Shel_B
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Posts posted by Shel_B
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Why TJ's is so cheap ... also, some interesting links in the article
http://www.sfgate.com/business/article/The-real-reason-Trader-Joe-s-is-so-cheap-11132320.php
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I'd like to make this chocolate pudding recipe and add some cardamom to it. Should green or black pods be used? Is there an established norm for this and similar situations. Also, should eliminate the vanilla if using the cardamom?
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Perhaps I missed a comment about this, but after watching more than a dozen episodes of ATK's new season, I am stunned to see many of the recipes are reruns from last tear and years before. That's a real rip off. Has anyone else noticed this?
I'm not able to spend much more time on line today, but if anyone's interested, I'll be happy to post some of the reruns with info about when they were first run.
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Trader Joe's Cold Brew Latte Bars
These seem to be a new item. Haven't noticed them at our local TJ's. Has anyone tried them? What do you think?
http://designassets.traderjoes.com/Uploads/58606-cold-brew-latte-bars.jpg
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On 4/6/2017 at 10:55 AM, Lisa Shock said:
Yes, but people have been known to open the door on occasion. It takes about 3-4 years to start saving money on an LED fridge bulb. An average household LED bulb (you can get them for about $2 each at Costco) takes about 6 months to start giving back a return on the investment.
There are several types of refrigerator bulbs. My current unit came with a relatively large Reveal bulb that was hot to the touch within 20 seconds of lighting.
I understand your point, and it's something to consider, certainly for some situations. Some years ago I had a housemate who was very thrifty (as a student he was on a limited budget, and so he watched expenses carefully) and he impressed upon me the value of not leaving the refrigerator or freezer door open longer than absolutely necessary. I suppose that approach would have an effect similar to using an LED bulb, which I may consider at some point. Just about every other bulb in my apartment is an LED, so why not the reefer bulb?
In the FWIW and Who Cares, Dept, the bulb in my fridge is pretty small and doesn't seen to put out any noticeable heat during the short time the door is open. One of the sites I checked to get tips for running a refrigerator efficiently suggests that "when opening the doors to your refrigerator and freezer, make sure you've already got a pretty good idea what you're looking for. Keeping the door open while you 'take inventory' is a bad habit that you should try to break." Knowing what's in your refrigerator, and where it's located is a good idea.
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Thanks! I guess I was just over thinking this ...
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My first reaction is to add some Aleppo or similar dried pepper to the recipe, but do you think that is what the recipe calls for?
http://www.foodandwine.com/recipes/spicy-carrots-parsley-and-cilantro
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22 hours ago, Lisa Shock said:
Replacing the lightbulb with an LED version will save energy and help the unit function as the LEDs do not give off large amounts of heat the way conventional bulbs do. Most stores do not carry the sizes used in fridges, but, most online LED bulb retailers do have them.
Isn't the light off when the refrigerator door is closed?
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21 hours ago, KennethT said:
I don't know if it would be more efficient as you have to cool the large mass initially, but I imagine it would keep the compressor from cycling on and off as often, as the large mass would keep the interior temps from fluctuating as much as it would if it were empty.
That's what my thought has been. So, does the large mass really keep interior temps from fluctuating, or is that a myth? Many people talk about it but, as yet, I've not come across anything definitive, such as a test done by a reputable organization or individual. Personally, I believe it to be true, but have yet to see something that proves it.
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21 hours ago, dcarch said:
2. Good ventilation of the condensing coil in the back, and the bottom. Clean the coils, please.
dcarch
The fridge is moved and cleaned every three months or so. The last time I pulled it for cleaning it showed no obvious dust or dirt.
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21 minutes ago, dcarch said:
I have an even better idea to save energy big time.
If you have that much empty space, get a smaller refrigerator.
dcarch
That doesn't make sense for me. While I usually don't keep a lot of food in the fridge, there are times when the space is needed, such as when I may be having dinner with friends and have more and different food than usual on hand. The refrigerator is already not very large.
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I recall someone telling me that a refrigerator will run most efficiently when filled with food, leaving as little "free space" on the shelves and in the bins as possible. Is this correct?
If so, since I don't like to keep lots of food around (I sometimes forget or lose what's in there and end up wasting food) I was thinking that I can fill some empty milk cartons with water and stick them in the back to fill the shelves and maybe something similar for the bins. Does that make sense?
Thanks!
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I'd like to thank everyone for their input. I know that my sweetie has learned a few things ... I'm looking forward to her next batch of soda breat, which, scored or not, is very satisfying.
