Jarred/bottled sauces

#Calvé is a Spanish company and they have factories in the E.U. and export as well.
They make Mayonaise, tomato sauce, tinned sardines and mackeral (caballa) amongst all types of jarred veggies and tinned shellfish and sauces and dressings. The Spanish mayonaise traditional style is natural. And has no sugar or chemicals.

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My mother’s cousin immigrated to Ontario, probably in the late 1930s. I remember meeting him when he was back here on holiday, when I was about 10. He was then very proud of his son who played in a band which had just recorded a No. 1 hit in the Canadian charts. I did at one point have the record - it’s the nearest I’ve come to knowing a rock star. :grinning:

I know there was a lot of immigration during the late 19th/early 20th centuries. In real life I’m a military historian with a special interest in the Great War. The various war memorials in our town have the names of over 20 local men who were killed during the conflict serving with the Canadian forces. I suspect that the troops based here for a while would have come across the salad cream,as it was introduced in 1914, and may well have taken a taste for it back home in 1918.

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Military forces do seem to move food around. The discussion of Spam elsewhere on HO comes to mind.

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Coleman English Mustard
Salsa Lizano
Golden Mountain Seasoning Sauce
Kewpie Mayo

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Salad creme is a thinner version of Miracle Whip.

I’m with you, Harters, it’s vile nasty stuff. My ex preferred it to mayo.

My collection of jars and bottles is legendary…just on my counter you’ll find horseradish, chili garlic sauce, nutella, sesame oil, honey, fish sauce, ponzu, and Crystal hot sauce.

I keep a pantry stocked with pad thai sauce, stir fry sauce, and various curry based so a quick stirfry-ish dinner is to hand at all times.


That is a neat story about your cousin and his son. It makes me wonder which band he was in, and which song was #1.

There definitely have been waves of immigration from the UK. I went to a girls’ school which took in English girls as boarding school students during WW2. My close family friend immigrated here from Newcastle via Vancouver in the late 60s. My ski club in Toronto has new members from the UK join each season. We also have a lot of people immigrating from other Commonwealth countries, who like British groceries. My dad, coming from Saskatchewan, has always had some British foods as part of his daily regimen: porridge and orange marmalade. He also likes licorice allsorts. Sticky Toffee Pudding has also been a very popular dessert in Toronto the last 12 years, or so.

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We keep a good number of the bottles listed above. One condiment always on hand is house made preserved Meyer lemon. This is my “go to”, from which i make several jars a season.


I’ve just had a skim through Canadian #1 hits for the late 50s and early 60s to see if I recognised a name. And I did. In 1963 (I was 13 then, not 10)

Richie Knight and Mid-Kinghts. Their Wikipedia page notes that, by 1961, Mike Brough had joined the band on sax. Mike was still with them in 63 when they had their #1 hit “Charlena”. Apparently the first Canadian band to have a #1 hit in the Canadian charts.

And photos of the band, including Mike: https://garagehangover.com/richie-knight-the-mid-knights/

  • Shoprite ketchup, Shoprite brown mustard, Worchestershire sauce
  • Miracle Whip, Blue Cheese dressing
  • Kikkoman soy sauce, Patak’s vindaloo paste
  • Shoprite salsa, Mrs. Renfro’s salsa
  • Huy Fong Sriracha Sauce, Tabasco Sauce, TJ’s Green Dragon Sauce, Mike’s Habanero Sauce
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Found the record online. Crap song but very prominent sax playing


Here you go, John. :slight_smile:


That’s great. Many thanks.

Just guessing here but if Mike joined the band in 1961 he was probably around 20. So, approaching 80 now if he’still alive.



Some more connections.

Some high school classmates dated boys from La Salle Oaklands (in the early 1990s). It is a semi-private Catholic boys school, a 15 minute walk from my apartment.

Oops --I forgot some jars of pasta sauces, four Maesri Thai curry pastes, and Patak’s Vindaloo curry. (I think of them as ingredients rather than sauces, I guess.)

“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold