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.

I would only eat 1/1000th as many peperoncinis if it weren't for
Mazetta Garlic and Dill Peperoncinis. Imported from Greece, these
are picked before they are over-ripe, making them tender and juicy
rather than dry and tough like other brands. The brine is perfect -
I usually drink the brine before I've finished the last 1/4 of jar
of peppers.

I will only buy El Faro anchovy-stuffed and Mezetta Bistro Classics
green olives. They latter used to be made with Queen olives from
Spain, but they've recently switched to their own domestic green
olive. They're still pretty decent. They're marinated in wine and
herbs - a few different stuffings and wine parings are available.
Any brand of black olive is OK.

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 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"?).

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).

(*) 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.

-sw

In article >,
Sqwertz > wrote:

> favorite for the longest time, but those days are over (Do you know
> Vlassic doesn't even use dill in their "Dill Pickles"?).

Most don't. Dill oil, right?

TaB.


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller; new entries posted 2-2-2010

On Sat, 06 Feb 2010 23:04:19 -0600, Melba's Jammin' wrote:

> In article >,
> Sqwertz > wrote:
>
>> favorite for the longest time, but those days are over (Do you know
>> Vlassic doesn't even use dill in their "Dill Pickles"?).
>
> Most don't. Dill oil, right?

Natural flavors. The excludes any form of dill, and mostly likely
means chemically prepared in a lab using "natural" sources. Could
have come from cow hooves, for all we know.

-sw

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

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.


Trojan "Magnum" is the *only* brand for me, Steve...!!!


--
Best
Greg

"Sqwertz" > wrote in message
...
>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.
>
> I would only eat 1/1000th as many peperoncinis if it weren't for
> Mazetta Garlic and Dill Peperoncinis. Imported from Greece, these
> are picked before they are over-ripe, making them tender and juicy
> rather than dry and tough like other brands. The brine is perfect -
> I usually drink the brine before I've finished the last 1/4 of jar
> of peppers.
>
> I will only buy El Faro anchovy-stuffed and Mezetta Bistro Classics
> green olives. They latter used to be made with Queen olives from
> Spain, but they've recently switched to their own domestic green
> olive. They're still pretty decent. They're marinated in wine and
> herbs - a few different stuffings and wine parings are available.
> Any brand of black olive is OK.
>
> 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 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"?).
>
> 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).
>
> (*) 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.
>
> -sw

Duke's Mayonnaise. Can't find it in these parts most times. RARELY I can
find it at an odd-lot grocers.
-g

On Feb 6, 8:39 pm, 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. ....
>
> So what do you buy that would change our indifference toward a
> certain food/drink? [snips]

I have few brand loyalties but I'm pretty firm in these:
Vernor's ginger ale.
Best Foods mayonnaise (homemade is only alternative).
The Black Forest ham that Trader Joe's carries (don't have a
wrapper to look for the brand).
Ore-Ida frozen potato products.
I repeat-buy quite a few things but when I think about it it's just
habit, I'd be open to changes. -aem

> Forget about your Skippy peanut butter(*) or your Wonder bread and
> tell us your favorite brand of Gefilte or Surstromming (for
> example).
>
> (*) *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.
>
> -sw

Tree of Life Peanut Butter.

On Sun, 7 Feb 2010 11:13:31 -0500, blake murphy wrote:

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

There's at least a dozen at the Asian markets. The mainline grocers
usually only carry this one.

> the only two things off the top of my head where i insist on a brand are
> worcestireshire (lea & perrins)

Yes - there's a good one. French's, Heinz, Crown-Blackwell, and
those vegetarian brands are ****-poor substitutes.

> heinz ketchup.

Another one.

-sw

On Sun, 7 Feb 2010 12:02:56 -0500, Virginia Tadrzynski wrote:

> Duke's Mayonnaise. Can't find it in these parts most times. RARELY I can
> find it at an odd-lot grocers.

I tried it once in Greenville, SC. The oil tasted rancid to me. It
was very odd tasting. Sorry, I just don't agree on that one. Maybe
I got a bad bottle.

Gee, I would have though more people would have chimed in and had
some good ideas. Things I haven't tried yet. You guys suck.

:-)

-sw

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?

