Some people are very "into" name brands and exclusivity. If it isn't expensive, it simply can't be any good. Stupid people...........
One time when I was with Jay in the neuro-ICU in Staten Island, I was wearing a very pretty printed gauze dress with beading on the bodice. The very chatty (and name-dropping) wife of the guy in the next bed asked wherever did I find that beautiful dress. When I said WalMart, she actually flinched, as if I'd slapped her. She kept her back to me for the rest of her visit. I guess I had offended her by tricking her into admiring something from WalMart?
I also don't understand the general disdain for Spam. (The bits of white in it are not all fat, but mostly that nice sweet 100% protein gristly stuff.) Broiled or fried it makes a great sandwich. Same with cooked bologna. Bologna or Spam also makes a terrific ham salad, with mayonnaise and sweet pickle relish. (Daughter - I put much too much pickle in that bologna salad I took to your place that time - it was almost a pickle salad - yuck! So don't go by that. I always manage to mess up "having a party" food in some way. Maybe it's subconscious-on-purpose try-too-hard overdoing.)
Anyhow, the omelet.
A few months ago I had the best cheese omelet I've ever tasted, in a tiny home-cooking cafe somewhere out in the middle of nowhere, discovered and subsequently lost on one of my let's see how lost I can get wanders. I've had omelets with white truffles in Paris. I've had $20 omelets made with cheeses with names I can't pronounce, in NYC and San Francisco. But this cafe omelet was the absolute best ever, smooth and creamy, with a taste and texture like a dream cheese cloud.
I badgered the lady behind the counter to tell me what was in it, but she said it was a secret. I finally convinced her I was not a spy from the competition, and she relented.
"Velveeta and Philadelphia Cream Cheese, with a pinch of Hungarian paprika."
Yummy. Take that, you cheese snobs!
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