Friday, 17 August 2012

A rusty jewel in the American breakfast crown

My culinary exploration of American breakfast options took a turn into the unknown this week, as I cracked open a pot of Apple Jacks. This is one American cereal that I never tried on family holidays (back in me yoof, like). The idea of a combination of cinnamon and apple flavours is just about acceptable in a pastry, a cheeky danish in the afternoon perhaps, but I was expecting the combination of flavours to be too overpowering for a breakfast cereal.




When I opened the pot, the shape of the cereal resemble the culinary Deity that is Froot Loops, however the colours were disappointingly underwhelming. It may seem obscure to pre-emptively judge a breakfast cereal based on the brightness of colour, but I've come to learn that when we're talking American cereals, brighter colours=more e-number = happier Lau.


Happily, when milk was added, the colours appeared brighter, although still nowhere near the Froot Loops spectrum. The flavours however, were very bland, proving my fears of overpowering flavour to be unfounded, and resembling a lightly perfumed cardboard, as opposed to the slightly more mature sibling in the Froot Loops family that I had been expecting.



It is my conclusion then, that Apple Jacks are the rusty jewel in the otherwise shiny crown of American breakfasts.

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