Brit Reacts to 25 Foods Americans Love That Non Americans Think Are Disgusting 

"If you're in the US and have stumbled upon sweet tea... congratulations! You're probably in a state where it's safe to try grits for the first time!" As a Southerner, this is funny because it's true 😂

When people say Florida isn't the south, they mean culturally. They don't have the same accent, the same food, or the same kinds of people as in any other southern state.

Keep in mind, most breakfast cereal is designed for small children to eat before school. Also, add a dollop of vanilla ice cream to your root beer.

You have to put some Vanilla ice cream in a mug and cover it with Root Beer. You'll need a spoon and a straw to consume it properly. Its called a Root Beer Float. Been a staple in America more than 75 yrs. Delicious! 😊

Blooming onions are amazing. It’s a whole onion cut into slices , battered and fried

You can have sweet tea in the UK. - Brew the tea. You guys have lots of it. I use 5 tea bags for a half gallon and 10 tea bags for a full gallon. Orange pekoe or black tea will probably be best. - Sweeten to taste. Add sugar when it’s warm so the sugar will dissolve easily and stir. - add a splash of lemon or lime juice. Not too much. Some people prefer to leave out this step. - remove bags and refrigerate overnight. - pour from the pitcher into a glass with a few ice cubes. - Chug.

16:38 "Bacon" bits--usually sold under the Bac-o's brand--are a topping for salads made to approximate the taste and texture of crispy belly (streaky) bacon. They're usually made out of dehydrated wheat-based seitan (modified version of an Asian meat substitute) and are infused with liquid smoke for flavor. There are other brans that offer real bacon bits, which are just finely chopped belly bacon.

Peppermint is commonly used in toothpaste, while spearmint and wintergreen are used in most mint-based desserts.

Make sure that the Root Beer is ICE cold before you try it!!! Makes a huge difference in taste.

Well it's always odd to see myself on other channels lol. Also those Pop-Tarts were Eggo Waffle flavored lol. Hope you enjoy all our American foods you try!

The issue with ice is that so many restaurants (dine in and fast food) don't clean their ice machines properly or frequently. That causes bacteria to form which taints the ice, therefore making it "worse than toilet water". Most people (not ALL) clean their toilets more often than commercial ice machines are cleaned. All that being said, there's nothing better than bullet ice!! The small crunchy kind is so awesome in drinks...it's like a bonus treat when the drink is gone!

Up until the 60's, Florida was considered culturally southern, and then 3 things happened to strip it of that culture: Disney - The Bourgeois-ification of everything Retirement communities - an influx of people incredibly set in their ways from all over Cubans - lovely people, lovely food, but a completely different culture Now, you can still find pockets of American southern culture in northern and western Florida, where the state borders Georgia and Alabama, so it's not like the state has lost all Southern influence. That's where you'll find the good grits, not Tampa or Miami.

If you put a scoop of vanilla ice cream in a glass and then add root beer, the combination is fantastic

I am in China.... waiting over a year for America to process my wife"s spouse visa. We went to the movies here and I was devestated by the lack of snacks. Going to the movies is an escape. An escape from the daily routines of life... an escape from nutritional food. When I get back to the states, on my first weekend home, I will go to the latest blockbuster and eat two bags of red Twizzlers, a corn dog, five Jr. Mints, nachos with cheese, a box of mini Butterfinger candy bars, a gallon of popcorn covered in artificially butter flavored soy oil, and wash it down with a two liter Coke. After awakening from the coma, I will re-evaluate my life choices.

My daughter told me she doesn't think she could be friends with someone that doesn't want gravy on their biscuits. Awwww, bless her heart... they're just so dang cute when they're 38.

There are 2 kinds of American cheese, and both are a combination of other cheeses processed together. One type is individually wrapped, and that stuff is gross. It's put into those wrappers in a liquid form. There is also the type that is sliced like other cheeses. Yes, it's still processed, so it'll melt better, but it's higher quality and is great on sandwiches.

"Bloomin' Onions" are a large whole onion cut in a particular way, fanned out and breaded, and then deep fried. Served with some kind of dip, often ranch-type. Intensely oily, salty, delicious. About two-and-a-half days worth of caloric content all by itself, enough grease to stop up your heart. It makes you want to start eating and not stop until it is all gone.

