On Sat, 6 Feb 2010 22:39:16 -0600, Sqwertz wrote:

> I have a few favorite brands on certain items. Most of the time I'm
> not a brand loyalist, but for certain things I have to have a
> specific brand or I would simply go without. And if for some reason
> that brand was no longer available, I probably wouldn't buy a
> competing product.
>
> So what do you buy that would change our indifference toward a
> certain food/drink?
>
> A partial list:
>
> I would not use sriracha if it weren't Huy Fong brand. Only Huy
> Fong has that deep, slightly aged flavor that all other brands are
> lacking.

frankly, i don't see many other brands.

<snip>
>
> I will only use Mae Ploy chili garlic sauce. Same reason as Sriracha
> above. Much more flavor than the other brands.
>
> I will only use Three Crabs Brand fish sauce in my dips and cooking.
> Many SE Asian chefs agree.

i will try this when my squid brand runs out.

>
> I will only buy Bubbies and Ba Tempte pickles. These are both
> naturally fermented without the use of vinegar. Claussen was my
> favorite for the longest time, but those days are over (Do you know
> Vlassic doesn't even use dill in their "Dill Pickles"?).

i once bought the ba tempte and wasn't all that impressed. i don't have a
favorite, really - most seem lacking in one thing or another. yet i like
most pickle spears i get with sandwiches out. i'm not sure what's going on
there, because i doubt they're 'premium' brands.

the only two things off the top of my head where i insist on a brand are
worcestireshire (lea & perrins) and dijon mustard (grey poupon). and
minute maid froaen lemon juice. and i try to get pearl river bridge soy
sauce if i can. heinz ketchup.

guess that's more than two.

your pal,
blake