Many of these kinds of things are trial runs, not permanent additions. So it’s not so much that they’re seasonal as that whatever quantity was ordered is done.
I thought they were decent. Not too sweet, which is good in my book, and light. Would benefit from some fresh berries or other fruit as an enhancement.
Highly recommend the toum / garlic spread as a component next time.
when tomatoes are in season, try on a blt.
also, i’ve been mixing it into finely chopped broccoli , then adding some dried fruit — apricots, tart cherries, cranberries and nuts — hazelnuts, pecans, or pistachios. or for a savory version, sundried tomatoes and pine nuts.
thanks, I considered it, but it seems like a lot of stuff, maybe instead of the tzatziki?
I tried the Japanese style souffle cheesecakes this weekend. Big meh from me. I enjoy the softer, way less dense Japanese style cheesecake than I do the traditional version, and it does tend to be lighter on the tangy cream cheese taste. These were a C minus for me.
Texture, these were ok - not as light and airy as the best, but they were strangely shriveled in the package. Since there is no heating and cooking to this, you have to thaw in the fridge for 3 hours (!), and it didn’t help fix any textural component of the dessert. They probably would go nicely with some whipped cream and berries up top, but I was too lazy to run about buy whipped cream just for this. I settled for some berries and a tiny bit of clotted cream (because that’s all I had 
). Neither added much to it, so I don’t think that detracted from the taste. If you’re in a city with a Paris Baguette, Tous Le Jours, or even a local Korean and Japanese bakery, you will probably find better versions of this. It’s a bargain at 3.95 for what it is; and it can make a semi-passable dessert in a pinch. I wouldn’t bother seeking these out.
That’s helpful, thanks. Probably worth making your own rather than buying those.
Saw a new-to-me Satay Sauce 20 mins after I resisted buying it at an Asian market, so I picked it up in the “it’s a sign” category.
It’s flavorful, but because it’s vegan there’s a missing flavor element, and it seems a bit sweeter than it needs to be. (I supplemented with fish sauce and a bit of vinegar and that balanced things out.)
I’d YEA it with those caveats.
YEA - Tinned mussels
YEA - Mango Chutney
YEA - Calamansi Mango Sorbet
Tried the Dutch Griddle cakes. They were very good, but the cooking instructions were way off. I cooked in the oven , from frozen,. Fist off couldn’t separate them so had to cook an entire stack and even then it took a long time. I plan to defrost them first despite the directions
Similar here, I used toaster oven. My friend and I loved them.
OK, I am so incredibly happy right now. I just used some of TJs Aglio e Olio seasoning mix to make a loaf of no-knead bread (2 tablespoons of it with 2 teaspoons of salt) and it is SO GOOD. Highly recommend doing this.
yea - to TJ’s kibbeh. good flavor & prep instructions didn’t need adjusting (microwave). called a stuffed meatball, but it was the meatball that was stuffed inside the coating.
big yay! organic tart cherry fruit spread (which means more fruit than sugar). $4.29 for 15 ounces. hoping it’s not seasonal!
sounds great, did you sprinkle this on top of the dough before baking or mix it into the dough?
I stirred it in along with the yeast and salt from the start.
For me, the sorbet was a nay. I found it quite bitter.
At our house, we love the Calamansi Mango Sorbet because it isn’t very sweet and we were looking for more a “palate cleanser” that’s more refreshing and tart rather than sweet.
It’s always different strokes right? 
I love tart flavors but this one tastes bitter to me not really sour. Like citrus pith.
Just did some Kimbap in a non-stick fry pan with a little bit of garlic flavored olive oil. About 2 minutes a side. Results were A++++! Just a little crunchy and the flavor seemed significantly enhanced. My new go-to method.
To TJ’s marketers: stuffed meatball is not an apt description… that might make folks think the exterior is meat.
