Any new food items/favorite finds? (631 views)
applecrisp1
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Post by applecrisp1 on Jun 29, 2017 8:00:12 GMT -5
I have a few new things that I've been enjoying..
Trader Joe's Chili Lime Seasoning Blend -- I've just used on the chicken etc so far, but can't wait to try it on some grilled pineapple (thanks to emptynestmom's suggestion)
Love Crunch Dark Chocolate & Peanut Butter Granola (made by Nature's Path) -- Really good! I thought of it more of a snack/treat. It has a good PB taste, but not overpowering, with dark chocolate chips etc. I thought it had more taste than lots of other granolas. It was one of those impulse buys.
Tried some new oils... Avocado and a Roasted Walnut Oil
ETA: Loving making cold brew coffee at home! So easy and convenient.
Related to this thread -- Has anyone tried Halo Top Ice Cream? I've heard the name /good amount of buzz but I've never tried. I was in Whole Foods and someone was buying a good 10 pints -- clearly she likes it. Their website says "Halo Top is low-calorie, high-protein, and low-sugar, we use only the best, all-natural ingredients to craft our ice cream so that it tastes just like regular ice cream."
Anything new that you've tried and liked (or didn't like)?
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Post by wallycat on Jun 29, 2017 10:07:57 GMT -5
Purple potatoes!
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emptynestmom
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Post by emptynestmom on Jun 29, 2017 11:19:26 GMT -5
I feel "in the know" this month so far... I have tried the Chili Lime Seasoning and purple potatoes and Avocado Oil!! Many times when this group lists new products I have to go look for them...as I have never heard of them...
I haven't tried them so far but have a jar of Preserved Lemons...gifted by a friend to me...now to find the perfect recipe for them  |
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charley
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Post by charley on Jun 29, 2017 12:41:54 GMT -5
I bought TJ's chili lime seasoning, but haven't used it on anything.
I recently discovered coffee syrup (Trader Joe's). Went to buy another bottle and was told it's seasonal. So then I searched online and found one with the same 3 ingredients (cane sugar, water, coffee). Ordered 3 bottles. More expensive than TJ's, but at least I'll be able to continue to enjoy a drink of crushed ice, skim milk, coffee syrup, and a splash of half 'n half.
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Post by mcgee on Jun 29, 2017 13:12:51 GMT -5
I bought TJ's chili lime seasoning, but haven't used it on anything. I bought the Tajin brand about a year ago after seeing it for years at a Mexican restaurant and then sampling it at Safeway on fresh fruit. I finally tried it at home last week on watermelon. I thought the flavor would be a little more pronounced and I had to keep sprinkling on more and more. It was ok - I would like to try it on the grilled pineapple that Applecrisp mentioned. I recently discovered coffee syrup (Trader Joe's). Went to buy another bottle and was told it's seasonal. Weird - one would think summer would be the season they would be selling it. |
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Post by erin elizabeth on Jun 29, 2017 17:49:02 GMT -5
Emptynestmom, this, this! Though some reviews adjusted it so that you used all egg yolks for the curd because you have 12 left from the cake. Seems like a good idea to me.
Lemon Angel Food Cake with Preserved Lemon Curd (NYT Melissa Clark)
1 cup/110 grams cake flour
1 ⅓ cups/265 grams granulated sugar
12 large egg whites
Pinch kosher salt
1 ½ teaspoons cream of tartar
½ cup/62 grams confectioners’ sugar
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
½ teaspoon lemon extract
½ cup/118 milliliters lemon juice
1 ½ teaspoons powdered gelatin
6 large eggs
1 ¼ cups/250 grams granulated sugar
½ cup/113 grams unsalted butter (1 stick), melted
¼ cup/60 milliliters preserved lemon juice (strained off from a batch of salt preserved lemons, either store-bought or homemade)
Finely grated zest of two lemons
¾ teaspoon kosher salt
1 cup/236 milliliters heavy cream
Make the cake: Heat the oven to 350 degrees and place a rack in the center. Sift flour and 1/3 cup/65 grams granulated sugar into a large bowl. In the bowl of an electric mixer, combine egg whites, salt and cream of tartar and beat with the whisk attachment on medium-high speed until medium peaks form, about 3 minutes. Gradually add in remaining 1 cup/200 grams granulated sugar, 1 tablespoon at a time, and beat until firm, glossy peaks form. Beat in confectioners’ sugar, lemon zest, vanilla and lemon extract. Sift a quarter of the flour mixture over egg whites and use a rubber spatula to fold until barely combined. Repeat with remaining flour in 3 more additions. Scrape into an ungreased 10-inch tube pan, smooth top, and bake until cake is springy and pulls away from the pan, 35 to 40 minutes. Transfer to a wire rack to cool.
