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

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

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 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

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

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

On Feb 7, 4:06*pm, 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.
>
> 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.
>

I actually live in Greenville, where Duke's Mayonnaise is made. I
prefer Duke's to Hellman's; it has an unusual flavor. According to
their website Dukes Mayonnaise is available in the US east of the
Mississippi except for New England, and the only reason it hasn't gone
totally nationwide is that the CF Sauer company hasn't yet been bought
out by a food conglomerate like RJR Nabisco If your local
supermarket does not carry it you might want to ask the store manager
to carry it.

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

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

> 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.

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.

"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

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

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 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

"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>
>
>



I did the same for years but switched to light tuna packed in Olive oil when
I made a pasta dish that called for it. Fell in love with it and won't go
back. I usually use Cento brand but have had some really great imported
jarred stuff from the gourmet shop in town. Lotsa $$$.

Jon

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").

"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.

"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.

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 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

Food Snob® wrote:
> 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
perhaps but the rubbish I see the us armed forces drinking over seas is
soapy water

On Sun, 07 Feb 2010 17:24:14 -0500, Dave Smith
> wrote:

>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.

"What does scotch taste like, Doc?"
"Hmmm..."
"You know what it's always tasted like to me?"
"No, what?"
"It's always tasted a little like iodine...."
"Perfect! One drop of iodine for flavor..."

(Mr. Roberts and the ship's doctor, concocting ersatz scotch for
Ensign Pulver, in "Mr. Roberts". Apologies for any misquotes.)

Terry

On Sun, 07 Feb 2010 17:24:14 -0500, Dave Smith
> wrote:

>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.

That's great advice if you don't like Scotch, since the colder it is,
the more it dulls the taste buds, but it is a huge waste of money.

Any "nice" Scotch should taste great as delivered from the bottle.
Even the standard "few drops of water" advice holds only for
cask-strength whiskies.

-- Larry

pltrgyst wrote on Thu, 18 Feb 2010 16:13:04 -0500:

>> 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.

> That's great advice if you don't like Scotch, since the colder
> it is, the more it dulls the taste buds, but it is a huge
> waste of money.

> Any "nice" Scotch should taste great as delivered from the
> bottle. Even the standard "few drops of water" advice holds
> only for cask-strength whiskies.

Nonsense! I like blended Scotch on the Rocks and a few drops of water in
Malt Scotch. I think that's best but I wouldn't knock other people's
tastes unless they start putting flavored soda in either. Ginger ale in
Malt Scotch is cause for burning at the stake!
--

James Silverton
Potomac, Maryland

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

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

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...

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.

In article >, says...
>
> 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.

Actually the way my peers make it is to evaporate off much of the
alcohol and replace it with water iirc. I do have somebody I can call to
confirm.

Scotty

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, 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 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

"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).

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

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