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Costco food finds - 4th quarter 2011 [old]

Please include your Costco location, since inventory varies widely from region to region.

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  1. Has anybody tried Costco's classic chocolates? The 1 lb. box costs about $9. Just wondering....
    I've seen them at the Hawthorne (California) warehouse for several weeks now.

    4 Replies
    1. re: Feed_me

      I've purchased them in previous years, they're generally out for the holidays. I've also given them for gifts etc., very good quality.

      1. re: treb

        Thanks "treb" for the reply. I've never noticed the Costco chocolates before this fall.

        1. re: Feed_me

          I bought the Kirkland Classic American Chocolates based on this discussion. So far I tried the Almond Cluster, Maple Pecan Square, and Espresso Coffee Cream. All were excellent. Far better than Russell Stover or Fannie Farmer, and none of the fruit jell fillings no one likes. The flavors in the one pound box of 23 pieces are: DARK CHOCOLATE: Chocolate Walnut Fudge, Old Fashioned Honeycomb Chip, Toasted Almond Caramel, Raspberry Sorbet Heart. MILK CHOCOLATE: Almond Butter Toffee, Espresso Coffee Cream, Maple Pecan Square, Pecan Caramel Pattie, Almond Cluster, Brown Sugar Smoothie, Sea Salt Caramel. WHITE CHOCOLATE: Coconut Walnut Haystack.

          1. re: greygarious

            I bought them and thought they were just okay. For those of you who have the option, the discount certificates for See's get you a much better product for not much more money.

    2. October 1 Dedham MA

      Got a huge bag of John Wm Macy's cheese crisps for 7.85 in the back of the chips area.
      I have paid close to 5 bucks for a small box of these and they were worth every penny.
      They really brighten up a bowl of soup.

      1 Reply
      1. re: Berheenia

        We've got them in Halifax, NS, and I like them too.

      2. Does anyone else buy their Tzatziki? I think the cost went up by about $1 here in Alabama but the size remains the same. I still like it a lot but I may start making my own with their Kirkland brand greek yogurt.

        2 Replies
        1. re: Dax

          I have in the past, pretty good for commercial stuff. I did make some with Kirkland Greek Yogurt, came out great. BTW - most recent increases have been attributed to shipping costs, you know fuel.

          1. re: treb

            While I would understand, a 20% increase is rough and fuel prices have been that high (higher actually) for some time. Guess I will just make my own.

        2. I just bought Kirkland smoked salmon in NW Illinois....truly excellent.

          5 Replies
          1. re: MHasse

            Is this the large box of salmon? Mr. Pine's only complaint is that the wrap should be resealable, since no way he can eat it in 1 sitting (I don't like it). yeah, I know, re-wrap, which I do, but it falls apart.

            1. re: pine time

              Their smoked salmon (which I also think is excellent) is vacuum-packed in the refrigerator section (I believe it ships frozen to Costco). It was previously in a large 1-lb+ package and is now in a twin-pack of approximately the same weight.

              1. re: ferret

                I'll have to look for that. I like the idea of two separate sealed packs of smoked salmon. We threw out part of a big package a few weeks ago because we never got around to using it (my wife always seems to think that if something has been around too long, it will get better if you just let it sit longer.. grrrr..).

                1. re: ferret

                  I checked out the smoked salmon in the twin packs -- excellent. Will make it much easier to use. Now all they need to do is make the containers resealable.

                2. re: pine time

                  I put it on a paper plate and then put wrap over it... that seems to help. When I have extra containers, I put it in a flattish snapware and put plastic wrap directly on the fish.

              2. Shoreline WA: Ajinomoto Japanese-style pork gyoza (not the LingLing chicken potstickers).

                Crazy good! The gyoza are packed in trays of 12, encased in a block of ice/oil. Pop out the block and put in a nonstick pan (no need to oil the pan), turn the burner on to med-hi and come back in 12 minutes. The wrapper is very thin and delicate, and the bottoms get super crispy. I blot them on a papertowel to absorb some of the excess oil but they're not that bad. Yeah, they're totally overpackaged, and probably loaded with MSG (first manufactured by Ajinomoto), and we should all be ashamed that we are too lazy to oil a pan, but these things are really tasty and totally foolproof. In fact, I think I'll throw a brick of dumplings on the stove right now...

                16 Replies
                1. re: chococat

                  Ooooh, man, I have a box of those in the freezer but haven't tried them yet. Too late to make them now but I know what I'm having for breakfast....

                  1. re: chococat

                    Just tried those yesterday. Perfect for my son's after school snack! I was a little confused by the ice/oil block. At first I thought that they had defrosted and been refrozen. They were pretty good, and my son loved them.

                    1. re: chococat

                      Lingling potstickers have a coupon here in Alabama this week. Are they any good? Any better (tasting or price-wise) than the ones I would find in one of the Asian markets here?

                      1. re: Dax

                        LingLings are very tasty, but I always chuck their sauce packets. I find any frozen potsticker is way better with a freshly made dipping sauce. Even plain soy sauce is better.

                        I've never bought any frozen except LingLing; usually make my own from scratch. I think in Asian markets you'll find more flavor varieties.

                        One thing I love the convenience of the frozen ones for is tossing in soup. Chicken broth, ginger slices, frozen veggies, and frozen potstickers makes a super quick tasty meal (yes, not gourmet, but yummy and healthier than takeout).

                        1. re: mlou72

                          Don't be so quick to throw away the sauce packets; they're great for making hot and sour soup. They can serve as both the vinegar and soy sauce components.

                            1. re: michelley

                              I think maybe we are thinking of different things. The sauce packets I'm thinking of are not much more than soy sauce and vinegar. They are not sweet at all; if anything, they are overwhelmingly sour. They're not like a sweet and sour sauce.

                              I have a bag full of them in the freezer -- I'll have to taste one tonight to see if it's changed compared to how I remember them.

                              1. re: acgold7

                                Maybe they've changed them, I haven't tasted it in a few years. They were a sweet gingery soy sauce.

                                1. re: michelley

                                  Just checked; they're pretty tart to me but a look at the ingredients reveals that each Tablesppon serving does have about a teaspoon of sugar, so some people might perceive them as sweeter than I do.

                                  1. re: michelley

                                    I happen to like the dipping sauce that comes with them quite a bit. I am always bummed when I run out and have to eat my last batch with regular soy sauce, though last time I mixed in some hoisin and it was pretty good.

                              2. re: acgold7

                                acg,do you have a hot and sour soup recipe, using the packets, that you particularly like? If so, do you mind sharing? Thanks.

                              3. re: mlou72

                                Thanks, mlou, for the soup idea. I've used it several times since your post -- adding to your suggestions spinach or cabbage, a little sesame oil, tamari, cremini, whatever was on hand. I stocked up before the coupon expired, and look forward to some quick, easy, tasty meals this winter. Thanks!

                              4. re: Dax

                                I just bought the Lingling chicken potstickers today for the first time. I've always made my own potstickers in the past, which means we don't have them often. I figured I'd use the same cooking technique on these frozen ones as I do on the homemade -- first fry, then steam in the same pot. They make a mighty mess, as you can imagine. I'm hoping these will be good.

                              5. re: chococat

                                It works! I'm potsticker cooking impared and these came out perfect. Also love that they're in two serving trays.

                                1. re: Jeri L

                                  Has anyone found these in Fort Worth? I've looked, but so far no luck. Still find only the LingLing.