The Trader Joe's Product Discussion Thread (S/D)

Same. Salt is a pizza topping.

green olives are the secret salt pizza topping

i'm not doing it for fun, i'm doing it so i don't die

ever

but if you eat a lot of salt, when you do die your body will be preserved forever

preserved forever, skinless, in a Body Worlds exhibit titled "look at what the salt did to his insides"

That's my science fiction scenario: I attend one of those shows, and one of the figures looks very familiar. Then a series of events leads me to deduce the mystery of time travel, and it ends with me fleshless staring at myself with prosthetic eyes

in a Trader Joe's

lol

:D

thumbs up on truffle potato chips. wish they'd get another shipment of truffled mac'n'cheese

pumpkin joe joe's are good with tea

why are you so inconsistent with stocking the frozen arancini?

the smoked salmon is cheaper than the smoked salmon at WF and Safeway (please do not go to the same TJ's I go to and buy all the smoked salmon ... thanks in advance)

These cornbread crisps are very good but I feel like I'm going to buy twenty bags a week and dip them in honey butter please stop me

They were way too sweet for me. I don’t like any sweetness in my cornbread.

I don’t like any sweetness in my cornbread.

u crazy

yeah I kinda gotta side with musically

I'm taking this to the cornbread thread.

Hooray for cornbread!

There is also this cornbread thread that I started 10 years ago. Not sure what I was thinking about then, probably lost my mind when someone put sugar in my cornbread.

DON'T TRY AND BURY MY CORNBREAD

This new vegetarian chili is very beany.

It looks like the old stuff but it's kind of like eating a bowl of beans swimming in bean starch.

Spicy Pickled Vegetables are dope tho

Dumped a few into my spicy ramen it was great.

Their habanero hot sauce is good (and spicy).

I can never cook the parbaked ficelle correctly, it's always super crusty outside and doughy inside. I guess I should try reducing the temp and increasing cooking time, but has anyone had surefire success w/ it?

I've really been enjoying their chicken cilantro wontons lately. They are very easy to cook up to the right degree of crispy vs chewy.

Their vegetable gyoza are good too.

super crusty outside and doughy inside is how that bread is supposed to be, isn't it?

is it?? i just want it to be like cooked like normal bread inside!

also wow milk choc always bores me but the milk choc lover's bar is prob the most interesting milk choc i've ever had

doughy means the grey haired british man reprimands you for underproofing

i like bread that is mostly crust, which those breads are ime

if i wanted a big slice of the insides of bread i would eat a different sort of bread

a crusty bread that still has some springiness is ideal. it should be like a delicious, firm mattress.

so many breads there is no correct bread

no this doens't spring, when you squish it it squishes, like bad awful mattress

the collection of letters "m'smen" is a bread, therefore any collection of letters must also be a bread

xp do you use a pizza stone?

no :( I don't got one

pizza stones seem needlessly expensive, but a friend has had success using the cheaper ceramic tiles you find on terrible "pizza stone lifehack" websites. The tiles will eventually crack, though. I bought a glazed one for my birthday this year that was maybe $40, and it is supposed to last a long time. If you think you'll ever start making pizza dough or bread, I think it is worth it.

when I make bread at home, it comes out doughy at the bottom if I don't prove it long enough. it might help if you take the bread out of the plastic and leave it on a sheet on top of your oven as the oven is preheating.

I use a perforated pizza pan when I make pizza, and it works better than a stone because stones still allow moisture to collect underneath. The pans are cheap, too.

When I make bread I just let the loaf rest on the ceramic pot it bakes in, and I've never had sogginess problems.

Did you use parchment on the stone?

I've heard good things about these perforated pizza pans from others

I've been really enjoying the red lentil pasta, it keeps a nice chewy texture. The black bean pasta is trash though.

Also I learned there is a nationwide tofurkey shortage, oh no! Gotta stock up on those Italian sausage tofurks, they are the best fake meats.

the gingered kombucha in 20 oz aluminum cans is basically beer and making it super easy for me to cheat on being 100% sober

Did you use parchment on the stone?

Nope.

the gingered kombucha in 20 oz aluminum cans is basically beer and making it super easy for me to cheat on being 100% sober

surely it's got be like less than 1% abv though?

it doesn't feel like it!

ok it's 16 oz not 20 oz. it's gotta be less than .5% but it's the only kombucha i've had that legiit gives me a buzz.

Dinner last night was Braised Beef Roast and Country Potatoes with Haricots Verts & Wild Mushrooms. No5h the beef and potatoes were good and I'd get them again. Portion-wise, the beef was just barely enough for two adults and one teen.

the newer, larger quiche is better than the old quiches

are joe-joes rebranded newman-Os? oreos are a very vexing cookie.

whoa the frozen bibimbap bowl is GREAT!!