In our house it is only Heinz brand ketchup. No other brand is acceptable.

Though I was raised in a Skippy peanut butter home, DH will choose other
brands. I don't eat peanut butter any longer so I don't care.

I will only use solid white tuna in water. I once bought chunk light by
mistake and was about to throw it out because it looked spoiled when my
neighbor told me that was what it was supposed to look like. Yuck! My
mother called chunk light tuna "goy tuna" <g>


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Sun, 7 Feb 2010 10:56:37 -0800 (PST), aem wrote:

> I have few brand loyalties but I'm pretty firm in these:
> Vernor's ginger ale.

The stuff I get here in TX is really weak compared to what I
remember in the East. I often make my own ginger "ale" drink. It's
not very carbonated, but it's pretty potent. I just steep about
2lbs of shredded ginger, some crushed allspice, 3 or 4 squeezed
lemons or limes, with rind, and a pinch of cayenne. Then water down
to taste. It's pretty potent. I once bottled and fermented it with
champagne yeast and again with bread yeast.

Otherwise it's Blenheims or if I'm in the Bay Area, the Ginger Ale
from King Jamaican Restaurant (sold also at health food stores)
-sw

"Janet Wilder" > wrote in message
...
| 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?
|
| In our house it is only Heinz brand ketchup. No other brand is acceptable.
|
| Though I was raised in a Skippy peanut butter home, DH will choose other
| brands. I don't eat peanut butter any longer so I don't care.
|
| I will only use solid white tuna in water. I once bought chunk light by
| mistake and was about to throw it out because it looked spoiled when my
| neighbor told me that was what it was supposed to look like. Yuck! My
| mother called chunk light tuna "goy tuna" <g>

If those fish haven't been circumcised by the time they are canned there is
no telling what they might look or taste like...

pavane

Sqwertz wrote:
>
> So what do you buy that would change our indifference toward a
> certain food/drink?

Crown Royal Special Reserve. This is a Canadian whiskey,
which are mostly known for being smooth. I find Scotch
whiskies to be harsh. Regular Crown Royal is not a bad
Canadian whisky, but once you get used to drinking
Crown Royal Special Reserve, you can detect certain
paint-like flavors (or should I say "flavours") in the
regular stuff. I've since decided not to drink any
other whiskey.

Actually, I've decided not to drink any alcohol more
concentrated than beer (my upcoming long airline trip
notwithstanding). But if I were to drink a distilled
spirit again, it would be Crown Royal Special Reserve.
And of course, I'd drink it straight. I saw a TV show
which had a segment on the fine whiskies of Scotland,
and they interviewed an "expert" who said that whiskey
should always be diluted with water to appreciate it.
I don't understand that. If it were more desirable
when diluted, why would it not be made that way in
the first place? I think a good whiskey should be
sipped in tiny amounts and savored (or should that
be "savoured").

Janet wrote on Sun, 07 Feb 2010 15:07:07 -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?

> In our house it is only Heinz brand ketchup. No other brand is
> acceptable.

The Giant store brand of ketchup is so similar to Heinz that I wonder if
it is made in the same factory. Del Monte used to make a ketchup with
pineapple vinegar that was quite acceptable, IMHO.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Mark Thorson" > wrote in message ...

| And of course, I'd drink it straight. I saw a TV show
| which had a segment on the fine whiskies of Scotland,
| and they interviewed an "expert" who said that whiskey
| should always be diluted with water to appreciate it.
| I don't understand that. If it were more desirable
| when diluted, why would it not be made that way in
| the first place? I think a good whiskey should be
| sipped in tiny amounts and savored (or should that
| be "savoured").

Definitely "savoured." Do this: take two decently sized
wine glasses. Pour the same amount of Crown Royal into
each glass. Swirl and sniff each, they should smell the same.
Now add about half that amount of water to one of them and
repeat the swirl/sniff routine, you should tell a difference.
The process allows the liquor to oxygenate more easily than
it could without the water. This isn't something they can do
before the liquor is bottled.

pavane

Mark Thorson wrote:
> Sqwertz wrote:
>> So what do you buy that would change our indifference toward a
>> certain food/drink?
>
> Crown Royal Special Reserve. This is a Canadian whiskey,
> which are mostly known for being smooth. I find Scotch
> whiskies to be harsh. Regular Crown Royal is not a bad
> Canadian whisky, but once you get used to drinking
> Crown Royal Special Reserve, you can detect certain
> paint-like flavors (or should I say "flavours") in the
> regular stuff. I've since decided not to drink any
> other whiskey.

