^ This needs to be my new motto. 
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Well, it also depends on what’s in my fridge to make a remoulade from. Since I lost/tossed a lot of stuff during a 10-day period of only partial electricity, I don’t remember what I brought down to the garage fridge for storage during that period. I know I have mayo; I think I have an unopened bottle of seafood sauce in my pantry. Horseradish is my only questionable item right now. Guess I’ll find out and MacGuyver something together if I have to.
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She’d need a lot of the same pod for that, no?
Not if she’s making a single cup (which is what I do). (I have a couple of single-cup coffee makers sort of like a small Melitta cone).)
I need to srsly downgrade the gelato cups (all flavors) from a yea/meh to a NAY. They’re inoffensively creamy & not too sweet, but if I had to do a blind-tasting of their “coffee,” “pistachio,” and “hazelnut chocolate” flavors I’d be hard-pressed to detect much of any difference.
An excited YAY for the return of the peanut chocolate clusters (available both in milk and dark chocolate) & almond spekulatius cookies. I’ve not tried the chocolate chip pecan meltaway cookies*, and we’re saving the cheese & Belgian praline advent calendars for December - traditionalists that we are 
*LIES: I have just tried the chocolate chip pecan meltaway cookies, and they are really, really good. Run, don’t walk.
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Are these the ones you usually get? I only saw the spiced Speculatius cookies in my Aldi. (Still haven’t had one.)
No. I usually get the regular ones to make ice cream, but these are nice with coffee 
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Could work on a sammich…
Funny you should say that about working on a sandwich, @ChristinaM …
While driving home, I figured I’d try one as a sandwich.
Yeah, that’s a BIG NOPE. They were barely crispy on the outside, even after some additional time in the toaster oven, and the inside was all squishy and soft, leaking out the side of the sandwich. So into the bin they’ll go.
The remoulade I made of mayo, seafood sauce, Wickles pickle relish, and horseradish was good, as were the L-W fries.
Experiment fail. But only $5.00 out of my pocket.
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It could be worse. I bought 2 bags. Too far away to return. Live and learn.
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There’s a article on the Sporked website that says this one tastes just like Rao’s marinara at a much lower price. There’s no Aldi near me, so I can’t compare them. I will say that I don’t have much faith in the Sporked product reviews. Anyone tried this sauce?
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According to reddit, it’s the same thing.
https://www.reddit.com/r/aldi/comments/o22a9v/protip_aldis_specially_selected_marinara_sauce_is/
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Yes, and yes. The Botticelli brand is also quite good, but slightly more expensive. I stack up on the AldiRao’s marinara every time they have it.
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Or not, if you read through the thread.
And don’t forget that Costco has dog and cat Advent calendars for your pets! 
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The sodium content is different, that’s all.
It’s good. I dunno if it’s Rao’s but I enjoy it.
It doesn’t matter if it’s Rao’s or Victoria or Classico, whoever likes the Aldi sauce likes it.
But no, it’s not just the sodium. The fat content is also different (which is a pretty big differentiator as Rao’s is heavier on oil than most). And an ingredient list being the same doesn’t make the product the same — what kind of tomatoes, for starters? Which olive oil? What proportions of onion and garlic? If none of this mattered, we wouldn’t have people seeking out san marzanos or specific brands of olive oil and so on. And at a sharply lower price point, you can be certain the ingredients used are different. You can also bottle at the same plant and not be bottling the same product or the same recipe.
It’s just one person’s conjecture (“ I immediately recognized the bouquet and flavor profile” — but that person does not usually use Rao’s – they happened upon it because Walmart substituted it for… Classico).
In the comments, someone else says the suppliers of the same Aldi label differ regionally, and a third person says it’s an exact match for Victoria not Rao’s, to which the OP responds “fair enough”.
So… no.
You are right.