Grits!!! With lots of butter, cheese, and bacon!!! Just be sure to salt them while cooking! ❤❤❤

As a native-born Californian, I waited until my 60th year to try the chicken and waffles combination. While I wouldn't turn it down, it isn't something that I will ever crave. I like each separately. Waffles are not something I have very often, but my best waffle childhood memories go back to my grandfather laying strips of bacon on the waffle iron before pouring the batter. The aroma is intoxicating.

The captain crunch is so sharp at first it may cut the roof of your mouth

The blooming onion is an entire onion that is sliced so that it hangs together but the little slices stick up. It is then battered and deep-fried. It is really good.

I absolutely love Twizzlers!!! I purchased them in the 2 lb bag...❤

To make 1 quart southern sweet tea. Take 1 tea bag it what you would normally use for 1 cup. Put it in a container you can seal. Boil 1 cup of water and let it cool a half minute after removing from the great and oour it over the tea and SEAL the container. Allow the tea to steep for 5-10 minutes. When unsealed, put into a quart jar and 1/3 cup sugar. Finish filling the quart jar, stir and refrigerate until cold Pour over a cup of ice.

I am from Alaska and Ranch dressing was actually invented here. It is a blend of mayonnaise, buttermilk and herbs. It was invented by a cook working here who later moved south and formed the business "Hidden Valley Ranch".

Blooming onion is an onion cut like a flower petal, opened up, dipped into a spicy batter, and then deep fried. Also has a special dipping sauce. It is so good.

Florida is geographically south, but not culturally south. When it comes to cheese - "American Cheese" is a specific type of cheese, generally it's pre-sliced and individually wrapped, and is not legally allowed to be called "cheese", so it's usually labelled as "cheese food". "Bacon Bits" are usually tiny pieces of something bacon-flavored in a shaker. Pig cracklin's are fried pork skin - also called chicharrones or "pig skins".

"Grits" are corn (white or yellow) processed with lye, then dried and ground into coarse meal, cooked and flavored to your liking. Sometimes known as "Hominy Grits." A staple in the poorer homes in the South.

I happen to LOVE biscuits and gravy, but it does depend on who made the gravy. It has to be nice and creamy, with plenty of sausage crumbles and black pepper.

Lewis, try some of that root beer with some vanilla ice cream (root beer float). It’s really good! Ranch dressing is also really good and goes with everything from a green salad to French fries to chicken strips and everything in between. If you like it, you can get recipes for it online. Homemade Ranch Dressing is better than commercial (fresher, without preservatives). I can hardly wait for your taste test video.

One of the most prestigious cheese international competitions is in Madison, WI. European cheese makers emigrated to the states and make cheese here.

Grits are common in the South and overall they're pretty worthless imo. That said, I know a place that makes the most amazing shrimp and grits. They fry up these jumbo shrimps right in front of you with garlic and other good stuff, add some Cajun sauce, and dump the whole thing over a bowl of grits. The grits absorb the flavor of the shrimp and it becomes wonderful. Even if you don't care for grits, this stuff is the bomb.

The flavor of American rootbeer tends to vary by brand. A&W likes to add a bit of vanilla to the mix, while BARQ'S and DAD'S tend to emphasize the root part while others (like MUG) tend to taste more like a cola. It often depends on the brand. As for bacon bits, they are a ground down version of bacon people use as a garnish on everything from salads to potatoes to soups.

I’m laughing at this. My Scottish grannie LOVED when we brought American chocolate/candies to her (we packed a suitcase full). She said she could eat so much more American chocolate-she was all about Chocolate.

I love Sweet Potato casserole but we always called it Candied Yams because Mom mashed the sweet potatoes, added butter, brown sugar and Cinnamon Imperials whipped up; bake in a casserole dish and add mini marshmallows right before you take out of the oven so they're toasted. Love em.😊

Twizzlers and candy corn are yuck, but i like the pumpkins. I do like sweet potatoes casserole without the marshmallow. I love Buttermilk Ranch the most.

