so no one will be able to guess what you did to it.

                                  1. re: Daveena

                                    I agree and embrace this theme. Bright orange cheese powder and processed cheese food are at the top of my list. And I think you've got to save up all the cheese powder until you can't eat any more Doritos or cheetos and then savor it!

                                    I love:

                                    -Nacho flavored Doritos
                                    -Chef Boyardee MINI ravioli
                                    -Utz Cheese Curls
                                    -Crunchy Cheetos
                                    -Chinese American chicken and broccoli especially at the Chinese take-out place on St.Paul St across from
                                    Johns Hopkins in Baltimore
                                    -What I love the most? Nachos from the ballpark or at the movies. The best (worst?) of these that I've found have been at the new PacBell Park in San Francisco. Cheese is ladled everywhere on the chip and you are given more in the little plastic sauce well of the container. Then pickled jalapenos are sprinkled all over.

                                  2. re: Dena

                                    My Mom always used to add mustard and onion powder to the macaroni and cheese. That's what made it good in my mind. It was still very cheesy, but it had a wonderful tanginess to it also.

                                    How much? I dunno. I don't measure things out - I just stop adding when I like something.

                                  3. What about plain ol' sliced, processed American cheese? Creamy and salty with a slight tang, melts beautifully, the cheese of choice in an omelet or a grilled cheese sandwich, a perfectly honorable component of homemade mac & cheese. Unfortunately that type is getting harder and harder to find -- one by one my local supermarkets have converted to the dry, waxy, tasteless style of American, probably in imitation of the name brands. I've been trying to work up the courage to ask you guys about this for months. ;> Thanks, Jason, for providing the perfect venue. And I adore Egg Foo Young, especially when covered in that gloppy brown gravy.

                                    2 Replies
                                    1. re: C. Fox

                                      I must admit that, on occasion, I enjoy lowly American cheese slices. Of course the "singles" or the ones individually wrapped in plastic are an abomination. I have found that Kraft Old English Extra Sharp slices comes the closest to American Cheese as you describe it. If you haven't yet, try it. Tangy and salty and not sweet as some of the others are.

                                      1. re: Stefany B.

                                        Thanks for the tip. I'll give it a try.

                                    2. Ditto to cheese puffs, both regular and the crispy ones...so bad for you, but so good to snack on. Also Jif peanut butter on white bread with mayonaisse spread on top. Clogged arteries here I come! Surprised no one mentioned Velveeta cheese...just slice it off and nibble..yum! Happy to hear about the aged cheddar. I haven't been able to find any (rat cheese, as my grandfather used to call it) in a long, long time. None of it has any flavor anymore. In L.A. we called it "extra sharp N.Y. cheddar", although when I lived in NY it wasn't called that, but , then neither was there "NY steak" in NY.

                                      1. One of my favorites are those packaged Ramen noodle dishes. My local grocery sells them dirt cheap at 5 packages for a dollar. I like to cook two packages at once, preferably the Cajun Chicken and the Hot & Spicy flavors. When done, I add the seasoning packets, stir it in, and then add a dash of white vinegar and a splash of sesame oil, and stir some more. This makes a great poor man's "Hot & Sour Soup" and fills me up. A great little lunch for less than 50 cents!


                                        2 Replies
                                        1. re: Dennis

                                          Yeah, actually back in college when I used to spend all my food budget on beer, I used to stack up on the ramen noodles and boxes of mac and cheese.

                                          The local 7-11s around here stock a certain brand of ramen noodles, one in particular I think is of Korean origin (it comes in a fire engine red container) and is this ultra-firey hot kimchi flavor with a ton of dried chili pepper in it. I like it a lot, but man is it hot.

                                          1. re: Dennis

                                            As a kid, ramen was my favorite--- the other kids laughed when i said that 'chinese noodles' were my fave. That was in kindergarten. Now i'm out of grad school and i can make a wicked batch of ramen.

                                            i call my latest method of preparation 'GOLDEN Ramen,' and i start by sauteeing onions and a little sausage (just a little, ham sausage if possible, imparts a bacony flavor), setting aside, then making the ramen, adding only half of the salt (aka 'seasoning') packet, then adding a dash of pepper, curry powder, perhaps some garlic, and hot sauce. Add sauteed stuff when noodles are almost done, along with an egg. Stir while heating. Serve immediately. Good stuff, and still dirt cheap! Among the best of late-night sustenance.


