Serious Eats - seriouseats.com

PUMPKIN FLAVORED ICE CREAM! NOT PUMPKIN PIE NO BITS OF CRUST or anything else. When I was a kid and 31 Flavors was realy good and just getting started [in the 50's & 60's there was one VERY-high-end custom made in-store, small batch Ice Cream Parlor in Newport Beach, California on PCH called "Wil Wrights"] and in the fall through the new year they all ran the season special Pumpkin flavored ice cream and to this day pumpkin flavored ice cream [NOT PUMPKIN PIE with bits of crust] Just plain, unadulterated pumpkin flavored Ice Cream is #1.

I wont eat Talapia it tastes like cheap old fish!
A true Fish Taco is made with West Coast Northern Baja California Rock Cod, originally the pescaderoes would dive without without wetsuits usually and spear or using a hand line would harvest fish in the 40 ft depth "maximum" in a corn tortilla with a little grated cabbage and salsa picante if available and some creme frese. Sometimes it was only fried in lard with a light batter ( sometimes flour and beer) 45 years ago it was a very poor existance below poverty level.
Now true Cod and Alaskan rockfish can be substituted.
The best Fish Taco you'll ever eat.

I was raised in a Swedish household, so I grewup on them for Sunday breakfast as a starter and love 'em just plain no stuffing or toppings aside from Lingonberry preserves and lots of butter. That's it !

Aside from a few hard to find pantry items and very few of the pre-packged produce items TJ's is at best an average to below average market with alot of too green to ripen or on the verge of spoiling produce. Tomatos that have been stored at below 55F destroying all if any flavor present at harvesting time of green pre-ripening stage Tomatos grown in a foriegn country with sloppy or lack of pesticide and fertilizer standards and poor sanitation during handling. Then the pre-prepared foods are over salted as a rule and usually lacking much if any refined flavors, look at salt content per serving and also sugar amounts are high. Some of the best canned tuna in olive oil comes from Italy and Spain but as with wine it's not all great or even palatable. Foriegn manufacturers are not the paramount of quality nor flavor with the mantra 'those stupid Americans will buy anything we sell them as the best, use the cheaper ingredients and ship it'. Their cheeses grow mold from unsanitary hands from poor or no personal hygenic practices after useing the bathroom during packageing within days of coming out of cold cold storage, fingerprints are fingerprints and that red mold [dirty hands from the bathroom] fingerprints scare me. Pretty gross.
I do purchase dairy products such as milk, heavy cream and butter from them as it's the cheapest prices around and comes from the same mega dairys with the same sanitary standards and and generic quality as the chain and box stores with generic organic options on some dairy products and some unsalted dry roasted or raw nuts U.S. grown only and the same for some of the dried fruits always checking EXPIRATION or USE BY dates only current harvests also, and buy enough for the off season which I vacuum-package and freeze to extend shelf life. If you seek high quality products you gotta pay no matter what at a high end market. Like pasturized in the shell eggs from Davidson saf-t-eggs only at one high-end [limited number of markets] exclusive chain marketonly 2 or 3 markets in all of San Diego county, it's either Whole Foods or Bristol Farms All high-end items .Ever had Lemongrass, Pinot Noir or Rhubarb flavor Sodas from Napa and Sonoma Valleys ?, their awesome!
I will be verbally assulted for these opinions, findings and facts as I have been before on the TJ's topic but I'm not a blind devotee and those assulting act as TROLLS if anyone has a differing view of TJ's quality and selection, But I've got thick skin and broad shoulders so let it fly I could care less what an uninformed member of the sheeple flock think they know!

Plain Peanut Butter no salt or sugar is best and gives you an excellent short-cut to grinding your own peanuts, too logical whats the difference except time? A great shortcut!

I feel Shirachi is tame heat-wise but some good garlic and sweet flavor to it and would spike it with some Sambal Olek for the heat as it's just peppers, salt and vinegar.

I saved and bought my All-Clad set from Amazon at great prices. I chose the tri-clad with the copper finish and I DON'T POLISH IT BECAUSE I USE IT ! And the patina from use is so old school and rustic. I wash and towel dry all my pots, pans, knives and utensils by hand. As CLEAN TOOLS ARE HAPPY TOOLS.
I have a tramontina steamer from Costco and it has a glass lid that I abhor. All my large 20 qt plus stew pots are stainless with aluminum clad bottoms.
ALL-CLAD ALL THE WAY!

My salad spin-drier and my digital scale.

OK, I had a Double-Double Animal style [ I added a slice of fresh onion ] BUT I DID-NOT care at all for the Animal Style the mustard set it off, and I love mustard, the pickles counter act with the Originals flavor, nor do I care for grilled onions on my burgers either. So I'll be sticking with the ORIGINAL DOUBLE-DOUBLE with X-tra Onions, you just can't improve on perfection, for a fast-food Burger My condolences to those who don't live near enough to have a Fresh In-N-Out when you need a fast burger fix. 20+ yrs ago when I was alot younger, after Surfing all-day at Trestles with only water and juice, I could eat 2- Double-Doubles and a Single cheese burger all w/ X-tra Onions. 2- orders of fries, a Shake and an X-tra large Lemon-ade w/ very little ice. If your near and have the time for a wait in line for up to 45 minutes go to "HODADS" in Ocean Beach, San Diego, California for a Double Bacon Cheese Burger with the works and X-tra onions for the BEST EVER Burger, if you have one you'll be a convert for LIFE!

I'm a sushi snob and only eat sushi owned and operated by Japanese with Japanese sushi chefs, so I don't eat it very often. The Koreans have taken over the sushi niche. I've had to tell the fish manglers how to make a traditional Futomaki and any time sesame oil or garlic is used it's like cheese on seafood asian style!

Might try one today after reading this I have a taste for chicken, my biggest hope is that it's edible. As of yesterday the best Subway in town joined the other Subways and the Quiznos in the don't do this again bottom of the barrel. So look out KFC hope it's fresh.

You mean there is more to it than ramming a stick up a pig's arse and coming out its snout add some salt and pepper and spin it over a fire a to a pyro's delight then eat it with your hands and some cold beer or sweet tea. I like poi but that's a pig in a hole thing.

If it's not in a caseing I don't eat 'em anymore since I tried a hotdog with caseing, natural being best of course [ 1st lamb 2nd pork ] and would rather have a collegan skin than none at all, since they all smoke well and hold flavor. I do like the boar's head with natural lamb caseing, then there are some smaller sausage co.'s that make good dogs also. But the old stand-by Farmer John has a number of speciality franks they make with skins, they even make a RedHot in a caseing that is actually hot and spicy and flavorful for a grocery store bought. I personally don't care for any of trader joe's products, so they aren't on my list, Id rather eat a ball park brand which aren't the worst by far. All the big name Kosher brands have jumped the shark on flavor and fallen from glory with the advent of over production and only a few small venues get the speciality dogs from the glory days of a hotdog stand on every corner. Still searching for the Top Dog !