I think what he means by "fruit salad" was "Ambrosia salad" It's a southern side dish that in midwestern state might be called "Pink stuff" but it's like fruit salad with cool whip, marshmallows, and often specifically coconut. Look it up! It's actually DELICIOUS

Don’t forget to try root beer as a float !! Vanilla ice cream in a cup, top it with root beer. So good!!! 🤤

Twizzlers are okay. Not great, but not worthy to be thrown into the trash. He was saying that most of the world uses toothpaste that tastes similar to that particular brand of Root Beer. I love blooming onions! You take a large onion and cut it into thin slices diagonally and horizontally, but not going all the way through. Leave the bottom 1/4" untouched by the knife. When done, you "open" it up so it resembles a flower; hence, the term "blooming onion."

A relatively new fad at festivals outpacing "elephant ears", apple fritters, and extra lemony ice cream, is a stick of bacon dipped in chocolate. It sounds terrible at first , but the combo of sweet chocolate and salty bacon are heaven sent. I also like peanut butter on a stalk of celery. Don't knock it until you try it.

Lewis, when he says "Non Americans", he includes folks from other places beyond Europe too. The Japanese, for example, have taste-buds that are genetically predisposed to hating root-beer; or while many Mexicans love cillantro - a lot of a certain type of Americans think it tastes like soap; etc.

The thing with American cheese is that we have normal cheese like you'd usually find (mozzarella, brie, gouda, aged cheddar, blue cheese, Parmesan, all kinds of cheeses) but we also have 'processed cheese' which was a 'cheese product' made to melt evenly. Its a separate product and should not be viewed as cheese. We use it for cheesy dips for corn chips (smooth melty silkyness) and often for grilled cheese sandwiches. Its also incredibly shelf-stable as in it doesn't go bad very quickly which made it awesome during hard economic times when you needed food to preserve for a long time. But nobody eats "american cheese" (which is the sliced processed cheese) expecting it to taste like a normal cheese. We are just as likely to make grilled cheese sandwiches with cheddar (way tastier, but costs more. If you grew up poor - you likely had grilled cheese sandwiches with American cheese like Kraft Singles).

Bacon Bits - Yeah, confusing. Here in the States, there's this product called Bac-O's. Been around since the early 60's, supposedly tasted like bacon, but they weren't real bacon. They were crispy soy bits with color and flavor added to resemble bacon. Marketed as a salad topping, primarily. Now, _eventually_ Hormel decided to answer this with jars of pre-cooked crumbles of real bacon, but there's still the question of what was done to the bacon to make it shelf-stable. So the dude's skepticism is understandable.

Florida is 4 distinct regions. 2 of them are 100% the south. North East Florida is pretty much Georgia, the panhandle is Alabama, central is tourists and retirees from pretty much everywhere, and South Florida is Caribbean. Grits are awesome with butter and pepper or a little sugar. Shrimp and grits is awesome too. I am from Jacksonville, FL

Pork cracklins are also known in the US as pork rinds or chicharrons. Basically just deep fried pig skins, which puff up into airy extra-crispy nuggets of porky goodness. They're usually dusted in a little salt or other seasoning blend.

Great vid! Americans get a lot of crap for their cheese but it's kind of a misunderstanding. What brits call 'plastic cheese' is definitely not the go-to cheese here, and is more of a product you buy if you're like, a struggling college student or something (as it's very very cheap). Plenty of good cheeses here! At any grocery store you'll probably have the option of 30 or so different kinds, from swiss to brie to classic sharp cheddar.

Bloomin' Onions are onions that have been cut in a VERY specific manner, then they are battered and fried! They're absolutely FANTASTIC, it's kinda like it's a step above onion rings! :D

Florida is a big retirement based state. Retired people from all over the country tend to move there for the beaches, fishing, and lots of sunny weather.

9:36 The secret to a good Hot Pocket is to defrost it in the microwave for a minute at 80 percent power, then kick it over to the toaster or countertop oven for 7-10 minutes at 205 C (400 F).

“The South” is a culture thing. Even states like Virginia and North Carolina are considered southern, but they are right in the middle of the eastern seaboard.

He wasn't taking about fruit salad. He was taking about ambrosia. It's a special kind of salad made with fruit, jello cubes, mini marshmallows, and whipped cream. It's very pink.

