Archive for the ‘Ingredients’ Category
New Year, New Food Trends. What’s coming to our tables this year? In this blog post, I’ll look at what the “experts” predict for the newest foodie things for 2024.
Hello, again, Dear Readers:
I know, it’s been a month. My apologies for that. I discovered one picture from our trip that I forgot to post:
He liked the leather wallets, but that’s not me standing next to him.
BF found something he liked, although he did not buy one this time.
Our extreme cold snap is over. Here, we’ve had bouts of rain throughout Texas and Louisiana. It’s still cool, but not bitterly cold like it was before. Recently, I asked Aunt Ruth during the cold snap if she was warm, and she told me that her granddaughter gave her a nice warm heated blanket throw for Christmas. I’m glad because the little kitty doesn’t stay inside much.
Expert Trends
As with every New Year, “experts” of all descriptions predict what we’ll be doing after January 1. How many of those predictions become trends is anybody’s guess because a “disruptor” comes along that changes things, like Instagram and TikTok (which I’ll talk about later.) Or life changes in some way, like the three-year thing, and we adapt accordingly.
So I decided to see what they’re saying about the newest foodie trends that may be coming to us in the New Year.
Trends And Predictions For 2024
I thought about doing this after my last blog post. What are the trends we can look forward to seeing in 2024 on the foodie front? Every year, there’s always something new to discover, even if it’s something old that’s just repackaged.
TikTok, the short-video social media, seems to be the primary trend influencer. This blogger does not have TikTok on her phone and only knows what she reads about and sees that flows from TikTok onto Instagram. But because TikTok is the thing now, it’s a driver for these “new” food trends, along with the food industry. Remember how high eggs were a year ago? Record inflation for the past three years has also cut into food budgets from teenagers to families with children, so not everyone is on board with, say, the caviar-on-Doritos trend.
Trader Joe’s has announced their Customer Choice Awards 2024, and one of my favorites is on it: The Brazil Nut Body Butter. It’s inedible, but one sniff of that incredible fragrance and you’re hooked. Even BF likes it, but only when I’m wearing some.
Predicting trends is not an exact science. Frequently, making predictions can be all over the place, as I discovered researching for this blog. So here are some of the anticipated trends predicted for this year.
Tamarind
McCormick is betting on its new “Mexican Inspired” Tamarind blend as the preeminent flavor for all things culinary in 2024.
McCormick makes this
I haven’t seen this yet but I’ll keep an eye out for it in Walmart, Winn-Dixie, Rouse’s, and anywhere else I decide to shop. Warning: this does contain sugar, so if you’re watching that sort of thing, be aware.
Not straight Tamarind, but a blend, with two types of sugar.
And if this trend doesn’t take off, I’m sure it will show up in Dirt Cheap or The Salvage Store when they eventually give up on it.
“Boba Tea,” aka “Bubble Tea”
Back in the day, the Frappuccino was the trendy new thing to drink. Then chai came along. Then the famous (or infamous) Pumpkin Spice Latte sparked all manner of fall-based trends. Today, we have Bubble Tea, also called Boba Tea, and it’s being called a new trend for 2024.
This is a generic picture of what Bubble Tea, or Boba Tea, looks like.
It’s something else I’ve seen but never tried, and probably won’t. Boba Tea has been around for some time. The only time I’ve seen this is in canned or kit form at Five Below, but then, I don’t go looking for it, either.
Because I don’t get out much, apparently there is Boba ParTea and TeaTery Tea & Tapioca in Baton Rouge. Boba ParTea is near one of our favorite places there, The City CafĂ© on O’Neal Lane. (I’ve never done a review on it, go figure, but we like it.) A quick search indicates that bubble tea places are popping up all over Houston. (Get it?) My Boba Tea is out on the west side, on Dairy Ashford, and there might be one in Clear Lake, too. (I couldn’t tell from a search.) Like anything in Houston, toss a quarter in any direction, you’ll probably find at least one. If you can get beignets in Houston, you’ll find a place selling bubble tea, too, but probably not in the same place.
Neighbor E is reading this and holding onto his chai latte real tight.
Neighbor E’s favorite
What It Is
So, what is this wacky new stuff that the kids all like? I did find some in our local Walmart this past weekend:
Yup, there it is.
Well, Boba Tea was invented in Taiwan in the ’80s. It’s simply tea mixed with milk and other flavorings, and little sugar-coated tapioca balls in the bottom, the “boba.” There are as many flavors as people in Houston, so there’s no telling what kind of boba tea you can get wherever you go.
If I were getting some, I’d go with that Vanilla Latte flavor.
Seriously. It’s a drink and a sugary snack all at once. The Food Network’s website offers a basic description of boba tea. The more you search, the more you find. We’ll be seeing much more of this trend in 2024. Don’t expect me and BF to be hopping onto the boba tea trend anytime soon. He would not go into such a place and would only stand outside and wait for me to hurry up so we could leave.
That’s how it’s made, and that’s a lot of sugar.
I’m not sure I wanna try this stuff, anyway. But if I do get curious, I’ll let you know.
Retro Anything Trend
For some bizarre reason, there is a 90’s nostalgia food trend happening now. It may have something to do with the release of a movie called Mean Girls, a reboot of the 2004 film. This trend sees retro food reimagined for folks who want to return to their youth or something. Also called “newstalgia,” this kind of thing appears during or right after difficult times. Maybe I should find new copies of some old cookbooks and see where that takes me.
On the other hand, I have no plans to source and purchase Pop Rocks to add into something. But it might be a fun joke to play on BF one day if he gets on my last nerve.
Increased Plant-Based Foods
Even though I stocked up on unsweetened chocolate almond milk during the most recent freeze, I’m not following this trend. However, an increase in demand for plant-based everything is expected to continue into 2024. Especially considering the increased prices of all types of meat.
However, the plant-based meat industry has faced obstacles, forcing many to cut back operations. And it’s not cheap, either. Some providers have closed for business entirely. There just isn’t the demand they anticipated, and the problems of the last three years haven’t helped. Furthermore, the ingredients in some of these offerings aren’t always as healthy as touted.
Because it’s impossible to get normal people to eat this stuff. (Source: Google Images)
Going beyond the mixed veg and salad crowd, plant-based proteins are expected to expand into things like plant-based “seafood” alongside meat substitutes and vegetables featured in recipes on their own.
Source: Google Images
Trend predictions show plant-based kinds of milk as prominent, including oat milk and, I’m not kidding, pea milk. No thanks. Besides, BF likes to remind me that “if it doesn’t moo, it isn’t milk.” BF is a smart aleck, too.
Source: Google Images/Getty Images
Who is buying these products? Granted, I’m in a rural area where people farm real beef, pork, chicken, etc., so it’s not likely farmers will be buying plant-based meat products. But how much of a market is there for them? Not as much as believed, and this trend may eventually fizzle out.
Mushrooms are increasingly used as a meat substitute. So much so that Delish and Whole Foods are predicting mushrooms everywhere you look in 2024. If you start seeing mushroom everything, you heard it here first.
Vegan Pepperoni?
I haven’t been to Trader Joe’s in many months, and the last time I visited Aldi was between Christmas and New Year. TJ’s does offer a fair amount of vegan and vegetarian foods for those who like them. They are a California company, after all, up on all the latest food trends. Well, Natasha from Trader Joe’s List posted this new Trader Joe’s product on Instagram the other day:
Source: Trader Joe’s List Instagram page
Yes—vegan pepperoni. How do they make it? I’m glad you asked:
Source: Trader Joe’s List Instagram page.
With wheat and a bunch of other ingredients that are not in any way “meat-like.” So, if you’re giving up meat, why eat something that attempts to emulate meat? Not my place to make these decisions, but there is a market for this type of product, albeit small. Makes me want to get a couple of packages of real pepperoni on my next grocery trip.
Trend: Artificial intelligence (AI)
AI has been rumbling around for years, but in 2022, ChatGPT brought AI into mainstream consciousness. While this blogger does use ChatGPT—like a bookkeeper would use a calculator—I wrote this blog without ChatGPT’s assistance. (And I’m sure it shows too.)
Automation has been in the food industry for decades. In recent years AI has become increasingly sophisticated wherever it’s used. The infusion of technology probably won’t be obvious to consumers and restaurant patrons. Most of it will work in the background, not in full view.
