I am so used to the wonderful flavor of the NFSC, that cookies brought in by co-workers don't taste good to me anymore! 
One of the ladies who bought over 5 doz cookies from me for the holidays, said she "knew" cookies in the kitchen were not mine!
deb
You're not alone! I am a food snob in general, but it's even worse with baked goods. I just went to my first cookie exchange and out of 20 different cookies, only one of them was any good! My man wouldn't even eat them and he's a cookie monster...I guess I've spoiled him!
Amber
Sort of on topic.....I have become a truffle snob. I made chocolate truffles for my cookie swap this year. Rolled them in all different choices...nuts, coconut, cocoa, jimmies. So a couple weeks later someone brings us Swiss Colony truffles.....ick!!! Me and my sweetie couldn't stomach 'em.
I hear you all.............I went to a graduation party in December where the cake was from a local "crank 'em out for the $$$$" bakery. I had to slither into the kitchen and sneak my cake into the trash can! UUGGHH! It was horrible. I'm way too critical of everything baked..........need to get a grip!!!!!
I am baked goods snob too. I feel bad for "re-gifting" things we receive sometimes (although my husband's office mates love me!), but I just wouldn't waste the calories on so many things people are eating and making out there. Of course the worst part is when a family member thinks their cookies are "the best" and you think they're gross. Hard to be tactful! 
My biggest "snobbery" though is fudge (and hope this doesn't offend anyone!!), because I make fudge the old fashioned way on the stove to candy stage, cooling, stirring...the works. No microwave and marshmallow creme for me. My MIL was here last week with her fudge and (while I was making mine) was saying how great it was. Fortunately, it had peanut butter in it and I can't stand PB fudge anyway, so I begged off trying it. I know a lot of people eat fudge this way and really like it, but to me...just doesn't compare. Anyway, I digress...
I should say I don't mind admitting when my own stuff comes out bad though, because it occasionally does! Especially when trying a new recipe! The thing that's always so funny to me though is that usually no matter how bad it is...someone still likes it!
I remember once when I was 16 for some unknown reason I made a strawberry (or raspberry? probably straw) cake with PEPPERMINT icing for my brother's birthday. It was the most disgusting combination I think I've ever tried, and yet, one of his friends thought it was great (and no, he didn't have a crush on me! ). Couldn't believe it. Yuck!
I'm with you on that one, cakeasyoulikeit. I don't begrudge anyone their easy fudge- be it the marshmallow or the scm kind. It's good....but nothing compares to the real thing made by someone who knows how (and I don't)!!
Amber
Eww, eww eww!!!I am just trying to get that taste out of my mouth!
Amber
know what you guys mean, every year my mom buys me a birthday cake because she hates me making my own, but they just don't taste the same three years ago she bought me one from a grocery store, the thing was so sweet, made my eyes spin, and boy was it DRY, then last year she bought me a banana pie from a local bakey, thing didn't even taste like banana, just had a few slices on top of it, this year i put my foot down and told my mom i was baking my own cake my triple chcoclate cake , and for the first year the cake actually finished, guess i spoiled my whole family. 
Hey Cakeasyoulikeit would you be willing to share your fudge recipe? I love to make things from scratch and I have been looking for a tried and true recipe. My husbands grandmother made fudge this way but she had her recipe in her head and I never got it.
Sure! I actually use the recipe that back in the day was printed on the Hershey's cocoa box. It's the only one I ever use. Be sure to follow the directions to "T" and to use a wooden spoon for beating!
Rich Cocoa Fudge
Ingredients:
* 3 cups sugar
* 2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
* 1/8 teaspoon salt
* 1-1/2 cups milk
* 1/4 cup (1/2 stick) butter
* 1 teaspoon vanilla extract
Directions:
1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.
NOTE: For best results, do not double this recipe.
One other tip I should mention is that I always make sure I have an extra set of hands around for the beating and pouring into the pan. Once the fudge starts to change consistency and harden, it changes REALLY fast and I have found it very helpful to have someone there to either hold the pot or scrape the pot.
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