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Hey, Spanish here! If at least it were good oil... ;)

That's not sugar, mon ami, it's high fructose corn syrup

I don’t get why hfcs gets so much hate. I bake with it all the time and use it when formulating my recipes on purpose. In an alternate universe it would be the premium and cane sugar would be the substitute. There has to be something there because people without access to it make invert syrup as a substitute.

This seems crazy to me, I can buy unimpressive because that’s a matter of taste and American cuisine is kinda samey but American cuisine is practically defined by “punch the eater in the face with massively over the top flavor.” Like if anything it’s putting too much and too many flavors without thinking too much how they interact.

From an American perspective, French food is as bland and tasteless as your people.