[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.