E.g. yogurt is sour (fermented) milk, and is quite delicious. Or you might think it's terrible.
How about we both agree that Hershey's chocolate has a "distinct, sour flavor" and leave it at that?
When it comes to food we should remember that the Bay Area is a total bubble. Some of the finest food in the world is produced here and some very innovate and ground-breaking work in the various food movements came from here.
Sorry, but Hershey's gets me worked up.
That's a tautology.
You can have your opinion, and down-vote me all you like, but it's really disrespectful to call an entire country provincial because you disagree with a particular taste palette.
So, white wines in general are inferior to reds. I always chuckle when I come across red descriptions that read "hints of leather and chocolate" or similar. I never taste what's described. Either my palate is severely underdeveloped (as with any good peasant) or there's a lot of Emperor's New Clothes going on.
Over the last few years, however, the elite seem to be relenting at least somewhat. Reislings have begun to cross over at least to the extent that you won't lose your trust fund for sneaking down a glass now and then.
That description sounds a lot like the chocolate milk we drank in Indonesia; it tastes very watered down with added sugar. Totally undrinkable. Chocolate milkshakes were the only way to get something chocolaty, milky and drinkable.
Interestingly, lots of stuff about Indonesia struck me as surprisingly American (for a former Dutch colony in Asia), but I hadn't considered that this could also be true for their chocolate milk.
EDIT: As in fact nnq does (https://news.ycombinator.com/item?id=7276196)
That Europeans aren't falling over themselves to condemn the revolting nature of Parmesan suggests to me their dislike of Hershey's is largely based on snobbery.
It just amuses me that people bring up the vomit thing (actually butyric acid) like it is some laughable feature of Hershey's and inherently horrifying.. but they never mention all the other foods that are high in butyric acid, and are in fact loved by foodies.
People can dislike hersheys, but going on about how it "is made to taste like vomit" like it is a shocking revelation, is a double standard.
Europeans have access to the real thing: Parmigiano Reggiano. Butyric fermentation is kept under control because it can ruin the cheese's taste and aspect in a very obvious way (by creating holes).
Parmigiano Reggiano's direct italian competitors - Grana Padano and Trentingrana - "cheat" by using lysozyme to inhibit the bacteria responsible for producing butyric acid.
It depends on what is most useful to the animal. The definition of gross varies between animals.
They said that the Hershey taste was based on milk that had spoiled by the need to transport without refrigeration. That on changing the flavor (sic) USA consumers had demanded a return to the former recipe.
We then got to taste the Hershey chocolate. The entire theatre erupted with [largely] mock retching and disdain calls of how vile the product was. Thankfully we had water and a pack of other chocolate treats to taste as part of the lecture.
Vomit was the overwhelming flavour agreed by all those around me.
But then I was listening to a radio programme about Ethopians eating goat intestines with bile sauce squeezed over the other day; apparently the chef was hugely excited to eat the dish, the Europeans present less so.
A chacun son gout.
I think a few people here in the UK are getting a little annoyed with Americans buying our chocolate companies and wrecking them. Could you stop, please?
p.s. British