I prefer Heinz to Hunts, probably because that’s what i grew up with. But i can’t imagine a less important hill to die on than your preference between major brands of ketchup.
Come visit Chicago, where the concept of putting ketchup (of any brand) on a hot dog generates more heat than debates over sports teams or politics. 
I like Chicago and visit it often. I don’t eat hot dogs in Chicago.
Not being a fan of either Thousand Island or Russian, due to the sweetness, that pretty much rules out ketchup too.
I sometimes mix mayo with a little picante sauce, but plain old mayo works for me.
Corned beef is kinda rare in my home, but if I do have some (like after St. Patrick’s Day) I love to make a home made reuben. Sauerkraut improves almost anything 
I do like Hellman’s and Duke’s mayo a bit better than others, but not enough to warrant paying more for them. Store brand is fine. And I eat a LOT of mayo.
Down with those people who like that thing they like. How very dare they?
When I was pregnant for my oldest 1986, I worked in a sandwich shop that made Reuben sandwiches. In the early am the three other pregnant girls and I would argue over who had to open the saurerkrat. Not a fun thing to open a giant ass can of that stuff when you’re pregnant.
That sounds like a very promising start to an “Amazing workplace situations you would never expect” thread. Or to a Netflix sitcom.
A small retail shop with 4 pregnant people on duty in the wee hours. Hmmm.
With containers of sauerkraut and kimchee that need opening.
Just add a pizza delivery guy w a big moustache and some boom chikka wowwow music and we’re off to the races!!! 
I was press-ganged into a mayonnaise civil war one time. It was pretty terrible.
Lots of people suggested I should try Winiary mayonnaise (a Polish brand), saying it was the best in the world. I tried it and found that it was a perfectly good and fine implementation of the oil emulsion known as Mayonnaise, and I said as much. I was immediately set upon by people who scolded me and asserted that Winiary was vile filth and Kielecki was the one true mayonnaise. I tried that too and it was pretty good.
I thought about trying to mediate some sort of peace between these beligerent factions, but soon realised the sensible thing was just to withdraw from the crossfire.
Reminds me of the bit about academic politics being so vicious because the stakes are so small.
The entire range of mayos across the world encompass a very, very small slice of the spectrum of possible flavors. Given such a tiny range, of course the most trivial nigh-undetectable differences in flavour arise to fightin’ words.
Big and little endians
I believe you have put your finger precisely on the problem.
Just what do you think you’re doing, Dave?
Dave, stop. Stop, will you? Stop, Dave. Will you stop Dave? Stop, Dave.
Look Dave, I can see you’re really upset about this. I honestly think you ought to sit down calmly, take a stress pill, and think things over.
This thread must be preserved for future generations of anthropologists to study. Ah, if only the three Macbeth witches had had such delicate ingredients available to add to the simmering pot!
Then my grandfather said,
“It’s high time that you knew
of the terribly horrible thing that Zooks do.
In every Zook house and in every Zook town
every Zook eats his bread
with the butter side down!”
“But we Yooks, as you know,
when we breakfast or sup,
spread our bread,” Grandpa said,
“with the butter side up.
That’s the right, honest way!”
Grandpa gritted his teeth.
“So you can’t trust a Zook who spreads bread underneath!”
Is America’s Test Kitchen in the room right now?
this is a good point. If you buy "corned beef’ at the grocery store deli, it’s almost always top round and not brisket. If you buy a whole packaged corned beef, its usually the brisket flat (without the point). If you buy a fresh whole packer brisket, cure it yourself, and then cook it, you are a boss!
To be clear … I’ve done that, or something adjacent, myself a time or three over the years. Not quite that far gone, but equally ill-tempered and badly thought through.
There’s a place where I live that offers a wonderful Reuben sandwich. They make it on homemade rye bread with excellent corned beef, homemade sauerkraut, Russian dressing, Swiss cheese and… grilled with a nice bunch of shredded Parmesan cheese pressed onto the outside of the bread. The Parmesan makes a delicious crisp and salty cheese hit to the sandwich.
Classic? No. Fabulously delicious? Oh, yeah – and don’t knock it till you’ve tried it!