Trader Joe's Products (2017–)

[blue_dolphin]

Last week, I bought one of these silicone GIR Ultimate Turners. They are $12.95 elsewhere (eG-friendly Amazon.com link) and $9.99 at TJ's so no huge deal but they are quite nice.  

The leading edge is very thin so it was perfect to flip the buckwheat crêpes that I made yesterday. 

 

[lindag]

1 hour ago, blue_dolphin said:

Last week, I bought one of these silicone GIR Ultimate Turners. They are $12.95 elsewhere (eG-friendly Amazon.com link) and $9.99 at TJ's so no huge deal but they are quite nice.  

The leading edge is very thin so it was perfect to flip the buckwheat crêpes that I made yesterday. 

 

 

 

 

Enabler alert!

No TJ's in these parts

So I ordered from Amazon.

$3 extra for the (free) shipping.

Edited June 26, 2023 by lindag (log)

[blue_dolphin]

17 minutes ago, lindag said:

 

 

Enabler alert!

No TJ's in these parts

So I ordered from Amazon.

$3 extra for the (free) shipping.

 

It's a nice spatula/flipper, I think you will like it. For the crêpes, I would normally use a thin spatula to lift up the edges and then switch to a bigger one to flip but this one was able to handle both tasks. Not sure how durable that thin edge will be over the long term so I won't be using it for chiseling anything!

[weinoo]

2 hours ago, blue_dolphin said:

For the crêpes, I would normally use a thin spatula to lift up the edges and then switch to a bigger one to flip

 

Isn't this what fingers are for?

[heidih]

20 minutes ago, weinoo said:

 

Isn't this what fingers are for?

Perhaps if you have asbestos fingers from working in a professional kitchen (or neuropathy)

[rotuts]

Ive been working w various Fz Tj's items

 

pared w the CSO  on conventional bake 

 

as its a small  ( one Tj's Unit }  and sealed.

 

I used to flip the various items half way through .

 

Sloth  ( my occasional co-pilot )  convinced me to not flip an discover the results "

 

 

Fish Nuggets , 425   18 min ( open door to check ) 16 minutes more

 

very crunchy and still moist.   no more flipping.

 

 not sure about the 1/2 way open door.  it does release st3eam 

 

I had some nuggets and sticks in the Fz :

 

 

same technique.  those sticks don't look so good , but they were !  crispy and moist.

 

this was an experiment to make these and use in a Wrap  

 

thanks to @blue_dolphin 's  taco suggestion .  warmed the flour tortilla 

 

from the refrigerator, over the gas stove top burner 

 

and added ;

 

 

Tj's Spring Mix  ( in the bag , Inorganic ) and Tj's  plain slaw ( bag )

 

Ive moved to bags (  )  easier for me

 

some Tj's Ranch dressing ( refrigerated ) and Kalamata 

 

in the wrap .    delicious .

 

unfortunately its warming up here .  80 outside , 78 or so in the kitchen

 

and the 35 minutes in the small oven was noticeable.

 

there was extra nuggets.  I let them cool and refrigerated

 

will try from the refrigerator today .

Edited June 27, 2023 by rotuts (log)

[gfweb]

I recently tried a bunch of tinned smoked trout.

 

TJs was the clear winner.

 

 

[rotuts]

@gfweb 

 

if you liked the smoked trout

 

try the 'lightly smoked salmon'

 

its terrific , if you like salmon.

Edited June 27, 2023 by rotuts (log)

[rotuts]

everything in this salad came from TJ's :

 

https://forums.egullet.org/topic/164739-dinner-2023/page/96/#comment-2392572

 

 

 

its an updated version of the one a few panes above

 

and 10 times better.

[rotuts]

I got to the point where I ran out  of the TJ's Kalamata

 

I tasted the last of it

 

alongside this one , mentioned earlier :

 

100% Italian organic.

 

it had more green flavors and and was a bit spicy

 

I ike it.

 

some reviews gave it a fairly low score :

 

https://www.oliveoil.com/best-trader-joes-olive-oil/

 

but its a complementary keeper for me.

