I so want this but my waistline says Thankfully we are a nut free house. I hope they are sampling this next time I’m there . .
I’m wary of their showing a shrimp noodle roll that can stand up on its end. 
That’s got to be nothing like the texture of actual rice noodle rolls.
They are careful not to call it cheung fun, and it is not as slippery as the original because the method of preparation is totally different plus the noodle has been made sturdier for freezing.
But if you treat it as a different dish, as they intend, you might be pleasantly surprised. I’m very fussy about my cheung fun, and I was.
Not a big risk if you don’t like them, at around $4 either — half the price of a plate of cheung fun around me.
We did that. The texture was fine. The flavor was horrible.
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YAY TJ’s Dijon Mustard. I’ve been buying Maille Dijon but stores around me are charging $7 for 7.5 oz jars.
I tried TJ’s and like it even better, made in Dijon, France, glass bottle, 13 oz is only $2.
I use it primarily for vinaigrette.
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Same.
At double the price it’d still be a bargain.
No wonder TJ has hoards of shoppers.
I like that it’s nice and sharp.
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I’ve heard great stuff about the chao tom in the freezer section.
Has anyone tried them yet?
Yay for the Chao Tom! Tasty, crispy little shrimp and veggie croquettes atop pieces of sugar cane - extra yay for chewing on the sugar cane’! Served them with sweet chili and peanut sauces. The stuff of tiki bars and drinks with paper parasols…
Also had them for dinner one lazy night, along with rice and sautéed bok choy and shitakis…
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Nay to the European Syle non-fat yogurt. Holy tart! I like the plain whole milk regular organic yogurt.
Also nay to the jarred satay sauce. The ingredients list looked great, but I thought it tasted off.
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Thank you, I’ll look for them next time I’m at TJ’s 
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In contrast, I love the European Style non-fat yogurt and have been eating it for years. I like to make a sort of parfait with fresh blueberries on the bottom with some ground flax and chia seeds on them, then a little cottage cheese, then a little spoonful of Bono Sicilian blood orange marmalade, then the European non-fat yogurt. It’s my favorite lunch.
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Oh yeah, I had to return it the one time I bought it because it was the only plain yogurt available. Sour yogurt is yogurt fermented too long!
NAY to the whole wheat tortillas — the whole wheat flavor is overwhelming (not sure why, chapati flour is whole wheat and does not have this issue).
The AP handmade ones are always a YEA for me.
I have to give NAYs to TJ sandwich bread, both plain white and buttermilk. While they probably have less sugar, fewer preservatives etc. than typical brand name supermarket loaves, they are also flat and flavorless. The plain white bread had a dry texture and basically ZERO flavor. It was like chewing paper.
The buttermilk wasn’t much better, with an unpleasantly sour edge and no hint of that soft, pillowy bread that is de rigeur for PB sandwiches and other applications where a rustic sourdough isn’t called for.
Some countries in Europe like their yoghurt very tart/sour - Bulgaria is famous fir their very tart plain yoghurt
Bummer! I like these, although they definitely don’t taste like regular AP tortillas. Did you toast them first? I feel like that helps take some of the raw ww taste out.
They also make the tangiest feta I’ve ever had.
I remember many years ago when I first tried this here in Northern California, and it was instantly obvious, based on flavor and texture, that it was made by Straus.
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