I don't think that you can compare Canadian (Rye) whiskey to Scotch.
Personally, I find even the best Rye to be harsher tasting than decent
Scotch. I like scotch neat or with just a little ice or water, but I
cannot drink Rye like that. Nor do I like it with mix like ginger ale or
coke, the most popular Rye mixers. That being said, I confess that i
drink more Rye than another other liquor. I love Manhattans, two parts
Rye one part sweet vermouth, dash of bitters, twist of lemon and a cherry.

> Actually, I've decided not to drink any alcohol more
> concentrated than beer (my upcoming long airline trip
> notwithstanding). But if I were to drink a distilled
> spirit again, it would be Crown Royal Special Reserve.
> And of course, I'd drink it straight.

The trick to drinking liquor is not to drink it like beer. You have to
buy good liquor and savour it, and remember that it is strong stuff, not
to be consumed in volume. I limit myself to two Manhattans. As much as
I like them, I cut myself off after two because I know I will get drunk,
and I do not like to get drunk.



> I saw a TV show
> which had a segment on the fine whiskies of Scotland,
> and they interviewed an "expert" who said that whiskey
> should always be diluted with water to appreciate it.
> I don't understand that. If it were more desirable
> when diluted, why would it not be made that way in
> the first place? I think a good whiskey should be
> sipped in tiny amounts and savored (or should that
> be "savoured").

The best advice I ever heard about drinking Scotch was on the Mary Tyler
Moore Show. Lou Grant told Mary that you get a nice bottle of Scotch,
pour a good shot of it into a nice glass and add a little ice. Swirl it
around and take a sip, then do that a few times until it is just right
and knock it back.

James Silverton wrote:

> The Giant store brand of ketchup is so similar to Heinz that I wonder if
> it is made in the same factory. Del Monte used to make a ketchup with
> pineapple vinegar that was quite acceptable, IMHO.

They used to all have their own processing plants to make their own
products. There aren't as many plants now and you will find that the
remaining large facilities are making it for everyone.

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.
>
>I would only eat 1/1000th as many peperoncinis if it weren't for
>Mazetta Garlic and Dill Peperoncinis. Imported from Greece, these
>are picked before they are over-ripe, making them tender and juicy
>rather than dry and tough like other brands. The brine is perfect -
>I usually drink the brine before I've finished the last 1/4 of jar
>of peppers.
>
>I will only buy El Faro anchovy-stuffed and Mezetta Bistro Classics
>green olives. They latter used to be made with Queen olives from
>Spain, but they've recently switched to their own domestic green
>olive. They're still pretty decent. They're marinated in wine and
>herbs - a few different stuffings and wine parings are available.
>Any brand of black olive is OK.
>
>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 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"?).
>
>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).
>
>(*) 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.
>
>-sw

Farmers brand prepared horseradish

Solo cake and pastry filling

Il Primo or Dell'Alpe sport peppers and giardiniera

Dietz and Watson horseradish cheddar

Daisy brand hot dogs

S.Rosen hot dog and burger buns

Townhouse toppers

French's yellow mustard

Green tabasco for mild sauce

El Yucateco for a hot habanero sauce

Grey Poupon

Marzetti salad dressings

ETC.

Lou

On Sun, 7 Feb 2010 15:06:56 -0600, Sqwertz >
wrote:

>On Sun, 7 Feb 2010 12:02:56 -0500, Virginia Tadrzynski wrote:
>
>> Duke's Mayonnaise. Can't find it in these parts most times. RARELY I can
>> find it at an odd-lot grocers.
>
>I tried it once in Greenville, SC. The oil tasted rancid to me. It
>was very odd tasting. Sorry, I just don't agree on that one. Maybe
>I got a bad bottle.

I was sent a jar. I didn't care for it either. Hellmans is the
favorite here.

