Trader Joe’s Thai Shrimp Gyoza
Posted: August 7, 2014 Filed under: Fish & Seafood, Frozen Food, Shrimp, Trader Joe's Brand | Tags: 3 stars, dumblings, gyoza, pot stickers, shrimp, shrimp gyoza, Trader Joe's 2 Comments
Never before has shrimp tasted so much like chicken.
Did you know Trader Joe’s sells Thai Shrimp Gyoza? I sure didn’t, and stood staring at these flat-footed for several moments when I stumbled on them the other day. Everyone knows I think TJ’s gyoza are excellent – and here was an even cooler looking bag with an even more exotic sounding gyoza in it!
Guys, you know I had to take a look. Even if someone had been, like, “Don’t do it, man! I’m you from the future – those gyoza are bad news!” I would have been all like, “Psssh – keep your drama to yourself, I’m rocking these gyoza all the way home.” And you know what? I would now be sure that that hypothetical future version of myself was a fraud – because these gyoza are awesome!
We talked about what makes a gyoza a gyoza last time, and these Thai shrimp gyoza deliver exactly the same, high-quality, pan-fryable gyoza goodness. The difference, of course, is in the filling. A generous mixture of shrimp, white cabbage, chives and green onion, plus spices, stuffs these tender dumplings of goodness. The result is a gyoza with a little more chewiness to it than the chicken or pork gyoza, but a very similar mildly savory, meaty taste. Shockingly similar in fact. Despite the top-billing of the shrimp, there is almost no discernible shrimp taste to these at gyoza at all. In a blind taste test, I would be hard pressed to tell the difference between the chicken gyoza and these shrimp gyoza.
That’s a bit surprising, because while the shrimp has been rather finely chopped it’s still easy to notice the shrimpy texture. This is not the unpleasant lumpiness of the 14 Shrimp Nuggets I gave a shot a while back, but just a sort of pleasant “Oh, that’s a bit of shrimp” experience.
If you’re worried these dumplings would be too “shrimpy” for you, that means you don’t have to worry. On the other hand, if you’re looking for a strongly executed bit of shrimp to enhance your seafood dinner, these aren’t going to do the job. That’s a little strange, but doesn’t detract from the overall goodness of the dish.
Even weirder than this, is why these gyoza are being made in Thailand in the first place. Unlike, say, Trader Joe’s Thai Lime Shrimp Skewers, these shrimp actually are from Thailand. At least, the gyoza are hand made there at any rate, and the shrimp come from off either the Chinese or Thai coast. This is actually a pretty safe thing to say about almost any shrimp you eat, as 75% of the world’s shrimp farming happens between those two countries.
That’s all well and good, but it still leaves the window open on why Trader Joe’s calls these gyoza Thai Shrimp Gyoza in the first place. As we talked about before, the cuisine of gyoza is bound up in the histories of China and Japan – Thailand is sort of a non-player in the whole scene. If you’re getting your shrimp from Thailand, I suppose you’re welcome to throw the word in the title, but if you’re just going to make the whole thing taste just like your chicken gyoza I don’t see how that’s really worth the bother.
I suppose this, as so many other answers, lays with Trader Joe’s inscrutable marketing department. Presumably there’s a chart someone has on their desk that shows seafood sales increase by 7% when the word “Thai” is in the title. At any rate, all the mind games and marketing ultimately give way to how it actually tastes, and in this case the taste is there.
If you’re vegetarian but not pescatarian, or if you’re looking for another totally easy, totally tasty potsticker to stick in your pot there’s no reason not to give these a shot.
The Breakdown
Would I Recommend It: Sure, these are pretty good gyoza – particularly if you’re staying away from meat.
Would I Buy It Again: These gyoza don’t taste all that different from the slightly cheaper chicken and pork gyoza, so probably not.
Final Synopsis: A shrimp filled gyoza that tastes just as good as, and just like, Trader Joe’s other gyoza.
Trader Joe’s Thai Shrimp Gyoza – Nutritional Facts
Trader Joe’s Organic Whole Green Figs
Posted: August 5, 2014 Filed under: Fig, Frozen Food, Fruit, Trader Joe's Brand | Tags: 3 stars, figs, frozen food, green figs, Organic, Trader Joe's 11 Comments
Everything you want from a fig – except the texture.
Do you sometimes crave a whole green fig, but all the ones you find are either not organic, or not frozen rock solid? Well I have good news! Trader Joe’s is solving both of your problems at once with their frozen Organic Whole Green Figs!
The last time we looked at any of Trader Joe’s figs it was their Black Mission Figs, which I found pleasantly sweet and tasty, if you can get over the somewhat unnerving fleshiness of them. Well fleshiness isn’t a problem this time around, because they’re coming to you in the form of rock hard iceballs!
The first thing you’ll notice when you pick these figs up is that Trader Joe’s didn’t go looking for the small ones. Each fig in the bag is a hefty little monster, considerably larger than the fresh Black Mission Figs you might be able to find in the produce aisle. Apart from the size, these green figs (also called kadota figs) are somewhat less sweet than the black figs from before. That said, they’re still figs – which means they’re still quite sweet indeed, and have the same mushy-soft / crispy-seedy center that gives them such a unique bite.
