Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Kerry Beal

Trader Joe's Products (2017–)

Recommended Posts

Ive purchased the three vac'd veg boxes above.

 

Ive tried the Mediterranean pack

 

and found the artichokes OK , and the rest mushy and flavorless.  

 

the pack says the veg are in EVVO , but the oil is completely tasteless to me

 

the Tapas artichoke 1/2's were  better , simply because they were just artichokes.

 

the oil is sunflower , and thus tasteless.

 

I have not tried the tomatoes yet , but Im not optimistic .

  • Sad 3

Share this post


Link to post
Share on other sites

Just finished the last of a bag of blood oranges. They held up well, probably had them for a month in the fridge. It was a good value and I will look for them again next year, the oranges were Sunkist brand and I think there were 10 in the bag, only had one that had a bad spot.

  • Like 1

Share this post


Link to post
Share on other sites

I went to the Trader this AM

 

these items i mention :

 

1484384895_TJhatch.thumb.jpg.80275d0a394e5faef39ae0c9911f2984.jpg

 

Im at the age that True organic will not make any difference in mylie

 

NaCL and Sugar will , in commercial doses

 

the Marmalade you see id delicious , not too sweet  Id forgotten about it

 

I was looking for some Pinto beans , so thought I d try these

 

looking for a pinto bean " refried "

 

Old El Paso makes a decent one

 

but that would involve a trip to another store

 

Tj's has ReFried black beans w jalapeños , 

 

probably one jalapeño / each 100 gallons !

 

but what interests me is the Hath salsa

 

we know a green chili out side of Hatch

 

is still green ..............

 

and the TJ's canned Hatch are vile and insipid ............

 

so Im trying this

 

I like the flavor of Green

 

[Ed.:  not Bells BTW ]

 

so we will see

 

if you like jellies and marmalades

 

TJ's has a few , fairly priced.

  • Like 4

Share this post


Link to post
Share on other sites

the pinto beans were terrible.  orange colored and awful  no Pinot flavor at all.

 

have no idea what they put in this can.

 

the hatch salsa was nice , and hot.

 

marmalade excellent.

 

went back to TJ's  refried black beans.

 

Ill check market basket if I remember and get and old stand-by for refried pinto beans 

 

that taste like Pinto :  Old El Paso

Share this post


Link to post
Share on other sites
On 4/25/2019 at 9:43 AM, rotuts said:

Ive purchased the three vac'd veg boxes above.

 

Ive tried the Mediterranean pack

 

and found the artichokes OK , and the rest mushy and flavorless.  

 

the pack says the veg are in EVVO , but the oil is completely tasteless to me

 

the Tapas artichoke 1/2's were  better , simply because they were just artichokes.

 

the oil is sunflower , and thus tasteless.

 

I have not tried the tomatoes yet , but Im not optimistic .

I tried the artichokes. I used them as a pizza topping and agree, they are just okay. The bath they come in is not only oily but also heavily over-flavored. To use them I decided to drain and rinse them to get rid of the saturated seasoning. They are on the bitter side, which wasn't too much of a problem, and the texture was okay after being in a hot oven, but nothing can compete with sautéed fresh  artichoke hearts made from real artichokes; not these, not canned,, not jarred, not TJ's frozen. So labor intensive that I rarely prep artichokes any more.

Share this post


Link to post
Share on other sites

@Katie Meadow

 

thank you for your ideas

 

i was thinking of working with TJ's Fz.

 

Id cut off some of the fibrous leaves

 

and go from there

 

do I love A's or not ?

 

I grew up not that far from the A's capital of the World : Watsonville , CA

 

I used to make them for my father, late in his life when in season , w thick long stems

 

which are an extension of the " Heart "

 

the prep is not my Forte.   but ................

 

I agree , this sort of work , when you get to a certain age

 

or way before ........   but Fresh from WatsonVille ?

 

I now live on the other side of the country

 

:(

 

My mother ,  used to buy them when we were young , and steam them

 

and you peeled off the leaves , and dipped them , and pulled off the ' meat ' w your teeth

 

she never grew them , which was too bad.

 

but in the end

 

so delicious

 

I might take a try on TJ's Fz , and see If I can make something

 

not unreasonable from them.

 

Share this post


Link to post
Share on other sites

These Banana Date Nut Crisps are nice:

fullsizeoutput_3af3.thumb.jpeg.bf7529a36d3b58007aa06e61e49526e4.jpeg

I had them with some of the Silver Goat chèvre.  Nice for a snack with a cup of coffee...or glass of wine. 

My only complaint is that quite a few of them were broken.  Not an issue for me but annoying if you were planning to arrange them on a cheese platter for guests.

  • Like 1

Share this post


Link to post
Share on other sites

@rotuts I moved to the bay area in the mid seventies. We used to go to Monterey via Watsonville and in season the chokes were often ten medium size for $1. Those days are not going to come again. I grew up in NY. My mother used to steam them whole and we dipped the leaves in butter. When I moved to CA I was amazed to discover that people liked to dip the leaves in mayo. Oh those kookie Californians.

  • Like 2

Share this post


Link to post
Share on other sites

even better

 

flavored Mayo  , ie Hollandaise and the other -aise's

 

yum yum

 

Share this post


Link to post
Share on other sites

Is that mango sauce the same amba that's used on sabich sandwiches? If it is, the frozen eggplant cutlets would make prep a snap.

Share this post


Link to post
Share on other sites
57 minutes ago, MelissaH said:

Is that mango sauce the same amba that's used on sabich sandwiches? If it is, the frozen eggplant cutlets would make prep a snap.

 

Yes I believe it is supposed to be very close to that.  Eggplant is an excellent idea.  I thought it was very good on falafel.  I used homemade falafel and pita (from Shaya) I had stashed in the freezer but TJ's sells frozen falafel that would probably be good, too. 

Ottolenghi has a recipe for a yogurt/amba sauce that's about 50:50 if I remember correctly. I tried that with the TJ's mango sauce and it kind of got lost I needed to add some of the TJ's Yuzu kosho sauce to perk it up!

  

  • Like 1

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×