MelissaH
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Posts posted by MelissaH
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I love this thread, both the knowledge imparted and the conversations spurred.
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19 hours ago, lemniscate said:
I think only Trader Joe's could answer that question accurately. BUT on the side of the wrapping it does say the following:
That means that the facility in which these were manufactured is free of all these.
FWIW, last October, we went to Canada and I hauled home a bunch of Canadian chocolate bars for my friend. She can't have American Milky Way, KitKat, or the like in their home because they are manufactured in a facility that handles peanuts and therefore could kill her son if anything gets cross-contaminated. But the Canadian ones, at least the packages I got, were made in a peanut-free facility and therefore were safe. Her son once ate a KitKat (and suffered no ill effects, luckily) and knows how delicious they are but that he couldn't eat the ones we get. He was eternally grateful for the Canadian ones!
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19 hours ago, lemniscate said:
A contender has arrived.........TJ's Dark Chocolate Sunflower Seed Butter Cups. Really, really good. Nice quality chocolate with a creamy-ish sunflower seed butter paste, very pleasant. I'm not usually a dark chocolate fan, but this is a mild version that I enjoyed. Ratio to chocolate to filling was about equal. I will buy again if it sticks around.
Nothing on the wrapper indicating that it was processed in a facility that handles peanuts or nuts, so it might be an option for my friend who has a son with a severe peanut allergy?
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14 hours ago, liuzhou said:
Chilli Snickers.
I bought these more out of curiosity than expectation. But they ain't too bad.
Are these widely available? Anyone tried them?I haven't seen them, but they sound like they could work!
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7 minutes ago, Kerry Beal said:
I have a vague memory of a sherry or madeira cake.
The closest we ever came was a rum cake, based on a box of yellow cake mix and a box of pudding, baked in a bundt pan and glazed with a boozy glaze after. My mom came up with a sherry variation.
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15 hours ago, curls said:
Really, no microwave in the room? Wouldn’t be a crisp but you could make a fruit compote with a microwave cake.
8 hours ago, Kerry Beal said:No microwave - there is an iron, I have a heat gun, a coffee maker and a soldering iron. But I don't know that I'm really motivated to make a fruit crisp.
I was thinking about the iron possibilities. But I have it. You need a roll of aluminum foil, a ziplock bag. Mix together the filling ingredients, seal them in the bag (might want to double-bag, or put the bag in a tight foil packet), and shove it in the coffee maker carafe. Run the coffee maker (no coffee, just the hot water) in. Let it sit till it cools. Dump. Repeat until the fruit has cooked enough. (See https://www.seriouseats.com/2015/11/the-food-lab-extra-gooey-apple-pie.html).
For the topping, mix it up, flatten into a relatively thin layer on half a piece of foil, fold to cover, and seal the edges. Iron until it's done.
In a bowl, combine hot fruit with cooked topping. Voilà: microwave-free fruit crisp-ish!
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We were at TJ's yesterday. We're big supporters of our university's women's hockey team, and like to get them treats for their overnight road trips. One favorite is the individual packaged breakfast mix (think granola clumps with dried cranberries and white yogurt chips), sold in bags of 10 "handful" packages. But one of the team members can't eat gluten, dairy, or eggs, so for her we've always gotten a box of the brown rice treats, which are sort of like rice krispie treats but basically contain about three versions of rice and nothing else. Yesterday, I looked all over the store, trying to find the rice treats, without success. I finally asked a worker, and was told they've been discontinued! I expressed my dismay, and will be writing to TJ's HQ to let them know how disappointed I am.
In the meantime, the worker steered me to a snickerdoodle cookie that's free of gluten, eggs, dairy, nuts, and pretty much all the other common allergens and some other less common allergens also. That's the best I can do, for now, although if I get inspired, I'll buy a box of GF cereal and make some treats myself. I'll have the vegan Earth Balance spread left from another use.
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Jacques Pépin tells a story in his memoir about food waste, and coming home from trips to find a cleaned-out refrigerator (and not knowing exactly how it got that way).
I need to get better at that: if I didn't like it the first time, it's probably more wasteful to package it and store it in the freezer than it is to get rid of it right away.
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I also find that when I bake on silicone, things spread very differently than they do on parchment. I think it's a combination of the extreme slipperiness and the insulation that keeps things from setting up as quickly. @KaffeeKlatsch, any chance you could try using the silicone mat with the piping marks as a guide to draw circles on parchment, then flip the parchment over and use that for baking?