Lou

"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

Worstershire must be the brown Lea&Perrins
Datu Puti Soy sauce
Datu Puti spiced vinegar
Tiparos brand Patis
Pepperidge Farm Herb stuffing (or I make my own)

I don't think I'm too specific about much else although i might range a
smaller number in some things like Mayo (Hellmans, Dukes, and a local store
brand here that seems to be alot like old Hellmans when you could taste the
fresh eggs).

Sqwertz wrote:
>
> So what do you buy that would change our indifference toward a
> certain food/drink?

Ah, hitting head. How could I have forgotten?
Juanita's Menudo. They do have a version without
hominy, though you're not likely to find it outside
of a supermarket that specializes in Mexican food.
It is better than freshly made menudo. The tripe is
so gelatinous, so delicate. A perfect bowl of menudo
is made by taking a large can of Juanita's, picking out
all the really nasty bits, and heating that up.
I would always pick out all the big chunks of orange fat
before heating it, but it's more authentic and flavorful
if you leave them in.

"Dave Smith" > wrote in message
...
> Mark Thorson wrote:
>> Sqwertz wrote:
>>> So what do you buy that would change our indifference toward a
>>> certain food/drink?
>>
>> Crown Royal Special Reserve. This is a Canadian whiskey,
>> which are mostly known for being smooth. I find Scotch
>> whiskies to be harsh. Regular Crown Royal is not a bad
>> Canadian whisky, but once you get used to drinking
>> Crown Royal Special Reserve, you can detect certain
>> paint-like flavors (or should I say "flavours") in the
>> regular stuff. I've since decided not to drink any
>> other whiskey.
>
> I don't think that you can compare Canadian (Rye) whiskey to Scotch.
> Personally, I find even the best Rye to be harsher tasting than decent
> Scotch. I like scotch neat or with just a little ice or water, but I
> cannot drink Rye like that. Nor do I like it with mix like ginger ale or
> coke, the most popular Rye mixers. That being said, I confess that i
> drink more Rye than another other liquor. I love Manhattans, two parts Rye
> one part sweet vermouth, dash of bitters, twist of lemon and a cherry.
>
>> Actually, I've decided not to drink any alcohol more
>> concentrated than beer (my upcoming long airline trip
>> notwithstanding). But if I were to drink a distilled
>> spirit again, it would be Crown Royal Special Reserve.
>> And of course, I'd drink it straight.
>
> The trick to drinking liquor is not to drink it like beer.

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.

On Sun, 07 Feb 2010 13:54:00 -0800, Mark Thorson wrote:

> Actually, I've decided not to drink any alcohol more
> concentrated than beer...

http://beeradvocate.com/beer/profile/5470/55523

Or you can get this for $1.50/can:

http://beeradvocate.com/beer/profile/782/51067
http://beeradvocate.com/beer/profile/21678/54660

Or you can do it with style ($4/11.2oz bottle)

http://beeradvocate.com/beer/profile/604/1602

-sw

On Sun, 07 Feb 2010 16:59:56 -0600, Lou Decruss wrote:

> Farmers brand prepared horseradish
>
> Solo cake and pastry filling
>
> Il Primo or Dell'Alpe sport peppers and giardiniera
>
> Dietz and Watson horseradish cheddar
>
> Daisy brand hot dogs
>
> S.Rosen hot dog and burger buns
>
> Townhouse toppers
>
> French's yellow mustard
>
> Green tabasco for mild sauce
>
> El Yucateco for a hot habanero sauce
>
> Grey Poupon
>
> Marzetti salad dressings


There's a good list finally. Other than the last 6, I don't think I
can get any of those here. Are Townhouse Toppers the half-pretzel,
half-cracker things? I just discovered those the other day.

Try the GFirards dressings (Champagne, Italian, Cesar, or Orignal).
They're owned by Marzetti, IIRC.

-sw
-sw

On Sun, 7 Feb 2010 18:07:22 -0500, cshenk wrote:

> Tiparos brand Patis

Tiparos has many different fish sauces without any indication of
their quality. The stuff in the plastic bottles is the worst, but
they have several others of varying quality in different colored
bottles. Since I can't be guaranteed it's quality, I don't buy it.
I stick with three crabs which had only one label and one bottle.
And one recipe.