Most people don't know how "Southern grits" are supposed to be eaten. They serve it with an over easy egg, bacon or sausage in separate dishes. You are supposed to combine everything into one dish with some butter.

Biscuits and gravy are fantastic when done right, and I GUARANTEE that an old-fashioned diner in the south is going to be the best place to get it. As an alternative, there's creamed beef, aka, "shit-on-a-shingle," which is what they called it while my dad was in the army. It's very good, and when I make it, I tend to overindulge. It's the alternative to biscuits and gravy, being a ground beef mash swimming is thick, cream gravy, and you put it on toast.

The thing about American food is that you also have regional foods that even don't exist in other parts of our own country. I live in Michigan's upper peninsula and we have foods that you cannot get anywhere else, not even in the lower half of our state.

I was born near Tampa Florida and moved to different southern US state when I was 10. The guy is mostly right about it not being "The South." He's referring to culture, not geography. The state my family moved to when I was 10 was geographically close to Florida, but it was a HUGE culture shock for me. It felt like we had moved to a foreign country. The further you get from Florida's northern border, the more the culture diverges from what people in America call "The South." In the middle of the state where I was born it's mostly populated by Northerners who desperately wanted to escape the cold winters and chose the most extreme opposite they could find in America that wasn't a desert. I had no idea that everyone in my Florida city had a North-mid-western US accent until we moved out of state. The closer you get to Miami, the more latin American immigrants are mixed in with the Northern US immigrants. The only exception might be the Everglades swamp region(no one wants move to the swamp,) but even that is culturally unique from what most people think of as "The South." The manners, food, values, accents, etc in most of Florida are unique to the state, but it's culturally much closer to Northern US culture than Southern US culture. I have lost count of how many times I've been told by natives of other Southern US states, "You're not from the South. Florida doesn't count and if you moved here after you were 5, that doesn't count either."

Marshmallows are sometimes put in fruit salad, like ambrosia. We also just make regular fruit salad with pieces of different fruit and citrus juice.

If you have root beer, put a scoop of ice cream in a glass, then fill the glass with root beer. Oh yeah.

Most of our over- the- counter food has high fructose corn syrup in it instead of sugar. This is a big problem here. It is super sweet so it's more economical to use in mass production, however it isn't good for you either. Some companies are moving away from it and they'll put "no high-fructose corn syrup' on the label.

My test on the restaurant ice: 1. If they have to climb a ladder and dump more in, I don't use it. 2. Take and taste a sample of their unsweet tea. If it's rancid, skip all of the drinks and ice because they aren't bothering to clean. 3. Check the bathroom--no soap and gross means the staff are too. 4. If the floor in the bathroom or dining area is greasy--leave. They're using the kitchen mop to mop the bathroom and dining areas which is against safety laws. If they pass all of these, the food is likely incredible as well, or at least it won't make you sick and the drinks and ice should be okay.

If you want to try sweet tea, you can make it yourself. To make a jug full, use about 5 or 6 tea black tea bags and heat up enough water to fill the jug half full. Steep the tea bags in the hot water until it is fairly dark, then transfer to the jug and add sugar. In the south, they add about 250 ml, to about 3 1/2 L , but I prefer about half of that. You will have to adjust the sugar according to the size of your jug and your preference. Stir in the sugar until it's dissolved, then fill the rest of the jug with cold water and chill in the refrigerator for about an hour or so. It is best served chilled over ice. You may also add lemon slices, if you wish.

As a person who cleans ice machines I absolutely refuse to have ice in my drinks at restaurants because I know how nasty ice machines can get.

The fruit salad I think he's talking about is ambrosia salad to which a lot of people add marshmallows. Most fruit salad recipes don't have them. Just cut up fruit combos with very light garnishes like lime juice or mint leaves or basil leaves.

