I'll stand up for plain, non-whole wheat, no-added flavor pastas. My sister seems to think that since I like "fancy food" and am a good cook, I would like Trader Joe varieties like "lemon pepper linguini, and roasted red pepper fettucini" and gave them to me in an otherwise very nice goody basket for Christmas. They made their way into a "Scouting for Food" donation a couple of weeks ago (I hope they don't mind such stuff). I am competent enough in the kitchen to add my own, carefully-chosen flavors to my pasta dishes. As for the whole wheat pastas, I hate the flavor and the texture is never right. I don't need extra fiber that badly.

Nutella. Nutella on pretzels, bananas, crêpes, toast, English muffins, a spoon. Nutella.

(I also make a mean macaroni and cheese but sometimes I want good ole orange powder Kraft)

I don't mind defending Tex-Mex, but I draw the line at Velveeta. Foul stuff! It's not cheese, it's what you feed to cheese.

I'm with MC--I just don't care for the texture of the whole wheat pastas and other pastas that are supposed to be better for you. They so easily turn to mush.

But, Richard, we have converted from white rice to brown (except when making risotto!)
Don't take away my Arborio or Carnaroli!

You can't, or at least shouldn't, serve brown rice with either red beans or etoufee.

I want to stand up for a grilled cheese sandwich made with Kraft American slices and white bread.

Point taken, RoCK.