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.

Don't much care for any sriracha. Prefer the chile pastes instead.

>

<snip>

>
>
> I will only use Mae Ploy chili garlic sauce. Same reason as Sriracha
> above. Much more flavor than the other brands.

Use Mae Ploy curry pastes. Currently using Huy Fong tuong ot toi and
sambal oelek, when I don't make my own.

>
> I will only use Three Crabs Brand fish sauce in my dips and cooking.
> Many SE Asian chefs agree.

Using 'AA' brand nuoc mam; it doesn't have any sugar in it (yet). Used
Tiparos for many years, until they added sugar for the roundeyes
That's why I don't use Three Crabs either.


>
> 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"?).

Yes! Almost as good as homemade.

>
> With the exception of the peperoncinis which are dirt cheap ($1.74),
> these items only cost $.50 to $1 more per package but it's well
> worth it.
>
> Forget about your Skippy peanut butter(*) or your Wonder bread and
> tell us your favorite brand of Gefilte or Surstromming (for
> example).

Not really all that brand loyal for most things. The soy sauce always
used to be Pearl River Bridge brand, but the bottle I bought when I
first got here (US) tasted nothing like the stuff I'd been buying in
London. So now I just get whatever is sale-priced at the Chinese
supermarket. Last batch was Wei Chuan. This batch is also Taiwanese, Wan
Ja Shan. Sometimes it's Filipino instead.

>
> (*) Hmm... I guess I'm a JIFF man. If it was unavailable I would
> buy another brand for making a sauce or confection, but for
> sandwiches it has to be JIFF.

Not a peanut butter person; we grind our own when we want some.

Buy a lot of Caravelle products; they always seem to be good.

Mayonnaise is always Hellman's/Best Foods.