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This looks like an old thread, but I think I have some good suggestions. My motto is generally: If you see a strange jar or bottle, buy it! Here are some of the best I've tried.

~"Western" Savory~
Homemade Mayo made with bacon fat and avocado oil
Trader Joe's Dijon (it's strong!)
Woeber's Sandwich Pal Horseradish Sauce
Abba Salmon Pate (try it with peanut butter!)
Roland Pesto
Branston Pickle
Tzatziki Sauce

~"Western" Sweet~
Ginger People Ginger Spread
Vava Fig Preserves
Hero Blueberry Preserves
St. Dalfour Pear Fruit Spread
Spreadable Raw Honey

Patak's Major Grey Chutney
Patak's Garlic Relish
Patak's Brinjal Eggplant Relish
Deep Coconut Chutney (freezer section)
Deep Carrot Pickle

~East Asian~
Homemade Spicy Mayo
Soy Vay Teriyaki (Trader Joe's Soyaki)
Lee Kum Kee Premium Oyster Sauce
Unagi Sauce
Red Boat Fish Sauce
Suka Pinakurat (Filipino Spicy Coconut Vinegar)
Maesri Nam Pla Wan (Thai Fruit Dip)
Mae Pranom Shrimp Powder
Miko Brand Organic Sweet Miso
Chan Moon Kee Wet (fermented) Bean Curd w/Chili
Lao Gan Ma Fermented Bean Curd

Oct 18, 2014
kimbercase in General Topics

Cocoa Dilemma: Fair Trade vs. Fine Taste

Several months ago, I ditched Hershey's Special Dark and went in search of the BEST reasonably affordable unsweetened cocoa powder I could find. After sampling a few brands, I settled on Cacao Barry Extra Brut. I relished the gloriously rich flavor of this dark powder, until one day when I was baking a chocolate cake with coffee in it. Since I was already purchasing wonderful fair trade coffee, I thought I should do the same with cocoa powder. It's the right thing to do! However, I have been disappointed by the poor selection of fair trade cocoa. I can't even find any as dark as Hershey's Special Dark, let alone the Extra Brute. Any advice, cocoa lovers?

Oct 08, 2012
kimbercase in Home Cooking

Fermented Bean Curd

Thank you for the image! I will look for that the next time I'm at the Chinese grocery with the large fermented bean curd section. That's quite a distinct label, and I believe I have seen it before.

While at the store today, I saw an unopened jar of the "sharp" red variety that I like. The label said something like "Szechuan Spiced Bean Curd", and it is the only kind I have seen that lists taro as an ingredient.

Jan 15, 2012
kimbercase in General Topics

What to eat with cottage cheese?

I am ashamed to even bring this up, but does anyone remember eating orange "fluff" as a kid? I think it was a mixture of cottage cheese, Cool Whip, orange Jell-O powder, and crushed pineapple.

I used to really like that stuff, but I'm an all-natural vegan now, so it's all KINDS of wrong!

Jan 15, 2012
kimbercase in General Topics

What to eat with cottage cheese?

My husband loves Japanese "Rice Seasoning" on cottage cheese. They have several varieties at our local Asian grocery, each containing various combinations of items like nori shreds, bonito flakes, sesame seeds, egg yolk powder, etc. Good stuff!

Jan 15, 2012
kimbercase in General Topics

Fermented Bean Curd

I know this post is nearly 12 years old, so I'm not sure if anyone will see this, but.... I love fermented tofu! I am a midwestern American girl of European descent, and didn't have the opportunity to try a lot of Asian cuisine until I moved to St. Louis in 2006. After that, I began exploring ethnic groceries near my home, and first tried fermented bean curd about 2 or 3 years ago, at the age of 27 or 28. Since then, I have not been without at least one jar in the refrigerator.

My husband kind of likes the stuff, but not as much as I do. I spread it on bagels, mix it into garlic mashed potatoes, slather it on crackers, and sneak it into peanut butter sandwiches. I am SERIOUS about this stuff! My favorite brands are Chan Moon Kee (which I call the "stork brand" because of the picture on the label) and another brand, the name of which I am uncertain.

I think of Chan Moon Kee as the "cream cheese" version, and the other brand as the "sharp cheese" version. The sharp kind is firmer and a little bitter, like a good beer. It comes in a small squarish jar with a plastic label that peels entirely off the jar once opened. The metal lid is red and white with a "T" and "F" on each side of what looks like a stalk of grain. The large cubes are packed in an opaque red brine.

Oh, I should probably also mention that I follow a vegan diet, which may partially explain my constant desire for this cheesy Chinese condiment.

I also really love this red-brown Chinese sauce called "Chung Tzyy". It comes in a small bottle with an orange lid. Chung Tzyy has nearly replaced ketchup in my kitchen.

Jan 15, 2012
kimbercase in General Topics