We spent plenty of time reviewing the history of these meaty drupes last time, so I won’t bore you all again with a lecture on prehistoric agriculture. This time let’s take a look at the religious perspective.
As you might expect from a fruit man has had such a long history with (11,000 years+), religion has a good deal to say about figs – in particular considering that they’ve been cultivated widely through the that fertile belt of religion that begins around the Mediterranean and stretches all the way to South East Asia. As such, all the big time religions feature figs in their holy books to a considerable degree.
Adam and Eve, for instance, sought to cover up their shame from God with the trusty old fig leaf – maybe not the best choice considering that figs are a notable skin allergens, and that the natural latex that the fig tree produces is a serious eye irritant. Nevertheless, thanks to A&E, fig leaves entered the art world for a pretty good stretch of centuries as the de facto tasteful genital cover in paintings and sculptures.
Meanwhile, in the religion of Islam, the fig is considered one of the two sacred trees, along with that other old favorite the olive. Going further we find that the historical Buddha went out and achieved enlightenment under the bodhi tree – otherwise known as the sacred fig tree – and that the fig is even considered to be the “world tree” from which all springs in Hinduism. Even Jesus got in on the fig tree, when he chose to kill one in Mark 11:12 by cursing it to death for not bearing fruit. Harsh Jesus!
That’s a pretty good pedigree, the fig! But all that said, what reason do I really have to buy these things frozen?
Obviously, getting them fresh is always going to be your best option, but due to their high sugar content, figs ripen and spoil very quickly. A ripe fig will even split under the strain of it’s own sweet innards if left too long, so transporting the fresh produce is a considerably trickier prospect than, say, an apple.
If you’re feeling a hankering for figs, know that the frozen solution is not a perfect one. For starters, the figs seem to freeze inconsistently. In my bag, I found that three or four were somewhat mushy, even when the others were frozen solid – and that’s after a few days in the back of my freezer! These mushier figs didn’t seem to be bad necessarily, just soft. That said, you might want to feel around for a couple different bags to find one that’s perfectly hard and frozen.
If you want to enjoy your green figs right away, you can throw them in a blender and try out this tasty and quick smoothie recipe.
If you’d rather enjoy your figs thawed, you’ll need to slowly defrost them in your fridge for a few hours. However, at this point be prepared for a shock. These defrosted figs are incredibly slimy and incredibly mushy. That’s simply an unavoidable aspect of the freezing process – and the price you’ll pay if you want figs you can defrost any time.
It’s somewhat off putting, and nowhere near as nice as handling actual fresh figs, but while the texture is somewhat compromised the taste is still the same.
If you can stand the wait to thaw these, and the softness, there are lots of great recipes that call for the refined sweetness of green figs.
Here’s one that I like, a rather laid back recipe for laid back times.
Fig, Arugula and Goat Cheese Flat Bread – straight out of the oven.
Fig, Arugula and Goat Cheese Flat Bread
Ingredients
- 1 flat bread
- 1 or 2 tsp olive oil
- Some arugula
- Some awesome goat cheese
- Trader Joe’s Organic Green Figs (quartered)
Directions
- Pre-heat your oven to 350 degrees.
- Paint the flat bread with olive oil, until it has a nice sheen.
- Lay down a bed of arugula. On top of this add your (thawed) quartered, green figs and as much goat cheese as you feel comfortable with.
- Pop you prepared flat bread in the oven and heat until toasty. About 5-10 minutes
- Enjoy the hell out of it with a few friends while discussing philosophy, the sunset, or Game of Thrones.
Note to you, the reader If you like this recipe, or want to see more, let me know! And feel free to share your notes on it in the comments.
The Breakdown:
Would I Recommend Them: I’d look for fresh figs first – but these are a good stand in.
Would I Buy Them Again: Sure, I really like that flat bread!
Final Synopsis: Not as good as getting your figs fresh, but more convenient.
Trader Joe’s Organic Whole Green Figs – Nutrition Facts
Trader Joe’s Beef Pho Soup with Rice Noodles and Vegetables
Posted: July 31, 2014 Filed under: Soup, Trader Joe's Brand | Tags: 1 star, beef soup, pho, soup, Trader Joe's, vietnamese food Leave a comment
That doesn’t look too bad… right?
You usually can’t go wrong with food at Trader Joe’s. When they recently missed the mark with their Low-Fat Chicken Chow Mein I didn’t expect to run into trouble again, so soon, with another Asian, noodle-based dish. However, here we are. Trader Joe’s Beef Pho Soup is a total let down across the board and should be studiously avoided.
The flip side of delivering such high-quality results, time and time again, is that you set the bar high. Even in Trader Joe’s frozen food aisle, I expect anything I pick up to be better than average. That’s something to be proud of, but it makes your failures absolutely shocking by comparison. This beef pho soup is one such failure.
