I’ve never heard of butyric acid but I’m wondering is that what gives American chocolate it’s plastic taste and even texture? Because I can’t stand it.
Even in Kraft singles…it’s like there’s this similar thing going on there. It’s different but there’s this common plastic tasting thing going on there that I can’t stand either.
I feel bad because my kid loves cooking grilled cheeses and always wants me to try them but I can’t stomach it. At the same time though…it’s so much cheaper, that I still buy it for him. I’m kind of like this with wine- like, I’m not buying the expensive stuff because I already like the cheap stuff and the last thing I’m going to do is develop more expensive tastes if the cheap thing is fine for me right now.
Even in Kraft singles…it’s like there’s this similar thing going on there. It’s different but there’s this common plastic tasting thing going on there that I can’t stand either.
I feel bad because my kid loves cooking grilled cheeses and always wants me to try them but I can’t stomach it. At the same time though…it’s so much cheaper, that I still buy it for him. I’m kind of like this with wine- like, I’m not buying the expensive stuff because I already like the cheap stuff and the last thing I’m going to do is develop more expensive tastes if the cheap thing is fine for me right now.