I’ve become a Name Brand Snob


Eight thousand years ago, in my past life, I was not very name-brand loyal.

My grandmother made me eat cheap generic catsup and processed cheese. (except for food commodity cheese) I just can’t do it as an adult.

I’m rather particular about condiments.

Until I learn to make my own Mayo, I’m stickingHellmann's and Best Foods logos used prior to ... with Hellman’s (Best Foods for my Cali connections!) I used to be able to hang with Duke’s and I will always want my Grapeseed Veganaisse, if its up to me.

I have a earned preference for Old Bay Seasoning. It is simply the best thing, next to Mrs. Dash’s Chipotle Seasoning, that I also adore. There are spices in the Old Bay that I don’t stock in my personal pantry. Mostly the “sweet” spices.

I use Ken’s Steakhouse Lite Northern Italian as a base for otherImage via Wikipedia dressings, like creamy Italian, and as meat marinade.

If My Boy had it his way, we’d only need Sweet Baby Ray’s BBQ Sauce, WESTERN Salad Dressing (Wish Bone), Spicy Asian Chili sauce, and Smucker’s Strawberry Jam. (“Not preserves.. be sure to get that right, Mom.”)

I’m ashamed to admit that I buy Pam. I only use the Olive Oil one and its mostly for serious convenience. (For when others cook, mostly!)

In general, I only cook with Olive Oil (both Extra Virgin and Lite for baking) and Real Butter in my kitchen. (Unless its the fryer and now we are trying Peanut Oil.)

I’m really trying to break my Betty Crocker Corn Bread Habit, but some habits are hard to break. We like a sweet cornbread and I add sugar to this mix, too. I’m not against trying out your recipe if its for sweet southern cornbread. I do stock cornmeal.

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I’ve become a Name Brand Snob


Eight thousand years ago, in my past life, I was not very name-brand loyal.

My grandmother made me eat cheap generic catsup and processed cheese. (except for food commodity cheese) I just can’t do it as an adult.

I’m rather particular about condiments.

Until I learn to make my own Mayo, I’m stickingHellmann's and Best Foods logos used prior to ... with Hellman’s (Best Foods for my Cali connections!) I used to be able to hang with Duke’s and I will always want my Grapeseed Veganaisse, if its up to me.

I have a earned preference for Old Bay Seasoning. It is simply the best thing, next to Mrs. Dash’s Chipotle Seasoning, that I also adore. There are spices in the Old Bay that I don’t stock in my personal pantry. Mostly the “sweet” spices.

I use Ken’s Steakhouse Lite Northern Italian as a base for otherImage via Wikipedia dressings, like creamy Italian, and as meat marinade.

If My Boy had it his way, we’d only need Sweet Baby Ray’s BBQ Sauce, WESTERN Salad Dressing (Wish Bone), Spicy Asian Chili sauce, and Smucker’s Strawberry Jam. (“Not preserves.. be sure to get that right, Mom.”)

I’m ashamed to admit that I buy Pam. I only use the Olive Oil one and its mostly for serious convenience. (For when others cook, mostly!)

In general, I only cook with Olive Oil (both Extra Virgin and Lite for baking) and Real Butter in my kitchen. (Unless its the fryer and now we are trying Peanut Oil.)

I’m really trying to break my Betty Crocker Corn Bread Habit, but some habits are hard to break. We like a sweet cornbread and I add sugar to this mix, too. I’m not against trying out your recipe if its for sweet southern cornbread. I do stock cornmeal.

Zemanta Pixie

There are no comments yet. Be the first and leave a response!

Leave a Reply

Wanting to leave an <em>phasis on your comment?

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