Ohhh, you know us well enough to call us by our nickname: HOs. 
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Yeah, I know. I ate all 4 last weekend. 
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Ooh, tell me more! Frozen or refrigerated? And do they come with curtido, or do you have to come up with that yourself? (In a pinch, I expect kim chee would work as a substitute.)
I can sympathize. I still call it Twitter instead of Xitter or whatever boneheaded name that ignorant buffoon decided to change it to.
Back on topic: YAY for the Spicy Tempura Seaweed. I like the flavor of seaweed snacks but they always seem really insubstantial to me. Turns out all they need is to be dipped in batter and fried!
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Frozen. I’ve never felt motivated to try the the arepas, but I love pupusas and have not eaten them in forever.
Good idea on the kimchi! I just went with yogurt and calabrian chile paste.
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If you like fruity reds, I suggest grabbing bottle or three of this 2021 Grand Reserve Dry Creek zin. Really punches above its price point. I like and might go back for more before it’s gone.
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a nay for double chocolate croissants, I know these are popular but imo theyt represent the worst of american cuisine: let’s take a classic french pastry and amp up the chocolate so it’s positively drenched in chocolate. I much prefer the choc or almond croissant which I maintain are better than 95% of croissants sold in the US.
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A solid MEH for the Dark Chocolate Bark with Almomds, Pretzels and Sea Salt:
The pros: good chocolate, big pieces, and only $3.99
The cons: the almonds and pretzel pieces are more like crumbs than ‘pieces’. While they DO add a bit of texture to things, they’re so small it’s hard to discern any added flavor from their presence. Pity.
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Thanks for this. I keep fighting the urge, and you’ve just made it easier.
A big YAY to the triple packs of chocolate bars often found near the register:
They come in a number of varieties: Milk, Dark, 70% dark, almonds, crisped rice. Might be others I’m forgetting. Very smooth, well tempered bars with nice, balanced flavors. The darks are more dark and coffee noted, as opposed to bright and fruity, if you have a strong preference, but it’s all a solid choice for snacking.
If I’m not mistaken, I believe it’s the same chocolate as their Pound Plus bars, which are always a temptation. I should try them chopped for my cookies one of these days.
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You’re being too nice. Tip for those who still might want to read Twitter or Xitter or whatever, and either don’t have an account or don’t want to log in - use an instance:
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Not sure how many our TJs sells; seems like just 3. I’ve never seen the 9-packs so they might break them down. The one I love is the 72% dark.
Yay: bone-in frenched pork chops. Really good.
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That’s picture is not a nine-pack, it’s one each of the milk, “dark,” and 72% three-packs stacked up.
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That’s 9 bars…… right? 
. Our TJs sell them in 3-packs (3 of the same type), as in the picture.
Right, like I said, one each of the three types of three-packs stacked. I assume that Lectroid meant the same thing we do when mentioning triple packs, not three times three.
And I noticed this week that they’re (relatively newly, I think) crate free
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Two YEAs - not new but worth a mention:
Korean short ribs / Galbi (frozen) — the directions are to grill but someone on Chowhound had suggesting sous vide as a better way to tenderize. True, but I now pressure cook them which is a LOT faster, and also turns the juices into a sauce. If you do this a few hours to a day ahead you can also lift a layer of fat off the sauce. Add some sliced onions while cooking to give the sauce a bit more body.
Taiwanese scallion pancakes (frozen) — I haven’t seen either these or the Korean scallion pancakes in a while, but they seem to come and go. The Taiwanese ones are uncooked, the Korean ones are fully cooked and only need reheating (and blotting - they’re delicious but oily).
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I somewhat recently discovered their sweet italian sausage in the fresh meats case, and I think it’s great. Better than the same product at higher end groceries like WF and Haggen. It’s killer in the Tuscan soup we’re all making recently.
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I totally agree on the sausage for Tuscan soup (can’t wait to make that again soon: soup season is upon us, after all 
The hot Italian sausage is really hot, and I have a pretty, pretty, prettttty high tolerance 
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