FrogPrincesse

As mentioned upthread, I have both box designs and the contents are the same.

@rotuts It does taste very similar. I couldn't do a side by side because they stopped selling the fresh version months ago.

Trader Joe’s has corned beef for St. Patrick’s day. I decided to cook it sous vide (80C, 10 hours - following the recommendation from Serious Eats/ Kenji). We shall see the result tomorrow.

An old favorite, the salsa verde / tomatillo salsa! It disappeared from the refrigerated section a few months ago, but I found the shelf-stable version next to the tortilla chips and it’s essentially the same thing.

Very odd. I have had boxes of Diamond Crystal kosher salt with the old and new designs, but the salt inside was the same and had a flaky texture.

I really like that TJ’s mustard. It’s delicious and not overly garlicky. Works great in sandwiches!

Sprinkle water on the surface, wrap in foil, warm up in the oven, eat immediately (it will harden again eventually).

A long braise, or in the instant pot.

Nice to see Bread & Cie make an appearance! They are one of the reasons I have “survived” all these years in the US . I don’t know if you are familiar with their history. They celebrated the 30th year of the bakery last year. There are more bakery options these days, but they were bread pioneers in San Diego, for sure. I am sharing here if you would like to learn more! https://breadandcie.com/about-us/an-interview-with-our-founder/

Thank you! They were.

I just wanted to report pita baking success (on a first time attempt) following this recipe from Ali Stafford. She has detailed pictures and a video linked in her blog which I found helpful. I followed her recipe to a T, with minor changes as follows: increased batch size by 50% (from 6 to 9 pitas), rolled the pitas directly to parchment paper (much easier than trying to transfer once rolled), oven temperature set at 500F (max oven temperature) instead of 550F, used 2 nested half sheet pans as I don't have a baking steel, and increased the baking time by a few minutes until "done". Very happy with the results!

I paid $14 today for a dozen free range eggs from a local farm.

They never have them when I have been the last few weeks. Very limited supplies, and they sell out early in the day.

I pay $6.49 for a dozen organic, pasture raised eggs at Trader Joe’s.

Thank you @Smithy. I am very lucky to live close to Specialty Produce which has (local) quince in season. I get some every year, and usually use it in jelly or marmalade. This time I decided to try something different and it worked out very well!