How It Works
For instance, I saw an article recently (but I can’t find it now) about how companies keep their ice cream flavors in stock. It works like this: the ice cream vendor owns the freezer that’s in your local store or a component thereof. The freezer or component is equipped with a sensor device that sends information to the company remotely, letting them know what to restock automatically.
In other words, HEB, or our local Walmart, or Winn-Dixie doesn’t have to tell the vendor they are out of a specific type of ice cream, gelato, or novelty frozen dessert. The vendor already knows the minute the freezer space is low or emptied. Sensors inside the freezer send them a notification automatically, and the supply chain that brings it is (mostly) seamless. The vendor is already working to get that freezer refilled with Cherry Mocha Chocolate Chunk Hazelnut Crème Gelato before someone starts asking questions.
In restaurants, automation and technology are expected to help pick up the load, saving labor and time. Again, customers won’t see this AI automation. McDonald’s has already opened a test of the automated concept in Fort Worth, but there are also humans working there. Increasing automation with AI is expected to help increase efficiency and cut costs in all types of eateries.
AI Trends In Popular Culture
Fans of The X-Files will remember a semi-comedic episode in the eleventh season (2018) with little dialog and revolved around an automated sushi restaurant. There are no humans in the place, and when Mulder’s order is wrong, there is no one to complain to and no way to get the sushi he ordered. Things escalate quickly, and the duo breaks out of the place. Headed home, Scully’s autonomous (and driverless) taxi speeds out of control, and her house is overtaken by electronics. Eventually, the pair is cornered by several robots that hand Mulder his phone, showing that he has not left a tip or a review. He leaves a 10% tip with his phone, the robots back off and go away, and then everything is all over.
We’re a long way from that scenario, but don’t be surprised if the automated restaurant trend becomes more common, even in a limited capacity.
Speaking of Ice Cream
This article discusses new trends in our favorite frozen dessert. From calorie (and carb) conscious to more sophisticated flavor profiles, ice cream continues to evolve. I still prefer making my own, but it’s nice to know keto and sugar-free ice creams are available.
One of those trends is new flavor combinations. Well, I’ve got one I just saw in Walmart the other night:
Little Debbie is “the other woman” in our relationship.
Yes, BF’s long-term “other woman” is branching into ice cream. He hasn’t tried it yet, but if it sticks around, I’m sure it will make its way its way into our freezer.
Hot, Sweet & Sour Trends
If you’re one of those people who think the hotter, the better, you’re about to get your sensibilities whacked. By that, I mean that one new trend is to combine hot with sweet or other flavors to temper the heat and bring new layers of flavor.
Gen Z has discovered extremely hot condiments like Sriracha and enjoys adding them to different dishes.
Fermented food and drinks like kombucha also continue to be a force in food. Admittedly, this blogger does not go near the stuff. I do like pickles on occasion, especially the milder ones like kosher dill. BF, on the other hand, hates anything remotely “pickle-y,” and will let you know about it–loudly.
Rethinking The Drink
People like BF, Aunt Ruth, and Aunt Kathy are just not going to be fazed by the trend of Dry January right after the holidays. (Yup, a bit late for that too, but hear me out.) I don’t drink that often, and I can tell you the last occasions where I had alcohol: A wedding last November, (BF drove us) plus Thanksgiving and this past New Year’s Eve at home. But some folks drink a little more regularly and observe Dry January as a month of “reset.” Actress and foodie Valerie Bertinelli takes it seriously and frequently posts videos about her Dry January on Instagram.
If you can’t give up the cocktails, there are ways to enjoy a sophisticated libation without the alcohol in January or any other month.
Fancy Sodas and Soft Drinks
For BF, Cherry Coke is about as fancy as he gets. I quit drinking soft drinks back in 1997 and have had only one since then. Now, I don’t have a taste for them. But over the years, soft drinks, aka “sodas,” have evolved into nonstandard versions that appeal to more discriminating tastes.
The first one I remember seeing was Izze’s, a “fizzy” juice blend with no sugar or artificial flavorings.
This is just one of many flavors
While it started as an indie, it’s now part of the Tropicana brand. I remember trying it once, and it was pretty good, but the only place that sold them was the Houston Central Market, so I never had one again.
Zevia
Another one I’ve seen is Zevia Zero Sugar Sodas, but I haven’t tried them myself. They offer soda, energy drinks, teas, and drinks for kids.
One of several varieties
Winn-Dixie offers two flavors in our local store. They’re not available in my local Walmart, but Walmart will ship them here. BF would blow a gasket if he ran out of Coke and I gave him Zevia. Next trip, I might try some, if they have some in stock. The company offers three versions of “mocktails” in a reel on their Instagram feed, all with Zevia canned sodas. Maybe we’ll try one for Valentine’s Day.
Berry Town Produce in Hammond also carries Zevia, according to the company’s website. I thought I’d blogged about that place already, but I haven’t. Looks like I now have an excuse to go back, shop, take pictures, and write one. It’s like the old “fruit stands” that used to appear in New Orleans but enclosed. They have lots of great stuff.
If you’re cutting back on sugar, you might think of switching to diet soft drinks. You can do that, of course. But these are not the same as your regular diet soft drinks. These are “reinvented” sodas with less sugar or no sugar added.
This article from Eater lists ten of the newest non-alcoholic libations around, including “functional” sodas with prebiotics, and hybrid seltzer drinks.
The Dry Cocktail Trends
Non-alcoholic wines and other spirits are also an evolving market, especially for Dry January. Something new that has crossed my path is called Ritual Zero Proof, spirits for people who love to drink. No kidding, it’s a series of taste-alike alternatives to tequila, rum, whiskey, aperitif, and gin. The bottles are sold individually as well as in bundles. (NOTE: I have not personally tried these libations.)
Cocktail ready with no alcohol.
What’s in this stuff? Well, there is cane sugar, along with filtered water, natural flavoring, caramel coloring (in the rum version), and xanthan gum, a thickener. In other words, simple syrup with some extra ingredients to make it taste like the real thing, and free of alcohol.
Rethinking Your Drink
Do you want a drink? They’re easy to find. There are always recipes for dry cocktails, or “mocktails,” available online at the touch of a button. I have several cocktail recipes in books, too, like Suzanne Somers Cocktails book, one of my favorites. You can make many of these drinks without alcohol, including my favorites:
- The Somersize Mojito on page 17
- The Watermelon Mojito on page 21
- The Ruby Red Greyhound on page 27
In all three, club soda can sub in for the alcohol. As with most of her recipes, they are made without sugar. Swerve can replace the SomerSweet; just adjust it for taste.
Our NYE Drinks
For New Year’s Eve, I found a recipe on Natasha Fisher’s Instagram feed (TraderJoesList) that called for fresh cranberries frozen in tangerine juice with a sprig of rosemary in larger-size ice cube trays. (I had to use orange juice since I wasn’t going to Baton Rouge before then.) When you’re ready to drink, pour your Prosecco or Champagne over the cubes. Delicious.
For BF, I bought some fizzy apple juice for his “mocktail.” Mine, of course, had that small bottle of Prosecco that’s been in the fridge for some time and forgotten. We both enjoyed a nice “adult” beverage on New Year’s Eve with sliced cheeses and gluten-free cracker nibbles on the way to midnight. This charcuterie for two included slices of delicious Cranberry Cinnamon Goat Cheese from Aldi’s, and we even had some leftover cubes in the freezer for another time.
The art and science of new trends
Remember that anyone can now have a social media presence and call themselves an “influencer.” That’s their job, to promote products and hopefully start a trend that sells products. I get that, and sometimes they are good products. This article on Mr. Porter better explains how a trend comes to be and the process by which it ceases to be a trend and then becomes mainstream. Sometimes, I’m an “early adopter,” and other times, I’m an “early majority.” Occasionally, I’m a “late majority” or even a “laggard,” depending on the trend.
I say that because if I have a problem to solve, I seek a solution. Sometimes that solution shows up on Instagram, no kidding, or on Amazon. Later, that “trend” became mainstream, and I found it at our local Walmart. One example is this battery organizer I bought two years ago that’s similar to one now available in Walmart.
I guess being classified as a “Baby Boomer” makes me wary of going near some of the trends. I’ll take “laggard” in those cases.
Gluten-free isn’t a trend—it came about because so many people discovered they had wheat sensitivities and allergies, like Elena Amsterdam of Elena’s Pantry. Reading Wheat Belly by Dr. William Davis made me believe in the gluten-free lifestyle.