Before I go any further, it’s probably necessary to clarify that “pho” is pronounced “f’uh” not “fo”. It’s simple fact, but one that some pho shops – such as the Beverly Hills based “9021-Pho” – get wrong, while other shops – such as “Pho King” – get so, so right.
Pho, for those of you who have yet to enjoy it, is a hearty Vietnamese noodle soup – generally served in the largest soup bowls that you’re ever likely to see. In fact, I’m not sure I’ve ever seen someone drain an entire bowl of pho in one sitting. There are many, many variations on the soup, but all of them feature the same basic template – a clear broth (usually chicken or beef) heavily spiced with clove, star anise, coriander seed, fennel, cinnamon, black cardamom, ginger and onion, a hearty portion of rice noodles and some sort of meat (again, usually beef or chicken – though any meat can be used). Pho is then served piping hot with a heaping plate of traditional garnishes, such as chili peppers, cilantro, lime, bean sprouts, and Thai basil.
Grappling with the mountain of sprigs and garnishes, is part of the fun of eating a pho. It’s an Asian dish that retains something of it’s cultural uniqueness, despite it’s adoption on American shores. It’s a simple dish with complex underpinnings, yet the many restaurants I’ve enjoyed it at have all, without exception, delivered a hearty, spicy, and most of all delicious dining experience.
Surely that will be edible… won’t it?
So it’s really, really shocking that Trader Joe’s fails to achieve what the dingiest, strip mall pho house can nail. The problems with Trader Joe’s take on pho are numerous, but it boils down to the fact that their pho is bland. So bland. Bland and limp. Bland, limp and lifeless. Conceptually, it’s like eating a gruel made out of C- report cards. I don’t know how you could decide to make a pho but forget to put any of the spices in, but Trader Joe’s has done it.
The first mistake I made was heating the dish up. In its frozen form, Trader Joe’s Beef Pho looks clever and smells appetizing. The marbled beef cubes look intriguing, the frozen noodles look elegant, and the scent of spices, while not strong, still suggests the fragrant, green richness of a true pho.
It’s really a huge a surprising let down, then, when you heat it up and everything goes limp and flavorless. From the bland broth to the thin, flavorless noodles, to the limp, mushy vegetables, there is literally nothing to recommend this soup. Trader Joe’s tries to cover up for it’s deficiencies by urging you to “add a squeeze of lime” on the box, but it would take far more than that to turn this pho around.
If you enjoy pho, you’ll want to avoid this soup and try any of Trader Joe’s other wonderful, delicious Asian cuisine options. If you’ve never had pho before, you’ll also want to avoid it. Instead, look for literally any pho restaurant in your town and eat there instead. Unless a gas main ruptures explosively while you’re in the building, it’s guaranteed to be a better experience.
The Breakdown
Would I Recommend It: Only to jailers looking for ways to further erode the human spirit.
Would I Buy It Again: I’ll by the dehydrated kimchi before I buy this.
Final Synopsis: The only truly bad pho I’ve ever had.
Trader Joe’s Beef Pho Soup – Nutrition Facts
Trader Joe’s Chicken Gyoza Pot Stickers
Posted: July 24, 2014 Filed under: Chicken, Frozen Food, Meat, Trader Joe's Brand | Tags: 4 stars, chicken dumplings, chinese food, dumplings, gyoza, japanese food, potstickers 6 Comments
Frozen, chicken filled happiness.
We continue our look at Trader Joe’s frozen Chinese-insipired food with Trader Joe’s Chicken Gyoza Pot Stickers. Unlike the Chicken Chow Mein from the other day, I like these gyoza just fine. In fact, I have a nearly bottomless stomach for a good gyoza, and Trader Joe’s certainly manages to deliver. I crammed hundreds of these savory dumplings into my face in Japan, and I’ll cram hundreds more if given the chance. Where the chow mein clearly lacked any sort of passion in it’s execution, these gyoza were made by a true believer. Despite coming to you frozen, these little dumplings are nearly as good as the real thing and, even better, seem to cook up perfectly every time.
There’s something wonderful that happens to mince meat and vegetables when they’re put inside the thin, crimped skin of a gyoza dumpling. Trader Joe’s combination of rich and flavorful chicken with minced vegetables combines brilliantly with the smooth, almost creamy texture of the tender skin. Whether pan fried or steamed, the gyoza seal in the flavors, keeping the insides moist and tender.
The name gyoza is directly taken from the Japanese, but that name is as meaningless to them as it is to us. The Japanese took both the name and idea from Northern China where gyoza go by the name giaozi or jioazi. Their true origin is obscured by the hazy reaches of history, but seems to owe their creation to Zhang Zhongjing – a legendary figure in Chinese history and the most prominent physician of the year 200 AD – as some sort of medical treatment.