Make the curd: In a small bowl, combine 1/4 cup/59 milliliters lemon juice and gelatin; set aside to bloom. In a large bowl, lightly beat eggs. In a medium bowl, combine granulated sugar, butter, remaining 1/4 cup/59 milliliters fresh lemon juice, the preserved lemon juice, the zest and the salt. Place bowl over a pot of simmering water until warm. Remove from the heat, then pour over the eggs in a thin stream, constantly whisking. Place bowl with the egg and lemon mixture over the simmering water pot and cook, stirring constantly, to 175 degrees, about 5 minutes. Remove from heat, stir in gelatin mixture and immediately pour through a fine strainer into a wide bowl set over ice bath, stirring until mixture is cool. Chill for 1 hour. Whip the cream until soft peaks form. Fold into the lemon curd and chill for another hour, until cold.
To serve, unmold the cake. Using a serrated knife, halve the cake crosswise to create 2 layers. Dollop on some of the lemon cream to cover. Top with the cake and dollop on more lemon cream. (Remaining lemon cream will last up to a week in the refrigerator.)
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Post by karenw on Jun 29, 2017 19:33:18 GMT -5
Applecrisp-I tried the Halotop ice cream when my local store had it on sale and I had a coupon.....can never pass up a bargain! Well.....that's a bargain that I will pass up in the future if it comes along again. IMHO.....Yuck! Texture not great and flavors I tried left a lot to be desired. I think it has stevia in it and personally I think I am very sensitive to that sweetener. Anything that I have inadvertently eaten with stevia, I have disliked. To me it gives foods an "off" taste that I do not like. My DH has experienced the same thing with stevia.
I have not tried TJ's chili lime seasoning, but I have looked at it so now I may buy it next time. I did try their new onion salt blend and that is very good. Reminds me a bit of Penzey's Fox Point seasoning, but much more affordable. I also just bought their umami paste in a tube, but not sure what I am going to do with it yet. Some friends raved about it so I caved and bought it. Maybe I will try it in a soup first....not sure?!
Karen
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Post by mcgee on Jun 29, 2017 19:57:21 GMT -5
Karen - I went through a tube of TJ's Umami paste but I don't know that it really added anything and I haven't bought it since. Looking forward to your opinion of it.
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applecrisp1
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Post by applecrisp1 on Jun 29, 2017 20:17:48 GMT -5
Applecrisp-I tried the Halotop ice cream when my local store had it on sale and I had a coupon.....can never pass up a bargain! Well.....that's a bargain that I will pass up in the future if it comes along again. IMHO.....Yuck! Texture not great and flavors I tried left a lot to be desired. I think it has stevia in it and personally I think I am very sensitive to that sweetener. Anything that I have inadvertently eaten with stevia, I have disliked. To me it gives foods an "off" taste that I do not like. My DH has experienced the same thing with stevia. I have not tried TJ's chili lime seasoning, but I have looked at it so now I may buy it next time. I did try their new onion salt blend and that is very good. Reminds me a bit of Penzey's Fox Point seasoning, but much more affordable. I also just bought their umami paste in a tube, but not sure what I am going to do with it yet. Some friends raved about it so I caved and bought it. Maybe I will try it in a soup first....not sure?! Karen Karen, I ended up buying a pint while out shopping since it was on sale and I was interested in trying it since it seemed so popular. Blech. I don't know if it was the flavor (but come on it was choc mocha chip), but I didn't like it. IMO in no way did it taste just like regular ice cream. Uh, not to me. And, I had to look twice on what flavor I got since I didn't see any chips. Perhaps they re further down in the pint. I just took a few spoonfuls -- and let me tell you that is unheard of. I'm not even tempted. Maybe if the person had some dietary restrictions or something but I'd rather eat ice cream or more likely get a good frozen yogurt. The label says it is low sugar, low carb, low fat, 320 cals per pint and 24 g protein. I wonder if others have tried it and what they thought -- perhaps some flavors are better than others? I've seen the unami paste but never tried. One of the workers at TJ told me the everything bagel seasoning (not sure of the name) and the chile lime are two of the most popular right now. Off to read thru the posts, thx all for posting. Always fun to see/learn about new products. |
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emptynestmom
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Post by emptynestmom on Jun 30, 2017 9:38:07 GMT -5