Cauliflower and cauliflower rice became a foodie trend with the low-carb and keto crowd because people looking for new things discovered its versatility. (Since that blog, I’ve found bags of frozen cauliflower rice at Walmart.) Trends develop from what people want, see, and need, and take all kinds of forms.
What trends come next?
As I said, predictions aren’t hard science, so these predictions and others may not become the thing. And what happens tomorrow is anybody’s guess. The Kansas City Chiefs (and of course, Taylor Swift’s boyfriend) won the Super Bowl, so at least one blogger on Instagram this morning had a recipe for KC brisket. As if I would make anything but a Texas brisket—DUH!
Trends form around what people want and see on TV and social media. Taking a cue from that famous ball game, Taylor Swift wore a black corset top that’s been an on-and-off thing for many years. On YouTube, there’s a clip of the late Tina Turner doing a preshow performance at the 2000 Super Bowl, and her backup dancers are wearing the same style of corset tops, 24 years before TS wore one. That top is already a trend now. But since SHE wore one yesterday from an Australian designer, the Army of Swifties will probably be swift in getting their own. Not me—I’m not a Swiftian, nor will I be buying or making one just yet.
Foodie trends are the same way, like charcuterie boards. Trends of all types are influenced by everything from current events, politics, technology, popular culture, social media (of course), and just in general the way things change over time. Look how fast society adapted to working from home when they had to, and nearly everything changed overnight. Trends are also driven by changes in style and taste and become established by shared opinions and eventual widespread appeal.
Until Next Time. . . .
No, I’m not looking to start any trends, but if I do, GREAT! I just hope that trend comes with a highly acceptable payout, but not holding my breath on that one. But if you find something new to enjoy, have at it, and of course. . . .
Happy Dining!
Zucchini is one of those plants that overloads gardens. I was gifted some recently, and didn’t make zucchini bread. Plus a tribute to the late Suzanne Somers, RIP.
Hello again, Dear Readers:
It’s been a month, and I apologize. I’ve got several things to tell you, but I’ll have to limit that in this blog.
Finally, fall has arrived, and the temperatures have gone below 100 degrees every day. So far, our highs have been in the mid-80s, but we’ve had some chillier weather than that. It doesn’t last too long, but it’s enough to make us turn the heater at night sometimes.
Following last month’s trip to Trader Joe’s, one of my copywriting clients’ project managers BN told me that she was able to get some of Trader Joe’s coveted pumpkin spice body butter. She lives in coastal Florida, and apparently near a Trader Joe’s that’s not near LSU or other place with college students. I am so jealous! Well, OK, just a little jealous. I am enjoying the body scrub, though.
Much has happened since my last post.
Come and Knock On Our Door. . . .
By now, you’ve heard the sad news that Suzanne Somers has passed away from an aggressive form of breast cancer. She was an actress, author, gourmet cook, health advocate, entrepreneur, and businesswoman. I was a huge fan, and I still am, but did not know the lady personally. Long-time readers know that I have and love all her cookbooks, along with several of her other books. I know there are a few of her books that I don’t have, but I should probably get and read. We don’t have Half Price Books here, so I can’t get them cheap anymore.
She passed one day before her 77th birthday, holding her husband’s hand. Her family was at the house to celebrate her birthday with her. They had a beautiful heart-shaped purple cake made for her with lots of white piping.
Her husband and business partner of more than 50 years, Alan Hamel, and her son, Bruce, along with family members, lit candles and blew them out in a short video posted to Instagram on her birthday (Monday October 16th. ) Just prior to the birthday cake video, Alan and Bruce did a 14-minute interview with Entertainment Tonight about her passing, her legacy, her love of cake, and how they will move forward and keep her legacy going. If you have a few minutes, give it a watch.
The Legacy
Many people only know Suzanne Somers as an actress, primarily as Chrissy Snow from Three’s Company. The show is still in reruns, and there is currently a channel on streaming service Pluto TV that runs the show 24/7. I’ve watched a few of them this week. If you’re interested, you don’t have to register, you can start watching either live TV or on-demand on your smartphone, tablet, laptop, desktop, smart TV, or Roku. (You may be able to watch it on an Amazon Fire Stick, but I don’t know.)
Note: Pluto has plenty of classic TV shows to watch, including a channel of The Tonight Show With Johnny Carson. Hint: He’s still funny, especially if you remember the events he’s talking about in his monologue. I haven’t seen one yet where Suzanne Somers is on, but there are three on YouTube, plus a number of more recent clips.
Of course, there were more acting roles later, plus stints in Las Vegas, a Broadway show called The Blonde in the Thunderbird, and most recently, a stint on Dancing With The Stars in 2015. Never mind that she was a headliner in Las Vegas, danced and sang on TV and in USO shows, not to mention the legions of her longtime fans like me who repeat-dial voted for her on the show. She was voted off rather quickly, which I thought was, well, not nice. But her performances are all on YouTube, and her partner on the show, Tony Dovolani, also spoke with ET after she passed.
The Business of Suzanne Somers
Beyond her acting, She was also an author of 27 books, many of them best sellers. The last one I have was her book called Two’s Company, on her 50-plus year long relationship with her husband, Canadian talk show host Alan Hamel. She discusses a wide range of topics related to their relationship, including the business side of being “Suzanne Somers.” It’s truly a family business with nearly everyone involved in some fashion.
Over the years Suzanne sold a wide range of products on her website besides the obvious. For several years she had some lovely violet serving dishes named after her granddaughter Violet. She had small kitchen appliances, including a bread maker, a hand mixer (I still have mine and it works great), an ice cream maker, a small countertop convection rotisserie oven, a stovetop pressure cooker (this was before the Instant Pot) a deep fryer, an ice shaver, and several other things I can’t remember now. They are well-made, of course, but they still remind me of Suzy Homemaker appliances.
The books, the famous (or infamous) Thighmaster (yes, I have one), the 3Way Poncho (I have a few, and they are still available from some vendors as well as resellers eBay and Mercari) and a wide range of food, supplements and other products on her own website, SuzanneSomers.com. Her products aren’t cheap, but they aren’t rubbish, either. I was a big fan of SomerSweet, but as I wrote about several years ago, that’s gone now, and Swerve can be used in its place.
I’ll be making my birthday cake from Suzanne’s Desserts book this week. Instead of SomerSweet, of course, I’ll be using Swerve. And we’ll have a slice to celebrate the lady who did it all with grace, right up to the end.
The Zucchini
So, last week, BF came home with a bag full of great big zucchini and two crookneck squash, and said, “T says hi.” That’s one of his car guy friends, and apparently knew I would appreciate them. Because BF doesn’t eat anything called squash, including zucchini, spaghetti, or acorn, my favorites, and will let me know about it immediately.
I can only wish I had such an abundance of zucchini that I had to give it away. But I’m happy to accept the wonderful gift of excess from those fortunate enough to have such a nice garden surplus. One of these days, I keep telling BF, we’re going to have a fantastic garden from which we enjoy a great harvest.
Here’s how it ties into the late Suzanne Somers.
Zucchini Ribbons
My first thought was to make some zucchini noodles from Suzanne Somers’ Fast & Easy book (the purple one.) I haven’t made that in a very long time, and it’s simple. Cut the ends off the zucchini, then use a vegetable peeler to make long, thin ribbons. When you get too far in to keep using the peeler, just thinly slice the remainder with a sharp knife on a cutting board until you’re done. Cook in a skillet with a little olive oil, salt and pepper until they’re just done. Delicious.
You can cook as many zucchinis this way as you like at once. Eat them as is, or add them to any kind of pasta sauce you like. Fast & Easy was published before the veggie noodle makers became popular, and in a later book she uses zucchini “noodles” made from her own Su-Chef appliance. It wasn’t available for long, apparently, and it isn’t even available on eBay or Mercari, but I did find a picture.
I Thought About Her
As I took the book off the shelf, I wondered how Suzanne was doing. I remembered that she’d been ill again, but I was sure she would be getting better. Is she writing a new book? There probably won’t be any more cookbooks, I thought, but an important topic, for sure. But I knew it would be an interesting subject, well-researched and well-written, like Tox-Sick. Admittedly, I didn’t get her last book but will source it for my shelves soon.
The next day, BF sent me a message on Facebook Messenger that she’d passed away, one day before her 77th birthday. The breast cancer she’d been fighting for more than 20 years finally overtook her.
The next night, I made a Cappuccino Chocolate Chunk Cheesecake from Get Skinny on Fabulous Food, page 246.
