Stopped by the local one, near the dwelling, in Monrovia, SoCal, and came
out with a new dip, artichoke jalapeno...good stuff; reduced sodium stone
wheat thins for the dip; 2 doz grade A, extra large eggs @ .99/dozen; grape
tomatoes a bag of pre-cut romaine & a box of teardrop tomatoes to go with
the salad.

Harried & critters

Harriet Neal wrote:

> Stopped by the local one, near the dwelling, in Monrovia, SoCal, and came
> out with a new dip, artichoke jalapeno...good stuff; reduced sodium stone

Tried their corn (not tomato-based) salsa? Mmmmmm!


--
Blinky
http://blinkynet.net

>> Stopped by the local one, near the dwelling, in Monrovia, SoCal, and came
>> out with a new dip, artichoke jalapeno...good stuff; reduced sodium stone
>
> Tried their corn (not tomato-based) salsa? Mmmmmm!
>
>
haven't tried the corn salsa, nor the fruit salsa, maybe I'll pick some up
this week-end.

Harriet & critters

Harriet Neal wrote:
>
>>> Stopped by the local one, near the dwelling, in Monrovia, SoCal, and
>>> came out with a new dip, artichoke jalapeno...good stuff; reduced
>>> sodium stone
>>
>> Tried their corn (not tomato-based) salsa? Mmmmmm!
>>
>>
> haven't tried the corn salsa, nor the fruit salsa, maybe I'll pick
> some up this week-end.

I also have some of their papaya-mango salsa, but it's kind of been
sitting there since I discovered the corn salsa. That's not to say it
(the papaya-mango) isn't good -- it is.


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Harriet Neal wrote:
>
>>> Stopped by the local one, near the dwelling, in Monrovia, SoCal, and came
>>> out with a new dip, artichoke jalapeno...good stuff; reduced sodium stone
>>
>> Tried their corn (not tomato-based) salsa? Mmmmmm!
>>
>>
> haven't tried the corn salsa, nor the fruit salsa, maybe I'll pick some up
> this week-end.

To me, the corn doesn't seem as juicy. So it's really one that needs to
be shaken/stirred before use, or you'll get the sweet in the top half
and the hot in the bottom half.

--
Blinky

Blinky the Shark wrote:
> Harriet Neal wrote:
>
>> Stopped by the local one, near the dwelling, in Monrovia, SoCal, and
>> came out with a new dip, artichoke jalapeno...good stuff; reduced
>> sodium stone
>
> Tried their corn (not tomato-based) salsa? Mmmmmm!

Corn salsa? We don't have a TJ's; would you care to elaborate? That sounds
like something I'd like to try to make!

kili

Harriet Neal said...

> Stopped by the local one, near the dwelling, in Monrovia, SoCal, and
> came out with a new dip, artichoke jalapeno...good stuff; reduced sodium
> stone wheat thins for the dip; 2 doz grade A, extra large eggs @
> .99/dozen; grape tomatoes a bag of pre-cut romaine & a box of teardrop
> tomatoes to go with the salad.
>
> Harried & critters


Harried & critters,

I'm kinda/sorta P/O'd at Trader Joes.

They seem to have a knack for discontinuing food products I buy just after
there's an interest in it.

Split Pea Soup
No-Sodium bread
Thai Peanut Dipping Sauce

I'm most P/O'd about the Thai Peanut Dipping Sauce. It was the best. I'm
going to call a bud in California and have him send me a case if it's not
too late.

The BUMS!!!

Traitor Joes

Imho,

Andy

Hello, Andy!
You wrote on Fri, 29 Dec 2006 05:28:27 -0600:

A> I'm kinda/sorta P/O'd at Trader Joes.

A> They seem to have a knack for discontinuing food products I
A> buy just after there's an interest in it.

On the other hand, they seem to introduce commercial versions of
things that take a while to make for myself! Following advice in
oriental food groups, I preserved some basil by freezing a
slurry in ice cube trays. The next week, Trader Joe's had the
same thing on sale.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

James Silverton said...

> Hello, Andy!
> You wrote on Fri, 29 Dec 2006 05:28:27 -0600:
>
> A> I'm kinda/sorta P/O'd at Trader Joes.
>
> A> They seem to have a knack for discontinuing food products I
> A> buy just after there's an interest in it.
>
> On the other hand, they seem to introduce commercial versions of
> things that take a while to make for myself! Following advice in
> oriental food groups, I preserved some basil by freezing a
> slurry in ice cube trays. The next week, Trader Joe's had the
> same thing on sale.
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations:
> not.jim.silverton.at.comcast.not


James,

Who freezes basil?!! You mean pesto?!?