> Pepperidge Farm Herb stuffing (or I make my own)

Yep. 2 for $4 and I'm set for Thankgiving.

-sw

On Sun, 07 Feb 2010 15:30:54 -0800, Mark Thorson wrote:

> Ah, hitting head. How could I have forgotten?
> Juanita's Menudo.

Oh My God. I was just referring to this in austin.food. You
actually like this stuff? Have you ever eaten real menudo?

-sw

On Sun, 07 Feb 2010 19:34:29 -0700, Arri London wrote:

>> 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.

Those are not sweet chili sauces - different products. But I do
always have some Huy Fong Chile Carlic paste in the fridge as well.

> 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.

The sugar is just a mellowing agent. It's not even significant and
doesn't taste sweet at all. All the Vietnamese people I know use
Three Crabs. They don't have round eyes.

If anything, people complain about the MSG, not the sugar.

> Yes! Almost as good as homemade.

I can't make consistent home made pickles.

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

If you're buying the Caravelle sweet chile garlic sauce, then you
*need* to try Mae Ploy.

(assuming you're not talking about ice cream)

-sw

In article >, ost
says...
>
> On Sun, 07 Feb 2010 13:54:00 -0800, Mark Thorson wrote:
>
> > Actually, I've decided not to drink any alcohol more
> > concentrated than beer...
>
> http://beeradvocate.com/beer/profile/5470/55523
>
> Or you can get this for $1.50/can:
>
> http://beeradvocate.com/beer/profile/782/51067
> http://beeradvocate.com/beer/profile/21678/54660
>
> Or you can do it with style ($4/11.2oz bottle)
>
> http://beeradvocate.com/beer/profile/604/1602
>
> -sw

Thanks to Jimi Carter, you can make wonderful brews right at home that
would rival if not kick butt on any commercially brewed beer.

Scotty Home brewer...

In article >,
says...
>
> On Sun, 7 Feb 2010 15:06:56 -0600, Sqwertz >
> wrote:
>
> >On Sun, 7 Feb 2010 12:02:56 -0500, Virginia Tadrzynski wrote:
> >
> >> Duke's Mayonnaise. Can't find it in these parts most times. RARELY I can
> >> find it at an odd-lot grocers.
> >
> >I tried it once in Greenville, SC. The oil tasted rancid to me. It
> >was very odd tasting. Sorry, I just don't agree on that one. Maybe
> >I got a bad bottle.
>
> I was sent a jar. I didn't care for it either. Hellmans is the
> favorite here.
>
> Lou

Hellmans Mayonaise
Cains Salad Dressing
Heinz Ketsup
Black Lable Jim Beam Burbon
Coopers (homemade) Ale
Deutchmacher Hotdogs for indoor cooking
Hummel Brothers (local CT manufacturer) Hotdogs for the grill
....

Burger King
Pepsi
Maryanne
Biel... Oooops, getting a bit off topic

Scotty

In article >, ost
says...
>
> On Sun, 7 Feb 2010 18:07:22 -0500, cshenk wrote:
>
> > Tiparos brand Patis
>
> Tiparos has many different fish sauces without any indication of
> their quality. The stuff in the plastic bottles is the worst, but
> they have several others of varying quality in different colored
> bottles. Since I can't be guaranteed it's quality, I don't buy it.
> I stick with three crabs which had only one label and one bottle.
> And one recipe.
>
> > Pepperidge Farm Herb stuffing (or I make my own)
>
> Yep. 2 for $4 and I'm set for Thankgiving.
>
> -sw

Many years ago we used to get a wonderful fish sauce. It was a lighter
orange colored tomato based sauce that was hot, but not out of control.
Wonderful full rich flavor too. It was "Shark" brand and came in a
bottle like a wine bottle and had a cartoon shark on the label. I used
it for years then I moved away from the store where I used to get it. I
have never been able to find it since. We (me and my kids) used it on
everything. None of the so called fish sauce I find now is anything like
it.