For breakfast one day last week, I made some of Alan’s Fried Eggs In Onion Nests on page 115 for us to enjoy with breakfast. Hint: open the windows and turn on your exhaust fan before you get started cooking the onions.
I also want to purchase Served By Caroline Somers, Suzanne’s daughter-in-law, chief chef, and right-hand-gal in the business for thirty-plus years. Her stepdaughter, Leslie Hamel, is a fashion designer who designed the 3Way Poncho, as well as hundreds of Suzanne’s red-carpet items and many pieces of her clothing lines. I own a few 3Way Ponchos and made some from a Simplicity pattern published shortly after the released. There’s some fabric in my stash that will be perfect to make a couple more.
The Rest: Zucchini Sotolio
I only cooked that one zucchini on Saturday night, because I had a plan for the rest of them. I’ve done this before, but just never quite got around to posting the recipe. This recipe is *not* from Suzanne Somers, but from TV chef Giada de Laurentiis. It’s on page 226 of Giada’s Italy: My Recipes For La Dolce Vita, called Zucchini Sotolio. It’s not difficult, and it’s a great way to make those garden extras last a bit longer.
First, you cut the zucchini into 1/3” rounds. Drop them in the colander, sprinkle salt over them, and let them sit for ten minutes.
There were a couple of yellow zucchini in the bag.
But because I was sitting with BF, it ended up more like 30 minutes. But the salt seasons them nicely.
While that’s going on, boil up 1½ cups of water and 1½ cups of apple cider vinegar in a big pot.
Now, open up a window, (or turn on the exhaust fan) because it’s going to smell in your kitchen and your house if you don’t. Trust me on this, I speak from experience here. Especially with someone around like BF who can’t stand the smell of vinegar at all.
Add in your sliced zucchini and turn the heat down to a simmer:
Yes, there were some yellow ones, and they tasted the same.
Cook the slices for about five minutes, until they’re cooked but not mushy and overdone.
If you have as much as I was given, you’ll need to cook them in batches.
Then take them out:
And put them into a bowl.
You may find they’re still kind of watery, so you might want to drain that off too. Add in the mint leaves, basil leaves, chopped garlic:
And a tablespoon more of apple cider vinegar:
Toss the zucchini to mix in the rest of the ingredients. Leave them to cool for a little while.
And here comes the fun part: cover them with olive oil:
The recipe calls for extra-virgin olive oil, but I didn’t have enough. So, I just used regular olive oil.
When you have enough oil, pack them in jars or just store them in the fridge in a tightly sealed container:
This is a container I like to use for the freezer, with a rubber gasket in the lid and snapping closure tabs.
This delicious recipe will stay in your fridge for about three weeks. Serve them at room temperature. Giada says that having a jar or two of this around means you’ll always have a “quick side.” It’s also good as a starter or part of an antipasto spread. Got eggplant? It works here too, just grill the eggplant first. (No, I still hate eggplant.)
Here’s the recipe if this looks like something you’d like to try soon.
Zucchini Sottolio
From Giada's Italy, page 226. This recipe has bold, tangy flavors that make the zucchini really shine.
Ingredients
- 1ÂĽ pounds zucchini sliced into â…“ inch rounds (about 3 small zucchini)
- 1ÂĽ tsp kosher salt
- 1½ cups apple cider vinegar plus one tablespoon for the end
- 10 fresh mint leaves
- 10 fresh basil leaves
- 2 garlic cloves, smashed and peeled
- ½ tsp crushed red pepper flakes (Amy's note: optional)
- 2 to 3 cups extra-virgin olive oil (Amy's note: I used regular this time)
Instructions
- Place the sliced zucchini in a colander that is set over a bowl. Sprinkle with the salt and toss well to combine. Allow the zucchini to sit for 10 minutes.
- Meanwhile, in a medium saucepan, combine 1½ cups of water with 1½ cups of apple cider vinegar and bring to a boil over high heat. Add the salted zucchini to the pot and return the mixture to a boil. Reduce the heat to maintain a simmer and cook for 4 to 5 minutes, or until the zucchini is cooked through but still has a little texture. Drain the zucchini and place it in a large bowl.
- Add the remaining 1 tablespoon vinegar, the mint, basil, garlic and red pepper flakes to the zucchini, and toss well. Add enough olive oil to cover the zucchini and allow the mixture to cool to room temperature. Pack the zucchini in jars or a storage container with a tight-fitting lid, making sure the zucchini is fully covered with the oil. Store in the refrigerator for up to 3 weeks. Serve at room temperature.
Fancy another cuppa?
I’ve got another tea blog coming, but I’m not saying anything just yet. But it will be interesting—and very strong.
Enjoy!
Last week, I made it a Trader Joe’s Friday. Take a ride with me.
Hello again, Dear readers:
I know, it’s been a minute, but I do have an adventure to tell you about, plus a couple of other news items that have surprised the heck out of me.
Saturday was a Tractor Supply visit for pet supplies. It was also an adoption day, and I almost brought home a new kitty:
Such a sweet little kitten.
There’s nothing wrong with the old ones. But I knew what kind of trouble I’d face if I did. Make no mistake—this Catmandu kitty was $22 to adopt. But I just knew it would be bad for that beautiful little furball if I did. The poor thing wouldn’t stand a chance around Tab E. Cat and Tiger Cat. I hate leaving this one behind but I did.
Let’s get started.
Two News Items
These two news items come from Fast Company, a tech magazine that I follow on LinkedIn.
For a few years now, you’ve probably seen those commercials for company called Daily Harvest. This company aims its advertising at millennials who want to eat better and easier. From what I’ve seen, it’s frozen vegetarian food as different forms of meals that make it convenient and easy to eat healthier. At least, that’s how they’re advertising their products. They’re not cheap, either—each meal runs between $6 and $10, for one. They also have some coffee pods that come in two to a package.
The Daily Harvest Debacle
Back in June, the magazine reported on a story about Daily Harvest’s lentil and leek crumbles that made quite a few people very sick. Although these people were young and healthy, nearly 400 of them became ill from this meat-substitute blend. The problem was an ingredient called “tara flour” added as a plant-based protein. Tara flour is rarely used in the US and was not tested for safety before this product was rolled out.
The FDA has not yet evaluated tara flour to be “generally recognized as safe,” or GRAS, but it’s not used much here, either. It only became available in the last year or so. Most of the people sickened by this product developed gallbladder and liver problems. Of those, 133 went to the hospital for surgical procedures, with 25 of those being gallbladder removal. The company promises to do better, but lawsuits could bankrupt the company. They’re working with the FDA, and the crumbles have been recalled. We’ll see how this plays out. Their products are available in some grocery stores, but not in my area.
If you see a food product with “tara flour” in its ingredient list, drop it. There is also something called “tara gum” that’s used as a thickener, but apparently it’s not the same thing.
Beyond Impossible Meat
The second article is about the imminent demise of the plant-based meat industry–again. These reports have happened a few times, claiming that this fake meat is on its way out, but they’re still around and haven’t gone yet.
Honestly, who’s buying this stuff? I see it in the grocery stores all the time, but I don’t see anybody buying any. That may be different in a place like Houston, Dallas, New York, or anywhere in California. But the truth is, much of America is not eating plant-based meat. If they do, it’s once and they realize why real meat is better. There’s plenty of it available, but nobody’s buying it up like ground beef.
Because I even found some in Dirt Cheap this weekend:
When they’re here, they’re at the last stop
The ingredient list:
That’s intended to replace meat. Seriously? No. That’s a lot of processing to make it look and taste something like meat. I’m sure Spam tastes better.
It’s like that picture that emerged during Hurricane Harvey of an HEB refrigerated case, that was emptied of everything but the soy-based vegetarian food products. No self-respecting Texan is going to eat tofu or fake meat, even in an emergency. Looks like there was more anticipation than actual demand for alt-meat, and the industry isn’t as strong as the cattle industry.
Do you know why it’s called “Impossible?” Because it’s impossible to get normal people to eat that stuff. Bonus: alt-meat is not healthier than meat. The article goes on about “planet friendly,” “saving the planet,” and “climate change,” showing its intentional bias. Even though there are some folks who buy the stuff, alt-meat isn’t universally wanted. I don’t know anyone who wants it, either.
Aldi, Aldi, Everywhere!
I only just discovered that Germany-based grocer Aldi has bought one of the south’s stalwart stores, Winn-Dixie. No kidding—they just remodeled ours in the last year, and now they may change it over to Aldi.
