Melted Cheese

As an engineer at Commodore-Amiga, I had unlimited access to an endless supply of Coke in a commercial beverage refrigerator stocked daily. I’m sure that fridge was the main reason that access to engineering required a specially coded card key.

A bit of melted cheese and a side of imported Coke. Made with real sugar, not corn syrup.

This quickly resulted in the discovery that too many Cokes made my mouth sticky.

I switched to diet not because of my waistline but for mouth-feel. The taste didn’t matter to me much, I sipped it while programming anyway.

As I learned later, the problem of a sticky mouth comes from corn syrup.

The Coke made with real sugar tastes as much better than corn-syrup-coke as it is better than diet, and it isn’t nearly as sticky. But how do you get the Real Sugar Thing?

Only in the United States is corn syrup cheaper than sugar and therefore used in beverages despite it tasting worse and making us fatter than regular sugar. Our government appears set on creating this undesirable situation with subsidies for corn and taxes on imported sugar. Though the sugar taxes really go back to the first congress of 1789.

The obvious answer: smuggle your Coke across the border.

Or go to the Mission for Mexican Coke that they import for you.

In this case, Taqueria San Jose on Mission at 24th served my sugar-Coke with a plate of three cheese enchiladas. I love that here they come with three rather two (as more common elsewhere).

More cheese is better. Duh!

Alas, I found the plate a bit flavorless, wanting for lack of fast sauce and suffering too-watery. The Coke was the high-point of the meal.