Scotty

Dave Smith wrote:
> Mark Thorson wrote:

>> Actually, I've decided not to drink any alcohol more
>> concentrated than beer (my upcoming long airline trip
>> notwithstanding). But if I were to drink a distilled
>> spirit again, it would be Crown Royal Special Reserve.
>> And of course, I'd drink it straight.
>
> The trick to drinking liquor is not to drink it like beer.
Beer ?
that soapy water you Yankees drink ?
erchhh
You have to
> buy good liquor and savour it, and remember that it is strong stuff, not
> to be consumed in volume.
You will never make Australian citizenship
This year at our world stopping famous race "Bathurst" patrons are
limited to 24 cans a day of the local strong beer or a bottle of spirits
( plus mixers)
I limit myself to two Manhattans.
Wuss
As much as
> I like them, I cut myself off after two because I know I will get drunk,
> and I do not like to get drunk.
As I said you will never make citizenship here .
>
>

On Sun, 7 Feb 2010 21:02:18 -0600, Sqwertz >
wrote:

>On Sun, 07 Feb 2010 16:59:56 -0600, Lou Decruss wrote:
>
>> Farmers brand prepared horseradish
>>
>> Solo cake and pastry filling
>>
>> Il Primo or Dell'Alpe sport peppers and giardiniera
>>
>> Dietz and Watson horseradish cheddar
>>
>> Daisy brand hot dogs
>>
>> S.Rosen hot dog and burger buns
>>
>> Townhouse toppers
>>
>> French's yellow mustard
>>
>> Green tabasco for mild sauce
>>
>> El Yucateco for a hot habanero sauce
>>
>> Grey Poupon
>>
>> Marzetti salad dressings
>
>
>There's a good list finally. Other than the last 6, I don't think I
>can get any of those here. Are Townhouse Toppers the half-pretzel,
>half-cracker things? I just discovered those the other day.

Those are called "flipsides" The toppers have a lip one the edge to
hold the topping on and it makes them stronger for dipping. I've
always liked townhouse crackers with Merkt's cheese spreads.

Add Merkt's cheese spreads to my list. The cheddar, port wine, and
almond swiss are all great. The almond swiss on a baked potato rocks!

>Try the GFirards dressings (Champagne, Italian, Cesar, or Orignal).
>They're owned by Marzetti, IIRC.

I'll look for that when we clear out the inventory here. Thanks.

Lou

On Feb 7, 4:25*pm, Dave Smith > wrote:
> James Silverton wrote:
> > The Giant store brand of ketchup is so similar to Heinz that I wonder if
> > it is made in the same factory. Del Monte used to make a ketchup with
> > pineapple vinegar that was quite acceptable, IMHO.
>
> They used to all have their own processing plants to make their own
> products. There aren't as many plants now and you will find that the
> remaining large facilities are making it for everyone.

There is more than one store brand that seems identical to Heinz.

A lot of SuperValu's store brands seem identical to the most popular
name brands:
http://www.supervalu.com/sv-webapp/

--Bryan

On Feb 7, 11:57*pm, atec 77 <"atec > wrote:
>
>
> * Beer ?
> * that soapy water you Yankees drink ?
> * erchhh

There are some very nice Cascade hopped American Ales.
http://en.wikipedia.org/wiki/Cascade_hops

--Bryan

On Sun, 7 Feb 2010 23:30:22 -0500, I am Tosk
> wrote:

>In article >, ost
>says...
>>
>> On Sun, 7 Feb 2010 18:07:22 -0500, cshenk wrote:
>>
>> > Tiparos brand Patis
>>
>> Tiparos has many different fish sauces without any indication of
>> their quality. The stuff in the plastic bottles is the worst, but
>> they have several others of varying quality in different colored
>> bottles. Since I can't be guaranteed it's quality, I don't buy it.
>> I stick with three crabs which had only one label and one bottle.
>> And one recipe.
>>
>> > Pepperidge Farm Herb stuffing (or I make my own)
>>
>> Yep. 2 for $4 and I'm set for Thankgiving.
>>
>> -sw
>
>Many years ago we used to get a wonderful fish sauce. It was a lighter
>orange colored tomato based sauce that was hot, but not out of control.
>Wonderful full rich flavor too. It was "Shark" brand and came in a
>bottle like a wine bottle and had a cartoon shark on the label. I used
>it for years then I moved away from the store where I used to get it. I
>have never been able to find it since. We (me and my kids) used it on
>everything. None of the so called fish sauce I find now is anything like
>it.
>
>Scotty

From your description, I'd say the Shark brand sauce you liked,
although it's not tomato based, may have been a type of Sriracha sauce
made in Thailand, not a "fish" sauce as such.

http://www.thaifoodandtravel.com/brands/sriracha.html

Ross.

