When you want ______ you have to get it _____

[gfron1]

I recently had a woman ask to buy lemon curd from me. When I showed her our options including my in-house version (which is damn tasty) she replied, "Oh, I only buy English curds."

For me, any fruit jams/preserves or syrups should come from the Slovenias, Armenias, Estonias...etc.

So, when you want to get (what product), you have to get it from (what country or region)?

(edited to clarify title)

Edited April 4, 2009 by gfron1 (log)

[jackal10]

Basked Beans Heinz (or home made);

Also tomato ketchup, salad cream

Tinned Rice pudding Ambrosia

Edited April 4, 2009 by jackal10 (log)

[pax]

Packed tomatoes have to be Parmalat or Pomi.

Single origin olive oil...Italian or French. None of this "shipped all over the world for months until we got a vatful and blended it up."

I can make do with domestic champagne if necessary.

[Darienne]

Gosh, dare I answer this? When I want chickpeas in olive oil and lemon juice, I just have to have them.

[chezcherie]

prosciutto=italy. a store in my 'hood sells prosciutto from germany...it might be from a pig, but to me, it ain't prosciutto.

[Peter the eater]

This question has me realizing that I do buy mostly local stuff where possible.

Here are a few loyalties off the top of my head:

green coffee beans from Honduras

popping corn from Orville Redenbacher (Indiana?)

mustard from France

anchovies in a jar from Italy

[nakji]

anchovies in a jar from Italy

I second this, but I always read the label to make sure they were packed in Italy, too - not just an Italian bottle with Albanian anchovies in it. Not sure what I have against Albanian anchovies, but there it is. I guess if I'm going to pay a premium for an Italian brand, I want to know that they're actually Italian.

My gochujang has to be the Korean brand in the red box. I'm open to trying olive oil from a variety of countries, though.

[andiesenji]

Spanish sherry vinegar, a REAL truffle from the Luberon.

I like several olive oils for different purposes. One is Greek, another Spanish a couple are Italian and a few are native Californian.

Corn, heirloom varieties, grown in the south - whole if I can get it but if not, from Anson Mills.

I am very, very picky about a lot of things and will go out of my way to find them but now it is much easier, being able to order on the internet.

However, before the 'net, I would drive all over southern Calif. to find specific good items.

Of course, I am a bit of a fanatic......

Edited April 6, 2009 by andiesenji (log)

[ambra]

For me, prosciutto, can't just be from Italy, It has to be from Parma. I like it so much better than San Daniele or other.

[Meanderer]

anchovies in a jar from Italy

I second this, but I always read the label to make sure they were packed in Italy, too - not just an Italian bottle with Albanian anchovies in it. Not sure what I have against Albanian anchovies, but there it is. I guess if I'm going to pay a premium for an Italian brand, I want to know that they're actually Italian.

My gochujang has to be the Korean brand in the red box. I'm open to trying olive oil from a variety of countries, though.

←

Chances are the anchovies, regardless of where they were processed, probably considered themselves neither Italian nor Albanian but, rather, Adriatic, assuming the little fellers had any sense of national identity.