 

 

[rotuts]

I decided to try two more TJ's EVOO's  :

 

 

I used my paper=bag backdrop so you would not be distracted 

 

buy the Junk tasty stuff behind the jars.

 

the color representation is ' true ' for the differences in the shade of the oils.

 

all had a spicy finish , and it probably varied a bit , possible the Sicilian 

 

had a bit more , or maybe the Spanish .

 

I like them all , and would be happy w any of them.

 

so judge by color for flavor // intensity 

 

Im not an expert EVOO taster 

 

I think they were all similarly priced // oz 

 

but didn't make notes

 

unlike the three honey offerings :  two @ about $ 3.49 a unit 

 

both different , but very very nice .   i have not tried the offering from Hawaii 

 

it $ 15.49 or so for a a similar amount.

 

so if you like EVOO , and go to TJ's  

 

try all three  , for fun.

[rotuts]

Im fortunate .

 

I have a CSO ( small sealed oven )

 

where the tray fits 

 

the usual unit of TJ's various frozen items 

 

the ones I enjoy.

 

I had these :

 

 

in the freezer , and it was cool enough to study them in the CSO:

 

 

on parchment paper , 425 F ,  for 16 minus 

 

directly from frozen

 

those are the numbers the CSO , suggested from memory .  no A.I involved

 

then I took a peak , and added 14 more minutes ..

 

bit of a chicken myself for another 16

 

the about is the result :

 

N.B.: no turing , still a bit of steam , at the end :

 

exceptionally good crunch , when cooled a bit 

 

w the filling still moist and flavorful  

 

enjoyed them ' strait up '

 

best way Ive ever done this.

Edited July 10, 2023 by rotuts (log)

[rotuts]

continuing my studies :

 

I had this in the freezer 

 

these are a favorite in the Micro ( from Fz ) or after a cold water soak . delicious

 

so I tried the CSO :

 

 

One bag of the dumplings , Fz  you can see frost on them already , its so humid here.

 

 

425 F  , conventional bake , 16 minutes.

 

they came out brown on the top and some of the sides , which you can't quite see

 

they ver very hot even sizzling a little , and steam out of the oven 

 

I let them cool to just above mouth temperature :

 

the inner filling was piping hot , w some of the texture of the steamed wrapping 

 

the outsides sere just right crisp .  these turned out to be one of the best things 

 

that have come out of the CSO .  I can't get these in any local restaurant 

 

they are like fried , but not greasy or puffy.

 

Im never going to meet these dumplings any other way .

 

bar far.

 

P.S.:  after about 20 minutes resting

 

they are still warm , the top part still crunchy

 

and the sides softened but w that fried flavor

 

a real winner.

 

one last thing :  these don't need dipping sauce 

 

as everything I can think of would hide the delicate flacour of the shrimp filling.

 

Goops:

 

 

plated,  the browning is easier to see here

 

 

 

Edited July 11, 2023 by rotuts (log)

[blue_dolphin]

2 hours ago, rotuts said:

I had this in the freezer 

 

these are a favorite in the Micro ( from Fz ) or after a cold water soak . delicious

 

Interesting.  I really like these but always pan fry/steam for a crispy bottom and soft upper.  Never thought of microwave or oven.  

Then again, I only cook one serving at a time so I can see the oven being handy if you need to cook a lot at once.

[weinoo]

1 hour ago, blue_dolphin said:

 

Interesting.  I really like these but always pan fry/steam for a crispy bottom and soft upper.  Never thought of microwave or oven.  

Then again, I only cook one serving at a time so I can see the oven being handy if you need to cook a lot at once.

 

Are the shrimp ones noticeably better than the chicken ones?  Because I've tried the chicken ones, and didn't think too highly of them - like the inside was mush after steaming them per the package directions.  Then again, maybe I bought the chicken ones because they had a lot less sodium than the shrimp?

[weinoo]

Or, alternatively, maybe I'm misremembering, and thinking of the insides of the chicken spring rolls.