                                          2. Will no one else admit to the raw cookie dough habit? Wouldn't dream of ever BAKING with the premade stuff, but spoonsful right out of the package - yum. Chocolate chunk only please, the regular chips are too measley.

                                            2 Replies
                                            1. re: mary mary

                                              I have to admit that the love of raw cookie dough has always mystified me. I've never liked the gritty, raw flour taste. I think cookie dough ice cream is about the only flavor I really don't care for.

                                              For some people, I guess it must bring back memories of licking the bowl when mom baked something yummy. Personally, I'd rather have a baked cookie (even from a tube).

                                              - VF

                                              1. re: mary mary

                                                Yes, I like raw cookie dough. I used to get sick when my mother made cookies and I licked the bowl, spoon etc I am not ashamed to admit that I also have a fondness for McDonald's and Roy Rogers (mostly when driving long distances). And just this morning I enjoyed two blueberry pop-tarts (without frosting...)MMMMM MMMMM Good.

                                              2. j
                                                Josh Mittleman

                                                Isn't the essence of chowhoundism that there is no food one should be ashamed of liking?

                                                12 Replies
                                                1. re: Josh Mittleman

                                                  Fair question, but not quite right. The essence of chowhoundism is that there is no DELICIOUS food one should be ashamed of liking...that "deliciousness is deliciousness".

                                                  And no one person, of course, is the arbiter; it's all relative. So if someone truly finds cheez wiz/marshmallow fluff/salami sandwiches a delicious, compelling TASTE SENSATION rather than just a comforting remnant from one's childhood, I won't argue. But I doubt even the most passionate extollers of such stuff in these threads would say they eat it for anything but nostalgia and comfort reasons. It's stuff they're "used to", stuff that makes them feel grounded.

                                                  And those are totally cool reasons for enjoyment...but not necessarily connected to the reasons we enjoy food on a more adult, discerning level. If I'm enjoying the white bean ravioli at Po or a chuzo at the Arepa Lady or sushi at Nobu or banana pudding at Charles' Kitchen, I have an aesthetic experience that makes me want to scream "Here! TRY THIS!" to the world. If I were (thanks to some miraculous resurrection) eating Bonomo Turkish Taffy, I might be happy, I might feel warm and cuddly inside, but I'd realize I'm experiencing an internal pleasure that happened to have been triggered by food but is otherwise wholly unrelated to the deep aesthetic experience triggered by really DELICIOUS food. In other words, I wouldn't have that overwhelming "Try this!" response (though, sure, I might invite others to join me), because I'd realize my enjoyment is intrinsically wrapped up in a bunch of non-aesthetic particulars of my own life story.

                                                  Nobody--not even those who love it--eats McDonald's apple pie and says "Man, oh man...isn't that GREAT?!?". It's an entirely different sort of experience. The "Man, oh man" response comes from an intelligence (the chef) having invested him/herself in what you're eating. McDonald's apple pie lacks this intelligence, and it can't have this effect. You may may/not enjoy eating it, but you just ain't gonna cathart.

                                                  Any painting can be called "art", and all sorts of art deserve our full respect--not just portraits or still lifes. But while house painters work with paint and brushes, and while their work is certainly important, it's a different thing entirely. It'd be silly to respect them in quite the same way.

                                                  Similarly, Spaghetti-O's or taco bell tacos may be shaped like food and taken thru the mouth, and they might give a lot of pleasure to some, but they're very different things.

                                                  On the other hand, really excellent french toast, made on some anonymous diner grill, is permeated with the care and the sum of 10,000 micro-decisions made by its preparer. And, for my money, that's just as respectable as the most expensive French food. There are differences of setting, but it's still all about caring and talent and investment. It's the communicative investment in the final product, the inspirational, evocative potential of such edible art, that must be respected in all its forms. Those are the barriers we're fighting to break down; rather than seeking greater respect for, say, Doritos (though I happen to like Doritos...sometimes).


                                                  1. re: Jim Leff

                                                    nicely said, as usual.

                                                    1. re: Jim Leff

                                                      I am continuing this on a thread "Art, food, and what you get out of it"

                                                      1. re: Jim Leff

                                                        Man, I think you hit it on the head! You know, my experience with non-Chowhound friends has led me to believe that MOST people eat for that comforting, nurturing feeling. I find most people don't WANT something new or different. The perfect food for them is something that replicates as perfectly as possible some long lost taste memory. Perhaps we all need that, but for Chowhouds, we need that and much more, and food is the avenue by which we choose to branch out from our pasts.

