What the heck is “Dorothy Lynch” salad dressing? It looks like the tomato-tinged stuff they called “French dressing” in my youth.
I have to buy Slap Ya Mama Cajun seasoning online. Six at a time in the 16 oz jars. I keep four and give away two as gifts. It is delicious on nearly everything and quite a bit less salty than Tony Chachere’s.
Almost sorta not quite. It’s a Nebraska/parts of Kansas thing. Think French dressing with added celery seed and a few other light touches.
Dorothy Lynch
Oh…my…god…it’s…made…in…Nebraska.
I’ve BEEN to Nebraska. Hard pass.
Palmetto Farms stone ground grits. I’m not sure if grits could ever possibly be considered “fancy,” but these are the legit, traditional, takes 20 minutes to cook kind of grits. Maybe if you live in the Deep South you can find that kind of grits at your local supermarket, but here in California decent grits are hard to find.
How about this trail mix?
Ooh, if you want some good stone ground grits, you can’t go wrong with Weisenberger Mills.
You can’t get Bob’s Red Mill? They’re based in Oregon, and their grits are extremely good. All their grain and flour products are easy to find here in NYC, and the grits are delicious both in breakfast aigs n’ grits and in fancy dinner polenta.
Possibly. I haven’t really looked. It is possible that grit availability in California has improved since I last looked, but it used to be if you tried to find them in a regular grocery store you’d find maybe one variety of instant grits and maybe Quaker quick cook ones. Trader Joe’s used to have decent stone ground grits, but they stopped carrying them many years ago. After the Trader Joe’s ones went away I started buying the Palmetto Farms ones on Amazon and never looked back.
You do you, but if you ever fall short, you’ll probably find Bob’s in your nearest fancy grocery store. I see them in my Whole Foods, but also my local square supermarket.
I don’t buy a helluva lot of their products, but if I ever needed rye flour, I know where to look.
I know sarcasm even from 1839 miles away.
Echoing madmonk’s wistfulness for Indonesian products, I recommend teh poci which is an ethereally delicious tea - jasmine-infused green tea according to the label. I wouldn’t say the taste is anything like that, though; it is just spectacularly delicious tea. I was thrilled, after leaving Indonesia permanently, to discover I could buy it on Amazon.
If you’re a canned seafood fan, the Matiz octopus is great.
Love Penzey’s, but I also recommend https://www.myspicesage.com. Always free shipping and frequent sales.
I also sometimes get a hankering for Indonesian soy sauce on fried rice.
Is it kecap manis you crave? I think you can make that by mixing honey and soy sauce, though I have never tried that myself.
Crave is a strong term, after a couple of bites, I’m good. You can buy it on Amazon, too, but to really enjoy it, you need to be drinking a Tiger beer on the beach with a grilled fish as main course.
Turrón, aka nougat. There’s tons of different varieties, from the most [classic](turron de yema) ones to all sorts of [novelties](turron coco) (master turroners try different new recipes all the time). El Almendro is the most popular brand, followed closely by Delaviuda; 1880 is more expensive but not necessarily better. The best quality is called suprema.
Or just go for the “Spanish Christmas basket”.
Back in 1994, the Latin American and Spanish workers at a certain Publix in Miami managed to convince the managers to buy some turrón, on the promise that it would sell real well. After seeing that most of it hadn’t had time to be placed on the shelf (customers were taking it directly from the pallet as the shelver tried to do her job), the next year there was a whole dedicated aisle and they did try to keep it refilled. Try 
wow is that worth $200?.. i mean if you’re not Spanish and homesick …
The basket doesn’t have a content list, but eyeballing it, it doesn’t seem terribly expensive. It’s actually on the cheap side for its volume considering “abroad prices” (not much in the way of ibérico cured meats).
Do you prepare it any particular way, or do you just use it in any sort of dish that calls for tuna?