The name Mr. Zhang bestowed upon his creation, jiaozi, translates literally “tender ears”. This is not, as you might expect, because of the lumpy, oblong shape of gyoza makes them look a somewhat ear-like. Instead, historic record suggests they were used to treat frostbitten ears. Whether this means that they were supposed to be fed to a person with frostbitten ears as a sort of medicine, or strapped directly to the head in order to warm the damaged extremities is unknown, as Zhang’s original texts were lost during the ravages of the Three Kingdoms period.
Medical use aside, the other big gyoza question is – what’s the difference between these things and Trader Joe’s equally delicious wantons?
While outwardly similar, the wanton is usually rounder than the gyoza, with a somewhat thinner skin and more heavily seasoned filling. When steamed, the differences between gyoza and wantons are more academic than anything – it’s when you pan-fry your gyoza that the differences really show up. A good pan-fried gyoza turns toasty brown on one-side while steaming up on the other. The result is a spectrum of textures, from crispy to soft, to add another dimension to the meaty filling.
Of course, no good potsticker would be complete without a killer dipping sauce. A simple mixture of soy sauce and vinegar (I like a 1:2 ration) elevates this humble dumpling to surprisingly levels of flavor and melt in your mouth pleasure. Ideally, you should use a mild rice vinegar, but any vinegar will work.
It’s a winning combination in my book, and a flawless execution of a delicious and versatile food that can be eaten as a side dish or main course. Trader Joe’s should be proud – they’ve done the gyoza proud.
The Breakdown
Would I Recommend It: Yes – they’re perfect for entrees or sides.
Would I Buy It Again: I’m hooked.
Final Synopsis: Authentic tasting gyoza that cook up fantastically.
Trader Joe’s Chicken Gyoza Potstickers – Nutrition Facts
Trader Joe’s Low Fat Chicken Chow Mein
Posted: July 22, 2014 Filed under: Carrots, Chicken, Frozen Food, Red Pepper, Trader Joe's Brand | Tags: 2 stars, chinese food, chow mein, frozen food 9 Comments
BEHOLD – mediocre, frozen Chinese food. Given to man by the lamest Prometheus.
Most of the time Trader Joe’s manages to make their frozen food look quite delectable on the bag. For some reason, they just couldn’t manage it with their chicken chow mein. From the barren, spike-filled background on which it sits, to the uninspired “here it is” presentation of the dish, the whole picture wouldn’t look out of place inelegantly thumb tacked to the wall of that Chinese food place you never go in.
That should always be your first tip off. If the small army of marketers behind the promo picture, armed with the latest in unscrupulous food trickery and photoshop, can’t make it look good, it’s probably not very good.
From the get go you know it’s not going to be pretty, so the question really is, What do you expect from a frozen chicken chow mein? There’s plenty of good, fresh cooked chow mein out there, but this chicken chow mein isn’t that, and it never will be. This is simply a bag of frozen noodles and vegetables that you can cook up in about 7 minutes.
While there’s nothing amazing or exemplary about this chow mein, there’s nothing bad about it either. It’s there, you’re not going to do any flips over it, but it’ll get the job done – which in this case is nourishing your meaty bod.
There are no special tricks here, it looks like a pound of frozen chicken, vegetables and noodles and that’s what you get. The frozen broccoli, julienned carrots, onions, and strips of red pepper taste just like reheated frozen vegetables always taste – somewhat limp, somewhat muted. The same applies to the chicken, which is entirely ordinary cubes of white chicken breast touched up with some salt. All told they are entirely edible and perfectly acceptable for a no frill Tuesday night, but not something that is going to light up your evening.
The noodles are a cut above what you’d expect to get from a cup of ramen, but not by too much. Like the rest of the meal, they are just good enough to pass mustard without excelling.
A frozen chicken chow mein is meant to be a quick and easy meal, and that’s what Trader Joe’s delivers. Unlike some of their other, higher quality dishes like Trader Joe’s Kung Pao Chicken none of the ingredients are separated out for individual cooking. This is a bag you rip open and dump in the pan. As far as that goes, it’s good, but it never aspires to anything above that station.
And that’s precisely the problem. Trader Joe’s has a lot of excellent frozen dinners to offer, even in the “lonely bachelor food” category. Along with the aforementioned Kungo Pao Chicken, there’s Thai Sai Tung Curry, Hake en papillote or Pizza Veggie Burgers. The list goes on really. If you’re really hurting for chow mein, make your own or just order in. Otherwise, there are plenty of other options out there for your last minute dinner needs.
The Breakdown:
Would I Recommend It: Apathetically, perhaps.
Would I Buy It Again: No, I think I’ll stay a Kung Pao man.
Final Synopsis: It’s good for a frozen chow mein, so in other words, “meh”.
Trader Joe’s Low Fat Chicken Chow Mein – Nutrition Facts
Trader Joe’s Seriously Stuffed Peppers with Olives, Capers & Garlic
Posted: July 17, 2014 Filed under: Garlic, Red Pepper, Trader Joe's Brand | Tags: 2 stars, capers, stuffed olives, Stuffed Peppers, Trader Joe's 4 Comments
Very very cute, and very very oily
Trader Joe’s Seriously Stuffed Peppers struck me as a particularly intriguing novelty when I stumbled on them the other day. Not only do they sound like something your industrious grandmother might prepare for Christmas dinner, but they look exactly like that too. Each jar is tiny and cute, topped with a bit of homely parchment rubber-banded around the lid. Inside the jar a dozen or so cherry peppers are packed to bursting with a whole olive, some garlic, and a caper or two. That seemed like it just might be delicious, so I picked it up.