                                                        Just my thoughts, I'm no psychologist.

                                                        1. re: Bilmo

                                                          Exactly. I am convinced that most people are aware that if they want to be considered sophisticated they are supposed to seek out foods which are complex and challenging. But while they are willing to accept an artfully designed plate, in fact they feel threatened by anything that tastes different or in any way out of the ordinary.
                                                          Judging by the taste in restaurants of the people around me, though, I would have to say that many people can't even tell what they're eating at all, and operate strictly on visual cues.

                                                        2. re: Jim Leff

                                                          I've been involved in discussions of what is art vs. what is craft on many occasions. It seems to me that both the food heirarchy thread and this one have some relationship to that topic. (This might be more like art vs. Kraft)

                                                          First and foremost, the prerequisite for art is the intention of the creator (and I don't mean Creator). Art is in the soul of the intention. I think Jim put it beautifully when referring to "caring and talent and investment" and also "intelligence". It is, of course, impossible to determine what was in someone's mind when they created a piece of art or edible art, but the clearer the intention is in the work, the greater the depth of meaning and evocation.

                                                          After intention comes influence. In other words, of the people creating art, edible or otherwise, how much influence has this work had on the rest of the art producing community.

                                                          Third is the test of time. Does this work remain a vital part of the culture or does it show itself to be a passing fancy only viable in a narrow piece of the cultural landscape or during a moment in time.

                                                          Using these criteria the arts, whether visual, performing or food, can be assessed. The actual assessment is, of course, terribly subjective but that is how it has always been and should always be. No one person's heirarchical list should be foist upon anyone else. By the same token, there may develop a general concensus of what is deeply meaningful to a particularly informed group.

                                                          Food and the food arts are somewhat more complicated. After all, where in this analogy can an apple be placed? Couldn't one consider a great apple as intrinsically (sp?) more wonderful than, say, a mediocre meal by a great chef? Did the creation of an apple have intention? Lets not go there.

                                                          1. re: Stefany B.

                                                            "Couldn't one consider a great apple as intrinsically (sp?) more wonderful than, say, a mediocre meal by a great chef? Did the creation of an apple have intention? Lets not go there."

                                                            eeexcellent. no, let's go there.

                                                            there ARE different kinds of deliciousness, and different people experience deliciousness in different ways, in the same way that some people really love vermeer and others think his work is cold. and obviously some of his paintings are great and others not so great.

                                                            is a great apple intrinsically better than a meal by a great chef? this begs the question--> what does it *mean* for one food to be better than another? isn't this comparing apples and oranges (clever, eh?)? i think we're making circles and missing the point. although i don't know what the point is.

                                                            "the clearer the intention is in the work, the greater the depth of meaning and evocation."

                                                            i totally disagree. haven't you ever talked to a poet or a painter about something she/he has done and had them reply "i never thought of if that way"?

                                                            your next point was about influence. unfortunately, not all art can make an impact. nor should it, necessarily. the arepa lady has a very limited influence, even if all the chowhounds bring their friends to her.

                                                            "the test of time" was your next criterion. i would argue that all art eventually ceases to be a vital part of culture; the nature of culture is that it evolves. bonomo taffy might be a good example of this. it was once wonderful; now it's gone. it's no less wonderful for being gone. beethoven is gone from our culture except for a few snatches of tunes; that doesn't diminish his brilliance.

                                                            aren't art and food and, after all, life just totally ephemeral experiences? why do we have to try to nail everything down by categorizing it?

                                                            1. re: emily

                                                              Emily, could you possibly do me a favor and go and look up the meaning of the phrase "begging the question"? I *know* culture evolves, and language is no exception, but here is an example of something evolving in the wrong direction -- popular culture taking something that was good and dumbing it down. Nothing personal -- clearly you yourself are a highly intelligent and literate type who is just unaware of this one fact -- but I see the same misuse of that term everywhere now, and it's driving me crazy. It's like McDonald's calling its dessert pastries "apple pies". A whole generation is now growing up not knowing what apple pie can be.

                                                              1. re: C. Fox

                                                                "Emily, could you possibly do me a favor and go and look up the meaning of the phrase "begging the question"? I *know* culture evolves, and language is no exception, but here is an example of something evolving in the wrong direction -- popular culture taking something that was good and dumbing it down. Nothing personal -- clearly you yourself are a highly intelligent and literate type who is just unaware of this one fact -- but I see the same misuse of that term everywhere now, and it's driving me crazy."

