In the continuing Great Freezer Empty, I fried up 4 of these frozen TJ’s falafels yesterday for lunch. Decidedly meh IMO. Very bland. I thought I remembered a recent recall but these had been frozen for quite some time so I figured we were safe.
1 Like
YAY to the organic Nilgiri tea. It’s flavorful but not too strong, and works either black or with a bit of sugar (I don’t add milk to tea).
The current batch of squiggly noodles are cut differently from what I remember in the past. I think they were cut in zig-zags, kind of like the paper chains we might have made from chewing gum wrappers as kids. These are flat like fettuccini, but with ruffled edges. Still squiggly, though!
I think the recall was for the falafel mix not the pre-made frozen ones. By the way, I was disappointed in them too.
no — it was the frozen ones. no problems with the mix, which i really like.
1 Like
You’re right. Sorry.
Yay I think? Eating for the first time rn ricotta and lemon zest ravioli. Given the lemon zest, I though marinara would be an odd sauce. So I tried them with pesto and it’s also odd. Also, my pesto is kind of old, so I’m trying to figure out whether to point to it, or the ravs, for the slightly bitter taste. I’m guessing it’s the zest? Anyway, for those that have had and enjoyed this rav flavor, help me figure out a better sauce. Now I’m wondering whether a winter squash puree diluted with some chicken stock could be the ticket. Or, a vodka type tomato/cream sauce.
1 Like
We had the lemon ricotta ravioli last night. There was a slight bitterness but I was thinking it was clashing with my wine (NZ Sauvignon blanc) The others had theirs with purchased pesto and didn’t say anything except they liked it.
Sauce wise I might just do an olive oil drizzle next time
2 Likes
I think I’m one of the few people who doesn’t like that ravioli — the chunks of lemon zest are too big, hate getting them in my mouth.
2 Likes
I always do a little butter, freshly grated parm, black pepper. I even like any leftovers cold, straight from fridge.
5 Likes
been meaning to try these for a while. i’ve been infusing evoo with parm rinds and lemon zest (not together:). they keep well in the fridge, and i think would work well here., maybe add a little cracked black pepper.
1 Like
A little heavy cream, a dash of paprika (or a lil cayenne if you like a kick), some lemon zest & juice, or finely diced preserved lemon if you have it around, and grated parm or pecorino on top works for me 
5 Likes
I’ve never heard of infusing parm rinds with evoo.
put parm rinds in a jar, cover with evoo. stick in fridge. the oil takes on the parm flavor.
4 Likes
A big NAY but hopefully a one-time thing. TJ’s Frozen Italian Style Meatballs is one of our goto’s for a quick meal. Always a bag in the freezer. This last batch was so salty as to be inedible.
I usually serve these with garlic butter or olive oil and garlic. Topped with some parm.
2 Likes
YEA for the Nicaragua La Bastilla Estate coffee (medium roast, whole bean). I don’t usually buy TJ’s coffee because the bags don’t have a roast date–just a “best by” date–but a coffee professional whose opinion I respect recommended it. It’s pleasant, and tastes fine black. At $10.99 for 12 oz., it’s a bargain for specialty coffee.
2 Likes
Something new today in SSF, Pretzel Breadsticks. 2 are 100 calories, 14% sodium, very crunchy … YAY for me.
I think $2.49.
1 Like
Olive oil, artichokes, capers, olives, roasted red peppers, garlic (of course!)…mix and match with whatever you have on hand. I do a throw-together sauce in the microwave, which makes it easier.
NAY (lately): Haricots Verts. Every bag I’ve bought recently had a lot of unpleasantly fibrous beans. Not particularly appetizing.
YAY: Goat Cheddar. Not sure if this is a new item, but I just noticed it for the first time the other day. A lot like the goat Gouda they used to have. Grilled a ham & goat cheddar panino for lunch yesterday and it was delicious.
4 Likes