Honest—somehow, I did not get this news, our friend MY told us in a phone conversation last week. How did BF know about this but not say anything to me? I thought she was kidding when she told us, but she wasn’t.
The modern world comes to rural Louisiana, whether they want it or not. No word on how many stores will stay branded as Winn-Dixie and how many will change to Aldi. But Aldi’s stores are much smaller than the average Winn-Dixie, so they’ll make those decisions once the merger is complete.
We got a letter just today from our local Winn-Dixie informing us that our local Winn-Dixie pharmacy closed last week. I hadn’t heard about that part either. Aldi doesn’t do pharmacy, and its core competency is grocery, so the pharmacy component wasn’t part of the deal. Now, Winn-Dixie is transferring everything to CVS and Walgreens and closing their pharmacies ahead of the merger. Here, the transfers are to the local Walgreens. The Hammond Winn-Dixie has a CVS nearby.
I did notice some conversation in the pharmacy area when I was shopping there last week but didn’t think too much of it. So, in the store that was only renovated a few months ago, there will be an empty space where the pharmacy was. Wonder what they’ll do with it once it’s all cleared out.
Bankruptcy Relief
Southeastern Grocers is thankful since they’ve been limping along for many years now and remarkably close to bankruptcy. I haven’t seen too much on the topic, although it was just a quick search that yielded articles that said much the same thing.
This may also impact Rouses, Louisiana’s “premier” grocery chain. It’s the closest thing you’ll find to HEB this side of the Sabine. If Aldi does move into Hammond, there will be some VERY serious competition.
Of course, in a text message later, MY responded, “How about you work on getting us an HEB?” Well, I’ll see what I can do, but they tried it once in Lake Charles. The gent in the Texas Welcome Center in Orange said, “There was some kind of Louisiana regulation and they had to close.” There’s always some kind of Louisiana regulation to bungle up anything. That’s why there’s no Buc-ee’s here, and there likely won’t be, even though it was announced a few years ago.
Maybe Trader Joe’s will make the trip up this way next. New Orleans has one, and so does Memphis, TN, which also has an IKEA. Hammond would be a great place for Trader Joe’s, especially with Southeastern Louisiana University around. I sent them an email suggesting Hammond, and the autoresponder message I got back said:
Thank you for your interest in a Trader Joe’s store – it matters to us. We’ve received your request and will share it with our real estate team for consideration.
 If you have other comments or questions you’d like addressed, please submit them through our general feedback form at: https://www.traderjoes.com/home/contact-us
Thank you.
But folks in Mandeville and Covington have been wanting and praying for a Trader Joe’s there for years. Not happening, and I know that from the company directly.
My Trader Joe’s Friday
Last week, I decided I wanted to go to Trader Joe’s in Baton Rouge. See, They’ve got new fall and pumpkin stuff all over the place, and I was out to get some to bring back.
I found out that they have a new pumpkin body butter that I wanted to try. BF, on the other hand, did not want me to go anywhere near anything that smelled like pumpkin or pumpkin spice, But he was not going to stop me.
Unfortunately, I didn’t get any pumpkin body butter, because they sold it all on the first day. Like the Brazil Nut Body Butter that BF really likes, there’s plenty of it available on eBay and Amazon—for a premium price. That’s what happens when you put a Trader Joe’s near LSU. Fortunately, I did score some of the pumpkin body scrub.
If you score some, you’ll definitely enjoy it
It smells nice and warm, and I must hide it, so BF doesn’t throw it away.
I put the pumpkin spice gluten-free bagels into the freezer right away, too.
Gluten-free!
I had one already, toasted with butter, and it was pretty darn good. The canned pumpkin will go into the pantry for Iced Pumpkin Spiced Lattes and homemade dog treats.
Non-pumpkin purchases included two packages of Texas Tamales:
Because they are less than Rouse’s. And one of these little totes, with a full-sized nylon grocery bag inside.
Aren’t they cute?
Keep it in your bag, car, or pocket, and you’ll have a reusable shopping bag handy. The small tote is good for keeping small items corralled like loose change.
The Store Visit
I saw lots of pumpkins:
Look at them all!
And these new bags for fall:
I didn’t get one, maybe next time.
This nice lady was sampling:
This nice lady’s name is India, and she was sampling some lovely granola and yogurt.
Plus a wide range of new and familiar delicious things:
And this:
I wanted to but it would not have lasted the trip home in the heat.
The samosas next to them are probably pretty good, but you know what would happen if I brought a box home? “She’s tryin’ ta kill me!” Same with this one:
Interesting, no?
Delicata Squash:
He won’t eat that, either.
I bought a small one and will put it in the air fryer. I saw DaniMade Kitchen do that the other day on Instagram, and it’s really simple. Slice off the ends, then in half lengthwise, don’t peel, remove the seeds, slice into half-rounds, toss with olive oil, salt, and pepper (or whatever seasoning you like), and air fry at 400F for 10 minutes, or 20 minutes in the oven. Dani also adds a fresh herb like thyme into the mix. Yeah, that’s for me when BF is not home.
BF won’t eat anything remotely related to pumpkin, like this:
That would not go over well. Next to his strawberry bars.
Or this:
Even though they’re not pumpkin
I did pick up a box of this tea last time I was there but haven’t opened it yet:
They may be unwrapped, too.
I hope it’s as good as HEB’s English Breakfast Tea.
The Frozen Foods
In addition to our favorite Texas Tamales, Trader Joe’s has some other interesting frozen foods in their cases:
Pumpkin ice cream, and waffles? Sounds good but no for BF.
Don’t forget the scones and cheesecake:
At least Trader Joe’s appreciates Hatch chiles:
Hatch chile salsa and frozen tacos–perfect!
Gluten-free pie shells? I almost bought some.
This could be the start of something delicious!
One day I’ll try this, too, if it’s gluten-free.
A fan favorite, but we’ve never had it.
Still, BF doesn’t mind that I go, and says the same thing: “It’s just a grocery store.”
Trader Joe’s List
If you’re not familiar with Instagram, there are several bloggers and brands that hang out there. The main reason I got on Instagram was to follow. Jen Fisher of Keto in the City, Mimi G, and a couple of others I like. I also follow multiple brands on Instagram, and as you know, I’ve won twice this year from Instagram giveaways.
Another blogger that I discovered is a lady named Natasha Fisher who has a blog and an Instagram channel called Trader Joe’s List. She lives in California and has a Trader Joe’s nearby. So once a week, and sometimes more, she goes to Trader Joe’s, does some grocery shopping, and then does a video about what she bought. She does the videos in her own kitchen.
Natasha and her partner Simon recently went to Phoenix for a few weeks for his job, so she just took her Trader Joe’s trip there. They stayed in an Airbnb, she was still cooking like she was at home.
I try to catch Natasha’s videos whenever she posts a new one. Sometimes she even does them live, but I don’t always catch those. But she talks about a lot of different TJ’s things in the videos that I’m interested in trying. Natasha is not affiliated with Trader Joe’s, she’s simply a happy shopper with a blog.
It was Natasha’s video that showed me the Pumpkin Body Butter that I wanted to try. Oh, well. At least I got the Brazil Nut Body Butter before it sold out.
Making My Own Video
On the way back from Baton Rouge, I got the idea to make my own video, just like Natasha’s. I’m not trying to compete or “steal her thunder,” of course. It was just for fun. I did mine in one take and uploaded it to Instagram. But for those of you not on Instagram, I uploaded it to YouTube so you can see it there.
If you watch it, please do not expect my video to be as good as Natasha’s. I’m not a professional and the intent was just to have a little fun on my own. BF is not in the video but does get a few mentions. (If you listen close you can hear the TV blaring in the other room because he couldn’t help himself.) But if you like Trader Joe’s, I highly suggest checking out her website. If you’re on Instagram, follow Natasha so you can see her videos in your feed when she posts them.
Next Up: Aldi
The littlest grocery store has done very well in recent months because of their well-priced basic offerings. So, it’s no wonder that they keep expanding, especially in the South.
I’m planning to visit the Aldi in McComb, Mississippi this week to do a little stocking up (and to get out of the house for a while.) BF doesn’t mind, since I’m not doing anything wrong, and he likes many of the new things I bring home. Unless, of course, they’re pumpkin-spiced. I try to bring back nice things that he wouldn’t ordinarily buy or something that wouldn’t ordinarily cross his path. He’s still a fan of Jammie Dodgers.
I’ve got one recipe to try out for an upcoming blog post, and hopefully, it will be worth the wait. Until then. . . .
