[hnbear]

Basically not available outside of specialty stores, or the occasional supermarket with an import aisle.

Definitely not widely drunk. Nor is Robinson Orange Barley, which is still my fav drink, despite being somewhat older than the typical market.

(Brit in US)

[vmilner]

I remember Annapolis MD used to have a store with lots of British biscuits, Marmite, Bovril, marmalade, Ribena etc. - an oasis to the Englishman abroad.

[Tangurena2]

The nickname for them is "BritMart" and tend to be more common in areas with large British expat communities. I remember lots of them when I lived in Florida.

There is a bit of difficulty getting Cadbury's chocolate due to Hershey owning the trademark in the US. They shut down most grey-market importers.

[vmilner]

Can you get other (ie non-Cadbury) brands of chocolate that don’t have the butyric acid that (I believe) makes Hershey etc. so grim to most British palates?

[hititncommitit]

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.