I developed a taste for Hunt’s ketchup back in the early 1960’s because when I was in 2nd grade I had a crush on a classmate named Ann Hunt. I wonder whatever happened to her.
Over time my use of ketchup has declined, being reserved mainly for use with hamburgers and fries. About any brand will do these days.
IIRC, the big Coke-vs-Pepsi taste test in the 1980s had folks generally preferring Pepsi over Coke in a one-sip taste test, but generally preferring Coke over Pepsi if they finished, y’know, a can’s worth of sips.
Mayo: Duke’s is king around here, which is ironic, because you’d think it’d be duke, but there you go. I never buy any other brand.
Ketchup: Mixed with a liberal splort of Tabasco, it’s the perfect dipping sauce for steak fries. Plain, it’s an adequate lube for fast-food fries. Otherwise O got no use for it.
Mustard: obviously the superior condiment, substituting flavor for sweetness and grease. Others have their place, but every sandwich needs mustard IMO.
Reuben: meh.
Hot sauce: the more the merrier. Note that Texas Pete’s Hot Sauce is neither Texan nor hot, but it is a sauce and maybe Pete had something to do with it, but in any case is fraud. Other hot sauces are mostly great.
Yeah, as a kid of about ten I took the Pepsi challenge and picked Coke and knew I would pick Coke because I prefer less sweet flavors, even then. But, yes, that was one of the criticisms of that test.
Corned beef seldom finds its way into comedy routines, but long ago there was a vaudeville comedian who did riffs on high food prices, and corned beef was singled out.
“Five dollars for such a measly amount! I remember when you COULDN’T CARRY five dollars worth of corned beef!!!”
I know exactly what you mean. I tried Kewpie one time and although I thought it tasted pretty good, I felt afterward like I had somehow managed to spread it all over my face. I felt saturated by it, as though I had somehow been infected by it.
The first Columbo episode I ever saw had the great detective patiently explain that, no, I don’t think it was suicide, because, c’mon: why would a man go to the market and buy himself a three-pound corned beef, and pick out two head of cabbage, and then go home and cut off his own head?
You seem awfully angry at them. I don’t get it.
At worst, you can say their recipes can be inauthentic and over-simple, but in general they do a pretty good job as websites/cooking shows/cookbook authors go as far as distilling recipes down to the basics for a non-culinary school trained audience. And I’ll say this- inauthentic or over-simplified, I’ve never cooked any of their recipes that turned out less than good.
And I actually appreciate their equipment and ingredient reviews. It’s nice to know what testers liked about a particular sort of pan, and why. Or which specific brand of kitchen gadget actually works well, and which ones don’t. Or which brand of canned tomatoes tastes best.
ATK isn’t perfect, but they’re a useful resource who do things that aren’t typically done by other food/cooking shows/websites/cookbook authors.
And FWIW, I’m a Duke’s guy myself. I like that extra acidity. Kewpie has its place, but mostly on yakisoba and sometimes sandwiches. I wouldn’t use it for tuna salad.
True, but this thread has morphed into something rambling and fun and well, delightful. How often do we have harmless fun on this board in These Times? So I applaud the OP’s incoherence. He has probably sobered up by now.
If you have to ask, then you don’t need one.
IOW it’s The Dope.
I salute your pedantry and your standards. What is an Amoroso roll and where do I get one? Ok, googling tells me it’s a brand from Philadelphia. I wonder if it is available in Texas. I will keep looking. I need such a bread roll for a sandwich I’m trying to replicate from my childhood. The local bolillos from our beloved HEB aren’t cuttin’ it.
(Rethinking my affection for you…) NO ketchup or mustard on grilled cheese! 
And NO mayonnaise! Just cheese, bread, and buttered outside. OMG what is this world coming to. Don’t answer.
Mustard is okay on a patty melt. Maybe ketchup. I’m not going to think about it.
I understand perfectly. I have that reaction sometimes if things are too buttery. I feel like the butter is all over my lips… ewww.
What I enjoy about ATK tests is also that even though they always pick a favorite, very often they admit there’s substantially no difference between most of them and it’s mostly a matter of personal preference.
I’m not someone who has to use the “best” frying pan or the “best” canned tomatoes. But it is nice to hear them in effect skewer the idea of “best” in the first place, and do so very matter-of-factly.
Hear hear!!
OTOH, the OP is still posting kinda hostile incoherent stuff as recently as 10 hours ago, about 12 hours after the OP. He doesn’t sound sincerely truly hostile hostile. So maybe his schtick is just wacked-out curmudgeon.
Whacked out contrarian curmudgeon.
I miss them, has anyone heard from @cochrane
Waitaminute, why not Philly cream cheese? There should be a plausible reason to call it a Philly cheesesteak sandwich. Ribeye steak can come from Omaha, and fried onions could be from anywhere, be it Vidalia, Georgia, Walla Walla, Washington, or Maui, Hawaii. Using cheese that’s named after Philadelphia should be a no-brainer (although I’d hesitate to use the whipped variety with strawberries in).
Because it’s a cheesesteak named after Philadelphia not a steak named after Philly cheese?
For the same reason we don’t dip the sandwich in Yuengling Lager.
Yeah, I agree. I like Kewpie on some things, but it’s pretty niche in my house. I don’t have any right now, just Duke’s and Hellman’s. Kewpie is pretty eggy and also umami from the MSG most formulations use, and it lingers. (I have nothing against MSG — I use it fairly liberally, even last night I cooked with it in my beef and broccoli. I just don’t necessarily like that taste in my general use mayo.)
And Philadelphia Cream Cheese has never been made in Philly - it’s just a brand name.
WHAT???
Another myth shattered… 
Despite its name, Philadelphia Cream Cheese was invented in New York State, not Philadelphia. In 1872, William Lawrence, a dairyman from Chester, New York, attempted to make Neufchâtel, a tangy, crumblier cheese product that was popular in Europe at the time. Instead he accidentally added an excessive amount of cream and created a richer, more spreadable cheese, which would eventually be called “cream cheese”. It was not marketed as “Philadelphia Cream Cheese” until 1880.
…
At the time, Philadelphia and its surrounding area had a reputation for high-quality dairy farms and creamier cheese products, so they decided to use the name “Philadelphia” on the foil-wrapped blocks of their cream cheese.
Philadelphia Cream Cheese - Wikipedia