Trader Joe's Blackberry Crush

It's hard to admit it, but I was wrong.

I was wrong about the blackberry. No, not the smartphone (I'm still not a fan of those crash-prone glitch-machines).

In a previous post about blackberry preserves, I not only demonstrated a decided lack of knowledge in the jams/jellies/preserves/fruit spread department, but I think I may have maligned the often misunderstood, dark, raspberry-like fruit known as the blackberry.

To the blackberries of the world, I apologize profusely. I mentioned in that previous post that I had overestimated you, but it seems, quite to the contrary, that you are more than I could ever hope for in a berry.

You see, the blackberry is apparently a really good team-player. In this beverage, we see a dynamic fruit trio: apple, white grape, and blackberry. Move over, pineapple/orange/banana. The apple and white grape juices give the beverage a nice, smooth sweetness. Then the blackberry puree adds an incredible, rich, full, tart flavor. This is what I wanted those blackberry preserves to taste like. I don't recommend putting this stuff on toast, however, I totally thought about it. It is a little bit thicker than the average juice, but not to the point that it loses any refreshing gulpability. It's very good. There's an almost earthy quality to it, but it's still sweet.

I really don't have any complaints. There were little particles of blackberry in the drink, but you'll get that with any real fruit puree. It makes it feel authentic. Reminds you that you're drinking real fruit and not some over-processed fake stuff.

This one is definitely getting a slot on our regularly-purchased Trader Joe's beverage roster. Sonia liked it too. She gives it a 4.5. So do I. Bottom line: 9 out of 10.

Trader Joe's Corn and Chile Tomato-Less Salsa

One of the best parts of writing for this blog is using it as an occasional forum to poke some light fun at my wife. Food is a pretty easy and tame avenue for me to do so. A few years ago as we were beginning our dating relationship, I remember it taking a lot of effort (and trial and error) on my part to try and learn Sandy's "food rules." Chili? No. Red meat? Except for a burger here and there, nope. Some vegetables are okay, others aren't. We kind of turned it into an ongoing joke where I said I'd need to keep a spreadsheet of what was and wasn't okay, and when. For example, squishy cooked vegetables are flat-out never acceptable. Onions are okay only sometimes, such as onion flavor, but Sandy doesn't like big chunks of them, except for onion rings. I really wanted to learn these rules so I could impress her and make sure when we were going somewhere there would be food choices she would like. I took it quite seriously, to the point where one night early on in our relationship when I was making a homemade dinner and dessert for us, I felt compelled to ask her if she liked from-scratch chocolate chip cookies because I didn't know and didn't want to make them if she didn't. As she can attest to, Sandy certainly loves them (who doesn't?) and probably wonders why I don't make them more often (the answer = like we need more cookies).

By now, I've grown so accustomed to them I rarely have to think about them much. It's kind of like natural knowledge at this point. And to her credit, I think she's opened up to more kinds of foods. But there's still one sure-fire food item that she'll refuse to have nearly any part with: tomatoes. Except for maybe a little ketch-up and just enough sauce to make her pasta noodles semi-red, Sandy wants nothing to do with them. Increasingly, salsa is getting some more leeway for her in this department, even though she's still a little wary of the chunkier varieties and prefers salsa verde, which is made from tomatillos, over the more usual salsa types.

I guess that's why Trader Jose's Corn and Chile Tomato-Less Salsa appeals to her so much. There's the huge upfront plus of no tomatoey guts being spilled for its sake. Plus, it's something different than the usual variety, though I'm not so positive about its authenticity as an actual salsa class instead of being a gringoey gimmick. Correct me if I am wrong. The only other time I've seen or heard anything about corn-based salsa is at Qdoba's or Chipotle's, and though I've never tried it there, that stuff has always appeared to me to be more spiced corn than an actual salsa. That's how the TJ's brand strikes me as well, except to say it's spiced is a little bit of an overstatement. It doesn't have the spicy pepper meter that usually overstates heat level on the jar label, and I'd like to think that was on purpose because, to me, it'd barely register a blip. There's a little heat that emanates from the back of your throat after a corner-of-a-chip-ful or three, but that's about it, and it's more than balanced out by the overall sweetness. Like any good American food product, the two chief ingredients in the salsa are corn and sugar, which makes the salsa seemingly syrupy-sweet. There's not nearly enough jalapeños and spices to combat it with any sort of effectiveness. It's kinda like flinging rubberbands at a tank - not gonna work. One good thing the salsa has going for it is, it's decently fresh tasting as the corn kernels taste like they were just stripped from the cob, and certainly not mushy but good and firm, almost crunchy in a way.

Anyways, Sandy loves it. Last night, as I came downstairs after a post-work/pre-dinner shower, I could hear her rustling our bag of soy and flaxseed chips shut followed shortly by the sound of a jar lid being screwed back on. I got to the kitchen just in time to see her one step away from our fridge, half-gone jar of salsa in hand, with a very guilty look on her face. This is an extremely common scenario in our house, except with the roles reversed. Granted, we poked at it some the night before, but she did some serious work on it while I was washing away the day at work. "It's just so good, I could eat it by the spoonful," she said. "Apparently," I said as I shook my head and tsk-tsked her. I couldn't be too mad not only because I've been the guilty party in this situation way too often and therefore thought grace would be the wisest route to go, but also because honestly I don't like nearly as much as she does. I'm going to have to go low and give it a 1.5. Sorry, while it's a good premise and has potential, it just doesn't have enough spice to hold my interest, and it's way too sugary-sweet for me to even try to pretend it's a mild, enjoyable salsa for me. While she agreed it needed to be spicier, Sandy was so joyful about finding a salsa she liked without tomatoes, she literally broke out into song as she scaled our stairs to turn herself in for the night with a good book. "It has no tomatoes, it has no tomatoes, that makes me happpppyyyyy, it has no tomatoes," she sang to our beloved little fur baby as he no doubt shot back a quizzical look. Sandy toyed with giving it a perfect five before settling on a 4.5, tripling(!!!) my score. Usually we agree more or less on our rankings, so this type of split is definitely unprecedented and hard to repeat. Sandy's probably happy though, because since I don't like it so much, it means more for her.

