Here are some interesting new products found on store shelves by your fellow readers. If you’ve tried any of the products, share your thoughts about them in the comments.
(Spotted by Amanda Y at Tom Thumb.)
(Spotted by Amanda Y at Tom Thumb.)
(Spotted by Amanda Y at Tom Thumb.)
(Spotted by Amanda Y at Tom Thumb.)
(Spotted by Amanda Y at Tom Thumb.)
(Spotted by Sarah R at Sprouts.)
These say they’re new, but how are they different than the Pillsbury Pull-Apart Bites that came out last year. (Spotted by Amanda Y at Target.)
The omelet rounds look good, but I think that I would feel criminal buying these at ~$2 per round when I can make an equivalent fairly easily in my microwave in just a little time for considerably less.
Microwaved omelet? I’m intrigued.
In a microwave-safe dish preferably with straight sides (I use a Corningware “soup mug”), mix together 2 eggs (or 3–add time to the first timing below), a couple tablespoons of milk (I use water and dry milk powder), salt and pepper. Microwave, covered, at 70% power for ~45 seconds, until the eggs heat up and slightly curdle at the edges; mix vigorously with a fork. Then another ~45 seconds, until the eggs have curdled and puffed-up significantly; break them up and mix again. Stir in shredded cheese and optional vegetables (I often use a diced Roma tomato; diced pepper or broccoli would be good as well), and microwave covered for another ~45 seconds until the eggs are fully-cooked (there may be some slight wetness) and the omelet has puffed up. Optional, for extra flavor and color: add some shredded cheese on top and microwave covered for another ~30 seconds until melted. Eat straight from the bowl. (Note: timings will depend on your microwave (mine is 850 watts, I believe) and ingredients, and personal preferences.)
Amazingly quick and easy to do, and satisfying. Obviously, the term “omelet” is used liberally–this is a microwave, after all. 😉
Note: in the second 45-second cooking step above, you want the eggs to significantly have *started* curdling and puffing but not to a finished stage–you still want there to be some significant liquid egg mixture there, so the omelet can recombine and finish cooking in the third 45-second step. It’s important to try to avoid over-cooking, as the eggs will weep some; over time, I’ve come to appreciate a slightly wet omelet, if for no other reason that the eggs will continue to cook some after they are removed from the microwave, from residual heat.
Given the difficulty/near-impossibility I typically have in finding anyone to help me as I’m shopping in my local supermarkets, I think that snapping pics would be pretty easy to do. 😉
One thing I appreciate in the pics posted here: when the item price tag is shown. (That’s often the item gateway for me; or an additional point of interest.)
Competition and espionage? What am I missing here? Grocery stores and the things they sell aren’t exactly trade secrets.
You think it’s just coincidence that the major chains’ ads which come out on the same day have many identical items for identical sale prices? Grocery stores are cutthroat competitors.
How would taking pictures of products in a store help them to know what their competitors were going to have on sale next week?
I will chime in as well as I appreciate the photos. Taking pictures in a grocery store doesn’t seem odd to me at all as people are on their phones doing all sorts of things while they shop. Prices are typically advertised in advance in flyers and online so the “espionage” concern seems outdated by a few decades.
I have to find the garlic monkey bread. Bridgeford makes it also, but I no of noonne who carries it.
I agree that there’s significant scrolling involved, but I really don’t want them to change the size of the pictures.
I go on here when I have free time and read the posts/reviews for fun, so if I have an entire picture of a single item filling my screen before I move on to the next item, I’m not worried about it.