"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-07-2018, 12:02 PM   #311
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,241
Yep, I've been to the website....$30.00 when shipping is added!!


$8.00 is a real bargian at TJ's
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 08-07-2018, 09:18 PM   #312
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 12,326
It's a deal only if you like it, Kayelle. If we see the almond one when we go (remember, it's 25 miles to TJ and we go maybe once every 3 or 4 months), we might try it. My issue with it mostly is all of that sweet icing across the top. Meh, not a fan. Give me naked bakery almost every time.
__________________

__________________
Eat Food. Not too much. Mostly plants. ~ Michael Pollan
Cooking Goddess is offline   Reply With Quote
Old 08-07-2018, 10:51 PM   #313
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,241
We eat very few sweets at all CG but the Kringle is a real treat we enjoy. If you don't like it, you don't like it. Sokay with me.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 08-08-2018, 12:25 AM   #314
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,162
Quote:
Originally Posted by Cooking Goddess View Post
It's a deal only if you like it, Kayelle. If we see the almond one when we go (remember, it's 25 miles to TJ and we go maybe once every 3 or 4 months), we might try it. My issue with it mostly is all of that sweet icing across the top. Meh, not a fan. Give me naked bakery almost every time.
Yup! A single cake, plain old fashion doughnut does it for me. Plain slice of cake without any frostings. I don't even bother to stop in that department.

One time many years ago, I was in a bakery with a friend. I was browsing and when I started to look at all the decorated foods in the showcases, I got a bad case of the dry heaves. I had to go outside and wait for my friend.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 09-19-2018, 07:37 PM   #315
Senior Cook
 
Join Date: Aug 2016
Location: Las Vegas
Posts: 225
It's Pumpkin Spice Season at my TJ's. Pumpkin, pumpkin, pumpkin....
Smokeydoke is offline   Reply With Quote
Old 01-16-2019, 08:32 PM   #316
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 4,353
For our New Year's dinner, I like to make a Rib Roast.
The past few years I have ordered ahead from Sprouts,
but this year when I called to our local store, THREE weeks
before Christmas, I was told that they were sold out and
were NOT getting any more.
WHAT?
I sent an email to the Corp. office and all I got
was "... we'll pass your comment on to that store..."


Long story, longer

I remembered seeing something at Trader Joe's
that I was actually going to make from scratch,
(I saw a clip on YouTube from ATK and printed out the recipe)
but why spent two days making one dish when it's ready for me to pop into the oven

Porchetta

Click image for larger version

Name:	013.jpg
Views:	27
Size:	67.1 KB
ID:	33120

Click image for larger version

Name:	012.jpg
Views:	24
Size:	58.9 KB
ID:	33121

Click image for larger version

Name:	011.jpg
Views:	26
Size:	53.6 KB
ID:	33122

I found it at TJ's in the cold case
DELICIOUS!!!
The smallest roast I could find was 2 1/2 pounds, so I have plenty leftover in the freezer.
I threw away the recipe from ATK
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 01-17-2019, 07:27 AM   #317
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,115
Quote:
Originally Posted by Kaneohegirlinaz View Post
For our New Year's dinner, I like to make a Rib Roast.
The past few years I have ordered ahead from Sprouts,
but this year when I called to our local store, THREE weeks
before Christmas, I was told that they were sold out and
were NOT getting any more.
WHAT?
I sent an email to the Corp. office and all I got
was "... we'll pass your comment on to that store..."


Long story, longer

I remembered seeing something at Trader Joe's
that I was actually going to make from scratch,
(I saw a clip on YouTube from ATK and printed out the recipe)
but why spent two days making one dish when it's ready for me to pop into the oven

Porchetta

Attachment 33120

Attachment 33121

Attachment 33122

I found it at TJ's in the cold case
DELICIOUS!!!
The smallest roast I could find was 2 1/2 pounds, so I have plenty leftover in the freezer.
I threw away the recipe from ATK
That isn't like any porchetta I've ever had which is a pork loin or tenderloin wrapped in pork belly with a "pesto".
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 01-17-2019, 11:42 AM   #318
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 22,436
Quote:
Originally Posted by CraigC View Post
That isn't like any porchetta I've ever had which is a pork loin or tenderloin wrapped in pork belly with a "pesto".
https://www.traderjoes.com/fearless-flyer/article/4535

It looks and sounds like the one Chef Anne Burrell makes. She studied in Italy. The only difference is that Trader Joe's uses bacon instead of pork belly - which is made from pork belly, of course.

https://www.foodnetwork.com/recipes/...recipe-1949126
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 01-18-2019, 09:12 PM   #319
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 4,353
True dat Craig!
But ya know, it was just so dang easy!
I was planning on making ATK's version, similar to TJ's,
but I just didn't have the passion to do it.
And we all know that if you're not feelin' the love,
it ain't gonna come out as good as it should.
It really was quite good.
I think next week we'll defrost a chunk and make sandwiches
with some soup for supper... A Hard Roll, some Hot Cherry Peppers,
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 01-20-2019, 12:07 PM   #320
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 4,353
Has anyone tried this product yet?

https://www.thekitchn.com/trader-joe...qTE1UHm0WuETbM
__________________

__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:03 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.