What is the worst candy you've ever tasted?
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If you like KitKat, try and see if you can find this one:
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It's similar, but better.One American candy I actually like is Reeses peanut butter cups.
I try to be as anti-Nestle as possible, which meant giving up KitKat, my favorite candy. I found these a few years ago on norwegianfoodstore.com and they're soooo much better.
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I try to be as anti-Nestle as possible, which meant giving up KitKat, my favorite candy. I found these a few years ago on norwegianfoodstore.com and they're soooo much better.
Damn, I wish that site existed when I lived abroad.
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Original question by @[email protected]
I’m seeing a lot of black licorice mentions, but there’s a special hell for Läkerol’s menthol black licorice.
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Damn, I wish that site existed when I lived abroad.
I love this site! I only order from them once a year because it's expensive (I usually ask for a gift card for Christmas), but they have so much awesome stuff. The paprika Pringles are to die for.
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I’m seeing a lot of black licorice mentions, but there’s a special hell for Läkerol’s menthol black licorice.
:adds to shopping cart
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That reason is because Hersey chocolate was the first chocolate the common American could afford and the processing method that Hersey used to produce it would create butyric acid from the milk. Now they add it back in because customers complained when they refined the process.
While in American, in right there with you. Aldi fortunately imports a good selection of chocolate so not all of us have to suffer.
That explains a lot, thanks.
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Original question by @[email protected]
When I was a kid someone gave me a "buttered popcorn" flavored dum-dum sucker. It tasted so terrible that it gave me a taste aversion to real buttered popcorn for nearly 2 decades.
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If we had pearls here in Scandinavia we'd all be clutching them right now.
Surely you looted some pearls back in the 700's from innocent townsfolk.
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American or South African chocolate products.
NOT an anti-American/-Saffer thing. They add butyric acid, which tastes like vomit to the rest of the world. (Accurate, as vomit contains it).
Presumably because the market there have been trained to expect that flavour for some reason. To the rest of us, a US or ZA origin is usually a sign to avoid.
Oh my God is that why I taste vomit if I eat a Hershey's bar then drink a glass of water
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Original question by @[email protected]
Cella's milk chocolate covered cherries. My grams was addicted to them, so I'd bring a box when I visited. I couldn't even stand the way they smelled though lol
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Original question by @[email protected]
wrote on last edited by [email protected]At my place of work, one project we worked on involved a lot of contractors from a place based in China. (The project was an absolute cluster-fuck all the way from soup to nuts, but that's a story for another day.) When the project concluded, they sent our office a thank-you gift box of various Chinese snacks.
One of the snacks was a... dried... meat... "candy"... I guess? The taste wasn't "sweet" so much. It tasted like it had been dipped in perfume. And the texture of the meat was hard to describe. Not chewy like jerky, and it didn't have that highly-processed Slim Jim sort of texture to it. Maybe it was sortof freeze-dried or something? I also couldn't identify what animal the meat might have come from. (And I couldn't read the text on the packaging.)
I'm not sure whether it was just an acquired taste or rather a practical joke by the folks at the Chinese company. Lol.
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When I was a kid someone gave me a "buttered popcorn" flavored dum-dum sucker. It tasted so terrible that it gave me a taste aversion to real buttered popcorn for nearly 2 decades.
I was coming into this thread to mention buttered popcorn flavor jellybeans.
It was bad.
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Black licorice.
I firmly believe candy should be sweet; not bitter.
Came here to say this and saw this comment.
This is the correct answer.
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That reason is because Hersey chocolate was the first chocolate the common American could afford and the processing method that Hersey used to produce it would create butyric acid from the milk. Now they add it back in because customers complained when they refined the process.
While in American, in right there with you. Aldi fortunately imports a good selection of chocolate so not all of us have to suffer.
Those Choceur bars are pretty good. My favorite treat are Droste pastilles but the aldi bars will do.
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And even if it’s not sweet, it can at least be tangy, sour, or tart.
Black licorice just taste like fucking death
It is evidence of how bad life used to be. If that shit was the treat, what was normal food like?!
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Substitute vodka for some quality moonshine for extra bonus points from us northern scandinavians.
Stop this. This is how poison like Malort is made. We dont need to create its successor.
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Original question by @[email protected]
any American chocolate
tastes like vomit -
It is evidence of how bad life used to be. If that shit was the treat, what was normal food like?!
Ah, yes, the world before refined sugar, lol
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any American chocolate
tastes like vomitOnly if you didn’t grow up with it. Also it’s just Hershey (and derivative brands, which is many)
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Original question by @[email protected]
wrote on last edited by [email protected]Licorice, that funny retro looking shit with the black and bright colors. They are as revolting to me as sushi
