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Trader Joe's Products (2017–)


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21 minutes ago, rotuts said:

Fantastic w Ice Cold Milk !

 

I have an irrational aversion to cold liquid dairy, but for me, with a cup of coffee, they hit spots I wish I didn't know I had!

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44 minutes ago, rotuts said:

this item

 

5ab27f636d0dc_EggsTJ.jpg.cf1ffbba8d781efab32ec32ee5320cda.jpg

 

I saw those yesterday and was tempted but I resisted.  

 

I will give a thumbs up for the Vault No5 Cave Aged Cheese from Jasper Hill that's the current "spotlight" cheese at my local stores.  Jasper Hill ages cheeses for a number of local Vermont partner cheesemakers and from what I can glean from the Jasper Hill site, this seems to be a Cabot product.  

It's remarkably flavorful for a smooth, creamy textured cheese.  As the label suggests, it melts beautifully.  It's $10.99/lb but I think it's worth the money.  The only other place I found it offered was selling it for about twice that price.  They described it as, "a sweet and nutty cheddar aged 10-12 months. It's our new "got it all" cheese--creamy, sharp, earthy, with a salted caramel finish."

IMG_7448.thumb.jpg.b0e9762f74d3e2404d786315eb7c12c0.jpg

It's hard to compare with other cheeses.  It's firmer than Taleggio but certainly gives that cheese a run for the money in the flavorful/melty category.

I can also confirm the label suggestion of serving with an oaked red.  Very nice. 

 

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2 hours ago, blue_dolphin said:

I will give a thumbs up for the Vault No5 Cave Aged Cheese from Jasper Hill that's the current "spotlight" cheese at my local stores.

I think postings such as this should be verboten until Trader Joe’s expands into southern Ontario. xD

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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3 minutes ago, Anna N said:

I think postings such as this should be verboten until Trader Joe’s expands into southern Ontario. xD

I'll second that, though preferably into eastern Ontario.

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snow not bad at all

 

went to Tj's for some  No5 :

 

its cur thinner here :

 

n5.thumb.jpg.d9ab243404f09aafbf26349216a07b3f.jpg

 

melted

 

5ab3cb97dc6f7_n5m.thumb.jpg.c49efd67646f27583dc4bb790d1f2d10.jpg

 

over melted a bit.

 

superb cheese .   fantastic flavor and just the right among of grainy-ness

 

I don't know about enjoying it w Oaked Reds.  nothing goes w Oaked Reds except the recycling bin.

 

Tomato Toasties tonight !

 

I also ordered two cases of the Ige burgundy.

 

suprise.gif.862a647dbac7a9beaef5e84c39314190.gif

 

this cheese is cut thin here , not a problem.   but look your tranche over as some were EndCuts a 100 %  riind

 

maybe good , maybe not.

 

Edited by rotuts (log)
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BTW  @Anna N

 

not that Im keeping track 

 

smiley-ptdr.gif.741602bd9c53537898118b0b08adf1b6.gif

 

you have MoodyBlue , and I don't.  even at a higher-end  ( RocheBro's ) grocery store , does not carry it.

 

they do carry other cheezzezz from that Maker .  Ive thought about going to a very high end cheese chop in that same town

 

on the main drag , that probably carry it, as Id love to try it .

 

but my 

 

https://en.wikipedia.org/wiki/Carte_Jaune

 

is out of date.

 

so we are abouout even,

 

sorry , I don't know how to spell ' about ' in Canadiene-esse  

 

Im probably a bit to a lot ahead as TJ's doesn't have every cheese

 

but they have enough for me at abouoot 30 % less.

 

More for Wine , Id say.

 

Im not a big cheddar fan , and in VT there are some very very fine ones

 

but this is soooo  good Ill get a few more Tranches and vacbag and freeze

 

i still have two or more of Last Years  flavored cheddar ( green plastic rind  s horseradish etc ) in the FB

 

Im pretty much a Vac'd freezer Rat.

 

PS  this is the place :

 

http://www.wasiks.com

 

One P.P.S. :

 

@Anna N

 

you do seem to Wrangle some pretty decent Calamari from time to time

 

so , Kudos go your way.

 

Edited by rotuts (log)
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 We certainly have access to a wide variety of cheeses but many of them are completely out of my price range. I love nothing better than to a accompany @Kerry Beal to Mickey McGuires At Christmas or just before we head north in the summer or in the fall.  We have a Whole Foods that carries a respectable variety of cheeses and even some of our higher end supermarket selections

 have improved exponentially over the past few years. But when I have been to Trader Joe’s in Buffalo my heart aches for those prices. I can get twice as much of many of my favourite cheeses for the price I would pay here.  But I count my blessings as a Canadian resident —  they extend far beyond the price of cheese. xD

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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InDeed !

 

maybe

 

@Anna N

 

the LL-ladies need to Motor Down to Buffalo

 

and study the 

 

BetterCallSaul vid

 

https://www.youtube.com/watch?v=LoyDXFaOlkA

 

the MooLa is in the Tire

 

ie  :  Cheeses . smoked pork shanks etc

 

but you need to take your 

 

' Coche '  or ' Carro ' to some weedy place to put Your Goods 

 

in the tire

 

Id recommend some  Fox Urine , or what ever the Hunters use Above the Border

 

to mask scents for the Working labradors , of the Mouties

 

see ? Easy

 

weeds in Buffalo might be important.

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1 hour ago, rotuts said:

InDeed !