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2 hours ago, Smithy said:
When you show the pattern she was trying to make, are you referring to the white spiral, or to the straight but ragged-lipped slash across the top? The spiral wasn't made by cutting. The straight slash was.
The slash ... thanks!
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Not sure if the subject line really reflects the situation and my question.
Sweetie made a couple of loaves of soda bread the other day, and cut the top of the loaf in order to make a pattern something like THIS. However, the pattern or cut mark didn't show on the finished loaf. I don't know much more other than she said she made the cut "pretty deep."
What might be the cause of the cut mark not showing on the finished loaf? Thanks!
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I am about to reinstate the Monday Morning Coffee and Pastry Group here at my apartment building. Here's the issue: We have a fair number of Asians living here as well as a number of older people with restricted diets. I need to find some Chines or Asian style pastries or cakes that go well with coffee or tea, as well as being able to be stored easily. For this situation, picking up items at Costco or TJ's would be fine. I just need to get some ideas on what kind of goodies to look for.
Also, it would be nice to find low-carb or sugar free snacks, like muffins or a simple cake that can be sliced into serving sized portions. I'm sure such things are available, but I've never seen them (never looked, really). Anyone know of such things at Costco or TJ's.
Thanks!
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13 hours ago, Porthos said:
Today I hit pay dirt with this 2 qt made-by-Calphalon saucier for $4.49.
Nice looking find. Is that a disk bottomed pan or a tri-ply, clad pan?
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A friend sent me THIS LINK describing the new Le Creuset non-stick cookware. Has anyone tried it? Does anyone know anything about the construction or the coating? Thanks!
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Thanks to everyone who jumped in with a suggestion. Much appreciated.
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Is there some simple way to enrobe lemon curd in chocolate? Perhaps by freezing the curd first? Could it easily be wrapped in a ganache? Maybe injected into balls of ganache? Thanks!
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15 hours ago, Tri2Cook said:
They generally tend to hold their shape when baked. If you mess with them fresh out of the oven, you'll find that they are indeed melted. But they hold their shape and when they cool it will appear as if they never melted. If you're saying they were hard and not at all melted straight out of the oven, they may be brown and chocolate flavored but they weren't chocolate.
I'm not saying that, just essentially repeating what was told to me. Since the chips hold their shape, and my SO was expecting them to melt into a gooey mass, it's easy to understand why she felt that they didn't melt, or get soft. Thanks for your input.
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Sweetie commented to me the other day that the chocolate chips in her brownie mix didn't melt when baked. I have a very vague recollection of reading somewhere (King Arthur catalogue?) that chocolate chips are made so that they don't melt, that they retain their shape in cookies, etc. Is this correct (can't find the info in any of the KA catalogues I have here)? I was thinking that it might just have been the chips in the particular mix she used. Is it true for all chocolate chips, or just some chips? What about white chocolate chips, butterscotch chips, and other flavors? Thanks!
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On 1/30/2017 at 0:01 AM, Thanks for the Crepes said:
The crust is the foundation of a pizza to me, a critical component. For those who have tried it, how is the crust?
When following the directions on the box, the crust on all frozen pizza that I've tried leaves something, sometimes a lot, to be desired. However, by playing around with different pizzas over time, I've found the ideal baking technique / time / temp that gives me a very good result. Rarely will following the directions on the box result in an acceptable pizza for me. FWIW, I make the frozen pizzas in the Breville oven.
Host's note: click here for the next segment of this extended topic.
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10 hours ago, FauxPas said:
We recently tried the Pizza Greco Roman and neither of us thought it was worth a repeat. It was just barely OK overall, though the toppings (kalamata olives, feta, tomato) weren't terrible.
I liked it reasonably well, although there are other TJ's frozen pizzas that I like better. I'd buy it again ...
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Burger King
in Ready to Eat
Posted
I go to one of two local BKs about six or so times per year and order the same thing - the cheapest little double cheeseburgers. Rarely do I use the drive thru, so I am able to see how my "burgers" are made. Never have I received a sandwich from a drawer or warming tray. All have been broiled for my specific order. Likewise, to my observation, the other customers that I've seen have also received their burgers fresh from the broiler.
Since it's possible to order a burger to your specs, i.e., with your preference of condiments and toppings, I don't quite see how the sandwiches can be kept in a drawer. Even if they were, they'd probably have to be removed, unwrapped, specified toppings added, and then rewrapped. That doesn't seem very efficient. Can you explain how the burgers can be kept in a drawer and still served with specified toppings? Am I missing something? Thanks!