The nearby theater serves deep-fried dill pickles. They go surprisingly well with a beer and a movie.
What are you eating? Page 534
In reaction to a TV advert I've just described popcorn as 'chewy shyte'. Since it's quite an American thing, would you agree/disagree, Da Butt?
Poor (or stale) popcorn is chewy but the good stuff is crispy and delicious. I'm fond of kettle corn and white cheddar popcorn. (I know cheddar is white but it's typically orange over here for some reason.)
Does you have a lot of white cheeses, Da'? I'm wondering if it's like that thing they do over here (and possibly over there too) where they tend to reject perfectly good dark-coloured egg shells, simply because we're used to eggs that are white (well egg-shell white). I was wondering if the middle America believes that cheese is supposed to be orange? I'm probably thinking waay to much about this. You probably just use a different type of key ingredient, native to America. 
Oh and I was eating microwavable popcorn early. It wasn't too bad. Although our popcorn tends to be sweet. But I enjoy salty flavours too.
Plenty of cheeses are white; someone just decided that cheap cheddar should be orange. They sell brown eggs but some people seek them out, I don't think people necessarily avoid them.
Kettle corn is sweet but most of ours is salted. They sell cheddar popcorn in bags with other snacks.
Most of the cheap cheeses here are orange too. Maybe theyre less matured?
I'm pretty sure that colouring is added.
If you Google "Why is cheese orange?" it also suggests "Why is cheese orange in America?". The answer, to quote:
It's orange because they dye it orange. You knew this, of course. The question is, Why orange as opposed to, say, a nice taupe? As near as cheese historians can make out, the practice originated many years ago in England. Milk contains varying amounts of beta-carotene, the yellow-orange stuff found in carrots and other vegetables. Milk from pasture-fed cows has higher beta-carotene levels in the spring and summer, when the cows are munching on fresh grass, and lower levels during the fall and winter, when they're eating hay. Thus the natural colour of the cheese varies over the course of a year. So cheese makers began adding colouring agents. Nowadays the most common of these is annatto, a yellow-red dye made from the seeds of a tree of the same name. Dyeing the cheese eliminated seasonal colour fluctuations and also played to the fact (or anyway the belief) that spring/summer milk had a higher butterfat content than the fall/winter kind and thus produced more flavorful cheese. Figuring if yellow = good, orange = better, some cheese makers began ladling in the annatto in double handfuls, producing cheese that looked like something you'd want to carve into a jack-o'-lantern. In recent years some smaller operations have rebelled and stopped using colourants. Be forewarned--according to one cheese making text, uncoloured cheese is a "sordid, unappetizing melange of dirty yellow." But at least it's real.
So it's all England's fault.
I'm certainly NOT eating a pie - not after just reading the latest posts in 'Worst Job'!
Just finished some British strawberries. Question for Da Butt - do you know how Californian strawberries compare to British ones? I saw them in Costco's today and was a bit horrifed that all this stuff (other fruit too) must have been flown all the way from California. However I did buy a big pack of frozen ones - I've always been under the impression strawberries didn't freeze well, but maybe Californian ones are different?
I've had frozen strawberries that seemed OK. Over the last 10 or 15 years strawberries seem to have got bigger and redder and more tasteless. I'm sure it has something to do with consumer demands and the perils of shipment.
My parents' summer home in the mountains of North Carolina has lots of wild strawberries growing in the yard. They're miniscule in comparison to cultivated varieties but they taste fantastic.
I love strawberries. In the summers we used to go strawberry picking and ma and pa would give us a good hiding to show us how much they loved us. Nay, it's not like t'old days.
Wild strawberries?
Get Ingmar my mouth!
I've just finished off a trifle. It was no small matter.