I'm typing fast to keep up with the video without pausing! I once made a hamburger out of two thawed toaster waffles instead of a bun, but I was super desperate, and I wouldn't do it again unless I were that desperate again. I love red licorice, which is what people call it around here. I love candy corn and the pumpkin candies that are often packaged with them. I love candied yams. I love root beer, but not every brand. I love cake and candy. I love Reece's peanut butter cups. I love grits, and I'm super northern. I love cereal. I don't think I've ever had hot pockets. I love American cheese, which is just the name of one of many types of cheese made in America. I don't normally like ice in my drinks because it melts and dilutes my drink, but I live in a pretty cold climate. I love fruit salad, but I don't think anybody I know has ever thought of putting marshmallows in it. I love bread. I can tolerate ranch, but I don't really like it all that much. I used to put sugar in my tea, which made it sweet to me. I love Twinkies. I've had hundreds of types of pizza, but I donno what cities any of them come from. I like all of them except that one that's made with cinnamon roll dough. I love pop tarts. I love biscuits, but I think they're a lot better in vegetable stew than in gravy. I hardly ever eat anything mentioned above, and I love northern cooking way more than southern cooking.

Sweet Tea Recipe: Boil 2 liters of water on stovetop (or kettle). Throw in 3 PG Tips bags. Remove from heat. Let steep for 5 min. In a different pitcher, put one cup (or ~225mL) of sugar. When tea is done brewing, pour into pitcher and stir until all sugar is dissolved. Grab a large glass and fill it with ice. Pour the tea from the pitcher into glass. Drink and Enjoy! Refrigerate the rest of the tea in the pitcher and serve over ice later.

It can’t just be white bread, though, it has to be Wonder Bread. No nutritional value, but so soft and fluffy. My mom was a health food nut and we were never allowed to have it at home, so we used to hit up our friends. Yes, I’m a child of the 70’s 😊.

A Bloomin Onion is a whole onion placed in a special slicer that punches out the center of the onion and makes several 1/2 inch slices down the sides about 80% of the way. It causes the layers of the onion to fall open appearing somewhat like a blooming flower. It's then battered and deep fried, somewhat like onion rings, but the way the onion is sliced and falls open it's like little battered onion fingers you pull off, dip in sauce and eat.

American white bread has sugar in it, so it has a sweet taste to it. The sugar helps slow down the aging (mold) process. Thereby increasing the shelf life of the bread.

The Bloomin' Onion and Sweet Potato Casserole With Marshmallow----YUM YUM YUMMY!!!!!

The high end cheeses in America are extremely good, however, there is stuff called "American Cheese' that is slightly removed from plastic with a cheese-like taste. It can often be found in slices, bricks and "spray-on" from an aerosol tin (yes, I'm not joking). The slices are only good for making grilled cheese sandwiches, otherwise it's gross. The brick version is tastier and good for melting into cheese sauce. The spray-on stuff is for putting crackers/biscuits or simply spraying into your mouth after you've had your 12th beer. lol

EXCUSE ME!!!! I live in PA and my Chicken Gravy and Baking Powder Biscuit ROCK!!! You don't need to go to the South for good gravy and biscuits!!!

The Bloomin' Onion is a whole onion, sliced down to the root(not through the root, just to it), chilled in ice water to make all the different sections spread and separate, dried in a salad spinner, dipped in buttermilk and then in heavily seasoned flour, and deep-fried to perfection. You can also find these under different names("Bloomin' Onion" is trademarked) at food stands at carnivals, state fairs, and even the occasional movie theater. Typically served with a side of ranch dressing, though some people prefer ketchup or mustard or even plain sour cream.

Blooming onion is an onion cut to where it flairs out and is battered & fried for easy pull a part

Probably the truest thing he said was about the biscuits & gravy…IT DEPENDS ON WHO MADE IT !!!! This delicacy can range from heavenly to heated flour paste…depending on the skill of the cook. So simple, yet so difficult to get the proportions and seasonings right! Many a Southern mom or grandma can just eyeball a hot skillet of “drippins” (the fat and residue left from frying some kind of meat) and instinctually know how much flour to add…whether to add or reduce the amount of grease (fat)…adjust the seasoning and when and how to add the milk and of course the amount of miik to add…ALL while carrying on a conversation! Saying things like, somebody take the biscuits out of the oven…the gravy’ll be done by the time you get your biscuits buttered…lol

As a 7th generation Florida native, I hate it when people say FL isn't part of the south. I may not have as thick an accent as my Georgia or South Carolina friends, but it 's still there. Parts of the state have large Cuban, Greek, and/or Yankee populations. but there are still some parts that have maintained their Southerness. PS - There's a lot more to Florida than Miami and Orlando.

