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Thai Kitchen:
I confess, the owner is a buddy. Seth spends half his life in Thailand, and his love of the culture and cuisine is tasteable. Many urban Thais use ready-made curry pastes to save hours on the mortar and pestle. I’ve found Thai Kitchen’s bottled curry pastes safer and more consistent than the various canned Thai pastes I’ve tried from Vien Dong market — look, Mom, no sawdust!

This line has recently added bottled “simmer sauces.” Local stores that carry some Thai Kitchen products include Albertsons, Bristol Farms, Henry’s, Vons, and (especially) Cost Plus, Ralphs, and Whole Foods. I’m not mad for dried insta-Thai products (Pad Thai mix, soup mixes, etc.) in this or any other brand — they sit on Ralphs’ shelves whimpering “Please buy me!” until they go stale. Thai Kitchen’s coconut milk is excellent (but Chao Kuo is equal but cheaper), while the “light” milk is blah. My favorite combo: Asian baby eggplants and shrimp in green curry. The website, thaikitchen.com, has loads of recipes, including this one. Trader Joe’s now sells its own Thai simmer sauces, too. Haven’t tried them yet. You do it, let me know how they turn out. If they’re great, they’ll be discontinued next week.

Trader Joe’s:
The Trader Joe’s motto must be Robert Frost’s “Nothing gold can stay.” Or maybe “The good die young.” Two websites are worth a visit: a hilarious fake TV ad for TJ’s, sung to a bouncy Brazilian Bossa Nova melody, and — easiest route there — the Trader Joe’s fan site, with product ratings, user recipes, and a direct link to the ad-with-song: traderjoesfan.com. I won’t try to compete with the wide-reaching product ratings, some stretching back years, but as you’ll learn, most five-star products are soon discontinued. That great sauce you adore that you found in the store — it’s not there any more. Why? Who knows? Trader Joe’s!

Still, the spacious new location in Liberty Station (Point Loma) sent me cavorting through the wide aisles, trilling, “Ooh, this is half the price of Vons!” TJ Gold that stays (longtime regulars): Organic Thompson raisins (“winy” flavor); lime-chile cashews (chopped, they’re killer subs for peanuts in garnishing Thai dishes; store in freezer); strained plain Greek yogurt (thick and creamy), for anything Greek or Indian. The bottled green-olive tapenade that the fans love (see fan site for recipe ideas) has expanded into a refrigerated version with goat feta. The package suggests using it on chicken or fish, but the taste calls to mind the olive salad on a N’awlins muffaletta cold-cuts sandwich. (I loved it mixed with a handful of grape tomatoes roasted in the pan with a half-rack of lamb.)

For “healthy starches,” TJ fans embrace frozen microwaveable brown rice (three minutes, done!). Wild rice can be hard to find, but TJ’s has it, pre-cooked, shelf-stable, and swiftly microwaveable. They’re also still carrying brown basmati rice, brown Thai jasmine rice, Israeli couscous, and Peruvian quinoa — those “good for you” low-glycemic whole grains you’re supposed to adopt as dietary staples (healthier, and they taste great, too!)

The high-rated plain frozen gnocchi are gone, replaced with frozen gnocchi dressed in gorgonzola sauce, or tomato sauce, plus shelf-stable packaged gnocchi from Italy. TJ’s must have changed the frozen-dumpling recipe: The gorgonzola version, nuked per package directions, went, in two minutes on the table, from tender to chewy to yesterday’s used bubblegum. The cold-smoked Coho salmon proved coarser-textured, saltier, and less silky than the lox I buy on the internet, but beats the supermarket’s godawful Lasco. A new “aioli mustard” is still just mustard, with garlic. Nice slathered on the lamb rack, but no culinary miracle. Lots of good cheeses here, too, for that omelet.

Ethnic “simmer sauces” are quick routes to half-hour decent meals. TJ’s has discontinued its rave-winning Moroccan Tagine sauce, keeping three bottled curries (Masala, Korma, and “Curry”), plus those Thai curry simmer sauces. My last stop: A bottle of $10 Reposado tequila for cooking that easy Reagan Era fave, “tequila shrimp.” Regular unaged tequilas that work perfectly in margaritas are too raw-tasting for the dish — you need a slightly aged brew, even if it’s a cheap one. And yes, you can drink it, too. Oh, and in the produce section, guess what? Fresh shiitakes!

Internet Foods:
You can get everything the world offers on the internet, but shipping prices are killer. Amazon offers whatever your hungry heart desires — mostly coming from individual vendors, each with individual shipping costs. Hence, since I live in a neighborhood with, read my lips, NO GOOD FOOD (not even a supermarket), I buy huge Care packages every four or five months from comprehensive foodie-sites that offer a vast variety of goodies at lower prices than, say, fancy-dancy Dean & DeLuca or Williams-Sonoma.

