FeChef

I read an article/recipe where someone said in order to get a really tart pickle you need to ferment. Suggesting that vinegar will not give you the same tartness. I don't know if thats true, but ive tried soo many pickle recipes and can not get the same tartness like Heinz or McDonalds pickles. Its either too salty, or too sour.

Finally found a Dill pickle chip that taste just like Heinz. What surprised me was in the Grocery stores page for the produce was a description mentioning Vlasic. Now ive tried Vlasic and there oval chips do not taste, nor look anything like these. Store brand is Weis. They are a PA grocery chain, which made me assume the company that made them was Heinz, but like i said, their product description seems to suggest its Vlasic.

So Canadians celebrate "Thanksgiving"? But not on the same day as Americans?

Well, that sucks. lol Do people even eat Salt Water croc? I would assume people eat them where they are found.

Imagine taking the quickest food to fry, and wasting time cooking it in an air fryer when it takes less then 2 minutes in a frying pan.

But don't ignore my inquiry about Salt water Crocs. Have you never tasted them? Thats what i really want to know about.

Holy crap. The restaurant store wants $60 for a #5 bag of Heinz pickles. https://www.therestaurantstore.com/items/594391

Im not sure what you mean, but if it helps, I found Giant store brand taste the closest. But it still has that "KOSHER" taste even though they claim "Dill"

Wow, were did i loose you, at Mt Olive and Vlasic?

Does it matter? I never had croc, but i bet they taste pretty close to Alligator. I probably couldn't tell the difference in a blind taste test. Now, You are talking about "fresh water crocs" I would love to try salt water crocs.

Ive made alligator nuggets from chunks of tail meat, taste like chicken, but as another has said, its more like frog legs which also taste like chicken. Either way, it was nice to try, but chicken is much cheaper in the US.

Ive tried a bunch of local store brands including Weis, Giant, everyday essientials ( redners brand) and more national brands like Mt Olive, and Vlasic. Im fine with thin crinkle, or thin sliced. I do not want thick crinkle, or those Oval shaped monstrousity's. When i take a bite of a hambuger or cheesesteak, i expect the pickle to be bite size.

Well, i noticed a few months ago my local grocery stopped carrying Heinz hamburger dill chips. Turns out they were discontinued. I have not been able to find a pickle even remotely close to the taste. If you never had them, and need a comparison, McDonalds pickles are pretty close. I would rather not have to ferment my own if anyone knows a brand very close, but im not against it if there is no other option.

LKK sells a cheap version, but their Premium is very good. Funny story, i am at the asian market and theres a "old chinese man " looking for oyster sauce, they were out of premium LKK oyster sauce, and thats what he wanted. I was digging around and found two bottles. I gave him one, and took the other. So maybe you are spoiled living in china, but you failed to even mention a better brand, so im taking your post with a grain of salt.

Yep. Dark soy sauce is a waste of money and flavor. You can achieve so much more umami flavor with LKK premium Oyster sauce as a 1:1 ratio subsititute.

I stopped messing around with dark soy sauces, LKK Oyster sauce blows any dark soy sauce flavor out of the water. Make sure you get the "premium bottle" Any recipe that calls for dark soy sauce, i substitute 1:1 LKK Oyster sauce.

I only buy Pearl River Bridge soy sauce. I will be honest, and i can't tell the difference between their light soy sauce and their dark soy sauce in terms of sodium. I think its mainly to add dark color and a "subtle sweetness" Its not noticable like Kecap manis aka ABC sweet soy sauce.

I am with your wife on not considering soup a meal. With the exception of a hearty soup like Ham and string bean, or chicken pot pie which i actually consider them stews.

Tomato is the only type i consider soup for some reason. Everything else is a puree and NOT soup. I expect soup to have ingrecients you can see. I guess i consider tomato a soup because i add grilled cheese pieces to it.

Tell her to try the Walmart GV brand. Its literally the same, but its way cheaper, and they include the bags to "shake".

This was the point i was trying to make.

I think we are done here.

Im good at missing points, but my point still stands, they do something to the breadcrumbs to make them brown and crisp up better when baked with literally no oil.

Ha, I was wrong, I do have both Walmart brand Shake n bake and Walmart brand Panko. Going to take pics now.

The breadcrumb used in "shake n bake" is not even close to "Panko" If i had a box on hand i would pour them both on a paper plate to prove you wrong.