Enjoy the rest of the jar, dear. All yours.

Bottom line: 6 out 10 Golden Spoons

Trader Joe's Rice Noodle Soup Bowls

I have a confession of sorts to make.

When it all comes down to it, I'm just not really a lunch guy.

Breakfast is usually my favorite meal of the day, especially if involving eggs and some good bacon. But sometimes, even just a bowl of delicious hearty cereal does the trick pretty well. Dinner, in any and all of its manifestations, is something I routinely look forward to and enjoy. But lunch? Usually, for me, it's kind of lame. Most of the time it means I'm still at work for a few more hours, and I'm munching on whatever I managed to grab in 30 seconds of half-awake stupor before running out the door, or some cheap greasy not-that-great chow that I went and fetched from some run-of-the-mill chain restaurant. I'd rather skip lunch altogether and either snack through out the day or hold out for one large mid-to-late afternoon meal, but since my work schedule doesn't look too kindly on that, I'm kinda forced into the lunch option. I think that's why I routinely look for the cheapest, easiest ways to do lunch, because if I don't like the meal all that much to begin with, I don't see the point in investing time, effort and money into trying to make it better.

Enter Trader Joe's Rice Noodle Soup Bowls.

For starters, they come in three varieties - Mushroom, Garlic, and Spring Onion. To review each flavor would be as pointless as reviewing each flavor of Ramen noodles - they all kinda taste the same, without all that much distinction. And, like Ramen, they're certainly not fantastic either - cheap noodles with some colored salt on them, and that's more or less it. Don't let the "Thailand" on the front fool you - these are about as authentically Thai as a can of Chef Boyardee ravioli is authentically Italian. They're not even remotely close to any Thai noodle bowl I've had at any restaurant anywhere - there's no sense of the complexities and layers of heat that good Thai cuisine offers. It's really just salt and parsley, a fancier Cup o' Noodles if you will. With a lot more packaging, to the point it seems downright wasteful. There's the outside cardboard sleeve, the plastic shrinkwrap, the lid on the bowl, the bowl itself (pretty sturdy in its own right), then inside there's a plastic baggie that's open half the time anyways that holds the foil seasoning packet, smaller baggie of either leafy green stuff or mushroom nanobits (depending on which variety you chose) and another little plastic packet of oil which I guess is supposed to add flavor to the broth. That strikes me as being packaging overkill - skip the cardboard sleeve and the bigger inside plastic baggie at the very least. Anyways, once you buzzsaw your way through all of that, dump it all together and splash in some water and nuke it for three minutes, the end result can be very inconsistent from one batch to the next. Without doing anything discernibly different and being very careful to fill the water to the lower inside rim, I've had bowls that were thick and full of noodles with very little broth, and others that seemed to average-to-skimpy in noodle-to-soup ratio.

Okay, enough with the negatives. I actually kinda like them. Here's why. They're certainly pretty easy to make, even with the most primitive of workplace kitchens at my otherwise state of the art facility where I work. The rice noodles, while not spectacular, do a decent enough job of tiding me over. Tastewise they're passable enough. But the number one thing they have going for them is this: coworkers have seen me eating them and have asked me how they were. My typical response has been "Eh, they cost a buck and they taste like it." That was just something offhand I happened to say without thinking about it much until I randomly found myself one day in the international food aisle of the local grocery chain. Perfectly identical rice noodle bowls (even down to the same three flavors of mushroom, garlic and spring onion) were $2.29 each. Even at the neighborhood Trader Joe's, they sell another brand of microwavable noodle bowls for $2 American a pop. These? One greenback. That's it. And while I'm willing to acknowledge I may be missing out on something, to me these are about as good as I can reasonably expect instant noodles to taste like, and even if the other brands are better, I doubt it'd be worth paying twice as much for them.

Chef Boyardee used to be my default quick-grab work lunch that cost a singleton. Not any more. I routinely snag at least three or four each shopping trip and Sandy grabs one or two for herself as well. I don't think it's that we're necessarily big fans of them, but we like the fact that they're cheap and simple, and they work well enough for lunch for us. Sandy was wavering between giving them a three or four before settling in the middle with a three and a half, stating she wished they were spicier and more Thai-like. For me, I have to dock some pointage for the wasteful packaging (though I've reused a couple of the plastic bowls for my desk to hold office supplies, and Sandy said maybe they could be useful at her preschool) and join with my wife in wishing they offered more spice and flavor, but the fact that I routinely purchase and munch on them for lunch says I can't dislike them too much, even if that's based more on value than overall performance. I don't know, sounds like a three to me.

Bottom line: 6.5 out of 10 Golden Spoons