I think that hummus is a local item- i love/hate that TJs supports smaller local companies (i want that hummus too! But i’m not in texas…)
The balela is an occasional buy for me- it’s not quite something i want to eat as is but i like it ontop of a green salad.
A few new items froma trip to TJs in CA.
I’m really hoping the vegan butter is available in my nyc store, has anyone tried this? I usually buy earth balance but maybe this stuff is better…
I’m an olive junkie and these little packets were a big YAY from both myself and my olive loving father.
Spotted a new protein powder but wasn’t about to schlep it across the country, great price for a vegan protein powder so I’ll definitely try it soon
The CA store had crinkle cut raw sweet potatoes (which nyc store doesn’t have), and those were handy to just toss on a pan and roast, definitely a YAY
Also picked up a box of about a dozen great baby artichokes that i know are regional, they were about $5 and a huge YAY just steamed and served with a quick lemony mayo
MEH to the Tuscan Antipasto in a jar. Sun-dried tomatoes are pretty good, artichokes are fine, olives are kind of bland…overall it’s okay but not great.
Whoa, the vegan butter is a great addition! I’m a big fan of Miyoko’s vegan cheeses (not the mozzarella though).
In candy bar news, the Dark chocolate gingerbread caramel cookie bar is messy as hell. The shell isn’t stable and carmel dribbles everywhere. Doesn’t taste very good either.
I tried one of harder cheeses from Miyoko a while back at a friend’s place and loved the stuff (fingers crossed one day TJs carries that too!), if you try the butter before i do please comment- i’ll do the same once i get some!
Gotta say i have yet to find a caramel filled chocolate bar that isn’t a total sticky mess to try and eat, it’s one of those great ideas that works best as a truffle or one bite size candy
Thanks for posting about it— I would never have otherwise noticed it.
The Miyoko butter taste great, the first butter alternative I would consider eating regularly.
It has a subtle complexity from the cultures and cashews similar to what you find in their other cheeses and cultured butter. The look isn’t as shiny as a stick of butter or margarine, but I doubt I could tell the differences between this and Breakstone’s whipped butter. There’s a super superfine gritiness to it, but it’s not perceptible unless you’re actively looking for it … and licking it off your fingers.
I’ll be using it primarily for toast and such, but I’m curious to hear how it fares with quality bread or baking— it has 70 mg of sodium per tablespoon. Light salted butter is in the 40s, and other brands of salted butter’s are 90-100.
That sounds fantastic to me…!
I very rarely have actual butter so the cultured flavor will be new to me, and the bit of salt is a good thing if you ask me. Sounds perfect for using as a condiment
Reboot for this year: https://www.hungryonion.org/c/culture-media-general/general-discussions Let’s get some more participation going, Hunions!
Don’t know where you live, but a tomatillo or two blendered into the salsa could help immeasurably with the thickening
Thanks for the suggestion. Tomatillos are readily available here in SoCal but I’m not sure that adding more to that salsa wouldn’t change flavor as much as consistency. If I’m going to go to that much trouble I’d just as soon make my own, which I’ve done before. It’s almost all tomatillo anyway.
I asked today. A worker said it’s a seasonal item here and won’t return until next November, usually available only in Nov/Dec. Must’ve run out early last year. I’m putting it on my calendar 
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They were demonstrating the Organic Quinoa mixed with Cowboy Caviar and their 3 cheese shredded blend, topped with fresh squeezed lime, cilantro and guacamole. I skipped the guac but this was delish (I’m a big fan of cilantro). I bought the salsa but went for the Quinoa Duo (with vegetables) instead of the Organic quinoa. Will try it as a side with some leftover Lim’s Korean fried chicken tonight.
I buy the frozen cooked quinoa once in a while, that’s a YAY for me. Convenient for making my work lunch salads in the morning