Igourmet.com specializes in fabulous international cheeses delivered at peak condition (even precious Chaource, sometimes!), but also carries a tremendous range of foodstuffs — although, like Trader Joe’s, their items seem to come and go. (Unlike TJ’s, however, they usually come back.) The merchandise includes many items you’ve eaten at top restaurants, e.g., artisan butters like beurre d’Isigny and truffled butter, plus pâtés, smoked fish, Devon clotted cream, artisan Indian “simmer sauces,” ready-made hollandaise (a bit shrill, due to the inclusion of blood-orange juice), and béarnaise, and — if you’re a banker who got a bonus — fresh foie gras, Muscovy ducks, rabbits, Spanish hams, prime beef, caviars, Atlantic shellfish, etc. My most recent purchase included lotsa lox, dried salted capers, salted anchovies, olive-oil canned tuna, a refrigerated jar of mussel-meats, and shelf-stable British bottled seafood mix (cockles and mussels, etc., with a touch of balsamic) to use in a pasta or as a salad. I’ll add some canned cannellini beans and fresh herbs, and — zap — instant summer dinner!

Recently, igourmet introduced a membership “deal” — order $75 or more every 90 days and shipping is free or, if it includes perishable overnight-delivery items, reduced to $7.95, regardless of package weight. You can choose the date you want delivery, and they obey! In addition, another website, an internet coupon-clearing house, dealtaker.com (or google “igourmet” and follow the links from there) offers other discount coupons for this site.

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Cornrefiner May 28, 2009 @ 11:47 a.m.

High fructose corn syrup may have a complicated-sounding name, but it’s essentially a corn sugar that is nutritionally the same as table sugar.

The American Medical Association in June 2008 helped put to rest misunderstandings about this sweetener and obesity, stating that “high fructose syrup does not appear to contribute to obesity more than other caloric sweeteners.”

High fructose corn syrup is not sweeter than sugar; and high fructose corn syrup, sugar and honey all contain the same number of calories (four calories per gram).

Like table sugar and honey, high fructose corn syrup contains no artificial or synthetic ingredients or color additives.

Consumers can see the latest research and learn more about high fructose corn syrup at www.SweetSurprise.com.

Audrae Erickson President Corn Refiners Association


catty1 May 28, 2009 @ 1:06 p.m.

It was with great envy and yearning that I read of the opening of Berkeley Bowl West, Berkeley Bowl's bigger sister store. If only we had 1/2 the store that Berkeley Bowl is here in San Diego. Whole Foods is close, but Berkeley Bowl has lots more to offer in produce and, at least the last time I was there, was still cheaper than Whole Foods.


Naomi Wise June 1, 2009 @ 12:41 a.m.

Ms. Erickson: It's your job to defend your employers' product, but the underlying problem with high fructose corn sugar is that it's cheaper than sugar due to government subsidies for the huge industrial agriculture companies growing corn (much of it genetically modified -- ooh boy, Roundup resistant!). (That's why American Coca Cola has HFCS, while Mexican Coke, made in a sugar-growing country, still uses sugar -- which actually tastes better and sells for a premium here.) I know very well that HFCS is no higher carb or cal than sugar -- BUT because it is so cheap, it is in absolutely EVERYTHING you buy from the supermarket -- whole-grain breads, canned and frozen veggies, fruit juices, flavored waters, frozen entrees (even for foods that a good home cook would never make with enough sugar that it would even be listed on a label, much less high on the label), etc. Most of these products don't need this amount of sweetening. (Example: I use 1/4 - 1/2 tsp. sugar for 1 gallon of spaghetti sauce, home-cooked. Most supermarket spaghetti sauces have HFCS listed fairly high on the label.)

The result is that it's conditioned the American palate to develop a "sweet tooth," to expect a taste that's sweeter than the natural taste of the ingredients not just at dessert, but all the way through every meal. That is, it's become a panacea remedy for the loss of flavor in our industrially-grown foodstuffs. (I'm a gardener. Unbelieveable the difference between home-grown and supermarket products!) And you can look at me as one of those "nut cases" (or as a Wise Person, or even a Wise Guy) but I'm among the many serious food people who believe that this inescapable ubiquity of HFCS may be a contributory factor to the increasing epidemics of obesity and diabetes type 2 in the US, both of which started to "blossom" with the increasing use of HFCS.

In any event, even if your product no worse than sugar, agave nectar is a better product, a sweetener with a lower glycemic index -- the way that whole grains (e.g. brown rice) have lower glycemic indexes than refined ones (e.g. white rice), hence better for people watching their carbs for whatever reason, whether weight problems (low-carb is easier long-term than low-cal) or high blood sugar. If not for lobbyists like your employers, perhaps the government would stop forcing us taxpayers to subsidize your product, which I do not think is a good product for our overall health. And, by the way, it sure tastes BLAH, not a lively, vegetal sweetness (like Mexico's azucar moreno, semi-refined light-brown sugar) but a sort of dull saccharinity -- that's why I prefer Mexican Coke!


