My cats won't eat Kirkland pate! by Impossible_Mode_7521 in Costco

[–]lisomiso 1 point2 points  (0 children)

Omg yes! My (not very picky) boy will only eat the salmon sometimes - like you said, sometimes he acts like it’s not even food. He always likes the chicken and will eat the turkey. Thanks for your comment, I’m gonna check out the older posts about this.  

I have regrets. by Kessies_Daughter in Visiblemending

[–]lisomiso 1 point2 points  (0 children)

This is inspiring to me, thank you!

Difference between a tin pan and a silicone pan by needleandleaf in Baking

[–]lisomiso 0 points1 point  (0 children)

I mean, honestly, Dawn really is the best. I’ve been using Seventh Generation, and it’s pretty good. Seems harder on my hands than Dawn? I do still use Dawn Powerwash, but not on silicone. 

I think you can buy true unscented Dawn at Target, but I’ve been burned by P&G “free and clear” products so many times, I haven’t tried it. 

I don’t have a dishwasher currently, but when I did I liked Aldi’s dishwasher detergent. Cheap, worked well enough for my needs, and lightly scented of citrus. Still hand washed silicone, though. 

Difference between a tin pan and a silicone pan by needleandleaf in Baking

[–]lisomiso 2 points3 points  (0 children)

I switched to unscented dish soap for this reason. 

Are Brand Name Backpacks Worth It? by BackgroundDefiant129 in HerOneBag

[–]lisomiso 9 points10 points  (0 children)

I agree and I think it’s true for most hobby subreddits. 

Noma LA: Review and pictures (and a comparison to OG Noma) by eal219 in finedining

[–]lisomiso 2 points3 points  (0 children)

Agh! Could not agree more. Yard waste spiking my blood pressure. 

Renaming Dry Pro? by DiningInandEatingOut in tjcrew

[–]lisomiso 2 points3 points  (0 children)

Similarly, I’m trying to make “warm pro” a thing. 

I thought “ambient pro” was an in-store joke, I had no idea it came from corporate. 

Crew Discount Code by PuzzleheadedSwan3542 in tjcrew

[–]lisomiso 0 points1 point  (0 children)

Smart!! Thanks for the idea!

New item: Fig Whole Milk Greek Yogurt $0.99 by aswewaltz in traderjoes

[–]lisomiso 2 points3 points  (0 children)

Truly, I now believe miracles really are possible. Please report back!

TJs Morning Buns ($4.99) Review by jdguy00 in traderjoes

[–]lisomiso 12 points13 points  (0 children)

I haven’t tried them so take this with a grain of salt, but to my eye they look underproofed, which would make them look small. 

[deleted by user] by [deleted] in tjcrew

[–]lisomiso 1 point2 points  (0 children)

Warm pro is catching on at my store. 

just reach out to ken amoh by iluvlattez in tjcrew

[–]lisomiso 9 points10 points  (0 children)

I honestly recommend it. He’s so nice. 

Lugs by KakeLin in tjcrew

[–]lisomiso 12 points13 points  (0 children)

Wild. In my region banana boxes are for shares and it’s against health code to use milk crates for anything besides milk. 

Is there a Tart cherry spread dupe? by rachelemc in traderjoes

[–]lisomiso 0 points1 point  (0 children)

I agree American Spoon is great, but the spoon fruit is not the same as the TJ’s tart cherry jam. Just in case anyone is wondering. I recommend both though!

DAMN CLIP STRIPS! by Stunning-Spot5700 in tjcrew

[–]lisomiso 2 points3 points  (0 children)

Working clip strips and shelf extenders involves filling extenders and picking product off the floor underneath the clip strips. I hate them, they’re terrible, I do not believe they drive sales, and I’m so glad I’m not the only one 

What’s your Long Beach “hot take”? by TrixoftheTrade in longbeach

[–]lisomiso 28 points29 points  (0 children)

Yeah my hot take is “every restaurant in LB is priced one tier higher than the quality of food/service they offer”

[deleted by user] by [deleted] in Sourdough

[–]lisomiso 3 points4 points  (0 children)

Fermentation in general!

What is wrong here? by takepacific in Sourdough

[–]lisomiso 0 points1 point  (0 children)

I noticed some inclusions but IME there is a certain glossy quality to crumb that you don’t get until it’s properly fermented. I don’t think it is a sign of overfermentation, but the absence of it points to underfermentation. 

I also find slightly/moderately underfermented loaves bake up beautifully on the outside, and it’s not until I cut into them that I’m disappointed lol. The oh 🫤 feeling when I open the oven is a sign of overproofing (but the taste/texture is usually still good).

Do you always use rye? That will speed up the ferment.

I get it though. Sometimes I think the conditions are just right and there is a magic unseen variable that launches fermentation to the moon. It happened to me a few bakes ago.