Thank for the Duke’s review. Sounds like I might like it.
Have to pass on the Kewpie. Glutamate intolerant.
That connection is another vote for my Heinz preference.
whatever is cheaper. But we have little use for catsup here.
Apparently the American market Kewpie has yeast extract instead of MSG, but that’s still glutamates, so no luck.
For ketchup, Heinz is the standard with excellent taste, texture and cohesion. I prefer Hunts taste overall tho; it seems less vinegar-y.
Many off-brand ketchups are perfectly cromulent; I have Melinda’s and Primal Kitchen in the fridge at the moment.
Mustard is an abomination and has no place in my house.
Huh. I would say the other way around. Funny how personal taste works.
I don’t use mustard. Ketchup is always and only Heinz.
Generally speaking, store brand ketchup is weird. But I’m not stuck on Heinz, Hunt’s or any other brand. Recently we’ve got Whataburger brand ketchup and liked it a lot (don’t have to save up the little tubs from when we buy burgers).
Mustard… Personally I happen to like the Heinz yellow mustard more than French’s or generic, both of which are pretty much interchangeable to me. So if I’m buying it’s Heinz mustard, but my wife gets either French’s or house brand if there’s some glaring price difference.
Mayonnaise… Used to be that I liked Kraft and Hellmann’s, but once I had Duke’s, there was no going back. It’s just… more of everything that defines mayonnaise. Richer, tangier, etc… Probably because Hellmann’s ingredients are “soybean oil, water, egg yolks, eggs, distilled vinegar…” while Duke’s has “soybean oil, eggs, water, distilled and cider vinegar”. So it’s more eggy and vinegary based on the ingredients.
I haven’t used ketchup for years, but I do recall testing various brands with friends and store brands generally were inferior. These days, if a recipe calls for ketchup, I use tomato paste instead Less sugar, better flavor.
Mustard has infinite varieties. I grew up with Plochman’s which, IMO, tasted the same as French’s. I like to shop local though so these days I mainly buy the Silver Spring brand out of Wisconsin. They have several varieties, including my favorite dill mustard. It’s yum!
Hienz is not my favorite and I do like other ones better such as Hunts and McD’s. I do however by the generic ones usually, sometimes Annie’s, sometimes Hunts but never Hienz unless it is a specific request.
As for mustard, never yellow - never understood yellow, and i do try different ones to get the right zing out of a spicy brown, soI get a variety.
I’ll join the general consensus - Heinz and Hellman’s/Best Foods are de rigueur in my house, but mustard is highly variable.
I’ll eat French’s or really any generic yellow mustard if that’s all that available, but I don’t prefer it and don’t buy it. Usually I have some variety of Dijon or spicy brown instead and I’m perfectly fine with mass market brands like Gulden’s or Grey Poupon. But I’ll occasionally buy something fancier on a whim.
I mostly use sriracha in place of ketchup nowadays, but whether it’s tomato or pepper, I get whatever’s cheapest.
Mustard, however, is one of the very few products I do have brand loyalty for. It’s got to be Bertman’s Ballpark Mustard, the best mustard in the world. Back when I lived outside of the Cleveland area, I had to bring a few bottles back with me whenever I visited.
The stuff is cheap, and I like Heinz ketchup, so I’ve never deviated from that.
For mustard, I use yellow mustard only for hot dogs, and Dijon for everything else. I doubt there’s much difference in yellow mustards, but French’s has always worked for me so that’s what I get.
For Dijon mustard, there really are significant differences among different brands. At the risk of sounding like a pompous ass, Grey Poupon is my standard. It really is better than other brands I’ve tried.
I buy Heinz. But the only thing that really pisses me off is when some brew pub “chef” decides to make their own. It always sucks, it’s always thin. It’s like they dump in a can of tomato sauce with some herbs and call it good. Read the damn ingredient list. If you want to change out sugar for honey or agave syrup or monk fruit extract go for it, but the final product should have a noticeable sweetness.
I buy Hunt’s, with sugar. I refuse to buy any ketchup containing HFCS.
I came across this article not too long ago, it’s probably the one you mean. I do not believe World’s Best Ketchup has made it the 16 years since publication.
For ketchup, I buy Heinz, generally the organic when it’s available. I use it veeerrrry infrequently though, like when I have a craving for tater tots, so I buy small and still rarely finish. Back a few years, I used to make my own from scratch which was amazing, but sadly not worth the effort for the very small amount I used.
Mayo is evil in my opinion, and if I need it’s profile for a dish I’m making, I will make it from scratch.
Mustard, I actually prefer my local store brands. Kroger does it’s “Private Selection” which has a good spicy beer mustard, garlic, and honey mustards. I normally buy a spice brown smooth style as well (I buy the grainy ones out of personal preference) for when friends visit, but go with whatever is on sale. The biggest mustard exception for me is Asian style hot mustards - I love them for when I make gyoza, wontons or the like, but loathe the Dynasty brands you see in stores. Instead, I buy hot mustard powder from Penzys, and mix what I need to order. Much, much better.
Once I tried Trader Joe’s Organic Ketchup all others became inedible–they all taste like hypersweet tomato jam or something and gross me out bigtime. TJ’s all the way. TJ’s Garlic Mustard Aioli is another gold standard but I like different mustards for different things. I’ll get Grey Poupon if it’s on sale but the WinCo generics for dijon style and spicy brown are perfectly fine and really inexpensive.
That’s the one I alluded to.
Moving food-related thread to café society
I don’t use ketchup.
Mustard: store brand yellow (Signature/Jewel).