Skip to comments.8 Grocery Store Products that are Better than Homemade, really
Posted on 04/17/2011 8:22:12 PM PDT by DemforBush
Usually, the imitation, short-cut, version just doesnt hold a candle to the original. Consider: Spray tans. Toupees. Press-On Nails. But when it comes to food, most of us dont have the time to make everything from scratch. So over the years Ive scoured grocery store shelves for pre-made foods that taste as good as homemade (almost). There are not many. But when I do find a winner, I am instantly hooked. And, while it would probably be more prudent for my culinary street cred to keep my finds to myself, these products are so good, I can't help but overshare.
Do these store-bought foods give the made-from-scratch versions a run for their money? You bet your clip-in hair extensions...
(Excerpt) Read more at shopping.yahoo.com ...
bookmark (of sorts)...
I’ve yet to have a good homemade can of Spam.
My fave is Trader Joe's Gyoza (pot stickers.) Safeway makes good ones too. I would never attempt to make those myself. I serve them with homemade fried rice. TJ's are $3.59 for a bag, enough for 4 of us.
BKF is incredibly versatile. I had never heard of it until I got some All-Clad pans and they recommended it to clean them.
I actually fooled my Italian ex-MIL with Prego, in a lasagna. I even used the non-boil pasta. She was pissed. I was very satisfied.
LOL, You let out the secret recipe.
Had them and hated them. Too much sauce, not enough meat. Decent price but I have had better.
$3.99 on sale this past week!
You buy in mashed potatoes? Really?
Look, even my kids will tell you that I am a lousy cook.
But mashed potatoes?
Take some potatoes. Don’t bother to peel them or anything. Washing is optional - you are going to boil the suckers anyway.
Do get rid of the green bits. They will give you the trots.
Throw them in a pot.
Put a fire under it.
When they get mushy, hit them with a hammar, a K-Bar, a tanker bar, whatever is handy. We have an old tire iron for the chore.
Toss in butter,garlic, and cream.
Oh my, don’t think this would pass muster with the wagu/arugula crowd in the white hut.
*snicker* ...lumpy potatoes, its what fer dinner.
Try Classico, with Sun Dried Tomatoes, mix in a splash of red vinegar, teaspoon of sugar, fresh garlic, and a little olive oil, with half a bottle of your favorite red wine.
To clean my glass top stove I have one of those razor blade things, a razor blade in a holder. Soak it, scrape it, voila. Sometimes a teeny bit of Bar Keepers Friend after the scraping.
Dude! A three way at Skyline is the bomb. It’s like crack. When I go back to Cincy for vacation, I have to make three stops. Skyline is the first ... straight from the airport (right on past Goldstar without a second glance.)
Kroger in Texas sells Skyline in a can. It’s almost good as being there but not quite.
I need a fix.
Gold Star? Are you mad?
If you got issues with Haggis, you should try my schmetterlink.
I grow my own:
Heirloom tomatoes (5-6 types, vine ripened, especially “Black Krim”)
Carmelized Red Onions (a separate recipe)
Brown Sugar (if necessary, to knock back the acidity)
Throw them all in the pot and boil until tomatoes are cooked into sauce.
Puree in the blender.
Freeze in dinner sized portions.
The only better tomato sauce I’ve ever had is at Cafe Lago, in Seattle. They even gave us their recipe and we couldn’t recreate it. Otherwise, I win!
I was surprised (for us in the south) to find that Publix (canned) heavy whipped cream, in the purple can, is better than any of the prepared whipped creams, such as rediwhip.
It is very good. Of course not homemade, but it’s lighter, as you point out, and probably a little less caloric because of all the air.
nonsense - sounds like they are sloppy cooks
try skipping this step next time - it will still rise just as quickly - had a pizza shop share that with me years ago
I watch him make a batch of dough and he only added salt to retard the rise somewhat
Nonsense yourself. Ever been married to Italians? A messy affair, all around.
Nonsense yourself. Ever been married to Italians? A messy affair, all around.
That's a great deal.
“...All-Clad pans and they recommended [Barkeeper’s Friend] to clean them”
What a great post this is! I’ve bookmarked the page to send to hubby, daughty and good-cooking friend.
And what a great thread, wonderful comments!
