Sneakeater Posted October 18, 2012 Share Posted October 18, 2012 This thread lists a few. Seemed worth discussing in its own right. 4 Quote Link to post Share on other sites
Anthony Bonner Posted October 18, 2012 Share Posted October 18, 2012 I have a URL for you that has all sorts of lists like this. (I kid I kid) Quote Link to post Share on other sites
Rich Posted October 18, 2012 Share Posted October 18, 2012 Martin's Potato Bread Quote Link to post Share on other sites
Suzanne F Posted October 18, 2012 Share Posted October 18, 2012 In addition to the stuff I mentioned on that other thread: I consider Maille mustards as mass market, and I like them fine. More bite to their Dijon than Grey Poupon. And I could eat the grainy stuff with a spoon. Tin mustard (the brand, not the metal) is very good, but Maille is okay enough that I don't need to seek it out. (Mustard we do use.) We like Perugina 70% bars. Nicely cocoa-y, and we got used to their being slightly sweeter than higher percentage chocolate. Lindt, otoh: feh. Quote Link to post Share on other sites
Wilfrid Posted October 18, 2012 Share Posted October 18, 2012 Maille mustards. Yeah, I mean the French eat them. Quote Link to post Share on other sites
Wilfrid Posted October 18, 2012 Share Posted October 18, 2012 While it's possible to offer a house-made ketchup which is better than Heinz, it's also easy to offer one which is worse. I know they're obvious, but Heinz ketchup and Hellman's mayo are consistent, decent products. Quote Link to post Share on other sites
SLBunge Posted October 18, 2012 Share Posted October 18, 2012 Lay's Potato Chips. Quote Link to post Share on other sites
Suzanne F Posted October 18, 2012 Share Posted October 18, 2012 While it's possible to offer a house-made ketchup which is better than Heinz, it's also easy to offer one which is worse. I know they're obvious, but Heinz ketchup and Hellman's mayo are consistent, decent products. Yes, consistency has a lot to do with it. It's really hard to have a consistent product when you're working with food. The big guys can do what they need to, first to test, and then to tweak the flavor, measuring in high-tech ways the artisans probably can't imagine. ("What's a refractometer? What do you mean, measuring degrees Baumé?" ) When I worked for a food manufacturer, our "quality control" consisted of the folks in the office (accountant, receptionist, marketing and sales) tasting a new batch against an old batch or two from the freezer. (Since the product was sold frozen, that's not necessarily a bad thing.) In other words, totally subjective, and no control whatsoever. And if the new batch didn't "match," there wasn't a whole hell of a lot I could do to fix it. 'Cause the ingredients were inconsistent anyway due to seasonality, storage, etc. Quote Link to post Share on other sites
Sneakeater Posted October 18, 2012 Author Share Posted October 18, 2012 I have a URL for you that has all sorts of lists like this. (I kid I kid) I thought it might be interesting to hear what people who aren't morons have to say about it. Quote Link to post Share on other sites
TheMatt Posted October 18, 2012 Share Posted October 18, 2012 I consider Maille mustards as mass market, and I like them fine. More bite to their Dijon than Grey Poupon. And I could eat the grainy stuff with a spoon. Tin mustard (the brand, not the metal) is very good, but Maille is okay enough that I don't need to seek it out. (Mustard we do use.) I'll admit that I'm a Colman's man. I always have a tin of Colman's English mustard in my pantry and I use it like some would use French's. Quote Link to post Share on other sites
Suzanne F Posted October 19, 2012 Share Posted October 19, 2012 I consider Maille mustards as mass market, and I like them fine. More bite to their Dijon than Grey Poupon. And I could eat the grainy stuff with a spoon. Tin mustard (the brand, not the metal) is very good, but Maille is okay enough that I don't need to seek it out. (Mustard we do use.) I'll admit that I'm a Colman's man. I always have a tin of Colman's English mustard in my pantry and I use it like some would use French's. No problem. Colman's is my preference for dry. Cannot make macaroni and cheese without it. And, while we're on the subject, white Cheez-its for the crumb topping, mixed with whatever shredded cheeses have gone into the white sauce base. (Only white Cheez-its. No other cheese cracker will do. On that I am adamant. Well, maybe orange in a pinch, but preferably white. And only Cheez-its.) Most of my highly picky MFF guests who have eaten my mac 'n' cheese already knew, so I am not giving away any state secrets. Quote Link to post Share on other sites
tighe Posted October 19, 2012 Share Posted October 19, 2012 Adams peanut butter, way better than any of the oily, gluey craft/artisan versions I've tried. And yes, I still eat peanut butter. Quote Link to post Share on other sites
Suzanne F Posted October 19, 2012 Share Posted October 19, 2012 Me too, and proud of it. (But I like Skippy Super Chunk.) Quote Link to post Share on other sites
splinky Posted October 19, 2012 Share Posted October 19, 2012 careful kids, your heinz ketchup might be fake Quote Link to post Share on other sites
Daniel Posted October 19, 2012 Share Posted October 19, 2012 careful kids, your heinz ketchup might be fake Not to mention, the sub shop I worked in would funnel fake ketchup into old heinz bottles. Quote Link to post Share on other sites
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