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Trader Joe's Products (2017–)


Kerry Beal
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I finally got around to getting myself

 

some Rewarding Treats @ TJ's :

 

IMG_0491.thumb.jpg.f7a0ba051ba1ac381c3ae4e645600ad0.jpg

 

these two cheese's have been @ Tj's before  they are ' creamy ' fermented cheese

 

style similar to Brie etc.  but w their own profile.  I like Full Flavored Creamy cheese

 

at the end of the meal , w bread.  I opened each , and placed them in a ' PotatoSalad '

 

plastic container that I reuse.  I used to loosely wrap my cheeses for Home Fermentation

 

but have a fruit fly problem, so I do it this way.  ' Ammonia ' by products are not vented

 

until the containers are open , but one wither does this from time to time or waits a bit

 

before eating the creamy cheese on bread.  works fine.   my kitchen in the winter is about 60 F

 

after one day , I had to sample the cheese's , because that's what i had.

 

they were ready and delicious .  each is a bit different .  the Langres is more pungent 

 

but each has a very nice flavor , as long as you like ' full flavor ' fermented creamy cheese

 

I like a fruit // pastry dessert . these fill that bill.  they coe frozen  2 to a box.

 

initially I CSO'd my first one.  the setting I chose were OK , not fantastic.  the crust

 

got a little dry.  there are ''microwave' instructions !

 

drunk.jpeg.413831bafaf2ae1b64d5ed2243d26e34.jpeg

 

interestingly , those worked fine !

 

and then this : refrigerated :

 

IMG_0498.thumb.jpg.10a47cbe50b2f820ce61ce1cd7c11a3a.jpg

 

I do love carnitas , and have made them from scratch in the past.  each pack

 

is different .  those w eagle eye's note these are two different packs.

 

for me carnitas are crispy , but mostly tender and have a decent amount of fat.

 

I sliced a unit up , and sautéed in one of my Fond-less , but did not turn them

 

got one side crispy , the top side tender and juicy.  if you chose to try these

 

and like the fatty elements ( a key element )  turn the packs over and find one

 

w some fat on it.   I dd not shred these , but they are easy and tasty w/0 that fuss.

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9 minutes ago, Honkman said:

Since you are living very close to Boston/Cambridge just go to Formaggio and get some really good cheese not that barely passable stuff from TJ

I find that Langres quite nice. I can get it at an import shop in my area for a higher price than TJ's but it’s the same cheese. What makes it barely passable for you?  

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17 minutes ago, blue_dolphin said:

What makes it barely passable for you?

The few times I bought cheese at TJ they were of low quality and/or badly stored/transported (got moldy snd went bad very fast) and I gave up on TJ as a reliable source for cheese (or anything)

In addition, Formaggio is one of the best cheese shops I know or read about and so there is an incredible selection close to Rotus far better than any supermarket

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16 minutes ago, Honkman said:

The few times I bought cheese at TJ they were of low quality and/or badly stored/transported (got moldy snd went bad very fast) and I gave up on TJ as a reliable source for cheese (or anything)

In addition, Formaggio is one of the best cheese shops I know or read about and so there is an incredible selection close to Rotus far better than any supermarket

 

Thanks!  I've not experienced the rapid molding or low quality issues with TJ's cheeses but I will admit to being selective in what I buy there so I don't have an across the board experience as you do.

I don't like that the cheeses at TJs tend to be offered in pre-cut pieces rather than cut-to-order as in a good cheese shop and sometimes the chunks end up sitting in the case for quite a while.  I always check dates carefully.  Neither of those factors come into play with the small whole cheeses like the ones @rotutsposted about so I figured I'd ask why you deemed them barely passable. 

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indeed

 

Formaggio has some excellent cheeses .

 

they do age them carefully , but so do I !

 

and Formaggio is expensive. 

 

pick the stuff y0u like from Tj's , and

 

its 1/2 the price of formaggio

 

its 2/3'ds the price of large supermarkets  

 

and Im fine w that. 

 

its true Tj's has some Chips that are purple 

 

have all sorts of good for you seeds on them

 

but cardboard is tastier.

 

there is a Brie @ Tj'sthey have several .  

 

the worst looking slice , turns out to be the most flavorful.

 

I always get one that looks

 

close to the worst.

 

' Cut to Order ' is nice

 

you do pay for that

 

and its another stop 

 

for me , less stops has worked out so far

 

for me.

Edited by rotuts (log)
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The Trader Joe's close by has such vast turnover that I doubt any cheese has time to get moldy.

 

So I use both Trader Joe's and Formaggio, as well as Chef's Collective, which has an extensive cheese selection.

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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I had Laughing Cow  once .

 

took forever getting the foil off.

 

and it was in France of all places

 

at a massive store , that sold everything

 

Mammoth ?    ( 1980 )  a hypermarket .

 

I had lunch there at their ; canteen 

 

a mistake.   difficult to do in France.