 

maybe

 

@Anna N

 

the LL-ladies need to Motor Down to Buffalo

 

and study the 

 

BetterCallSaul vid

 

https://www.youtube.com/watch?v=LoyDXFaOlkA

 

the MooLa is in the Tire

 

ie  :  Cheeses . smoked pork shanks etc

 

but you need to take your 

 

' Coche '  or ' Carro ' to some weedy place to put Your Goods 

 

in the tire

 

Id recommend some  Fox Urine , or what ever the Hunters use Above the Border

 

to mask scents for the Working labradors , of the Mouties

 

see ? Easy

 

weeds in Buffalo might be important.

 

My lawn is pretty weedy, and there's plenty of room in my driveway!

 

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Patty

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But .....

 

can you take off a Tire ?

 

Fox Urine ?

 

see

 

Soooo much potential.

 

please see the Complete show

 

there are 

 

after all

 

Bentons Bacon ,

 

Real Deal Ham Hocks

 

bacon trimmings ?

 

see ?

 

this is not Chuck on sale at the Local Market 

 

but Really Really Good Good Eats 1

 

look into the Local Urine Issue

 

and it might take Two , not one Tire ' reconfigured '

 

just saying.

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42 minutes ago, rotuts said:

But .....

 

can you take off a Tire ?

 

Fox Urine ?

 

see

 

Soooo much potential.

 

please see the Complete show

 

there are 

 

after all

 

Bentons Bacon ,

 

Real Deal Ham Hocks

 

bacon trimmings ?

 

see ?

 

this is not Chuck on sale at the Local Market 

 

but Really Really Good Good Eats 1

 

look into the Local Urine Issue

 

and it might take Two , not one Tire ' reconfigured '

 

just saying.

 

I have been known to change a tire or two in my lifetime - I am a woman who prides herself on her ability to do things like that. As for the urine issue, I may leave that to others!

 

To keep this on topic, I am still hoping that coffee season returns this spring, as I will eternally regret not snapping up some of last year's Vietnamese Coffee Caramels to set aside for @Anna N, as I think they would be right up her alley.

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1 hour ago, patris said:

 

To keep this on topic, I am still hoping that coffee season returns this spring, as I will eternally regret not snapping up some of last year's Vietnamese Coffee Caramels to set aside for @Anna N, as I think they would be right up her alley.

Be still my heart.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Vault No.5 (Jasper Hills), which I suspect is Landaff under a different name. Creamy, nutty, so good it was gone before I could take a proper picture! (on TJ’s beet crackers)

 

 

Vault No.5 Jasper Hills cheese from Trader Joe’s

 

Edited to add:

Haha. I posted this without seeing that this cheese already got a lot of love upthread. I agree with everyone that it’s delicious! I will buy more next time I am there.

Edited by FrogPrincesse (log)
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Why can't TJ call the cheese by a varietal name? Is it cheddar? How would I know I want to buy it if all they tell me is that it's cave-aged? A shoe could be cave-aged. 

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12 hours ago, gfweb said:

Why can't TJ call the cheese by a varietal name? Is it cheddar? How would I know I want to buy it if all they tell me is that it's cave-aged? A shoe could be cave-aged. 

I'm not sure that one has a varietal name.  If it does, I'm not sure it's a cheddar.  

Since Jasper Hills Cellars ages cheeses for many makers, we're not even sure who makes it. When I posted upthread, I thought it was likely to be Cabot, but @FrogPrincesse has info that suggests it's Landaff.

In any case, the label "Vault No5 Cave Aged" appears to be the same used by other sellers of this particular cheese (see my mention of it at Weston Village Store upthread, where their site shows the identical label) so I don't think the "Cave Aged" citation is a TJ's conceit.

Edited by blue_dolphin (log)
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In my TJ's , I enter the store , then move to the R and go down that first isle

 

Bread , cereal on the L  , refrigerated stuff on the R , meat , cheese , etc

 

then I turn the corner and the Sirens are right there :

 

Fz desserts , many from France !  Pies etc

 

Ive been eye-balling these for some time :

 

5abe68b0b0330_CdB1.thumb.jpg.a3db3f1b9c1d24074bb1f8dd124438db.jpg

 

Ive lived in FR but never visited Bordeaux.

 

I dont recall seeing anything like this in a Patisserie , in FR or Montreal 

 

and yes , Montreal if you look into it has Patiseries that rival FR.  just rail up Directory Assistance 

 

and ask in your worst French where is the best Bolangerie and Patiserie  

 

after a bit of back and forth , its to the L of the Mount when you face the Mont from the city.

 

so I got them to try :

 

CdB2.thumb.jpg.3dbcc001864ca5c0ef62439bf2099db2.jpg

 

sorry you can't read all of this, they suggest cold or RTemp or Micro

 

CdB3.thumb.jpg.2c826d521caaff494a82b9ede216d1bd.jpg

 

they are small and very tasty :  Honey and sugar a bit burnt , spongy pastry , w custard in the middle

 

I think their instructions are completely wong.   a tiny bit of crunch on the ' shell '  and warm creamy-ness in the middle ?

 

is you see these , please give them a try

 

I think the CSO  would do wonders for these.

 

if you've had these fresh from a patisserie , what were they like ?

 

 

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@blue_dolphin

 

nice.

 

I should be pleased I missed that post.

 

it these were to be warm , but with some crunch on the Shell  .....

 

Wow

 

if you figure out how to do that , Please Post w a warning !

 

Ill try not to look !

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