What are the three problems of cereals? First, a repellent taste, whether too sweet or however. Second, it corrupts your milk, turning it an unpleasant color, making it a thick sludge because of particulates, and altering the taste beyond recognition. Third, the cereal itself becomes so soggy it transforms from a pleasant collection of crunchy pieces into a undifferentiated mass of mush.
The solution? Wheat Chex. Not only does it stay crunchy to the bottom of the bowl, this means it doesn’t disintegrate and corrupt the milk and the flavour is perfect: pleasant without being super-sweet.
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