NO store bought pesto ever tasted better than my homemade!

Andy

On Dec 29, 2006, Andy wrote:

> Who freezes basil?!! You mean pesto?!?

No, it's basil.

Hello, Andy!
You wrote on Fri, 29 Dec 2006 07:39:41 -0600:

??>> Hello, Andy!
??>> You wrote on Fri, 29 Dec 2006 05:28:27 -0600:
??>>
A>>> I'm kinda/sorta P/O'd at Trader Joes.
??>>
A>>> They seem to have a knack for discontinuing food products
A>>> I buy just after there's an interest in it.
??>>
??>> On the other hand, they seem to introduce commercial
??>> versions of things that take a while to make for myself!
??>> Following advice in oriental food groups, I preserved some
??>> basil by freezing a slurry in ice cube trays. The next
??>> week, Trader Joe's had the same thing on sale.
??>>
??>> James Silverton
??>> Potomac, Maryland
??>>
??>> E-mail, with obvious alterations:
??>> not.jim.silverton.at.comcast.not

A> James,

A> Who freezes basil?!! You mean pesto?!?

A> NO store bought pesto ever tasted better than my homemade!

It's entirely possible that your pesto is superb but sometimes I
don't want olive oil with the basil, especially for oriental
cooking. A frozen slurry of water and basil, made in a food
processor, is quite a good way to freeze basil. By themselves,
basil leaves do not freeze well, IMHO. Even a rooted bunch of
basil does not keep well at room temperature but I'm not a house
plant gardener!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

On Fri, 29 Dec 2006 05:28:27 -0600, Andy <q> wrote:

>Harriet Neal said...
>
>> Stopped by the local one, near the dwelling, in Monrovia, SoCal, and
>> came out with a new dip, artichoke jalapeno...good stuff; reduced sodium
>> stone wheat thins for the dip; 2 doz grade A, extra large eggs @
>> .99/dozen; grape tomatoes a bag of pre-cut romaine & a box of teardrop
>> tomatoes to go with the salad.
>>
>> Harried & critters
>
>
>Harried & critters,
>
>I'm kinda/sorta P/O'd at Trader Joes.
>
>They seem to have a knack for discontinuing food products I buy just after
>there's an interest in it.
>
>Split Pea Soup
>No-Sodium bread
>Thai Peanut Dipping Sauce
>
>I'm most P/O'd about the Thai Peanut Dipping Sauce. It was the best. I'm
>going to call a bud in California and have him send me a case if it's not
>too late.
>
Andy, the sooner you get over the idea that Trader Joes is a grocery
store the happier you'll be! It buys in lots (probably from
liquidators) which means that they get a discounted price on something
they may never carry again. Sometimes they can find a fairly steady
supply of a popular item and they've branded other things to keep
people like you happy. To give you a better focus on it try to think
of TJs as a version of Big Lots except the employees wear Hawaiian
shirts.

--
See return address to reply by email

On Fri, 29 Dec 2006 07:39:41 -0600, Andy <q> wrote:

>James Silverton said...
>
>> Hello, Andy!
>> You wrote on Fri, 29 Dec 2006 05:28:27 -0600:
>>
>> A> I'm kinda/sorta P/O'd at Trader Joes.
>>
>> A> They seem to have a knack for discontinuing food products I
>> A> buy just after there's an interest in it.
>>
>> On the other hand, they seem to introduce commercial versions of
>> things that take a while to make for myself! Following advice in
>> oriental food groups, I preserved some basil by freezing a
>> slurry in ice cube trays. The next week, Trader Joe's had the
>> same thing on sale.
>>
>> James Silverton
>> Potomac, Maryland
>>
>> E-mail, with obvious alterations:
>> not.jim.silverton.at.comcast.not
>
>
>James,
>
>Who freezes basil?!! You mean pesto?!?
>
>NO store bought pesto ever tasted better than my homemade!
>

sf hands Andy a very large, very strong cup of coffee whispering:
Think outside the box, Andy!

--
See return address to reply by email

said...