In article >, rossr35253
@forteinc.com says...
>
> On Sun, 7 Feb 2010 23:30:22 -0500, I am Tosk
> > wrote:
>
> >In article >, ost
> >says...
> >>
> >> On Sun, 7 Feb 2010 18:07:22 -0500, cshenk wrote:
> >>
> >> > Tiparos brand Patis
> >>
> >> Tiparos has many different fish sauces without any indication of
> >> their quality. The stuff in the plastic bottles is the worst, but
> >> they have several others of varying quality in different colored
> >> bottles. Since I can't be guaranteed it's quality, I don't buy it.
> >> I stick with three crabs which had only one label and one bottle.
> >> And one recipe.
> >>
> >> > Pepperidge Farm Herb stuffing (or I make my own)
> >>
> >> Yep. 2 for $4 and I'm set for Thankgiving.
> >>
> >> -sw
> >
> >Many years ago we used to get a wonderful fish sauce. It was a lighter
> >orange colored tomato based sauce that was hot, but not out of control.
> >Wonderful full rich flavor too. It was "Shark" brand and came in a
> >bottle like a wine bottle and had a cartoon shark on the label. I used
> >it for years then I moved away from the store where I used to get it. I
> >have never been able to find it since. We (me and my kids) used it on
> >everything. None of the so called fish sauce I find now is anything like
> >it.
> >
> >Scotty
>
> From your description, I'd say the Shark brand sauce you liked,
> although it's not tomato based, may have been a type of Sriracha sauce
> made in Thailand, not a "fish" sauce as such.
>
> http://www.thaifoodandtravel.com/brands/sriracha.html
>
> Ross.

That is the logo of the company but the original we bought said "Fish
Sauce" right on the front of the bottle. At the same time the
description sounds spot on. maybe they changed the packaging a bit for
whatever reason. I might try and locate a bottle of it and see. It was a
wonderfully tasty sauce, not just heat.

Scotty

Sqwertz wrote:
>
> On Sun, 07 Feb 2010 15:30:54 -0800, Mark Thorson wrote:
>
> > Ah, hitting head. How could I have forgotten?
> > Juanita's Menudo.
>
> Oh My God. I was just referring to this in austin.food. You
> actually like this stuff? Have you ever eaten real menudo?

You mean like at a Mexican restaurant? The kind they
only make on weekends?

Yes, and it was tough by comparison. Juanita's has
a perfect texture, much better than freshly made menudo.

I am Tosk wrote:
>
> In article >, ost
> says...
> >
> > On Sun, 07 Feb 2010 13:54:00 -0800, Mark Thorson wrote:
> >
> > > Actually, I've decided not to drink any alcohol more
> > > concentrated than beer...
> >
> > http://beeradvocate.com/beer/profile/5470/55523
> >
> > Or you can get this for $1.50/can:
> >
> > http://beeradvocate.com/beer/profile/782/51067
> > http://beeradvocate.com/beer/profile/21678/54660
> >
> > Or you can do it with style ($4/11.2oz bottle)
> >
> > http://beeradvocate.com/beer/profile/604/1602
> >
> > -sw
>
> Thanks to Jimi Carter, you can make wonderful brews right at home that
> would rival if not kick butt on any commercially brewed beer.
>
> Scotty Home brewer...

What the world needs is a really good non-alcoholic beer.
I drink a huge amount of non-alcoholic beer to moderate
my alcohol intake to a safe and healthful level, and
I think it's a shame there are no good non-alcoholic beers.

I asked a home beer brewer how non-alcoholic beer is made,
and he said he wasn't quite sure but he thinks that it's
a strain of yeast that more completely digests the sugars.
He said you can make a fermented root beer that's safe to
give to kids using yeast that doesn't produce a significant
amount of alcohol.