I'm imagining it was gravy as in the line from Tony Hancock that sums up 1950s cooking : "I thought my mother was a bad cook, but at least her gravy moved about".
And as for Scottish frying, I well remember the QI episode where Doon McKichan discussed a deep-fried Curly-Wurly, which involved hand gestures such that Stephen Fry had to say "Would you stop doing that!"
When I was bringing my mother back to France after my father died, we had to go from Florida to Dallas to Paris (because I had free tickets) and got stuck for the night in Dallas due to a delayed flight. We were at some isolated airport motel so the only solution was to order something from one of the multiple delivery menus in the room. I do not at all recall what I ordered for the meal, but one of the desserts was "deep fried Snickers" so I was obliged to order it. It did not leave a lasting memory since it was a pretty weird situation, but now I know that just about anything can be deep fried.
A large "dollar store" chain here, Dollarama, has been changing their checkout system to make it a single file with several cashiers at the end. It may be more efficient, but as it snakes around, there is junk food everywhere at a level children can grab it and pester their parents. And recently I've seen the same thing at a pharmacy chain, also with junk on either side of the queue.
Err, "Acid Bomb Fizz" reminds me of the morning after a few very serious overindulgences in food and drink in younger years! Oh, I still like to wine and dine, but the proportions are far more modest...
At Hema this afternoon, I decided that I needed to buy one of those big plastic tubs of jelly beans that they sell. And I actually pawed over the display until I found the container that seemed to have more than the other ones.
For home use, I buy my wasabi in powdered form now (it only takes 10 seconds and a few drops of water to turn it into the paste that we know and love). What is good about the powdered form is that you can sprinkle it on popcorn.
I can't touch that kind of sweet, because my teeth are soft and full of fillings, due to my milk allergy as a child, back when there weren't the many alternative sources of calcium available nowadays. I can have a bit of dark chocolate, or biscuits (cookies) that aren't very sweet. We are getting a lot of such items from France now, as there is such a huge French-from-France immigration now. Especially in central districts such as Plateau Mont-Royal and mine which is just north of the Plateau.
I'm definitely picking up something sweet for this weekend, as it is a friend's birthday, and another friend has a definite sweet tooth. No shortage of choices here. I'm braising a duck; haven't decided whether to use red or white wine. I'd love to make a tart with dark plums, but don't think I will; simpler to pick something up at a pâtisserie.
Teaming some sweet with salty is a venerable cooking technique -- adding sugar to some dishes cooked with soy sauce, for example. But in those cases the sugar is meant to boost other flavors, not to make the dish sweet, much as salt is usually meant to enhance flavor as opposed to making the food salty.
Cooking ham the old fashioned way with some brown sugar or yes, Coca-Cola, renders a delicious result that tastes of ham, not syrup. "Honey-baked" hams with their ridiculous spiral cut are just wrong.
If you are referring to North America, it is a large continent (obviously not as large as Asia or Africa) which also includes where Bixa lives now. Here if there is sweet with meats, ideally it is maple syrup, which is far more subtle. Yes, it could sometimes be brown sugar, but that is disdained as "sirop de poteau" (pole syrup, as in telephone or electric pole). If I wanted a sweet duck, I'd simply buy a bbq one from the Vietnamese supermarket nearby. Braised in wine can include fruit if one wants the bird to be a bit sweeter, or of course add a bit of maple syrup. Are the honey hams typical of somewhere, or just corporate frankenfood?
As for honey-baked ham, the company did not come out of the Southern US, but Detroit, and the founder's name sounds Dutch, not common among the many Southerners (African-Americans but also poor Whites) among the Great Migration.