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here is the cheese selection @ MyTJ's :

 

TJ1.thumb.jpg.fda67b98aadfa1d2ba0bda228a8e0650.jpg

 

note the two cheese's i mentioned , at the bottom L   next to that is Saint Andre

 

which I get regularly , as its a 360 day cheese .  ages very nicely at home

 

TJ2.thumb.jpg.0601102f02de6c762c2d88e3b22b5d4b.jpg

 

 

note the single wedge near the bottom , w a reddish label ?  its the best Brie there !

 

beat up looking , delicious !

 

TJ3.thumb.jpg.80a54de3638e1ed9b42cacbed7032c5a.jpg

 

note the blue labeled ' blue cheese '  Cambozola  Creamy , ages well  delicious.TJ4.thumb.jpg.9342f8a637f9d9ed05cbbff165aa43ef.jpg

 

 

and , i9m already @ Tj's , so why travel and find Trouble elsewhere ?

 

maybe for This and That , but not good cheese.

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here are the two cheeses I mentioned above

 

resting comfortably in their HomeAgingSystem 

 

IMG_0556.thumb.jpg.8b675f53bee55f0e61167a833e06ea72.jpg

 

( these are saved potato salad containers , from MarketBasket

 

that a accumulated over the summer.  the PS and ES there is

 

 quite good in the sense that the potatoes are fully cooked , and not overcooked

 

and the egg salad is ' simple '   I found I can add to both , and selected pasta salad 

 

and get a very nice version , with little effort ) ( imaginative effort varies )

 

I decided I like this seasonal combo so much

 

I have a few more in the coldest part of my refrigerator 

 

which I will bring out and age after the two above are gobbled up .

 

as I mentioned before , there containers are sealed as I have a problem w Fruit Flies

 

I try ti remember to ' burp ' them from time to time , but It doesn't seem to matter

 

the ammonia aromas dissipate quickly .

 

but a consideration as the cheese gets older.

 

N.B.:  the circular cheeses are small.  these cheeses will last  less than a week

 

although I do try to give them more time.   they can get very very flavorful

 

w time. Current  Kitchen temp  about 60 F  Ill keep doing this in the summer

 

( no AC ) do some aging @ room temp , then put the containers 

 

in the refrigerator , bring them out , take a slice or three , containers

 

back in the refrigerator .  and the slices are allowed to get to room temp.

 

of course.

Edited by rotuts (log)
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@heidih 

 

thank you .  I think I changed that .

 

I used to get cheese here . and there .

 

now Im very fine w TJ's  as there selection is at least

 

30 % cheaper than elsewhere , and Im already at TJ's

 

if the weather is warm , mid summer 

 

Ill unwrap the TJ's selection(s) and now use containers 

 

if warm , Ill check from time to time , every other day or so if

 

very warm .  and then put the containers in the refrigerator 

 

but not the coldest par , and bring them out and enjoy them

 

winter for me @ 60 F in the kitchen

 

I don't really need to refrigerate them

 

however , this new system to me  ( 2021 , summer )

 

means , whatever the weather , or temp in the kitchen

 

I can have several  ' aged-by-me ' cheeses

 

at the same time

 

I do not mean to be flippant re aged by me

 

anyone can do it 

 

but its working or me 

 

remembering 

 

kitchen temp over the year varies 

 

and the refrigerator 

 

helps you out when its Hot !

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18 hours ago, rotuts said:

here are the two cheeses I mentioned above

 

resting comfortably in their HomeAgingSystem 

 

IMG_0556.thumb.jpg.8b675f53bee55f0e61167a833e06ea72.jpg

 

( these are saved potato salad containers , from MarketBasket

 

that a accumulated over the summer.  the PS and ES there is

 

 quite good in the sense that the potatoes are fully cooked , and not overcooked

 

and the egg salad is ' simple '   I found I can add to both , and selected pasta salad 

 

and get a very nice version , with little effort ) ( imaginative effort varies )

 

I decided I like this seasonal combo so much

 

I have a few more in the coldest part of my refrigerator 

 

which I will bring out and age after the two above are gobbled up .

 

as I mentioned before , there containers are sealed as I have a problem w Fruit Flies

 

I try ti remember to ' burp ' them from time to time , but It doesn't seem to matter

 

the ammonia aromas dissipate quickly .

 

but a consideration as the cheese gets older.

 

N.B.:  the circular cheeses are small.  these cheeses will last  less than a week

 

although I do try to give them more time.   they can get very very flavorful

 

w time. Current  Kitchen temp  about 60 F  Ill keep doing this in the summer

 

( no AC ) do some aging @ room temp , then put the containers 

 

in the refrigerator , bring them out , take a slice or three , containers

 

back in the refrigerator .  and the slices are allowed to get to room temp.

 

of course.