> On Fri, 29 Dec 2006 05:28:27 -0600, Andy <q> wrote:
>
>>Harriet Neal said...
>>
>>> Stopped by the local one, near the dwelling, in Monrovia, SoCal, and
>>> came out with a new dip, artichoke jalapeno...good stuff; reduced
sodium
>>> stone wheat thins for the dip; 2 doz grade A, extra large eggs @
>>> .99/dozen; grape tomatoes a bag of pre-cut romaine & a box of teardrop
>>> tomatoes to go with the salad.
>>>
>>> Harried & critters
>>
>>
>>Harried & critters,
>>
>>I'm kinda/sorta P/O'd at Trader Joes.
>>
>>They seem to have a knack for discontinuing food products I buy just
after
>>there's an interest in it.
>>
>>Split Pea Soup
>>No-Sodium bread
>>Thai Peanut Dipping Sauce
>>
>>I'm most P/O'd about the Thai Peanut Dipping Sauce. It was the best. I'm
>>going to call a bud in California and have him send me a case if it's not
>>too late.
>>
> Andy, the sooner you get over the idea that Trader Joes is a grocery
> store the happier you'll be! It buys in lots (probably from
> liquidators) which means that they get a discounted price on something
> they may never carry again. Sometimes they can find a fairly steady
> supply of a popular item and they've branded other things to keep
> people like you happy. To give you a better focus on it try to think
> of TJs as a version of Big Lots except the employees wear Hawaiian
> shirts.


sf,

I understand but... but... when the website says it's available in the
northeast, well, I just wonder if each store doesn't take it's small stake
in the inventory.

I'm gonna call a bud in Kalifornia and see if they carry a few items I've
been missing.

I just visited TJs earlier today and picked up five boxes of their frozen
organic nucularable brown rice (in panic mode

Oh and a teeny/tiny NY style cheesecake and an itsy/bitsy 85% cocoa
chocolate bar. And more tangerine juice.

I figure I'll be OK through New Years Day. I just have a sneaking suspicion
that TJs may be gone on Monday.

All the best,

Andy

said...

> To give you a better focus on it try to think
> of TJs as a version of Big Lots except the employees wear Hawaiian
> shirts.


BTW, I'm at the register and the checkout guy is going along great. The place
is almost empty. No wait at checkout. Anyway a checkout woman comes over
(barges in) and starts taking over the bagging.

I said "Is this efficiency or are you just trying to get rid of me?"

Andy

James Silverton said...

> A frozen slurry of water and basil, made in a food
> processor, is quite a good way to freeze basil.


James,

I just never heard of that technique before. How does it measure out?

I always use fresh basil.

Andy

said...

> On Fri, 29 Dec 2006 07:39:41 -0600, Andy <q> wrote:
>
>>James Silverton said...
>>
>>> Hello, Andy!
>>> You wrote on Fri, 29 Dec 2006 05:28:27 -0600:
>>>
>>> A> I'm kinda/sorta P/O'd at Trader Joes.
>>>
>>> A> They seem to have a knack for discontinuing food products I
>>> A> buy just after there's an interest in it.
>>>
>>> On the other hand, they seem to introduce commercial versions of
>>> things that take a while to make for myself! Following advice in
>>> oriental food groups, I preserved some basil by freezing a
>>> slurry in ice cube trays. The next week, Trader Joe's had the
>>> same thing on sale.
>>>
>>> James Silverton
>>> Potomac, Maryland
>>>
>>> E-mail, with obvious alterations:
>>> not.jim.silverton.at.comcast.not
>>
>>
>>James,
>>
>>Who freezes basil?!! You mean pesto?!?
>>
>>NO store bought pesto ever tasted better than my homemade!
>>
>
> sf hands Andy a very large, very strong cup of coffee whispering:
> Think outside the box, Andy!


OK, and then what??

Oh, thanks for the java!

Andy

On Fri, 29 Dec 2006 12:16:04 -0600, Andy <q> wrote:

>
>I figure I'll be OK through New Years Day. I just have a sneaking suspicion
>that TJs may be gone on Monday.

LOL! Put on your tinfoil hat and you'll be just fine.

--
See return address to reply by email

kilikini wrote:
> Blinky the Shark wrote:
>> Harriet Neal wrote:
>>
>>> Stopped by the local one, near the dwelling, in Monrovia, SoCal, and
>>> came out with a new dip, artichoke jalapeno...good stuff; reduced
>>> sodium stone
>>
>> Tried their corn (not tomato-based) salsa? Mmmmmm!
>
> Corn salsa? We don't have a TJ's; would you care to elaborate? That
> sounds like something I'd like to try to make!

First, I just took this photo to give you an idea of its appearance; to
me it looks a lot like corn relish.

http://blinkynet.net/stuff/tjcorn.jpg

As for concocting some, here are the listed ingredients:

Corn, sugar, onions, red bell peppers, jalapeño peppers, distilled
vinegar, spices, salt, guar gum.

Yeah, I know: big help, especially "spices".

Come to think of it, maybe it *is* essentially tweaked corn relish with
jalapeño influence.


