jrussinoApr 2023Strongly recommends
Adam Ragusea has an excellent video on this very topic - "Why Hershey bars taste like vomit (and I love them)" : ▶ this video
in “The Difference Between European and American Butter” · View on HN
Why Hershey bars taste like vomit (and I love them)
Why Hershey bars taste like vomit (and I love them) on HackerTube: recommended by 3 Hacker News commenters across 3 separate months, 2021–2023.
Adam Ragusea
Open on YouTubeexplainer · evergreen
Adam Ragusea explores why Hershey's chocolate tastes the way it does to many non-Americans, tracing it to butyric acid and Hershey's history, and why familiarity makes Americans love it. He compares it with British Cadbury.
Why Hacker News recommends it
HN recommends it as a fascinating explanation of how taste is cultural and why American chocolate tastes distinctive.
- people recommended it
- 3
- separate months
- 3
- strong recommendations
- 2
- discussed on HN
- 2021–2023
“Adam Ragusea has an excellent video on this very topic”
What HN commenters said
4 Hacker News comments link this video. Each one links back to its thread.
KarunamonNov 2021Strongly recommends
European chocolate tastes dull. Snark aside, it's about what you grew up with. Fascinating video: ▶ this video
in “The World's Deadliest Thing” · View on HN
quietbritishjimFeb 2022Recommends
There's a really good video about that [1]. A quick summary is that the aftertaste is a chemical that's in vomit, so if you're not used to it in chocolate then the chocolate literally tastes of puke. But if you are used to it, from your childhood, then it tastes great. It's also the same chemical that gives parmesan cheese its pungency, so it's not like Americans are alone in liking it in their food. [1] ▶ this video
in “The quest to create quality chocolate for a country obsessed with Cadbury (2017)” · View on HN
explaininjsMar 2023Cites it
Spotted the non-American! We love our Hershey's, butyric acid and all. European milk chocolates lack complexity IMO. It's akin to claiming Kraft Singles are a better cheese than Parmigiano Reggiano because they don't taste "like vomit". That said, I'd prefer a good dark to either one. See also: ▶ this video
in “Matterhorn no more: Toblerone to change design under ‘Swissness’ rules” · View on HN