[rotuts]

@blue_dolphin 

 

Ill suggest , if you have a CSO ( Cealed Small Oven )

 

put a few of these on your CSO tray

 

parchment-ed  

 

and use the extra spay for something else 

 

for the dumplings , the time and temps worked well for me

 

for the dumplings , then work out what works for that timing

 

in the extra space. 

 

@weinoo 

 

in my area these dumplings or gyoza come in shrimp and vegetable 

 

the samosas are quire different .  they might come in something that's not chicken.

 

Love both preps , but they are quite different .

 

sur le plate.

[rotuts]

back w those Ck samosas :

 

 

I went looking for Major Grey's chutney @ Market Basket.

 

they had a Patak version that was smooth,  it was nice , but not as interesting as th Patak Chunky

 

MB had a jam/jelly section that was not as large as Id have guessed .

 

its a standard large supermarket 

 

but they had a small selection of Trappist preserves :

 

https://trappistpreserves.pairsite.com

 

I tried the mango pepper jelly 

 

it was excellent w the samosas .  its chunkier than TJ's pepper jelly 

 

maybe a bit more fruity   TJ's pepper jelly returns in the fall.

 

this was sweet , fruity w a delayed heat.  I liked it.

[rotuts]

TJ's

 

 

I tried it the same day , after it got to room temp ( 78 F ) for a few hours 

 

 

on a thin slice of TJ's bread mentioned earlier .  Im not a cracker person

 

and a thin slice of this bread is perfect for me w cheese.

 

the center was a bit crumbly , tart and mild goat flavor.

 

the rind and cheese closer to the surface was full flavored.

 

excellent cheese .  Ill try to age it a bit , but its quite warm here now.

 

in the past , when cooler , the center changes to creamy and buttery , w goat flavors.

[blue_dolphin]

That Bucheron looks good, @rotuts!  I've been looking for it every time I go to TJ's but it hasn't showed up yet.  Last time I asked, it wasn't in the system yet for them to order.  I'll ask again next time!. 

[rotuts]

day 2 of that Bucheron was fantastic .

 

more intense flavors of each different section

 

the crumbly became smoother and rich.

 

today , later day 3

 

in the cabinet .  it's 80 here so i either finish it , or refrigerate

 

and see what happens.

 

excellent stuff.

 

if you like full flavored creamy goat cheese

[rotuts]

TJ's Campari tomatoes are unusually red nd plump just now

 

 

understanding thy ar bread for color , these were On the Vine longer

 

that previous offerings .  and they include some vine 

 

vey nice for a hot house tomato.

[OlyveOyl]

TJ’s pork gyoza dumplings inspired by @rotuts.  Microwaving was something I had not considered doing, but your comments gave me “ food for thought”. 
I just rinsed the dumplings with water, but might soak next time.  I placed them over about a half pkg. of TJ’s frozen chopped spinach.  Next time seam side down would be preferable for more even cooking. Covered with several layers of very wet paper towels and a silicone lid, cooked to an internal temp of about 170*.

Drizzled with a mix of soy sauce, sesame oil and vinegar.

served with spicy chili sauce.

[OlyveOyl]

Rice cakes at TJ’s frozen food section.  These are comparable to the ones I purchase at the Asian Market.  The packaging is smaller,  which for me is an advantage as the the ones at the Asian Market in the cold case are a kilo. They are also slightly thinner and require diligent attention to stirring to keep them separated. They cooked up nicely with a firm bite.   They will be a repeat purchase, in addition to the plain ones, there is also a spicy variety.

 

Gochujang gravy with chard, lacinato kale and peas were the greens along with the usual aromatics.  The meat was lamb this time.

[rotuts]

@OlyveOyl 

 

thank you for expanding on some of my ideas

 

w TJ's stuff . Fz.

 

how did your spinach turn out , when you got those gyoza's 

 

done to your personal perfection ?

 

Ill think of putting the ( various items FZ ) 

 

on something else , and micro , or CSO.

 

What are the consistency or the rice cakes

 

when you use them ?

 

Crunchy ? soft ? in-between