What I wasn’t ready for was all the oil! Not unlike the dolmas I bought a while back, these tasty, European appetizers are somewhat ruined by the enormous amount of oil they’re packed in.
First the good stuff. These stuffed peppers are pretty dang tasty. Based on the smell alone, I was prepared for an intense blast of pickled flavor, or a blazing hot burst of heat. The reality is nothing of the sort – instead they’re mild, slightly bitter, slightly nutty, with a flavorful, zesty tail.
The bitterness comes from the cherry peppers, which don’t bring any heat, but only a mild taste and toothsome texture, with just a hint of bitterness that suggests they’ve been cooked slightly too long.
Visible: Cherry pepper, Olive, Garlic, Caper, Pool of oil
Inside of these guys are the capers, olives and garlic. All three perform exactly how you’d expect – the olives and capers bring their salty, pungent taste and the garlic sneaks up behind you the moment you swallow to put a little bit of fire on the tongue. The result is very edible. Overall the stuffed peppers are much more mild than olives or capers are on their own, much more flavorful than garlic, and much more complex and interesting than simple cherry peppers. All together, they make for a nice little antipasta – perfect for throwing on the side of some pasta or lamb.
Almost perfect, I should say.
As nice as they are, I have a serious problem with how oily these peppers are. What I thought was a pickle brine at first glace, turns out to be sunflower oil – thick and viscous, with a slightly nutty taste and a smell that starts fills the room as soon as you open the jar. We are talking about a heavy, heavy oil here, and it coats the peppers in a permanent glaze. Drip, dab or wipe a pepper all you want, and it will still glisten with a fine oily sheen. I’m not kidding – my fingers are slipping all over the keyboard as I write this. My girlfriend as a jar of oil she uses on her air, a mixture of coconut oil, argan oil, and macadamia oil, that is less oily than the oil in this jar.
Evidence of the oil’s impact is visible in the nutrition facts – each 4 pepper serving contains only 60 calories, but 40 of those calories are from fat. That’s a huge amount of fat to cram into what are, otherwise, nothing but vegetables. The sunflower oil also imparts its own flavor on the peppers – imbuing the whole thing with a nuttiness that doesn’t fit in with the rest of the flavor profile.
I do like these stuffed peppers, and I’d love to snack down on them, but there really doesn’t seem to be a good way to do that. It’s tricky to fish the peppers out of the jar without them falling apart – trying to get the oil off of them without ruining their delicate construction is even harder. Leaving the oil on is always, an option, but the result is a big pool of oil on your plate or running down your finger. That’s not the end of the world, obviously, but it does limit how you eat and serve them.
Between the very pretty packaging and the beautifully stuffed peppers, this is dish looks wonderful in the jar sitting on your self. Unless you have a pressing need for antipasta, however, I’d recommend leaving them there.
The Breakdown
Would I Recommend It: Not really – it’s okay, but not worth the hassle.
Woudl I Buy It Again: No, it’s much too oily for me.
Final Synopsis: Very nice as décor – not as good as food.
Trader Joe’s Seriously Stuffed Peppers – Nutrition Facts
Trader Joe’s Uncured Bacon Ends and Pieces
Posted: July 15, 2014 Filed under: Bacon, Meat, Trader Joe's Brand | Tags: 3 stars, applewood smoked, bacon 11 Comments
All that bacon goodness packed up in a tiny little bag
You’ve probably heard about the oncoming Breakfast Armageddon. Your traditional, western-style breakfast table of bacon and eggs – the hearty, workman-like breakfast of middle-class, middle America – is on an out of control roller coaster ride straight into the mouth of Hell. What I mean, of course, is that the cornerstones of breakfast – bacon and eggs – have seen unprecedented price spikes over the last 12 months (Source: Bureau of Labor Statistics). Due to a conflux of calamities, including global drought and widespread swine pestilence, the price for a pound of bacon has jumped nearly 19% between May 2013 and May 2014.
Certainly I don’t want to be accused of fear mongering, but according to the computer simulators here at EatingAtJoes.net, if this trend continues a pound of bacon will cost $572.38 by 2029, at which point it will be cheaper to just start eating human. At the risk of appearing hyperbolic, I absolutely urge you to smash down the doors of your nearest supermarket and steal as much bacon as you can carry this very second. That, or switch over to Trader Joe’s Bacon Ends and Pieces!
I picked up this oblong little pack of scrunched up pork while weighing my grocery bill against the climbing price tag of Trader Joe’s truly, truly delicious Applewood Smoked Bacon. I’m on the record as saying that the bacon fad long ago become tiresome, and am the foremost proponent calling for a period of bacon tumescence, say a decade or so, at which point we can all start eating it again and sticking it in vodka and whatever. That said, TJ’s applewood smoked bacon makes me go weak in the knees when I smell it sizzling up in it’s own, rich fat on the skillet.
