Favorites at Trader Joe's?

#245

Pancake Bread. Doesn’t really taste like pancakes unless you heat it up and eat it with some butter. It’s pretty damn delicious that way, imo.

2 Likes

#246

I was super skeptical, but it was really good. Moist and buttery. Even a couple of days after. Someone coated it in french toast mix and fried it in butter… Ridiculous…

2 Likes

#247

They were sampling that recently with maple syrup and a couple of blueberries. I was surprised just how good it was. And she was saying that she cuts in three or four pieces and freezes and her husband just grabs one.

1 Like

#248

Maybe I’d like the Pancake Bread better doctored up, but I sampled it room temp and plain, and it tasted like pound cake or a less exciting version of coffee cake. If I didn’t know it was supposed to taste like pancakes, I never would have made the association.

1 Like

#249

Yeah, that’s the main complaint. But in general for Supermarket loaf cake, it’s got great texture and good taste.

1 Like

#250

Agreed, which is why I like it hot and doused with some good European salted butter. My SO added maple syrup and he said that was good, too.

I keep seeing people say that they made French toast with it, but it just seems way too crumbly for me to even attempt that.

1 Like

#251

A few nights ago, we shared one. We weren’t all that hungry and it was plenty. We intend to keep them on hand.

0 Likes

#252

Comparing the new-to-me $6 Fortune Cove with the $7 reigning champion Picton Bay, the FC is good but I like the PB enough more to pay the extra buck. I find it kind of nuts that they have so many brands of Marlborough Sauvignon Blanc.

1 Like

#253

Thanks for turning me on to the Picton Bay. My wife is a Marlborough SV fanatic, and this is what we’re drinking most of the time now.

0 Likes

#254

Good to know. We like SV also.

0 Likes

#255

Just had the shu mai for the first time and they were darn tasty. I followed the instructions on the package and three minutes was right.

1 Like

#256

Has anyone tried the frozen Italian style meatballs and are they any good?

1 Like

#257

me—I usually have a bag in my freezer. They’re decent (although not as good as picking up meatballs @ an Italian deli). I use them to make meatball sandwiches, sliced on frozen pizza and occasionally pasta/meatballs.

I think they’re best as meatball sandwiches—marinara sauce, mozzarella (or provolone), pepperoncinis (and mushrooms and onions if I have them around). Don’t overcook them or they get tough on the outside.

0 Likes

#258

Mighty tasty version. Next time I’m going to luxe it up with some carabineros

image

5 Likes

#259

I’ve always had an aversion to things where the shrimp/etc is cooked/heated twice but if you recommend I’ll have to try.

1 Like

#260

Same here… I would have totally skipped this… but now it might be dinner for this Lenten Friday…

1 Like

#261

The shrimp & seafood is packaged raw (maybe not the mussels) and product comes from France.

Tip: If you’re trying to achieve some soccarrat, remove seafood prior to cooking and add later as the liquid has reduced significantly.

5 Likes

#262

Thanks for the pro tip. May have to snag one.

1 Like

#263

I’ve done that when reheating, say, pasta that I had previously cooked Reheat that for longer then briefly the shrimp. Thanks for the continued help

2 Likes

#264

This is good too. OG paratha from India

1 Like