Are the mini ice cream cones Hold The Cone? If so, major ups from me. Just tried the Guajillo salsa and I dig that too.
Agree with the YAY for the dark choc orange sticks. It’s a taste of childhood for me, in a good way.
I have enjoyed most of the tater chips we’ve tried, including the EBTB flavor.
I’ll add a YAY for the crunchy chili onion peanuts – a solid snack.
Sweet & spicy pecans were definitely still around as of the weekend before last (SF, Geary & Masonic). Checker asked if I was going to put them in a salad. I said that was the idea, but in all honesty I’d probably eat most of the bag as snack. Which, of course, I did.
ETA: They usually have both the sweet & spicy and plain candied pecans there. Both good, but the sweet 'n spicy are my favorite.
Thank god.
If by candied pecans you mean Pecan Pralines, in a clear plastic tub, I’ve been buying them for at least five years. Butter, corn syrup, vanilla, salt.
I meant these:
Yes, Hold the Cone. We recently made the difficult transition to one per serving instead of two
I try to keep it to one box too 
I just bought the crunchy chili onion peanuts, and they get a qualified yea from me. Flavor is good (salty and savory), but most of the seasoning doesn’t stick to the peanuts, so it’s settled ag the bottom of the bag. Seems to be the solids from the chili onion crisp condiment I saw on the new products shelf (a riff on chili crisp).
Perennial yea for me: Chile-spiced dried mango. I try not to buy it too often though, because I tend to inhale the hole bag in a couple of bags.
My TJs has always had both. The S&S are a secret weapon in my recipes. I love them in salads, but I also use them in a gorgonzola and spinach pasta or an apple and gorgonzola tart.
Ugh, that would be the whole bag in a couple of days.
YAY: Mee Krob Snackers (new item). Crunchy, savory, sweet, sour, addictive goodness. I don’t know from mee krob so I have no idea how authentic these are, but I know I like them. And I may not be the only one: after buying a bag on seeing them for the first time (Saturday), I returned the next day and it looked like they had sold out.
the ny times had a recipe (on their cooking app, sorry) for grilled cheese that spread the outside of the bread with toum instead of butter. i tried it with gruyere and caramelized onion. it was delicious, but the garlic overwhelmed the flavor of the cheese an onion. but i’m thinking maybe just on griddled bread and served with tomato soup…
On the New Items shelf a few weeks ago there was Gearbox pinot noir at $6.99. It was very good, the best under $10 pinot I’ve had, so good that I picked up several more bottles. It reminded me of TJ’s in Los Angeles in the '80s, where you’d find a wine, taste it in the parking lot, then rush in to get more. Sold out now, and the clerk said it was a one-off deal.
Not for cooking, but their Gingermints (which come in a small metal tin like Altoids) are excellent for snacking / warding off queasiness. They are not particularly strong but they are tasty! (and effective if you’re eating them for business rather than pleasure.)
Or, it sounds like an interesting take on garlic bread. Just toasted in the skillet instead of baked.
Whaaaaa! I have a WHINE about the new Frequent Flyer. I got all excited about Tottins: muffin-sized tater tots filled with bacon, caramelized onion, and cheese. Then I realized it’s a recipe made from TJ’s ingredients. I was all set to clean out the freezer!
Yay: I got the Spiced and Sweet pecans and like them. I liked the Candied pecans too.
Yay: I got the TJ Kimchi. It’s very good. However it’s double the cost of the Cleveland kimchi and the latter explicitly says ‘live and active cultures’ while the TJ (made in Korea) does not - maybe different labeling practices? The taste of both is equally good, so I will be happy with either but will likely stay loyal to the Cleveland product.
Yay: Fig and olive crackers. Nice on their own or with cheese or a dip.
I got the Gochujang and am looking forward to trying an Eric Kim recipe or two this month.
The palak paneer runs out very quickly in our store. I got a couple of boxes, but on recent trips there is an empty spot on the shelf.
This is my new favorite recipe with gochujang!
Tried the butter chicken which has gotten very positive reviews here. We thought it was good but a bit spicy for our taste. What would be an addition to cut the spice level of the sauce without changing the product too much? Honey?