Happy Dining!
Is MSG the culinary bad guy we’ve been told it is? It’s been around for more than 100 years. But one day, monosodium glutamate became one of the things to avoid. MSG has never gone away, and finally, it’s making a comeback.
Hello Again, Dear Readers:
After I read last week’s published post to BF, he informed me that he has three New Year’s Resolutions this year, and he’s mostly accomplished one of them. It’s a long story.
In my case, I’ve decided that I’d like to get up early again, every morning. I’ve done a fair amount of it since BF went back to work since he’s been working many early days. The trick is to keep getting up early every day no matter how long BF hibernates. I’m not there yet.
I found something interesting that I thought I should pass along. But before I begin, I must mention two things:
- There are a few live Amazon affiliate links, which may send me a few rubles if you click and buy anything, not just what I described
- Remember that I’m a food blogger, not a medical professional. If you have concerns about using MSG, ask your doctor and maybe do a little research before you start sprinkling. Chances are you’ll find plenty of information on both the plus and minus sides, so it’s up to you to decide for yourself.
Now let me tell you what I found.
What Is MSG?
Monosodium glutamate is a flavor enhancer used in many processed foods like canned soups and seasoning blends like this one.
I used to buy this until I discovered it had soybean oil, but that’s been removed.
Commonly used in Asian cooking, MSG is a type of salt made from a natural amino acid called glutamic acid. Despite the similar-sounding name, there is no gluten in MSG.
You’ll likely find this in the kitchen of your favorite Asian restaurant.
It’s a white crystal-like powder made by fermenting starch, sugar beets, sugar cane, or molasses.
Looks a lot like salt.
Much like salt, it’s added to enhance savory flavors and used to add the “umami” taste to foods. (Keep reading for that one.) But it doesn’t have the same amount of sodium as salt does.
But is it the allergen we’ve been led to believe? Some people may be sensitive to it and experience flushing or headaches after consuming MSG. It’s similar to people who are allergic to another type of food, such as egg or wheat.
The Umami Factor
Most people know about the four tastes: salty, sweet, sour and bitter. But there’s a fifth one, that’s known in Japan as umami, or the “savory” or “meaty” taste. Umami is present in meats, fish, soy sauce, mushrooms, and Parmesan cheese, and is believed to be caused by the presence of other amino acids in foods.
This would be one ideal place for MSG
MSG adds to or enhances the umami in foods during cooking but isn’t necessarily a thing on its own. Just like adding a touch more salt to a dish, MSG enhances the umami that makes it taste even better.
Where You Find MSG
Asian cuisines are well known for using MSG in dishes such as:
- Chinese dishes, like Kung Pao chicken and hot and sour soup
- Japanese dishes, like miso soup and teriyaki sauce
- Thai dishes, like tom yum soup and green curry
- Vietnamese dishes, like pho noodle soup and spring rolls
I wonder if BF would take me to our local Chinese place this weekend.
Back in the day, MSG was popularly available in the US as a product called Ac’cent™ .
The original
(The name is trademarked by B&G Foods in Parsippany, NJ.) Now you can buy MSG from multiple vendors, like Badia, a brand I bought in Houston.
You may find this in a smaller bottle in the grocery.
And I just discovered that Texas’ own Fiesta Spices sells MSG, although I’ve never seen it in a store:
You don’t see ads for MSG anymore. But years ago, one television ad featured none other than Sammy Davis, Jr. One cute commercial told cooks to “wake up their food” with Ac’cent™, and another spot from 1986 featured soothing sax music (no doubt marketed to housewives of the era.)
Making A Comeback
It’s been years since I’ve even thought about MSG, much less looked for some. But it’s always been available, despite the negative press. Today, it’s still available as Ac’cent™ as well as other brands, and available nearly anywhere. I didn’t see it on my last trip through Albertson’s in Hammond, but found it in our local Winn-Dixie, on a lower shelf.
There it is, just sitting on the bottom. On sale!
But I’ve never even paid attention to MSG since it was allegedly “unhealthy.”
The other day, BF was watching CBS Mornings while we were eating breakfast. I happened to look over and see a segment on Asian restaurants who are again embracing the use of MSG. I also found a little more info on the CBS News website.
If you’re old enough to remember, you might be thinking, “wait a minute. Isn’t that the stuff that created a big brouhaha in the 1970s about how it was unhealthy for everyone?” It is. Well, 50+ years on, times have changed and we know more than we used to. It’s been time to look at MSG in a new light.
Appropriately, it figures that Asian chefs would pick up the torch and begin using it again.
How can this be bad?
Now, that’s not to say that MSG was ever banned from the market. Far from it. In fact, after the news that MSG caused health problems, it was still available, just avoided by a lot of people. Like me.
Using MSG
MSG is useful for savory foods but does nothing for sweet foods. (That’s OK, there are plenty of other ways to enhance sweets!) Because I have no experience with it, I’ll tell you what it says on the Ac’cent™ bottle:
- Add ½ teaspoon per pound of meat.
- Add ½ teaspoon for each of 4 to 6 servings of soups, stews, casseroles, sauces, salads, and vegetables.
That’s not a lot of MSG. Honestly, on a couple of chops I cooked for dinner, I gave a light sprinkle on each side along with the seasoning salt I used. (They were good!) Ac’cent™ has 60 mg of sodium versus 194 mg of sodium per 0.5 grams of salt, which is helpful if you’re trying to cut down on sodium consumption.
Honestly, it’s something you can sprinkle in lightly or use a small amount as directed. More will likely not result in a significant improvement and may ruin your dish. B&G’s website has more information on using their product, and even a few recipes.
Is It Unsafe?
Surprise—it really isn’t unsafe unless you have a reaction, just like anything else. So how did MSG get this reputation and decades-long bad press?
Well. . .it started with a letter allegedly written by Chinese-American doctor “Robert Ho Man Kwok” back in the 1960’s to the esteemed New England Journal of Medicine. In the letter, the alleged doctor described what he called “Chinese Restaurant Syndrome” which began the campaign against MSG.
Asian Orange Chicken with Green Onions
Guess what? That letter and the named “syndrome” was a hoax. No kidding. Fifty years later, everything that came from that letter is based on a hoax. Someone made up a fake Chinese name, and it just took off like a snowball rolling down a steep hill. Amazingly, it’s still in the NEJM’s archives behind a paywall. Makes you want to believe in BigFoot, doesn’t it? (Check out a couple of pictures of the elusive beast that I’m sure BF has already seen.) Colgate University has more on the fake Chinese doctor story if you want to read more.
Scientific research into MSG’s safety is the subject of debate since the hoax began. The “news” also set off reams of negative press against the Chinese. Lots of racism and ethnic negativity started because of the one letter that had no truth to it–long before social media!
No Proof
Despite claims of symptoms such as headaches, flushing, sweating, and difficulty breathing after consuming MSG, scientific studies have never consistently found a link between MSG consumption and any reactions. That’s not to say no one would suffer these side effects, but they’re not a widespread problem as we’ve been led to believe. Just like a milk or wheat or soy allergy, not everybody has the same experience.
The U.S. Food and Drug Administration (FDA) has classified MSG as a food ingredient that is “generally recognized as safe” (GRAS). The FDA states that MSG is safe to consume at normal levels and that most people can tolerate MSG in normal amounts without reactions. But restaurants and food producers must list MSG if they’ve added any—just like other allergens.
If you know you’re sensitive, check the ingredient lists of foods before consuming something.
Are You Allergic?
MSG isn’t unsafe, really, unless you experience a reaction after consuming some. But think about it this way—if you know you’re allergic to eggs, milk, shrimp, corn, wheat, nuts, or like me, soy, you avoid the allergen, right? Treat MSG the same way. If you have any concerns, always consult with a healthcare professional before using or consuming MSG.
But you knew that already.
I Bought Some
For the first time in I don’t know when I bought a bottle of Ac’cent™ to try in our cooking. Lucky me, Winn-Dixie had it on sale. I expect that little bottle to last a long time.
I don’t think I have a single recipe anywhere that calls for MSG, but that’s OK, I’ll try some. I’ve used it once, and so far, so good. I’ll let you know if it’s good, or bad, or does anything bad to the food. Or us.
But considering MSG’s consistent culinary use over the last 100 years, and the availability of Ac’cent™ in grocery stores since 1947, it can’t be all bad, right?
Happy Seasoning!
Aldi—it’s the newest little grocery store around. Do you have one nearby? (TL:DR version: Aldi’s is a great place to grocery shop with great prices.)