                                                                well, when i was teaching philosophy at a major university i think we used the term to refer to a fallacious argument where the conclusion is a restatement of the premises or some other, more complicated kind of circular logic. let me explain what i meant when i used the term.

                                                                "is a great apple intrinsically better than a meal by a great chef? this begs the question--> what does it *mean* for one food to be better than another?"

                                                                the post i was responding to said that a good apple is intrinsically better than a mediocre meal by a great chef. she was trying to establish a system of aesthetics where creative intent played a big role in determining artistic value, and she then wondered if the apple was so good because it too had been created.

                                                                i suppose i was picking on a small piece of her argument in order to flush out (not flesh out; i know the difference between those two phrases) any lurking issues.

                                                                the problem here is that she has avoided addressing her real question (what makes food, or art or music, good?) by assuming an answer. her argument might sound something like this: "what makes one food better than another?" "well, apples are better than mediocre meals, and creative intent partly determines artistic value, so..." and i'm not sure what the conclusion would be, maybe that there exists a benevolent and food-loving god. but this argument doesn't answer the question it poses: what makes food good?

                                                                which i don't think is really the important question anyway. i guess i didn't feel up to going into all that at 2:30 last night with a mediocre meal in my stomach.

                                                                but shouldn't we be talking about food?

                                                                1. re: emily

                                                                  "but shouldn't we be talking about food?"

                                                                  Quite right. I'll continue this on the Not About Food board, for anyone who may be interested.

                                                                2. re: C. Fox

                                                                  As someone who deals with words all day every day, the misuse of terms like "begging the question" annoys me as much as anyone, but I think your attack on McDonalds is off base.

                                                                  Unless I am completely mistaken, McD's apple pie is (or used to be, anyway; the last one we had seemed to be suspiciously healthy tasting) indeed a legitimate representative of the delicacy known as the "fried pie." The Varsity in Atlanta, for one, has great fried (peach) pies.

                                                                  Now if McD's called this thing an apple tart, you'd have a case. :>)

                                                            2. re: Jim Leff

                                                              "Nobody--not even those who love it--eats McDonald's apple pie and says "Man, oh man...isn't that GREAT?!?". It's an entirely different sort of experience. The "Man, oh man" response comes from an intelligence (the chef) having invested him/herself in what you're eating. McDonald's apple pie lacks this intelligence, and it can't have this effect. You may may/not enjoy eating it, but you just ain't gonna cathart."

                                                              but i thought you said nobody is the arbiter. sounds like you're arbiting here.

                                                              this is some shaky philosophical ground; the problem with using the "aesthetic experience" as the criterion for artistic value is that there's no way of measuring it. you never know when you're going to cathart and under the influence of what food substance or work of art. it's likely that somebody in the world HAS catharted over a mcdonald's pie, and what are you going to tell them? "no, you didn't really have a moment of deliciousness; that was just nostalgia." you're going to run into all sorts of problems with subjectivity.

                                                              i like to think this was what my father was so gently implying all those years when, confronted with someone who stubbornly refused to join him in some kind of pleasure, he would say "all the more tater-tots for us." 

                                                          2. Doritos (but especially Cool Ranch)
                                                            Cracker Jack and other caramel corn products
                                                            Ranch 1 (but not their greasy fries)
                                                            frozen waffles

                                                            I always wondered, is "pasteurized processed cheese food" something you're supposed to feed to your cheese? Cant's stomach it, except maybe for Kraft Cheez'n Crackers.

                                                            1. r
                                                              Rachel Perlow

                                                              I don't know where Jason is eating those Bacos and commercial peanut butter, I don't stock the house with that stuff. I will admit to liking americanized chinese food, in fact I think I'm the one who introduced him to shrimp with lobster sauce. However, I know for a fact he'd rather have a burger from White Mana in Hackensack (do a search we talked about that place a year or so ago) than from McD's!

                                                              1 Reply
                                                              1. re: Rachel Perlow
                                                                Jason "Egg Foo Young" Perlow

                                                                No, you definitely didnt introduce me to Shrimp with Lobster Sauce. That was my grandmother Freida Eskioff, who died before we got married. However I only fully learned to appreciate its merits after watching you order it (and Chow Mein... ) at various places.

                                                                No, you don't stock the house with commercial peanut butter or Bacos. I do like the strawberry preserves you made, though.