Naomi Wise June 1, 2009 @ 12:52 a.m.

catty1: Oh, yeah, do I ever miss Berkeley Bowl. I didn't even live in Berkeley, I envied all my friends who did, and when visiting them I'd often stop off on the way and stuff the trunk with an orgy of BB produce. (For that matter, my local supermarket in SF, a very small chain called Andronico's, was better than our Henry's, although not quite as cheap -- it was more like a cross between Ralph's and Whole Foods. Always lots of fun stuff in the veggie case to play with, including local-grown lion head mushrooms, celeriac, and one year around xmas, they even had scorzonera, Italian black salsify, which roasted up like a charm.) Sigh.


Fred Williams June 1, 2009 @ 4:44 a.m.

I want to read more about bacon fat and how to use it in the kitchen.

When I was little, I remember my granny always saved it in a jar by the stove. I was told that was to avoid clogging the drains.

Now I know the real reason was to re-use it in cooking.

Please tell us more.

(Naomi, heckuva trick that slime-ball PR flack from the highly-subsidized corn industry pulled. He's paid with OUR tax dollars to tell us that corn syrup is good food...what a disgusting worm. Some people have no pride.)


Naomi Wise June 10, 2009 @ 7:46 p.m.

STOP THE PRESSES -- TJ'S FROZEN GORGONZOLA-SAUCED GNOCCHI NOT SO BAD AFTER ALL! I nuked the first half of the package, following package directions, and they turned to rubber bands as they cooled -- BUT I reheated the second half stovetop in a skillet (the alternate directions, same amount of time as nuking -- 7 minutes) and they were perfectly fine. The sauce is pretty goopy and monotone, so I chopped some skinny spears of asparagus into it at the start, and they cooked crisp-tender right along with everything else, and added some different taste and texture to the dish. Maybe the bit of added moisture from the asparagus in some way helped the gorgonzola stay soft.


Naomi Wise June 4, 2009 @ 8:54 p.m.

A Few Uses For Yummy Bacon Grease

(Latest word from the food police is that fat from well-raised, slow-growing heritage hogs like Berkshires and Durocs is fairly low in "bad" cholesterol and quite high in "good" cholesterol. This "bad" food may actually be "good," kickle kickle. I'm not talking about supermarket bacon. Remember to taste before salting, since bacon fat often has all the salt you need for the dish.)

1.As fat for frying or scrambling eggs. Nice for eggs scrambled with cream cheese and scallions or chives. Great in a scramble with Egg-Beaters, health-conscious but so boring. Add some nice melty cheese, too, maybe a minced jalapeno. That'll show em! (Oops, too spicy? Try a little sour cream on top, heh heh.)

  1. As the fat for "country-fried steak," a tough-ish, lean steak (e.g. round or chuck) rubbed with seasonings and a little flour (not wet-battered like chicken-fried), pounded a little to tenderize it and bash the seasonings into the surface. It's sauteed slowly for an hour or so, and finished off with a roux-thickened milk gravy (remove steak, stir the grease with a little flour until golden, add milk and simmer until thickened) or a cream gravy (add cream, bring to a boil, stir until thickened.) This is NOT a task for canola oil. You want FLAVOR-grease for this gravy. (Bacon fat is also good for making "biscuits and gravy" if the sausage you're using is finky, e.g., pre-cooked nuker links that yield no fat.)

  2. Instead of icky canned refried beans, there's a shortcut to making a decent version. Take a can of pinto beans (like Ranch-Style), drain excess liquid, heat 'em up in a skillet with a big fat pat of bacon grease, mashing as you go with a potato-masher or fork. Also good with canned black beans (serve with lamb or goat, scattered with bits of queso fresco.


Naomi Wise June 4, 2009 @ 9:01 p.m.

More Bacon Grease

4.Wilted spinach salad. (Treat like the oil in a vinaigrette -- quickly stir in ample vinegar or lemon juice or the fat will congeal disgustingly as it cools.) Also: Tomato salad.

  1. Southern-style braised greens, if you don't have any ham hocks or other smoky thing in the house. Throw a dab into the braising liquid, it'll help lots. Great with kale (which takes less cooking than collards or turnip greens.) Also fine for sauteeing ribbon-chopped kale, Brazilian-style, especially if you don't have a whole feijoada on hand to compensate for the plainness of the authentic Brazilian version.

  2. A cooking magazine recently offered a recipe for "bacon cornbread" using bacon grease in place of oil and chopped cooked bacon and scallions mixed into the batter.

  3. Mousses, terrines, pates. Most French recipes for these items call for a top-coat of thinly-sliced pork backfat, which is not exactly easy to get in SD. Using bacon slices, I've found, adds way too much oozy fat, salt, and bacon-flavor. A thin coating of melted bacon fat smoothed over the top just to seal the surface works better. Particularly good with chicken liver creations, bringing to mind New York City's great "My Grandparents Were Kosher, Not Me!" sandwich of chopped chicken liver and bacon on rye. (With butter, not mayo on the bread.)


Fred Williams June 5, 2009 @ 12:22 a.m.

Wow, Naomi. I'm gonna have to raise my bacon consumption just to keep up. Thanks!


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