Someone uptopic mentioned the Italian sparkling mineral water, saying it kept its fizz longer than San Pelegrino. I can verify this. The SP isn’t very fizzy in the first place, and doesn’t hold up after opening. The TJ’s version is still active after three or four gin and tonics (I make homemade tonic concentrate from a kit, and add plain fizzy water to it). So, yea!
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it’s the bottle top. SP screw tops never closes fully.
I always have to press down on the SP tops even to get them to screw in properly.
Gonna look for this one.
Picked up Nandos Perinaise? and was OK with a bit of heat when served in larger doses. Commercial line of sauces from Big Chicken Chain in a bunch of states.
They’re a South African chain. Hugely popular in the UK; small presence in the US, primarily in areas with large African American populations (DC/Baltimore, Chicago, Atlanta, etc.). I love Nando’s and I wish they were here out on the West Coast, but we do have a mini-chain in the Bay Area called The Port of Peri-Peri.
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West Coaster (USA) here. Also a fan of Nando’s. We get it in BC when we’re up there.
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Didn’t know it was in BC!
Oh, yes. Not just is the sauce available in the grocery stores in BC, but there are Nando’s restaurants in Vancouver, Richmond, and Abbotsford (I believe). We’ve been to the Vancouver restaurant a few times, which is where we first discovered the sauce.
ETA: Now I want peri peri chicken. Putting it in to my WMP. 
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Yay!
I’m not a huge pizza fan in general, but thought the Pizza Bianca was great. Chopped up a slice of TJ’s rosemary ham and put it on top to add a bit more protein.
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yay! - for the heirloom navel oranges coming out of California for the last 4-6 weeks. great flavor, thin skinned & extremely juicy.
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We were surprised to like this, too. Cook on pizza stone on bottom rack and a bit longer to get it warm all the way through and crispy bottom.
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L TJ’s is notorious for underestimating how long it takes to cook many of their dishes. The more convenient items (like pizza) seem to always need more time. But I agree most of their pizzas are pretty good for frozen pizza.
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Solid YAY for the white truffle potato chips. I am not a potato chip person & generally despise artificial truffle anything. For a while that ish seemed to be in everything, too, but I guess hot honey has taken over on that front.
The truffle flavor is there, but not overpowering, the chip itself salty — like most tater chips, has a nice kronch, and isn’t overly greasy. My PIC hates most “truffled” products, so they’re all mine 
Went well with a Portuguese white not from TJ’s bc we live in a stupid state.
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On that note… has anyone tried the Thai yellow curry potato chips? Someone just raved about them in a Fb TJ’s group.
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I picked some up this morning. Will report back this weekend!
Looking forward! Another reviewer said it was the first potato chip they ever spat out 
Here’s hoping (for you) it’s a better experience than that!
Not a TJ aficionado but one just opened nearby so I am paying attention to the recs here. I purchased the ‘unexpected cheddar’ which I realize has Parmesan attributes but I found it to have a chalkiness on the outside and a large crack in the middle. Wonder if perhaps it had been frozen or that’s the way that cheese is? It did have a nice flavor.
That has not been my experience, and you should return it and get a new one or a refund.
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It can be crumbly, but doesn’t have an odd or off texture, and the crack is unusual.