It was this battle of my animal id against my budgetary superego that Trader Joe’s so deftly diffused by producing their bacon ends and pieces.
As you can gather from the name, Trader Joe’s Bacon Ends and Pieces are the assorted left over bits of bacon that they didn’t see fit to package in their regular packs of Applewood Smoked Bacon. To a certain mindset, that means you’re eating Trader Joe’s trash, but don’t think about that. Instead, focus on the deal! In exchange for choosing the bacon rejects, and forgoing the niceties of traditional packaging, you get 12 oz of delicious, nitrate-free, applewood smoked bacon for only two bucks and change, less than half the regular price.
What I was expecting from that price, and the smaller package, was a bunch of irregular chunks of varying thickness. I was surprised to find that this wasn’t the case. On opening the pack, I discovered that the strips had been folded, but were otherwise the same size and shape as regular bacon. The big difference is in the fat/meat ration. While TJ’s regular Applewood Smoked Bacon is more or less uniformly fatty, these bacon ends varied between 50% – 80% fat. Obviously, this isn’t ideal. After all, I’m the yutz who usually buys turkey bacon. That said, a little carefully slicing with my kitchen knife before putting them in the pan left me with bacon that was as lean or leaner than what I normally get.
It’s important to note, by the way, that your results may vary. The bacon ends and pieces are a grab bag by nature. The fattiness of the pieces, and their size, is likely to
vary from package to package.
I’m sure there are those of you out there who fear picking these up lest they be branded by the stigma of poverty. After all, isn’t this just poor people’s bacon? Well – yes, maybe. But don’t forget that what you’re buying here is not just a breakfast substitute, but a raw ingredient with a long culinary tradition. There are things you can do with bacon ends and pieces that you can’t do, or wouldn’t want to do, with the neatly packaged kind. As the internet has exhaustively noted, the applications of bacon are limited only by your creativity, but in particular the higher fat content of the end pieces makes them perfect for dicing up and cooking in stews and soups, adding to green beans and baked beans, or any dish that you want to infuse with a rich, smokey hint of savory bacon.
For my part, I poured off the excess bacon fat, then cooked my eggs straight on the still glistening skillet – giving them that extra touch of delectable goodness. If you’re happy with your bacon as is, by all means continue buying as usual. If, however, you’re looking for relief from the rising cost of breakfast, or are looking for some fatty goodness to throw in the stock pot, this bacon gets the job done.
The Breakdown:
Would I Recommend Them: Yes, if you’re not concerned about your fat intake.
Would I Buy Them Again: Yes for cooking projects, but they were too caloric for my everyday bacon.
Final Synopsis: Extremely delicious bacon, with more fat for less money.
Trader Joe’s Bacon Ends and Pieces – Nutrition Facts
Trader Joe’s Meatless Meatballs
Posted: July 10, 2014 Filed under: Frozen Food, Trader Joe's Brand, Vegan, Vegetables, Vegetarian | Tags: 2 stars, italian food, meatballs, textured soy protein, Vegan, vegetarian food 12 Comments
Textured soy protein in a spherical shape
We return again to the strange shores of vegan cuisine to take a look at Trader Joe’s Meatless Meatballs. We’ve looked at a good number of vegetarian and vegan alternatives to this meaty world we live in – from soy “ice cream” to chicken-free chicken nuggets.
In general, I find that vegetarian food really shines when it’s not getting hung up on trying to be the doppleganger of meat products, as with Trader Joe’s Vegetable Masala Burgers, and just does it’s own thing. The worst sins of vegan cuisine seem to occur when somebody decides that, goddammit, yes, I need to make a turkey out of tofu. Vegetable dishes are good as vegetables, and meat dishes are good as meat – there’s no need for vegetables to be all things to all people. Nevertheless, I’m always excited to be proved wrong in novel ways, hence the acquisition of these “meat”balls.
TJ’s comes straight out and calls their meatless meatballs, “a delicious meat-free substitute for any meal” right there on the package, without even a hint of modesty. I wouldn’t go that far, but the meatballs do delivery a surprisingly rich and full, if not exactly meaty, flavor. The meatlessballs, for lack of a better word, replicate the texture and mouthfeel of a standard party meatball pretty closely. The bite of the ball is moist and a little chewy – holding together well, and breaking up much as a bit of ground beef would. Coated with a heavy sauce, or mixed into a plate of pasta you wouldn’t notice much of a difference. Taken by itself, however, the meatlessball tastes, and more importantly, smells very dissimilar.
A good job was done to season the meatlessballs in such a way that they are roughly approximate to a normal meatball, but there’s no hiding the sort of soybean-y aftertaste when eaten straight off the plate. There’s nothing here of the fatty, visceral taste of the meatball – instead there’s a thinner, somewhat vegetable blandness. This difference in taste is rather mild, however, which means it can be hidden very effectively under a good marinera or similar sauce. More problematic, for those seeking a true meat substitute, is the smell wich has nothing of the savory, fatty scent of a simmering meatball. Instead, it smells like what it is – a bunch of hot soy. It’s a strong enough scent that it might make you think twice about digging in.