Sweet Potato casserole can be a bit cloying, but there are ways to prevent that, like spiking the yams with a bit of sour orange juice and orange zest. It just lifts the entire dish, makes it an absolute delight.

Okay, so...for the pop-tarts, I get around the "too sweet" part by getting the unfrosted kind. Its filling is still too sweet, but having no icing takes some of the bite away, and if you quarter it properly, there always feels like there's enough of the pastry bread to cover the majory of the sweetness. Just a thought.

If you were surprised when he mentioned marshmallows in the fruit salad, that explains it; he's probably not talking about the kind of salad that's just assorted fruit like the one pictured. He probably means like ambrosia or lime aspic. They were gelatin molds that were popular in the 1950s and a few decades before and after. I like them, and I make one with cranberry sauce for the holidays, but some of the combinations that used to be around were really stretching the limits of taste.

Back when I drank soda, Barq's was my go to root beer of choice by a long shot. The rest were nice, but the 'bite' was a whole 'nother level.

Oh, Pop Tarts can be eaten straight from the packet, toasted or even frozen! They ARE really sweet, so if you're not used to sweet breakfast food it's okay to eat them as a snack too! The smores ones are soooo good toasted! :3

Marshmallows are an ingredient in a special type of fruit salad called Ambrosia which also has a cream based dressing. Regular fruit salad has ZERO marshmallows.

I'm relatively new to the South, but I do love me some jalapeno cheddar grits (the instant ones are good) with some bacon, cheese, and/or a fried egg. Quick, easy, and yummy! Oh and that pop tart was Eggo waffle flavored. Yeah I tried em. Pop tarts are generally speaking better when toasted.

Make your own sweet tea. It's better than anything out of a bottle. And an Arnold palmer is made out if lemonade and regularly sweetened iced tea.

Twizzlers come in many flavors. The best one is chocolate. The sweet potato’s with marshmallows are called candied yams, and they are really good.

If you like fruit salad, try Watergate salad. It is pistachio pudding, whipped cream, crushed pineapple, shaved coconut, mandarin oranges, small marshmallows, crushed pecans and maraschino cherries. My grandmother made it but used to call it ambrosia.

Florida is very unique. Northern Florida is very deep south, central florida is a combo of midwestern/new england area, and south florida is basically an even hotter California. It's why in many american meme maps Florida is its own thing because of how divided it is with culture changing every county.

Yes we have a range of cheese here in the U.S. Everything from fake/plastic looking toxic stuff all the way to the best real stuff that the rest of the world has. We usually have cheese in a couple different sections at the store. One section will be in or near the dairy section,That usually has alot of the fake junk mass consumed cheeses and sliced cheese or shredded. The other section of cheese is at or around the deli section. That is where to get the 'real' cheese. Usually in blocks or wedges or from the deli counter in slices....everything from Pepper jack,provolone,gouda,smoked cheddar,swiss,Colby,Havarti,monterey jack,mozzerella,feta,...and many many more...the list goes on. Some of those are also located back in the other section in slices as well. Then there is the third area by the bagged chips that has the canned cheese and spray 'cheese like" substances.

there is a difference between Ice Tea and Sweet Tea. Ice Tea has the sugar added after the tea is boiled. Sweet Tea boils the sugar with the tea bags! Kinda more syrupy

Here in the US, there are so many variations of root beer, a person can have root beer tasting as a hobby.

I love Twizzlers it’s a texture thing. I love chewy candy therefore I love twizzlers. The flavors (usually strawberry or cherry) are pretty faint and mild like I said it’s mostly about the texture. I also love sweet potato casserole with marshmallows the marshmallows are the best part if you ask me.

The American fruit salad is probably not what you think. Like Filipino fruit salad, it often includes marshmallows and are swimming in a whipped/heavy cream dressing. It's called an "Ambrosia Salad".