Hello, again, Dear Readers:
We’re halfway through the first month of 2023. BF corrected me on my earlier statement that he has no resolutions, he does. He’s already got one of them checked off, although the process isn’t complete yet. Long story there. Two others are a little farther off, but reachable.
I didn’t make any “resolutions,” but I would like to start getting up early in the morning again. I’ve been able to do that with BF’s work schedule since he returned to work after vacation, but he’ll be back on his usual day/night alternate rotation soon. When he goes back to sleep, so do I. So. . .we’ll see how it goes.
The “New” Aldi In Our Area
Sort of.
A few days ago, we received a card in the mail letting us know that there is a new Aldi store that’s actually less than an hour from us—just north in Mississippi. No kidding. Because we’re so close to the state border, it’s closer than Baton Rouge or New Orleans. The announcement included a $5 coupon off a $30 purchase, which I happily accepted. So, I made my plans and drove north.
Cute!
I know this sounds a bit odd, going to another state to grocery shop, but people in the smaller northeastern states do cross-border trips all the time. Remember that in Houston you can drive 100 miles in a day and never leave the city. You can drive for days and never leave the state. So going to Mississippi to visit the newest and closest Aldi store isn’t a big deal. Even if BF thinks it’s a bit bonkers. (Bonus: the sales tax is also 3% less than in Louisiana.)
The place was quite crowded!
HEB is a long drive from here, but I’d happily go as far as Beaumont to get to one. (I’m not sure about the ones in Vidor and Orange, I’ve never been.) But because the Mississippi border is just 30 minutes away, McComb isn’t the hour-drive to get to the Slidell Aldi location. Might as well go to Baton Rouge if I’m going to drive that far, because Whole Foods, Fresh Market, Joann’s, Bed, Bath and Beyond, and Cost Plus World Market are also there, too. (Just not all in the same place.)
I just made it!
Admittedly, I wasn’t impressed with Aldi when I went to the one in Friendswood in 2014. It was on the way home from LK’s place, but I didn’t find it to be a better option. Reminded me of a convenience store, really. Lots of boxed mixes, junk food, and a little fresh food.
A well-known male celebrity from the UK is a big fan of Aldi, too. He lives in Palm Springs with his partner and has many times touted Aldi’s food and its greatness. He even did a video in his local Aldi, and it wasn’t a paid promotion–he was just a fan. That Aldi was nothing like the one I visited. After my original experience in Friendswood, I just never went back. I’m not naming him here because I later found him to be quite foul. Therefore, I don’t want his name in the blog or ranking for his name, either.
However, our friend Beverly loves Aldi and told me that they’ve upped their offerings in the fresh food area. Beverly and her husband drive to an Aldi about once a month or so to stock up on staples. Aunt Ruth loves her local Aldi as well. So, I decided to revisit Aldi’s and see what I might be missing. Beverly was right!
The Trip to McComb
It was a lovely day for a drive. It was cool, and sunny, with no traffic. Until I got there.
I drove myself because BF was working. I guess he was glad because he didn’t want to go anyway. He’d rather watch shows about Bigfoot and that weird guy who lived among the bears and became bear food. (I really need to repossess my little Roku.)
Everyone was anxious to get in and shop
Two things to know about going to Aldi: bring a quarter to unlock your cart and bring your own shopping bags. These are two of the ways Aldi keeps costs down and passes along the savings. (New Orleans readers may remember The Real Superstore from back in the late 80’s introducing the “quarter for the basket” trend from Europe.) Stores are accepting reusable shopping bags again, so wash them and take them with you when you shop, especially at Aldi.
But because I wanted to make the grand opening (and I did!) they were not requiring shoppers to use a quarter to unlock the carts. I made it in time to see the grand opening but not to get a picture. The local newspaper, the McComb Enterprise Journal, was also on hand to record the opening. You can read the nice article here, and the picture of the ribbon cutting is available here.
And when people returned the baskets, they offered them to other shoppers rather than fuss about the quarter. Remember, I was in Mississippi. Everyone was nice and as crowded as the place was, they were all happy to be there.
The first 100 shoppers—designated by numbered cards—received a “swag bag.” That is, an Aldi shopping bag that contained some bagel chips and a quarter holder. They gave me a shopping bag on the way in, but it only had a cute little quarter holder (no complaints from me):
Neat!
I was going to buy a bag anyway, but it was nice to be gifted one.
Yup!
On the way out, someone gave me two more, and those will be gifted to others.
Nice
And if you lose that quarter holder, you can actually buy them on Amazon, no kidding.
While waiting for the opening, I spoke with a lady who said that not much happens in McComb. Nice place to go if you don’t want to be found, am I right? She laughed. We saw the Mayor and a few of his people go in and walk out with a swag bag, but I don’t think he did any shopping.
As it turns out, our friend MY went to college in McComb, no kidding. She’s going to rustle up her gang and pay them a visit.
Once we got inside, it was a madhouse.
Again, everyone was polite and nice, and no one caused any problems.
Another customer asked me a question about something. Suddenly she began telling me about something she makes in the air fryer, “while you make your chicken and biscuits.” I held back my “keto-mostly” self as I listened to her description. She was also nice, so I just smiled and agreed, then thanked her because I couldn’t follow everything. I still don’t know what she was telling me to make, honestly. I guess I looked like I needed to know.
It probably won’t be crowded like that every day.
Shopping Haul
There’s a deli area right when you walk into the place, on the left:
That’s where they have the cauliflower pizza, on the far left. I thought I got a better picture of it.
I saw the words “cauliflower pizza” and it was all over:
Lunch! No wheat in the crust or anything, so that was first since BF was working late the next day. Then tortillas, including some marked “keto” for our next Taco Tuesday adventure:
BF would love this area
Plus a nice selection of cookies and pastries. Lots of snacks on the right side:
And more snacks!
Against the back wall are bacon and other meats:
I’m going to go ahead and admit that we needed a bag of onions:
Right next to them were little roasty potatoes, aka, Triston’s potatoes:
And salsa!
I forgot the tortilla chips, but these didn’t last long:
Sweet potato chips are my kryptonite
This quinoa meal will absolutely horrify BF if he ever finds it because he wants to know what it’s doing in his house:
I’m currently hiding this from BF
Aunt Ruth and Aunt Kathy are laughing as they read this because they’ve met BF and they know I’m right. But it was so weird I was compelled to get one. I haven’t tried it just yet.
I’m not going to disclose how much I spent. . .let’s just say I got some things we needed, as well as some extra things, plus something for dinner. This definitely won’t be my last trip to McComb, that’s for sure—especially with a Starbucks, Hobby Lobby and Walmart in the same spot. It’s an enclosed mall called Uptown McComb, but I didn’t realize that until I was leaving. Next time.
How Was The Pizza?
Regular readers know I’m a fan of Caulipower pizzas, and get them occasionally. So far, nothing beats Caulipower, and I’ve tried a couple of them that Walmart has available. (I may try the new Walmart brand one day soon.) So this caught my eye, although they only had Veggie available. That’s OK, too.
The Aldi’s pizza isn’t frozen—remember, it came from the deli section as you walk in the front door. (There’s only one way in and out, and that’s a thing with Aldi, too.) The crust is rather “floppy,” because it’s a “grab and go” thing. So you want to be extra careful sliding it onto the oven rack.
At $7.99, it rivals Caulipower and is also larger.
All you do is preheat the oven to 400 degrees and put it directly on the oven rack. I had to use the big oven because it’s too big for the countertop oven, but it was chilly so that was fine. In about 16 minutes, you have pizza:
I think I should have left it in the oven a bit longer because the crust wasn’t as crispy as I anticipated.
The toppings were all cooked, of course, and it was quite tasty. Just don’t want to burn the pizza.
Giving Caulipower a run for its money.
No complaints here, it tastes pretty good, and it’s big enough to have a leftover half for the next day.
That’s a bit of red onion, not beet, thank heavens.
I like to have both the regular and cauliflower pizzas in the freezer for us, but of course, we tend to go through them quickly. These pizzas from Aldi can be frozen, apparently, because it has directions for cooking from frozen. So, my next Aldi trip may involve getting more of these for the freezer, plus a couple of the non-cauliflower ones for BF.
Sweets For Your Sweet
I did manage to get a few things for BF. He loves chocolate as I do, so:
These were just too cute to pass up:
These cookies from Germany look just like the Krakus cookies from Poland that I used to buy at Phoenicia Foods in Houston in several flavors:
I have tried to straighten out this picture to no avail.
