March 17th, 2008, 04:44 PM #61
Did TJ recently change the supplier of their Pound Plus chocolate bar?
It seems to have changed flavor and consistency. It has a definite coconut undertone to it.
March 17th, 2008, 06:43 PM #62
Originally Posted by aaron
really? I hadnt heard.
i know things have changed with Ghiradelli, but I dont think they supplied that anyway.
March 18th, 2008, 02:04 AM #63
oh ya. another thing i like is those frozen hashbrowns... mr. box is half french/half scottish so i make him a brit breakfast once a week or every few weeks... with the hashbrown and toast fried in the bacon fat!
March 18th, 2008, 08:46 AM #64
Tried the Chocolate Croissants....not too shabby! Lots of butter packed in those things-it was the first time I ever baked a pastry item where I had to drain the excess grease.
March 18th, 2008, 12:07 PM #65
i bake them on a parchment paper lined cookie sheet. the parchment paper sucks up whatever grease comes out.
Originally Posted by Hipcheck
March 18th, 2008, 12:10 PM #66
I used wax paper so there ya go.
Originally Posted by lunchbox
March 18th, 2008, 12:11 PM #67
I recently discovered a corn salsa (tomatoless) that is quite tasty! It's in the salsa (not fresh salsa) section next to the chips. It's sweet, so if you're more into salty, it may not measure up for you.
March 18th, 2008, 02:09 PM #68
It's not the Ghiradelli. The pound plus is marked as imported form Belgium.
Originally Posted by VisionQuest
I'm not positive that it changed, but my taste buds are pretty reliable.
March 18th, 2008, 04:38 PM #69
wow, surprised no one mentioned the frozen pizza's. those things kick ass and are way better than what you find in the grocery store.
March 18th, 2008, 09:22 PM #70
Just got back from TJs and picked up two bottles of the Novella Synergy.
In addition to the praise here, it seemed to be a popular selection at the store as there were only four bottles left after I took my two.
Other wines looked fully stocked.
I'm gonna start hitting my local TJs more often after scouring & inventorying this thread.