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I saw the carrot cake oreos at Wegmans earlier in the week, along with a "love" version that advertises a pink "sweet and tangy" creme, and a dark chocolate version. I can't imagine how they're getting the carrot flavor into the cookie, because I can't imagine a fake carrot flavor and I bet they don't spring for real carrots. I'm also not at all sure about sweet and tangy, because that could be code for fake tutti-frutti bubblegum flavor or worse. But I caved for the dark chocolate, which are tasty but not super-special IMHO.
I wish I could get the Oreo chocolate cookies with the strawberry filling from the Neapolitan Joe-Joes.
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I'm wondering if edible-ink magic markers would be easier than paint, to give you the result you're after. I've never used them so I can't speak to how they work, but I've seen claims that they work well on fondant.
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On 1/1/2019 at 5:07 PM, Anna N said:
...So pleased that some of them will not be leaving the house.
And that's saying a LOT!
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19 hours ago, suzilightning said:
PLEASE tell me those ants are fake or on the dish!
After seeing @robirdstx's set, I bought one of my own. They're great for surprising people.
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King Arthur Flour sells a "baker's special" dry milk that's been treated at high heat before being dried (or something like that) to deactivate enzymes that will otherwise degrade gluten. KAF claims that bread rises better with it than with normal dry milk. I've not done the test myself.
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2 hours ago, Anna N said:
Re-heated “doggie bag” of Filipino noodles. An excellent way to start the day.
What's the olive-green sphere just to the left of the pork rind?
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13 hours ago, Chris Hennes said:
Modernist White Sandwich Bread
This is without a doubt the most disappointing bread I've ever made. It comes out of the oven looking and smelling great, but one bite and the illusion is shattered. And the worst part about it is that you do it on purpose! It starts out as a perfectly respectable white sandwich bread recipe. Then you add propylene glycol alginate and sodium stearoyl lactylate to modify the texture. And what you end up with is squishy, rubbery, bread-flavored cotton. I guess the recipe is a demonstration of how to produce knock-off Wonder Bread at home, but there's something deeply wrong with a fresh, warm loaf of bread having that texture. I'm definitely sticking with the non-Modernist version of this one.
Have you tried BraveTart's version of Wonder Bread, in her cookbook? I thought it was a little sweet, but for that sort of thing, I kinda liked it. I'd make it again, but cut the sugar down to a more reasonable level.
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@Anna N, Santa knows you well!
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18 hours ago, teonzo said:
A couple more suggestions:
- for the levain it's better to use the same flour as the dough
Just wondering: why?
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17 hours ago, demiglace said:
My first thought too! Mine was turquoise. Do you remember the wattage?
I almost think it was a 100 W bulb. Do those still exist as incandescent bulbs?
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When someone talks about cooking with light, the first thing that comes to my mind is the old Easy-Bake ovens, the kind I coveted when I was a kid and never got, where the heat came from an incandescent light bulb of a wattage that can no longer easily be bought!
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17 hours ago, Anna N said:
I can honestly say that I almost never bake with out knowing there is a recipient waiting in the wings. But these have been on my mind ever since they were posted. All I had in the house in terms of oats were simple old-fashioned rolled oats. I toasted these for about 10 minutes before using them.
Straight from the oven I found these cookies to be somewhat disappointing but as the day goes on they seem to improve. I had to use unsweetened coconut and this will be one of the few times when I think that a little more sweetness would not have gone amiss.
Cookies look great. Did you use the prescribed colonial style fine cloth bolted pastry flour and the Euro butter, or the more plebeian grocery store versions thereof?
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Agree—a tarted-up Ghirardelli mix is my go-to for when I don't feel like/have the time to chop chocolate to melt and go all in.
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I hope they're good!
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23 hours ago, blue_dolphin said:
How about subbing in some of the TJ's Chili Lime Cashews for both the corn sticks and some or all of the honey roasted peanuts?
That thought struck me as well. We'll be back down to TJ's later this week, doing the holiday meal shopping, and I'll investigate the options. (Do they sell the flaxseed corn chips alone? I know I can get them elsewhere if I need to.)
Trader Joe's Products (2017–)
in Kitchen Consumer
Posted
This. The market for stuff to be eaten in schools is enormous.
Halloween candy in the U.S. is not uniformly made in peanut-free facilities. I know people who wish it were!