One thing I remember very clearly about my time abroad was how awesome it was when I found snack foods from home (I spent a semester abroad in college). Whether it was in a corner market or in a care package from my mama, I always enjoyed every bite of–just off the top of my head–Cheetos, Sour Patch Kids, Kraft Mac & Cheese…but I never thought about the reactions my Austrian friends would have to things like Cheeseballs or Girl Scout Cookies until I shared my snack care packages. I was reminded of their faces when I found the first video below of Korea trying your run-of-the-mill American snack foods. Then I couldn’t stop searching for videos of people experiencing snacks from other countries. Brace yourself–there are a lot!
Round 1: Korea Tries American Snacks
It’s a long video but a fun look at how some Koreans see our snacks–overly salty or sour is what I hear most predominantly throughout the video. Now let’s see what Americans think of Korean snacks.
Round 2: America Tries Korean Snacks
Americans felt it was a bit …fishy for their tastes–we don’t incorporate much fish flavor do we? And let’s be honest, how many of us enjoy biting into something that looks like it should be dry and cakey on the inside only to find that it’s filled with ooze?!
Round 3: Britain Tries American Snacks
Who hates Slim Jims?! Ignore the ingredients–it’s chewy meaty goodness…among other things…
I’m curious as I see these videos which culture has the most snack food–I feel like Americans have a ton of options, but after spending time in Austria, I noticed the Austrians had their fair share too (albeit they shared many with their German and Swiss neighbors).
Round 4: America Tries British Snacks
To my British readers: send more Wine Gummies.
Nothing beats the taste of comfort food–and snack foods definitely fall within that category. While it seems that many cultures have salty and sugary treats, I think that after watching countless videos (many by Buzzfeed–thanks!) that my favorite moments are when the tasters try something that is a NEW flavor experience for them–like in the below Indian Snack episode (I’ve got to get my hands on a bag of Aloo Masala Chips).
Interested in how you can try more International snack foods? Check out Reddit’s Snack Exchange Subreddit and you could end up trading a box of goodies with someone on the other side of the world!
Enjoy more fun videos of Americans trying snack foods from other countries!
America Tries Indian Snacks
America Tries Australian Snacks
America Tries Japanese Snacks
America Tries Thai Snacks
I always love learning odd little tidbits about other people. It’s even funnier when it’s opposite what you assumed about someone–I wanted to see if I could start something…
Post 10 Random Facts About Yourself
One of my main reasons for reading other blogs is the human connection many make when writing–it would be boring and like reading an instruction manual if the personality of the writer didn’t come through. The pictures are always nice too, but there are blogs I’ve been reading for 5+ years solely because I’ve taken an investment in the narration of that person’s life/career/blog.
10 Food-Centric Randomosities About The Spicy Bee
- I hate blue cheese — It tastes like feet. It triggers my gag reflux (and I do not have a sensitive palate or stomach). It’s extremely puzzling to my husband, who, of course, loves it.
- I tend NOT to follow recipes — I might start from a recipe or two, but I usually stray based on my intuition. Sometimes (mostly really) everything turns out beautifully! Every great while, I ruin something.
- I believe you can ruin something with too much hot sauce — Seems counter-intuitive with my site, no? I like a lot of spice–but sometimes, I don’t want to be miserable, and it’s very easy to make yourself miserable if you’re too liberal with the habanero hot sauce.
- Of all the things I cook, my favorite food is still pizza — Of course that’s closely followed by sushi, udon, truffle fries, guacamole, and tacos. I have a theory it’s still my favorites because I eat it so rarely. To answer the next question–the sauce is key. Favorite toppings include onions, pepperoni, and black olives.
- The weirdest thing I’ve eaten to date — raw urchin (uni).
- I’m an impatient drinker — By this I mean, I get bored pretty easily with what’s in my glass. For this reason, it’s a big deal if I ask for seconds of anything, be it alcohol or otherwise.
- I make all my cat’s food myself — Most people pick up Fancy Feast or a dry food of choice for their felines, but since we adopted our little kitty (Bonsai), I’ve always fed her a raw chicken diet (with the proper supplements of course!). She’s turning 5 this year and is a crazy strong cat. The only drawback is because she knows her food is made in the kitchen like human food, she’s hard to keep out.
- I only just bit the bullet and bought a KitchenAid — This was a long time coming. We had money gifted from our grandmothers to purchase our mixer, but with the moves and lack of kitchen space leading up to now, we felt it best to hold off. I’m so glad that we did! We ended up with one that likely wouldn’t have fit under cabinets at our old place. I try to use it at least once a week, even if it is just to make muffins or whip potatoes.
- 100% of the time when I travel, I know where I’m going to eat LONG before I know where I’m going to sleep — if it weren’t for friends and family, I would likely sleep in a booth at a Steak ‘n Shake or some other 24 hr establishment. Sometimes we cut it really close and have to stay further out than we’d like because we’ve been spending too much time researching restaurants, fun food-centric stores, and dives (below amazing fish tacos from Parrilla in Bend, OR).
- Putting a refrigerator only (no built in freezer) in the kitchen and a deep freeze in the basement is the best kitchen decision I’ve ever made — the extra fridge space is glorious.
What’s something food-centric others don’t expect or know about you?
Kiss your 2015 health goals goodbye.
I’m both sorry, and you’re welcome.
This toffee makes for a lovely dessert, and is easier than I could have ever expected candy making could be. We made 2 batches of this toffee this Christmas and gifted about half of it out to friends and family. I can’t take all the credit for this magical item, however. Ktams is the true brains behind the butter in this mouth-watering, crunchy, four ingredient masterpiece. I’m just here for the spoils (and to share the recipe).
Four Ingredient Toffee
- 2 c salted butter
- 2 c white sugar
- 2 c bittersweet chocolate chips
- 1 c roasted almonds
This recipe works with high temperatures for stove top–I suggest using a silicon spatula for this recipe. It is also important to keep the toffee moving around the entire pot, especially around the thermometer–otherwise you may end up with uneven heating. Avoid touching or tasting the toffee until it has cooled sufficiently. Toffee burns hurt.
Off to the side, prepare a large baking sheet, lightly greasing the surface with butter. Pre-measure and set the chocolate chips and almonds near the pan. In a large saucepan over medium heat, combine sugar and butter, stirring until the mixture comes to a boil. Insert a candy thermometer into the pot, and cook (stirring continuously!) until the temperature hits 300°F and has developed a rich amber color (see picture below).
Once the proper temperature has been reached, pour it in to the prepared baking sheet. It’s good to note that a level surface yields a more consistent batch–keep an eye on the edges of the pan to ensure that the toffee isn’t leaning toward one end. Allow to sit for a minute to allow the top surface to set. Then top the toffee with chocolate chips, and allow them to melt. Evenly distribute the melted chocolate and sprinkle almonds, pressing slightly into the batch as needed.
Refrigerate 1 hour. Get the toffee started by flexing the pan, then break the batch up with clean, dry hands. This toffee is best stored in an airtight container, either in a cool place for up to 2 weeks or in the freezer for longer. The recipe makes approximately 2 lb of toffee.
Do you have a favorite recipe that is secretly simple?