When you pop this bag open, the first thing you should realize is that you
This, by itself, not so good. Throw on a heavy sauce though…
are getting a ton of these guys. These are cocktail meatballs, not the big honking ones you get in Trader Joe’s regular bag of frozen meatballs. The move feels like it may be a practical one, as even at their smaller size the meatless meatballs have a certain tendency to break up if played around with too much. On the plus side, they’re down right healthy compared to Trader Joe’s ordinary beef variety meatballs. Each six meatball serving has only 140 calories, 45 from fat, and 13 whopping grams of protein.
How do such meatless balls manage such a feat? Through the magic of textured soy protein, of course.
To level with you, I generally react to this sort of psuedo-meat like a horse being lead up to Frakenstein’s castle. There’s something strange and unnatural about it that makes me balk. Meat I get. It’s easy to get answers out of meat. “Hey, what’s this meatball made out of?” “A bunch of dead cow.” That’s a straight forward answer. The answers are harder with meatless meat products, because all of a sudden I’m being tricked, right from the start. Nothing is what it appears, but instead a complex masquerade of strange technical processes meant to fool me into thinking I’m eating meat. That’s vaguely sinister – and such weird yet innocuous phrases as “textured soy protein” only make me nervous.
Textured soy protein or “TSP” is, in fact, kind of weird and sinister stuff. It’s basically the styrofoam of the food world, used since the 1960’s by the Archer Dale Midland company to pad out meat with filler material. It’s what happens when you heat soy bean flour to high temperatures that it melts, then is extruded from a nozzle as “a fibrous, insoluble, porous network that can soak up as much as three times its weight in liquids” (http://en.wikipedia.org/wiki/Textured_vegetable_protein). Does that sound amazing? Not really, but they tell you not to ask about how sausage is made either.
That may sound like I’m being harsh, but I’m just trying to be accurate. In terms of texture and even, to a fair degree, taste these “meat”balls really are good substitutes for real meatballs. But to say, as Trader Joe’s does, that they’re a substitute for “any recipe” isn’t one I’d stand behind. Taken as a small asset in a larger dish, in a sloppy meatball sandwich say, they work beautifully, as they would for any vegetarian just looking to get a little variety in their diet. However, in a dish where the meatballs are showcased instead of hidden behind other, stronger flavors they’re unlikely to please the table.
The Breakdown
Would I Recommend It: Not to meat eaters, possibly to vegetarians.
Would I Buy It Again: Not I, I’ll stick to TJ’s lean turkey variety.
Final Synopsis: Fake meatballs suitable for pasta but not soup.
Trader Joe’s Meatless Meatballs – Nutrition Facts
Trader Joe’s Gazpacho
Posted: July 8, 2014 Filed under: Cucumber, Pepper, Red Pepper, Soup, Tomato, Trader Joe's Brand, Vegetables, Vegetarian | Tags: 3 stars, gazpacho, raw food, spanish food, tomato soup, vegan food, vegetable soup 3 Comments
IT’S GAZPACHO TIME!
Beautiful July is on us again, and with it so too has come the promise of an infinite string of perfect barbecues at sunset, – the golden moments of life. And of course, I can never think about big, blow out BBQs without thinking about GAZPACHO!
No, I have never had gazpacho before, and certainly never at a barbecue, but the two are inextricably linked in my mind because of, like so much in my life, The Simpsons.
As I know, and I’m sure you now know, gazpacho is tomato soup – served ice cold. Despite what you may have heard from the shouting of beligerent drunks, Gazpacho is actually a Spanish dish tracing its origin back to the Andalusia region of southern Spain. Nowadays it’s eaten throughout Spain and Portugal as a go to cool-down dish during hot summer months.
If your pop culture tastes run a little higher brow than mine, you might also remember a good gazpacho scene from the movie “Violets Are Blue” (1986). In it gazpacho is described as “salad in a blender”, and that’s probably as good of a definition as any. In addition to the aforementioned cold tomatoes, Trader Joe’s Gazpacho contains cucumbers, green and yellow bell peppers, and onion – all finely diced into a robust concoction of chunky vegetables. The important thing to remember about gazpacho, and the thing that makes it different from any other vegetable soup out there, isn’t just that you serve it cold, but that it’s actually made cold. This is a raw soup – uncooked from start to finish, and as a result it’s bursting with full-bodied, vegetable flavor. Not just vegetables, actually, but fruit as well.
Many gazpacho traditions coexist, including varieties that include strawberries or muskmelon. Trader Joe’s doesn’t go so far as to throw in any fruit chunks, but they do dress up their soup with a good dose of orange juice – as the second ingredient behind tomatoes. That’s still just enough to add a subtle citrus tang to the soup, and to add the faintest touch of sweetness to the soup. Other seasonings going into Trader Joe’s Gazpacho are garlic, jalapeno pepper, and a touch of sherry vinegar, all of which work to give the soup bit of a spicy, acidic edge.