Emptynestmom, this, this! Though some reviews adjusted it so that you used all egg yolks for the curd because you have 12 left from the cake. Seems like a good idea to me. Lemon Angel Food Cake with Preserved Lemon Curd (NYT Melissa Clark) 1 cup/110 grams cake flour 1 ⅓ cups/265 grams granulated sugar 12 large egg whites Pinch kosher salt 1 ½ teaspoons cream of tartar ½ cup/62 grams confectioners’ sugar 1 tablespoon finely grated lemon zest 1 teaspoon vanilla extract ½ teaspoon lemon extract ½ cup/118 milliliters lemon juice 1 ½ teaspoons powdered gelatin 6 large eggs 1 ¼ cups/250 grams granulated sugar ½ cup/113 grams unsalted butter (1 stick), melted ¼ cup/60 milliliters preserved lemon juice (strained off from a batch of salt preserved lemons, either store-bought or homemade) Finely grated zest of two lemons ¾ teaspoon kosher salt 1 cup/236 milliliters heavy cream Make the cake: Heat the oven to 350 degrees and place a rack in the center. Sift flour and 1/3 cup/65 grams granulated sugar into a large bowl. In the bowl of an electric mixer, combine egg whites, salt and cream of tartar and beat with the whisk attachment on medium-high speed until medium peaks form, about 3 minutes. Gradually add in remaining 1 cup/200 grams granulated sugar, 1 tablespoon at a time, and beat until firm, glossy peaks form. Beat in confectioners’ sugar, lemon zest, vanilla and lemon extract. Sift a quarter of the flour mixture over egg whites and use a rubber spatula to fold until barely combined. Repeat with remaining flour in 3 more additions. Scrape into an ungreased 10-inch tube pan, smooth top, and bake until cake is springy and pulls away from the pan, 35 to 40 minutes. Transfer to a wire rack to cool. Make the curd: In a small bowl, combine 1/4 cup/59 milliliters lemon juice and gelatin; set aside to bloom. In a large bowl, lightly beat eggs. In a medium bowl, combine granulated sugar, butter, remaining 1/4 cup/59 milliliters fresh lemon juice, the preserved lemon juice, the zest and the salt. Place bowl over a pot of simmering water until warm. Remove from the heat, then pour over the eggs in a thin stream, constantly whisking. Place bowl with the egg and lemon mixture over the simmering water pot and cook, stirring constantly, to 175 degrees, about 5 minutes. Remove from heat, stir in gelatin mixture and immediately pour through a fine strainer into a wide bowl set over ice bath, stirring until mixture is cool. Chill for 1 hour. Whip the cream until soft peaks form. Fold into the lemon curd and chill for another hour, until cold. To serve, unmold the cake. Using a serrated knife, halve the cake crosswise to create 2 layers. Dollop on some of the lemon cream to cover. Top with the cake and dollop on more lemon cream. (Remaining lemon cream will last up to a week in the refrigerator.) Have you tried this one? I might just make it this weekend, if I go out and buy more eggs...I was told the lemons were very salty so hope the juice poured off will not be...will post back if I try it...
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Post by erin elizabeth on Jul 3, 2017 14:08:30 GMT -5
Emptynestmom, no, not a T&T, but sooooo tempting! Would love a review.
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applecrisp1
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Post by applecrisp1 on Jul 5, 2017 18:17:19 GMT -5
I just saw this on smittenkitchen's instagram --- and since we mentioned tajin above (and TJ's chile lime seasoning) I thought I would post. smittenkitchen.com/2016/08/chile-lime-melon-salad/ I love all those ingredients, just never had them together. Yet. It looks really good. And gotta say love the colors! The recipe has few ingredients: variety of melons, lime, salt, chili powder, cojita cheese, pepitas, cilantro And a picture from her site.  |
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terrypogue
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Post by terrypogue on Jul 23, 2017 18:19:24 GMT -5
CHEESE
I live in a suburb of Washington, DC but I buy my cheese from Murray's in New York. I have ordered their cheeses for years. Usually every couple of months. I always try and get at least one I've not tried before.
this time I got a lulu of a great cheese. Get this cheese if you can, a soft blue veined yum. Persille De Rambouillet
Fabulous flavor. Even my husband who is not a blu fancier loved it.
If you haven't used them before check out their website and by all means call them if you have any questions. But a warning these people LOVE to talk cheese. They will Tell you what is coming in from Europe or elsewhere and what they have caved and when items will be ready to ship.
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Post by wallycat on Jul 24, 2017 9:52:32 GMT -5
Terry, I ordered La Tur from Murrays (I now live in washington state). Arrived perfectly and OMG on that cheese. A tri-blend of goat, sheep, cow...the "ice cream" of cheese!!
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