What products don't you go cheap on?

[krazyaboutkatz]

Regarding peanut butter. I still eat PB&J sandwiches almost every day. The peanut butter has to be Jif extra crunchy and I prefer the jelly to be red raspberry. I've been bringing my lunch to work for quite a while now to help save money instead of eating out all of the time. PB&J on wheat bread, a protein bar, and an apple help to get me through the day at work. I grew up eating Jif extra crunchy with only grape jelly. Now I can't stand grape jelly. I also ate some Fluffernutter sandwiches(Fluff (marshmallow cream) with peanutbutter). They were pretty good too.

[Randi]

Well, I had my last hamburger in CA at Christmas, on that I had ketchup and it was good. Don made it for me. However, I also had a yummy hamburger in Spain many years ago, with only a slice of raw onion, green salad and a slice of tomato.

French fries I don't eat, but it seems that most people love them. I prefer normal boiled potatoes, oven baked or mash. I also noticed that Americans use syrup a lot, while over here, we use honey. When you refer to jelly, is that what we call marmelade/jam?

One thing I miss here, is a good cereal - like Jordan's Country Crisp with 4 nuts. Also Shreddies (little square ones).

[Karen]

When you refer to jelly, is that what we call marmelade/jam?

Jelly is usually clear - it gets strained (through cheesecloth when we made it at home) so there is no pulp or seeds, whereas jam or marmalade has pieces of the actual fruit in them, and rinds for the marmalade.

[krazyaboutkatz]

Jelly is usually clear - it gets strained (through cheesecloth when we made it at home) so there is no pulp or seeds, whereas jam or marmalade has pieces of the actual fruit in them, and rinds for the marmalade.

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.

[K9karen]

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...

[lbaker]

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!!! 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" 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

Laurie

[Randi]

I do understand that some places in Europe use mayonaise on fries.. Randi? Can that be true?

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=725

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

1. 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.
2. 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.

[finn's mom]

NO KETCHUP EVER ON A HOTDOG. . . that's as bad as ketchup on a bologna sandwich YUK!!! on french fries OK . . . I do understand that some places in Europe use mayonaise on fries.. Randi? Can that be true?

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.

[finn's mom]

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.

[pomtzu]

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.

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.

[krazyaboutkatz]

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.