I hope they taste as good, too. If so, BF will love them. And for myself, chocolate and raspberry are together again:
I didn’t eat it all at once, honest. And it was only one. I passed on the chocolate truffles, because, well, I can get into trouble with those.
Aldi has an aisle full of sweet treats and other non-food gifts like candles and pajamas for Valentine’s Day.
So there’s something for nearly everyone, including yourself.
Non-Food Items
Unlike Trader Joe’s, Aldi’s has an entire center aisle of non-food items:
There you’ll find all manner of things, like these cute things for your kitchen or coffee bar:
“May your coffee kick in before reality does.” Oh, yes, seriously!
Coffee pots and cups are also available, as well as their own espresso maker:
Aldi Finds are lots of different things, including rugs and small pieces of furniture. Presumably, you must assemble them just like anything from IKEA. But maybe it was because I was in a hurry that I didn’t see any of those, or maybe the store didn’t have them. I wanted to look at a storage ottoman from the app, but that may be coming next week. Gives me an excuse to go back, doesn’t it?
Well, this was just what I wanted:
And magically, it made its way into the cart. Guess what? It takes a range of vacuum seal bags. Those vacuum freezer bags and replacement gaskets are easily available on Amazon. I’ll check our local Walmart for availability too. I sealed up the pork chops and the ground turkey I bought at Aldi, and they’re already in the big freezer. More vacuum seal freezing and a blog post on this one soon.
We’ve been talking about getting a vacuum food sealer for some time, but they are kind of pricey, so we waited. After reading this article by Jill Nystul on One Good Thing By Jillee, I told BF that we should consider getting one to start making our food last a bit longer.
You can find a huge selection of them on Amazon. In fact, Dash has a brand new model of its own. When I brought up the subject, BF just nodded his head “OK” and that was the end of the discussion, although we have talked about it since. Even though this was a rushed trip during a busy time, I saw it and was glad to see it was $30.
Not Just A. . . .
BF’s favorite comment about Trader Joe’s is, “it’s just a grocery store.” He just doesn’t get excited about that sort of thing. Between TJ’s and Whole Foods, there were too many guys wearing man buns and skinny jeans for his military buzz-cut comfort level. He never lets me forget about “ManBun/SkinnyJeans.” In this store, there were none of those, as MY tells me that it’s mostly country folks. Everyone was happy about the new Aldi, that’s for sure.
In all seriousness, Trader Joe’s is the grocery store, while Aldi’s is groceries and more. Both stores focus primarily on their own private brands with some national brands alongside. Aldi also carries a selection of limited-time goods from small stuff to all manner of things. Most of it is seasonal, and they don’t last long before they’re replaced with something new.
They Didn’t Forget The Furbabies
Aldi also carries pet food and supplies:
This smells like stinky cat food, but the dogs couldn’t get enough.
But the cats were not impressed with these offerings.
Some apparel, kitchen items, and even fitness things:
All in that aisle for Aldi Finds.
Great Stuff In Store
Like Trader Joe’s, Aldi also has devout fans. This article from The Kitchn talks about a bag of frozen vegetables that the author says to get at least one more since they’re “ready to roast.” They have carrot and sweet potato and a Mediterranean blend with yellow and red bell peppers, zucchini, red onion, and cherry tomatoes. Before you ask, no, BF won’t eat this because of the zucchini.
Because Aldi was so busy, I didn’t really get a good look at the freezer section. But what I did recognize immediately was the Texas Tamales!
And they were $2.50 less than Rouses. The bad news is that they only had pork tamales, no beef.
What Aldi’s isn’t is a salvage or overstock place like Dirt Cheap (the top retailer of major brand returns, they say) or Ollie’s Bargain Center (“Good stuff cheap—up to 70% off the fancy stores!”) Aldi sells fresh and first-quality product for less than other grocery stores.
These tea bags are a good example of what that means. Chances are the two different brands are from the same producer with different labeling.
The bag on the left is from Aldi’s, and the one on the right is from Winn-Dixie. Taste about the same.
Aldi’s was $2.19, and Winn-Dixie’s is about $2.69. Sometimes Winn-Dixie puts them on sale, two for $4, or buy two and get one free. Next trip to Aldi’s I might buy a couple of extra boxes.
An Aldi Fan Story From Down Under
Although Aldi is growing in the US, this Germany-based company is not just in the States. This blog by Australian copywriter Pauline Longdon describes her and her partner Rae’s adventure getting themselves a couple of Stand-Up Paddleboards, or SUP. If you’re not familiar with them (and I’m not either), you can get an idea of what they look like from what’s available on Amazon. (There’s a bit of language and self-deprecating humor involved, too.) Note: I’m friends with Pauline and Rae on Facebook but have not yet met them in person like other copywriters I know who have.
Admittedly, I know little to nothing about stand-up paddleboarding, and Pauline’s blog is also written primarily for writers. But the story is interesting enough that I wanted to link to it here, because it involves Aldi, and researching a purchase. If you have a few minutes, click over to Pauline’s website, and read the story in her words. Pauline kindly gave me permission to link to her blog, so she knows why you’re there.
Why Shop At Aldi?
It’s a little like going to Trader Joe’s, Whole Foods, or even the Rouses in Hammond—they have what you want or need. They’re not as big as a Rouses, Winn-Dixie, or HEB, but they’re a good basic grocery store with, well, basics. Eggs are the notable exception since they’re currently as expensive as controlled substances. (Yes, that’s sarcasm.) But Aldi’s prices are good on their store brands, with their store brand offerings being considerably less expensive. So far we’ve noticed no difference in quality, either.
They’re all golden eggs now, aren’t they?
For example, this jar of Aldi’s store brand Tomato & Basil Pasta Sauce was $1.95.
By comparison, the one we usually buy, Classico Tomato & Basil, runs $3.79, and sometimes $3.00 on sale at Winn-Dixie.
Used it for dinner and BF gave a thumbs-up. Unlike Winn-Dixie, Aldi doesn’t have a rewards program. Their prices are what they offer, no reward points are needed. So there’s that.
I’d like to go back to Aldi occasionally and stock up on canned and jarred foods, frozen things, and other foods to stash and keep on hand. We’re planning a pantry reboot soon to utilize the wasted space (thank you, Pinterest!) Once we have that completed and the pantry cleared and sorted, it’ll be easier to keep track of what we have and need. Stocking up on basics at Aldi will help keep our pantry full for less.
In a quick chat with Rafael, he says has an Aldi store about two miles away from his home with Carmen. He said they have some nice European products, which he prefers because they “tend to make cleaner stuff.” Agreed—and he has access to more of that kind of thing than we do.
I mentioned to the very harried manager in a red shirt that this new Aldi is an option if we need to travel north again for a supply run. During the two weeks our area was running on generators, we traveled north first to Brookshire and then McComb, Mississippi, to get food, fuel, and other supplies. That Aldi is close but probably would have been filled with people like us getting food and things. It’s an option, and it’s literally right off the freeway. You can see it before you get to the exit because it’s on the furthest corner of the mall. (That’s one of Aldi’s trademarks when they look for real estate.) Even if there was a closer store, it’s good to know Aldi’s is in McComb if we need it one day.
Besides, it’s nice to get away occasionally and do something different, isn’t it?
Third Fastest Growing Grocery In the US
That’s right, they are. And much as I like HEB and Trader Joe’s, Aldi is a nice place to shop, too.
Fast and easy to get out, too.
I did write the company to tell them about the fun grand opening and request a store in Hammond. Someone wrote back and said they were always looking for new sites that fit their criteria. Hopefully, Hammond will fit, and they will build one. Southeastern Louisiana University is there, so there’s bound to be enough interest. I think that’s why Trader Joe’s is so close to LSU.
You can find more on Aldi’s website, and they even have an app you can download. Look for a store near you at their Store Finder, and sign up for their emails too.
More To Come
In addition to the overdue posts on Rafael & Carmen’s wedding and the rest of our Houston trip, I’ve got a few more topics waiting. The vacuum food sealer is going to get its own post, because now I want to seal up everything. I just need more of the bags.
I still have no idea what we’re doing for Valentine’s Day, but hopefully, we’ll find something on the Roku we can both enjoy.
Of course, I hope to have more tasty recipes to cook up in the New Year. Because feeding BF can be, shall we say, challenging, and requires more effort.
Happy Shopping!
