American cuisine is bold, innovative, and sometimes... downright baffling. For every barbecue brisket and apple pie, there’s a dish that makes even the most patriotic diner pause and wonder, “Why?” Let’s explore some American foods that even Americans have a hard time digesting.
Deep-Fried Butter
Credit: flickr
Only in America could someone look at a stick of butter and think, “This needs frying.” It started as a state fair snack and quickly became famous across the country. Frozen butter is coated in batter and dropped into hot oil to create a crispy exterior and a molten center that drips with every bite. Most people are left wondering how this even qualifies as food.
Jell-O Salad
Credit: flickr
Jell-O salad is a dish from an era when putting vegetables in gelatin somehow seemed like a good idea. It may be filled with canned fruit, shredded carrots, or (brace yourself) mayonnaise, and is as much a conversation starter as it is a dessert. Even the most forgiving palate might struggle to love a salad that wobbles.
Spray Cheese
Credit: flickr
The concept of cheese in a can is uniquely American. While it’s easy to squirt onto crackers or celery sticks, the flavor often leaves much to be desired. Its chemical tang and plastic-like texture make it a tough sell for cheese lovers who are used to the sharp bite of cheddar or the creamy decadence of Brie.
Spam
Credit: flickr
Spam may have a dedicated fan base, especially in places like Hawaii and Guam, but its reputation elsewhere is far more complicated. This canned meat product, made from pork and ham, is salty, shelf-stable, and undeniably processed. Its gelatinous layer and uniform texture turn off many who prefer their meat freshly cooked and naturally flavored.
Deep-Fried Twinkies
Credit: flickr
If Twinkies weren’t indulgent enough, someone decided to dunk them in batter and fry them until golden brown. This resulted in a dessert that’s crispy on the outside and oozing with warm, sugary filling on the inside. All that may sound good but the overwhelming sweetness and heavy texture make it difficult to finish more than a bite or two.
Casseroles with Cream of Mushroom Soup
Credit: Youtube
Cream of mushroom soup is the duct tape of casseroles—it holds everything together, but it’s not exactly elegant. These dishes are often a beige, soupy mess. Fresh ingredients and homemade sauces might make them tolerable, but as they stand, many find them too bland and one-dimensional.
Velveeta
Credit: flickr
It’s no secret that Velveeta has the ability to melt smoothly into creamy sauces and dips, but it’s not without controversy. This processed cheese product is technically more "cheese-like" than actual cheese, with a long list of additives giving it its signature texture. While it’s beloved in queso and macaroni dishes, its flavor often strikes people as artificial and overly salty.
Turkey Loaf
Credit: Youtube
Turkey loaf is a processed alternative to traditional roasted turkey. It’s shaped into a dense, loaf-like form and meant to mimic the experience of freshly carved meat. Unfortunately, its bland taste and spongy texture leave many wishing they’d opted for the real thing, even if it takes a little longer to prepare.
Mountain Dew-Flavored Products
Credit: flickr
Even if you enjoy an occasional Mountain Dew, you’d nonetheless hesitate when faced with Mountain Dew-flavored snacks and desserts. Popular snacks from this category range from cupcakes to slushies and pack a sugary punch that’s more extreme than the soda itself. It’s simply too much to handle.
Canned Cranberry Sauce
Credit: flickr
Nothing says Thanksgiving like a can-shaped log of cranberry sauce. Yet, not everyone’s a fan of this condiment. Its ridged, cylindrical shape—straight from the can—might be nostalgic for some, but others can’t get past its overly sweet, jelly-like consistency. Homemade cranberry sauce, with its tart and vibrant flavor, often wins out in comparison.
American Cheese Singles
Credit: flickr
America is known for its fast food, which is why American cheese singles are considered to be the fast food of the cheese world. They’re ideal for quick grilled cheese sandwiches and burgers. But their shiny appearance and plasticky texture make them a hard sell for those used to traditional cheeses.
Tater Tot Casserole
Credit: flickr
Tater tots may be a beloved snack on their own, but when baked into a casserole with ground meat and creamy soup, they lose their crunch and become part of a heavy, starchy dish. While some find it comforting and nostalgic, others see it as an unappealing jumble of soggy potatoes and overly rich sauce.
Peanut Butter and Pickle Sandwiches
Credit: flickr
These sandwiches are proof that someone, somewhere, lost a bet. The creamy, nutty sweetness of peanut butter paired with the tangy crunch of pickles is a combination that defies logic. You’ll be forced to wonder if it’s just a practical joke that got out of hand.
Macaroni Salad
Credit: flickr
Macaroni salad is the obligatory side dish at every summer cookout. Yet, it rarely steals the show. Overdressed with mayonnaise and loaded with bland add-ins like celery and hard-boiled eggs, it’s a dish that’s more about bulk than flavor. It’s the food equivalent of small talk—necessary but not exciting.
Kool-Aid Pickles
Credit: Youtube
Known as "koolickles," these brightly colored pickles are soaked in a mixture of Kool-Aid and pickle brine to create a sweet-and-sour flavor explosion. They’re popular in parts of the South, but the combination of artificial sweetness and tangy vinegar isn’t for everyone. Plus, their electric red color doesn’t help, either.
