I would NEVER use that ready cooked bacon!
Hear! Hear! A cucumber sandwich with Duke’s, salt, and pepper on good old white bread is awfully good, as is a tomato sandwich (and many others). Today I had a burger on an Hawaiian roll. The sweet was just wrong.
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I bought fancy brioche rolls (not dinner rolls) at WF for special BLT and don’t like the bread at all, way too sweet. Wish I could return it.
Remember El Farolito? I went there today for a chile relleno burrito to go. (For me, ½ of one is a meal so it’s a 2-day burrito.) Took about ½ hour drive each way, dodging a lot of electric scooters, etc. Drove around for parking.
I ordered, in perfect Spanish, requesting no rice today. Got home, there’s rice. Such a simple request …
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If you think of a “posh” bread as something that is pricey, that may be the case. But I usually think of a bread as being “posh” if it is overly fancy. I love grilled cheese on many types of bread such as rye or sourdough. OTOH, I wouldn’t want to eat a PB&J sandwich on rye bread. That would be really bad especially if the rye bread had caraway seeds in it!
I currently live in Japan where I kid you not, somewhere about 90% of all bread sold in supermarkets is “milk bread”, most similar in texture to Wonder Bread. It gets old (not to mean “stale” but “tiresome” or “boring”) fast and even bakeries outside of the very biggest cities are hesitant to bake whole grain or multigrain breads.
When I can find interesting breads, they are nearly almost overpriced and sometimes just look like wheat bread but in the end just have some coloring agent to make them look that way.
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Definitely MD Steamed Crabs, but NO OLD BAY! 
Either J.O. No. 2 or one of the Black Pepper Seasonings (Wye River or Obrycki’s Style) Or like at my House a Blend!
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I’m not a fan of Old Bay, at all 
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Hate the stuff. Ruins everything it touches.
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All the Crab Houses I have been to do not use Old Bay but for MD Steamed Crabs they will have a similar/better Seasoning on them for sure.
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Have you tried the ready-cooked @Aubergine? I got some on-sale for about half the usual price and was pleasantly surprised by flavor (same as the uncooked bacon by the same company when I prepare it) and crispy texture. It worked well for crumbling to top a salad and for a quick add-in to an egg/English muffin breakfast sandwich. I wouldn’t pay the premium price usually charged but it was good for my planned uses that week.
I tried in my daughter’s kitchen and in the deli of a friend’s market, didn’t care for either.
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We discovered Sir Kensington jarred mayo a few years ago. It is now our favorite. Especially for tomato sandwiches.
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Ugh, never ever! Duke’s slave for life.
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It is truly horrible. Brought it camping once. Worse even than microwaved.
We accidentally left a box of various bread products out on our campsite this week and the squirrel/racoon/whatever made off with the brioche hot dog rolls and abandoned the marble rye. 
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I will buy a jar of Duke’s some day. It isn’t sold in the Great White North.
I can not eat a burger on sweet/brioche buns. I’m using onion buns for burgers tonight. Mushroom/swiss burgers.
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I see it in WI. What is the pop mayo of Canada?
Hellman’s.
After Hellman’s, Kraft, and the house label for Loblaw’s which is called President’s Choice.
Specialty shops and some grocery stores carry Sir Kensington.
I just bought Kewpie for the first time through a sushi spot this week.
Farm Boy, something like a Trader Joe’s that has around 47 stores in Ontario, has a house mayo but I didn’t like it.