PRS-I’m ASTONISHED that all clad recommends Barkeeper’s friend to clean their pans, I’m a dedicated fan of Bon Ami, I just love the stuff. The only time I used BKF was to get some rust stains off of a medicine cabinet. But, I gotta admit, sometimes you can’t get the schmutz off the cooking pans (we are not in the all clad class, just Cafalon here-lol). Now based on your post I’m going to try it. I feel like shinier pans are in my future! (Hubby cooks, I’m the clean up crew).
bigbob - as for your comment about store-bought hard liquor being always better than homemade, you are SO right!
I never drank any moonshine (see, I’m right between the moonshine class and the all clad class, like ALL Americans I’m “middle class”) but I have had some pretty cr*ppy homemade wine. But it reminded me of what I told my daughter: if you are going to drink hard liquor, drink the high-end brands, don’t never drink no cheap hard liquor.
I also heard James Beard quoted years ago as saying the only thing he couldn’t make better than store bought was marshmallows, he just couldn’t get them to come out right.
You must be a fellow Cincinatian. Skyline is the GREATEST!!
Or you can buy one of these: http://www.amazon.com/Cream-Profi-Whip-Stainless-Steel/dp/B003XNPGFA/ref=wl_it_dp_o?ie=UTF8&coliid=IHIP8ARL70GGG&colid=1RR9EVNZM1PP7, and make your own with fresh ingredients like organic whipping cream. :~)
My sister and I are addicted to Kroger’s Garlic Fries!
Of course Marie Callender’s pot pies are good, at 800-900 calories per pie they ought to be.
Years ago I attempted to make my own fried chicken. While the final result was edible, if not as tasty as my mother's, the clean-up was horrendous. Flour everywhere. Never again. Which is why God created tv dinners.
Nor a Snickers bar either.
I completely feel your pain, FRiend. It is like napalm: It just sticks and sticks; I try to add it at the very last second if possible. Where not possible, I just gotta let the pot soak for a day.
It makes me wonder how the Italians did it back in the old days. I bet they had big ol' Popeye forearms from the scrubbing.
Has anyone noticed Sister Schubert Parker House Rolls taste different? Lol, maybe it’s just me. They’re still owned by T. Marzetti, but I noticed they use 3 different bakeries. They taste so generic now. Not yeast-y and don’t taste homemade anymore. Maybe my tastebuds are changing.
Olives. Not so sure I could make those.
LOL! I hear yah! *GRIN* :) .
but watch it, if Moochie OBahbah hears
about it, she'll restricted / tax / kill it.
I know folks who swear by the Pepperidge Farm Puff Pastry. In all my over 45 years of cooking and baking, I've never used the stuff, so someday I'll have to buy some and do something with it.
I want to shop where you shop. NO WAY you can buy an uncooked, 3 pound chicken in a grocery store for $1. They are about 80 cents a pound on sale around here....
Do you have a bread machine? If not, get one ASAP ... you'll be the best breadmaker in a relatively short period of time. Pizza crust is a breeze. Flour, water, olive oil, yeast -- but there are a lot of recipes -- I made a predominately corn-meal crust several weeks ago that was different and super. Crunchy, but not hard ... it would be even better with ingredients like refried beans, peppers, onions with white and cheddar cheeses, rather than the traditional italian-type.
After the bragging in the TV commercials, we tried it out of curiosity. Horrible. Absolutely nothing like homemade. YMOV (your mileage obviously varies)
Well I imagine it would be hard to make good yogurt at home so we should probably add to this list the whole milk version of Stonyfield French Vanilla yogurt. While it is yogurt with all the health benefits that go with it, it is so goo that it’s almost like eating ice cream. Especially when frozen blueberries are mixed in. I prefer frozen blueberries to fresh because you don’t have to worry about mold, germs (from people handling them) and spoilage.
The BM stuff my wife has brought home has always been great here but who knows.
I make my own Skyline Chili with this recipe. I poured it over gnocchi last night and it was perfection.
I make my own greek yoghurt with non-fat milk. It’s cheap, easy, and super healthy. I mix it with granola for my breakfast every morning.
It costs me $1 for 7 jars. It can’t be beat .
The Raspberry variety, as well as their Orange juice.
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