Twizzlers are empty calories when it comes to craving a sugary treat, but personally I prefer licorice Twizzlers. My husband from another country said that root beer tastes like medicine. Root beer and vanilla ice cream was a special treat on Sunday night when I was a kid. As for the candy corn, we got them for Hallowe'en and ate each one in three bites. No marshmallow on sweet potatoes for me. I do like fried onion rings from Burger King. But, that is an acquired taste as we didn't eat fried foods at home. My husband made tempura (lightly breaded) and it sure was a comfort food on a cold day, like with green pea soup. I'm sure I'd like a 'bloomin' onion'. My mother was the cook in our house and she came from the northeast. She liked 'liver and onions' (ugh) but the only visible 'fat' we ate as kids was a steak and potatoes served for Sunday dinner as my father was from the midwest. We didn't eat any fried foods (too messy) and we never had butter, just oleomargarine and Crisco for baking cakes and cookies. As a matter of fact, since we lived in the boonies, we drank reconstituted Carnation instant dried milk, which for a while was fine until tasting 'real' milk at school or at a restaurant, and then it tasted too sweet, and unpleasantly 'lumpy' if it wasn't mixed properly. We didn't eat grits as kids, but had oatmeal every school morning with raisins on top or a lump of brown sugar. Grits were sold in the dried cereal aisle, like Malt-O-Meal, and Cream of Wheat powders. After moving to midwest, where it's common, I'm convinced people like it for the amount of butter it's topped with. American cheese slices seem like plastic because it's been made like Twinkies, meant to last forever, except a person cannot stop eating it --a piece quartered was enough for four soda crackers. I am not a fan of Ranch dressing, mainly because it has a high fat content, and the low-fat Ranch is simply awful. Try your real Ranch dressing on the 'bloomin' onion for a decadent treat. (would give me serious heartburn) Pork cracklins are fried fat, and I cannot help thinking of the pigs that sacrificed themselves for it, since we didn't eat pork as a kid. Pork isn't something I fix either as it's not generally featured in my husband's culture. But as for marshmallows, strictly for s'mores (blackened) over a campfire. Not in sweet potatoes, not in a fruit salad, not in green Jell-O, no sir. .

Buy some Tea Bags, Lipton, Luzianne or Tetley preferably. Boil several bags Take a picture fill 3/4 with cold water with 1 cup or more of sugar and when the tea is at a boil pour it directly in the cold water and stir and you got sweet tea. Never try mixing sugar in cold tea, it doesn't work. The tea must be hot when mixed to dissolve the sugar properly.

I’m such an American, lol. I love everything on the list. We don’t eat these things all the time, but they are comforts. And like others in the comments , I think he meant Ambrosia “salad” when talking about marshmallows in fruit salad. It’s a midwestern invention and it’s not really a salad, it’s more like a dessert. Btw, fave pop tarts are brown sugar or strawberry and yes, we eat them raw. Oh and have root beer in a root beer float! Then you’ll understand why many Americans love it.

So many people in Florida are from northern states because they retired and moved down there, it has become a running joke for decades that it isn't even part of the south anymore. Especially on the coastal areas you will probably encounter more northern accents/people because rich retirees from the northeast like to move there, and their children tend to follow afterward.

Blooming onion: a sweet, large onion (Vidalia onions are best) sliced not quite all the way through to make "petals", then dipped upside-down in seasoned batter and deep fried. Pull off a petal and dip in sauce. Feels like an English chip, tastes like an onion ring. Glorious.

I think your talking about "Pork Kracklings"? Yes, the Pork rinds are similar to the Pork Kracklings. When you render down the pork fat to make "Lard" the bits and pieces of meat that were stuck to the fat separate and puff up into very tasty and crunchy treats for your mouth. They are removed and placed onto paper towels to drain and cool same as bacon is.

Pork rinds are also popular in Mexico, Central and South America and Spain.

I LOVE Twizzlers, even the black ones, lol! When you try the root beer, make sure it's cold! Also, try a root beer float, which is just vanilla ice cream in a tall glass, and pour the root beer on it, slowly. It's sooooo good!

Blooming onion is deep dried onion made to look like a flower. I don’t think it looks like one at all, but it tastes so good

If you got root beer do yourself a favor and go get some vanilla icecream and make a float

Pop tarts were made to put in the toaster (hence the name) but you can eat them without doing it. I prefer mine warm.