Why Does Swiss Cheese Have Holes?

But lower median disposable income. Europe mostly just poor.

And strong currencies. You don’t get this bias in either, generally.

> on the other hand, European countries have far less income inequality than the US, and less poverty

Irrelevant. I’m not saying one is superior to the other. Just that the median European tourist probably isn’t experiencing any American city or town like the median American who lives there.

This is partly due to tourist effects. But it’s also due to cost. After GDP/capita differentials and FX effects, you’re comparing drastically different worlds. (Same for Americans traveling to Europe and, outside a few pricy capitals, generally finding a cheap, luxurious holiday.)

I've tried many kinds of the imported European cheese, I enjoy the variety and gimicky stuff, one noteworthy one was this coffee cheese which was surprisingly tasty. Ultimately it sits right next to an equally diverse array of domestic cheese brands which are of the same quality. "New York Steakhouse" usually makes my favorites.

However Kraft and Velveeta are usually in their own section with the sealed imported cold cuts that taste like plastic. It would be ignorant for me to judge Euros on those but I guess many Euros do exactly that when they see Kraft? It's like space food. Real cheese is purchased at the deli counter or in chunks.

I also remember Johnny's having pretty good corn beef hash. 90% of the corn beef hash here on the west coast is way under seasoned.

The bagels at Rosenfeld aren't the exact same as NYC (water yada yada) but they are quality wise really good and the toppings are amazing.

Random fact - to pay for my trips I'd right up a patent application on my Windows 8.1 tablet on the red eye JetBlue flight. My LD relationship is why I hold so many patents!

Random lolwtfbbq quality restaurants are some of the best finds.

Having high foot traffic and understanding supply and demand are not unique to New York. The specific type of bagel is, though, because it's a preference rather than a sign of quality. You have fewer bakeries per square mile outside New York, but you have fewer of everything per square mile outside New York. Many cities around the US are plenty dense to support people who make high-quality baked goods.

The good bread is in the Santa Cruz mountains. In San Francisco, I’ve only had it in wealthy homes where home staff made it fresh that day.

Yes.

Every supermarket I can locally go to has a bread-on- the shelf section, as well as a very fresh bread section. Not to mention 'bread shops' exist.

Don't underestimate the ability of tourists from anywhere to not understand how to look around a shop.

Finding bread in America that isn't over-overloaded with sugar is very difficult.

Quite a few of my family take their own bread to the US. Of late, the problem has been solved as, apart from work, people just aren't travelling there anymore - for non bread-related reasons, of course. For the US fam that now travel back to the eu (an awful lot) more, they go wild for eu bread: it just doesn't taste like cak, /sp - i mean cake.

Yes thank you for pointing this out. I've noticed even the bakeries around me (in Switzerland) aren't that great; for me the best are from the farmers markets and even still you have to be discerning for which are actually good. On the other side I've had some fantastic bread in the US from specialty bakeries.