The Right Chemistry: A distaste for plastic cheese and fake mayo
On a recent trip to the United States, I perused a menu and decided on a cheese sandwich. When I asked the waitress about the kind of cheese involved, I was told, “American!” I replied I was interested in the type of cheese, not its citizenship. “You know, American, the plastic kind,” came the irritated response. I now knew I had to prep the taste buds for “processed” cheese.
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