--
Blinky

On 29 Dec 2006 19:34:56 GMT, Blinky the Shark >
wrote:

>First, I just took this photo to give you an idea of its appearance; to
>me it looks a lot like corn relish.
>
>http://blinkynet.net/stuff/tjcorn.jpg

Nice background (nice picture)! Do you ever post food pics to
alt.binaries.food?

--
See return address to reply by email

Hello, Andy!
You wrote on Fri, 29 Dec 2006 12:27:45 -0600:

??>> A frozen slurry of water and basil, made in a food
??>> processor, is quite a good way to freeze basil.

A> James,

A> I just never heard of that technique before. How does it
A> measure out?

A> I always use fresh basil.

As sold by Trader Joe, 1 cube is supposed to be equivalent to 1
teaspoon chopped fresh basil. For my own prep, it's more like a
tablespoon but, IMHO, it's hard to have too much basil :-)

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

On Fri, 29 Dec 2006 16:43:59 -0500, "James Silverton"
<not.jim.silverton.at.comcast.not> wrote:

>Hello, Andy!
>You wrote on Fri, 29 Dec 2006 12:27:45 -0600:
>
> ??>> A frozen slurry of water and basil, made in a food
> ??>> processor, is quite a good way to freeze basil.
>
> A> James,
>
> A> I just never heard of that technique before. How does it
> A> measure out?
>
> A> I always use fresh basil.
>
>As sold by Trader Joe, 1 cube is supposed to be equivalent to 1
>teaspoon chopped fresh basil. For my own prep, it's more like a
>tablespoon but, IMHO, it's hard to have too much basil :-)
>
I need to look for this product!

--
See return address to reply by email

sf wrote:
> On 29 Dec 2006 19:34:56 GMT, Blinky the Shark >
> wrote:
>
>>First, I just took this photo to give you an idea of its appearance; to
>>me it looks a lot like corn relish.
>>
>>http://blinkynet.net/stuff/tjcorn.jpg
>
> Nice background (nice picture)! Do you ever post food pics to

Thanks.

> alt.binaries.food?

Nopers. I used to be a serious amateur, then I got away from it (when I
started making pictures that move, for a living). Lately, I seem to
have started getting back into it now that I have decent digital gear.
I enjoy tabletop photography.

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

On Dec 29, 2:01*pm, sf wrote:

> I need to look for this product!

I've tried it. I think it lacks flavor. If I were you,
I'd look but not buy.

On 29 Dec 2006 19:29:01 -0800, "KevinS" > wrote:

>
>
>On Dec 29, 2:010m, sf wrote:
>
>> I need to look for this product!
>
>I've tried it. I think it lacks flavor. If I were you,
>I'd look but not buy.

Well, I'll look to see if it's there. I really don't remember seeing
it at all.

--
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On 30 Dec 2006 03:18:57 GMT, Blinky the Shark >
wrote:

>sf wrote:
>> On 29 Dec 2006 19:34:56 GMT, Blinky the Shark >
>> wrote:
>>
>>>First, I just took this photo to give you an idea of its appearance; to
>>>me it looks a lot like corn relish.
>>>
>>>http://blinkynet.net/stuff/tjcorn.jpg
>>
>> Nice background (nice picture)! Do you ever post food pics to
>
>Thanks.
>
>> alt.binaries.food?
>
>Nopers. I used to be a serious amateur, then I got away from it (when I
>started making pictures that move, for a living). Lately, I seem to
>have started getting back into it now that I have decent digital gear.
>I enjoy tabletop photography.

Well, I like your style and if you ever feel like going up against
serious amatures and a couple of pros.... think about posting to abf.
They will seriously appreciate your pics in a very low key way.

--
See return address to reply by email

sf wrote:
> On 30 Dec 2006 03:18:57 GMT, Blinky the Shark >
> wrote:
>
>>sf wrote:
>>> On 29 Dec 2006 19:34:56 GMT, Blinky the Shark >
>>> wrote:
>>>
>>>>First, I just took this photo to give you an idea of its appearance; to
>>>>me it looks a lot like corn relish.
>>>>
>>>>http://blinkynet.net/stuff/tjcorn.jpg
>>>
>>> Nice background (nice picture)! Do you ever post food pics to
>>
>>Thanks.
>>
>>> alt.binaries.food?
>>
>>Nopers. I used to be a serious amateur, then I got away from it (when I
>>started making pictures that move, for a living). Lately, I seem to
>>have started getting back into it now that I have decent digital gear.
>>I enjoy tabletop photography.
>
> Well, I like your style and if you ever feel like going up against
> serious amatures and a couple of pros.... think about posting to abf.
> They will seriously appreciate your pics in a very low key way.

Again, thanks for the compliment, sf.


--
Blinky