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The jelly that I currently use and love is called Red Raspberry Preserves and it still has the seeds in it which I don't mind at all. I buy it at Smart & Final and the brand is First Street. I bought 2 more jars today and it just happened to be on sale.:)Quote:
Originally Posted by Karen
Randi, I LOVE honey! I buy the expensive all natural. I love it on plain yogurt with fresh fruit (and a few walnuts). I use it in tea and even cooking. Thanks for the reminder...
Hi friends, long time no visit (but I do lurk now and again ;))
Must have good quality P-nut butter.. Hellmans mayonaise.. Heinz ketchup BUT PLEEEASE.... NO KETCHUP EVER ON A HOTDOG.. that's as bad as ketchup on a bologna sandwich YUK!!! :eek: on french fries OK but I actually prefer vinegar like you get on the boardwalk. I do understand that some places in Europe use mayonaise on fries.. Randi? Can that be true? I never actually witnessed it when I was "on the other side of the pond" :rolleyes: I do prefer real maple syrup but it can be rather expensive... Log Cabin is the norm for my pantry, unless I splurge.
I once sampled the free cheese they offer at the Food Bank (I was in dire straits at the time) and even my dogs wouldn't touch it :rolleyes:
Laurie
Since I never eat fries, I'm not sure, but some people put the weirdest things on, also something called Remolade, which I would use on a plaice fillet or on "Fiske frikadeller". Se link: http://www.google.com/search?q=fiske...iw=866&bih=725Quote:
Originally Posted by lbaker
There are quite a few different recipes for it, here is one:
Ingredients for Remolade Recipe
- 2 hard boiled egg yolks
- 1 raw egg yolk
- 1 teaspoon mustard
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1 teaspoon chopped parsley
- 3 tablespoons tarragon vinegar
- 1 cup oil
Instructions
- Rub together the cooked egg yolks, the raw egg yolk, seasonings and parsley; add two tablespoons of vinegar, combine the oil slowly, adding more vinegar until all has been used.
- Beat with Dover beater until very light and thick.
Sauce rémoulade
According to Larousse Gastronomique, rémoulade is 250 ml of mayonnaise with 2 tablespoons mixed herbs (parsley, chives, chervil and tarragon), 1 tablespoon drained capers, 2 finely diced cornichons and a few drops of anchovy essence (optional). Some recipes use chopped anchovy fillets. The rémoulade used in céleri rémoulade is a simple mustard-flavoured mayonnaise spiced with garlic and pepper. Rémoulade is classified in French cooking as a derivative of the mayonnaise sauce.
Danish remoulade
Danish remoulade has a mild, sweet-sour taste and a medium yellow color. The typical industrially-made variety does not contain capers, but finely-chopped cabbage and pickled cucumber, fair amounts of sugar and hints of mustard, cayenne, coriander and onion, and turmeric for color. The herbs are replaced by herbal essences, e.g. tarragon vinegar. Starch, gelatin or milk protein may be added as thickeners.
Homemade or gourmet varieties may use olive oil (especially good with fish), capers, pickles, carrots, cucumber, lemon juice, dill, chervil, parsley or other fresh herbs, and possibly curry.
Butter. I use real butter. The ingredient list is far shorter and I believe that it is healthier. Real Butter also tastes a lot better.
Quote:
Originally Posted by lbaker
I've never eaten a bologna sandwich, but I LOVE ketchup on a hotdog (when I eat them, which is usually only at the ballpark!)
And, I know when I visited Amsterdam, I always saw the Europeans put mayonnaise on french fries. Doesn't gross me out, but I don't personally eat it that way. I can't remember if I ever saw them eat mayo on fries in Germany when I lived there.
I will say this, too . . . when I spent a week in Logan, Utah (not far from Salt Lake City), the couple burger joints I went to had what the locals referred to as "pink sauce" in condiment bottles on the tables, and it was a mixture of mayo and ketchup. They used it on everything! It wasn't bad, but I still prefer ketchup. ;)
The best ice cream...I love the whole "philadelphia style turkey hill line"...they have 6 premium flavors. I basically can't eat any other ice cream now :(
http://www.google.com/imgres?imgurl=...ch&um=1&itbs=1
I never heard of mayo on fries either, till I saw my niece in FL eating them that way just a few years ago. YUK!! However, now my son eats them with mayo too. :eek: I don't like mayo anyway, so you'll never see me eating fries with mayo - only ketchup or vinegar. Of course, being from New England, vinegar was the only way I ever ate them until I ventured out into the world, and saw everyone else eating them with ketchup. I thought that was gross too, until I tried it. :p
Red licorice! I will only eat the Australian red, Kookaburra brand. I use to eat Twizzlers and Red Vines, but after I tried the Kookaburra, forget it. I'll never eat that cheap stuff again. ;)
Yeah, we love our pink sauce ha ha. Corby likes to mix extra ketchup in it. Some local joints have pickle juice and other things mixed in their pink sauce, it sounds weird but its good. Our Carl's Jr and Sonic have pink sauce too here not sure if they have it in other states?Quote:
Originally Posted by finn's mom
We buy a lot of store brand stuff, but there's definitely a few things I like name brand. Dog food (I'd never buy any kind you can get at a grocery store), shampoo, pickles (no name brand pickles always seem soft not crispy), cereal - Corby always gets just the big bags of cereal, there's a few kinds of cereal I love so I buy the name brands every now and then. I love real maple syrup, Corby doesn't care, so we have both sometimes when I splurge and buy it. Only kraft macaroni and cheese the rest are gross. I don't know, a lot of it depends on if things are on sale and how bad I want it ha ha.
I'm sitting here with a bag of strawberry Twizzlers on my desk. I'm addicted to them. They make some other different flavors now too, but I'm not crazy about them. Where do you find the Kookaburra brand? - I never heard of it.Quote:
Originally Posted by finn's mom
I've never heard of using "pink sauce" on fries or anything else. A lot of people in CA like to use Ranch dressing on fries. I use it if I eat fried zucchini but I still love ketchup on fries and hamburgers. I haven't eaten hotdogs in years but if I did now I'd use mustard on them.