I bought both of those cheeses yesterday, though both have best by dates that are much shorter than I'd like (next week) so I'll be eating them for lunches. I also got the new Kentucky Bourbon Cream Liqueur. I tried it in coffee when I got home and it was very tasty. I couldn't get my photo to load, but here's a link to reviews, though I don't see any reviews. Ha!

 

 

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Deb

Liberty, MO

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I was at Trader Joe's a couple of days ago to pick up our wreathes and found that they had the Fromage Pavé.  

IMG_7542.jpg.e2e4c1904ddb44fd61ea3d9ad5f85e0f.jpg

 

IMG_7556-001.jpg.83a6818ba821f968acf05075e7c31795.jpg

We've accumulated a lot of cheeses in the past couple of weeks and were planning on trimming the tree this weekend and I thought a cheese and bread meal would be perfect, so I picked up a package.  We were delighted with it and send a thank you to @rotuts for the introduction and recommendation.  I wish I had a better picture than this (we didn't finish it, so I'll try to remember to get an inside picture when we get into it again):

IMG_7558-001.jpg.9d0c11095a9a50352bd237990e197971.jpg

It was creamy and rich and flavorful and fantastic on bread.  Jessica found it a little TOO funky, but Mr. Kim and I loved it.  

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@Kim Shook 

 

Im pleased you enjoyed it.

 

if you happen to get another or 2,

 

because you were at TJ's already 

 

try home-aging .

 

if you don't have fruit flies 

 

unwrap and lonely cover in a cabinet .

 

you dont want it to dry out , just age gracefully .

 

how long ?  depends on the temp in your kitchen 

 

and how much you think slight aging might improve the

 

complex taste.  if you kitchen is warmer than mine 

 

it might b only for a few days.

 

you can then slow down the aging by refrigerating

 

when the cheese is ' at its peak '   wh9ich individual tastes 

 

determine .  just bring the cheese out of the refrigerator to

 

get to room temp , for your next tasting 

 

or cut off what you might like , and let that warm up and put the rest back in the

 

refrigerator.

 

these are so small , as long as you have good bread , it won't last when its at its peak

 

just think :  you and MrKim get Jessica's share.

 

there are a number of Rx's where you bake Brie

 

this would be perfect for something like that.

 

James Martin Saturday Morning  

 

https://www.jamesmartinchef.co.uk/james-martin/television/

 

did a Brie , thick slices , wrapped in bacon , and rosemary etc

 

and baked it .    OMG  did that look good :

 

dry cured bacon , BTW

 

a few pics for review purposes :

 

111.thumb.jpg.7333bc68afb1d34c55fa10824c25523f.jpg

 

2222.thumb.jpg.50990ea40962198c69d1bacb192dc2db.jpg

 

those are pickled onions , slices , out of a jar

 

4444.thumb.jpg.ebf2fcd5894ca17d09e68b0e10d52cfe.jpg

 

555.thumb.jpg.1d233c8fad31a4e17435133a4e667f9d.jpg

Yum !

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1 hour ago, rotuts said:

did a Brie , thick slices , wrapped in bacon , and rosemary etc

 

and baked it .    OMG  did that look good :

 

dry cured bacon , BTW

 

a few pics for review purposes :

 

111.thumb.jpg.7333bc68afb1d34c55fa10824c25523f.jpg

 

2222.thumb.jpg.50990ea40962198c69d1bacb192dc2db.jpg

 

While that food looks good, I am lusting after those little Mauviel roasting pans!

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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Indeed .

 

as this is a Family Group 

 

I chose not to mention  that.

 

a bit later in the show

 

there was a larger pan like that 

 

say 1.5  10 2 x more  ?

 

meaning  ,  a polite petite ish size

 

in copper .  pretty .  but not 3  or 2.5 mm 

 

but good too lock at 

 

better as the first one is 

 

S.S..

 

cheers

 

 

Edited by rotuts (log)
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the smoked trout is quite good.

 

its a little dry ' plain '

 

but consider some on ( bread , crackers , etc ) 

 

w a dab of sour cream between the B,C,E,  and the trout

 

sometimes finely sliced green onions ( not too many ) 

 

also adds a nice dimention

 

todays TJTreats ;

 

IMG_0564.jpg.434fa5b5e6174fc81173d7740d5beccc.jpg

 

I haven't had one of these ' orange apples ' i quite a while.

 

probably that well known brand , from Switzerland ?

 

I know evaluating chocolate @ eG  is very very risky 

 

drunk.jpeg.20a3b6ef105f491913769bd4c8dfb8a5.jpeg

 

this ' slices ' are thinner , and for me nicer that the thicker

 

bitter-sweet choc suits me , and the orange flavor is very nice

 

in fairness , Aldi as some nice chocolate bars 

 

one bitter-week bar w tiny bits of orange  through out ,  nice.

 

have not tried the fruit spread.  can't say if its sweet or tart.  hoping for tart.

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