This soup isn’t hiding any surprises. Having never had gazpacho before, I found that it tasted exactly like I expected a cold soup, tomato based soup to taste. This is a soup of overwhelming vegetable flavor, and it doesn’t pull any punches. There’s no saltiness, no real sweetness, just that zing of sherry vinegar layered on top of many vegetables.
If you like strong tomato soups, you’ll like this. There’s certainly a little more than just tomato going on in the background, but overall it begins with tomato and it ends with tomato. Personally, I wasn’t exactly blown away by it. The gazpacho wasn’t flawed in anyway, but the simplicity of this cold, straightforward soup didn’t manage to catch my heart. While I didn’t mind eating it, I did keep thinking about how it might taste better if I heated it up and maybe dressed it up a little. I could have done, but at that point I might as well have just picked up one of Trader Joe’s other great soups, their minestrone for instance.
I’m willing to admit that that’s a personal failure, however. If you crave a dish of heart vegetables, or want to beat the heat with a flame-free meal, this gazpacho is certainly worth a shot.
The Breakdown
Would I Recommend It: Sure – it may not blow you away, but this is a hearty, healthy soup.
Would I Buy It Again: I don’t think so, there are too many other soups to try.
Final Synposis: A cold tomato soup, with a little zing thrown in.
Trader Joe’s Gazpacho – Nutrition Facts
Trader Joe’s Tzatziki
Posted: July 3, 2014 Filed under: Condiments, Cucumber, Dip, Garlic, mint, Spices, Trader Joe's Brand, Yogurt | Tags: 3 stars, dip, greek food, Trader Joe's, tzatziki 1 Comment
Spackle?
Is it just me, or is the packaging for Trader Joe’s Tzatziki Creamy Garlic Cucumber Dip really weird? The big red “LOW FAT!” flag, the serving suggestions awkwardly crammed over to one side, the semi-unreadable font on the gray background of the low-grade Photoshop job. It reminds me of their weird chocolate-covered banana packaging. It’s the sort of packaging that leaves you wondering what you’re looking at “What’s in there?” you ponder, “Modeling clay? Deck varnish?” Nope, it’s food.
Most of the time, TJ’s does a good job repackaging the third party products that they source. In this case however, even the “Trader Joe’s” brand name looks shoehorned in. Nevertheless, this is a classic case of judging a book by its cover, as the tzatziki sauce within is quite nice.
Let us spend a moment on the truly awesome word that is “tzatziki”. It’s one of those dynamite cuisine words that not only sounds cool, and is spelled cool, but also makes you feel really cool to drop casually into conversation. Like “shwarma”. Throw some tzatziki on that shwarma. Sounds nice doesn’t it? Yo – buddy! Throw some tzatziki on that shwarma! The word itself is popularly attributed to Turkish, but like many foods of shared Greek/Middle Eastern/Balkan origin there’s a considerable amount of bickering over who developed it first/best.
At any rate, as we all know, tzatziki is a somewhat zesty dip/sauce made from plain yogurt and flavored with a variety of seasonings – in this case, salt, garlic, dill, mint, white pepper and, of course, lemon juice. The result is a smooth, cool mixture that comes on mild, then surprises you a moment later with a complex burst of citrus and herbs. Tzatziki exists through out the Mediterranean and Middle East in a variety of forms – extending even as far out as India where the classic yogurt side dish raita can be considered a close relative. The type Trader Joe’s is serving us up here is the familiar Greek variety, prepared with thinly sliced cucumber mixed directly into the herbed yogurt.
In fact, Trader Joe’s tzatziki is one of the better varieties I’ve had. The dip is quite loose, but it doesn’t lack in flavor. 
The lemon juice comes through clearly alongside the mellow, long tones of the creamy yogurt. The dill and mint come through clearly in the after notes , but the dish isn’t overloaded by their flavors, and they leave room for the tail note of languid, cool cucumber and mild garlic to linger on the tongue.
As appealing as that is, it’s made better by the extremely reasonable nutritional profile. Each 30 gram (two teaspoon) serving has only 30 calories, and two grams of fat. Even the sodium content isn’t that bad, at 65 mg per serving. For such a healthy dip you’re getting a surprising, and satisfying, amount of flavor.
The go-to applications for tzatziki sauce are gyros and pitas, but it goes awesome with pita chips as well. Even if you’re not whipping up Mediterranean food very often, it still makes an awesome side dish for any meal that could do with a little spread on top, or cooling down on the side. In other words – throw some tzatziki on that shwarma!
The Breakdown
Would I Recommend It: Yes, so long as you don’t mind cucumbers in your food.
Would I Buy It Again: Definitely – I’m always in the market for good dips.
Final Synopsis: A solid version of tzatziki with plenty of pep.
Trader Joe’s Tzatziki Dip – Nutrition Facts
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