My newest “Love It” item at Trader Joe’s are their new spicy flavored JERK-STYLE PLANTAIN CHIPS.
Warning: SERIOUSLY SPICY (and SERIOUSLY DELICIOUS). No kidding. I mean mouth on fire level SPICY! You’ve been warned. Now taste these, if you dare.
I’ve always loved the regular Plantain Chips. They are one of the best products at Trader Joe’s. Only $1.69. Amazing snacks.
The Jerk-Style chips are the same delicious plantain chips but with lots of seasonings added to them. I’m talking highly spicy Jamaican Jerk Seasonings. They got that Jerk flavor kind of right on the nose with this spice mix blend:
Each individual Chip is covered in a generous dusting of jerk cooking-inspired herbs and spices, including allspice, garlic powder, cinnamon, coriander, nutmeg, and ginger extract.
What you’ll likely notice above all other flavors, however, is the increasing heat of spicy red chili pepper powder. As you snack, the spice builds steadily (but not altogether overwhelmingly) to an exhilarating crescendo of heat, making it a perfect treat for the real spice fans out there (you know who you are.)
Try ’em if you can take the heat. Also, try them with some kind of dip to go with these chips (guacamole? hummus? greek yogurt and garlic? Tsastiki?) They were delicious even with just some greek yogurt that I dipped each chip in. The Greek yogurt of course tames down the heat.
Put out a dish full of these chips with some cold beers and I think you will be in heaven. They cost $1.79 a bag.
Buy both kinds of these chips, regular and the Jerk-Style. These spicy ones are for when you want your mouth to tingle with some major, spicy Jerk spices.
“You know how many kinds of feta exist? Thousands. Every place you go in Greece, they make feta” (Greek cheese monger in Astoria Queens)
TRADER JOE’S AUTHENTIC GREEK FETA in brine. Imported from Greece.
Though feta cheese can be made from many kinds of milk, it’s said sheep’s milk produces the best feta. That is a 100% Sheep’s Milk feta. It has the aroma and tangy flavor of a sheep milk feta along with a firm texture, but its not dry, its pretty creamy. The cheese comes in two large slabs in a salt brine which is the way feta should ideally be sold as well as kept in your fridge.
Brine preserves the texture and flavor. I find this not overly salty but just right; You will eat it with other things in which you can use less salt. There are a many types of feta cheese made in quite a few countries. It’s made from cow, goat and sheep milk. Feta made from sheep’s milk is produced in France, Bulgaria, Israel and of course, Greece. Greek Feta may be the best of them all though I honestly like feta from all of the countries I just mentioned for different reason. (French feta is creamy for example) TJ has an Israeli feta too, excellent though more expensive than this one. It has a creamier texture. Start with the Greek one, so you have a baseline.
One thing about this TJ Feta which is NOT good: the packaging. Its terrible, because this plastic box is REALLY HARD TO OPEN. In fact its a right pain. Look carefully at the top. The thin top part is a lid that once you can open it will come off. First break the corner seal by ripping asmall plastic tab in one corner of the tub. Then you can (hopefully) pry the top off carefully Do this flat on the counter, slowly so the brine doesn’t fly out everywhere. TIP: You can use a butter knife to help get the lid off, prying it. Once you open it a few times, it gets easier so don’t give up, though you will curse whoever designed this terrible packaging. Anyway the feta inside is good and worth it (but still, argh!). And by the way don’t throw out the brine when the cheese is finished (more on this later).
Here’s just a few ideas on what you can do with feta cheese. I mean yes it’s delicious just by itself but it’s so versatile to have in the fridge to use with other things, like….
Greek Salad: Put a slab of feta on top of salad greens, chopped up cukes and tomatoes and voila, you have a Greek salad. Throw on some olives if you have them. Drizzle a good slug of very good Extra Virgin Olive Oil on and squeeze on fresh lemon juice. Grind on fresh black pepper. You can even vamp it up with more proteins like hard boiled eggs, drained canned tuna or sardines, or grilled chicken. Serve some good crusty bread and you have a lovely, super easy dinner in minutes.
Watermelon and Fetasalad: Cubes of sweet watermelon with cubes of salty feta is a Genius combo. I’ve decided I don’t need olive oil on this, just the two ingredients and a grind of black pepper. But if you like with EVOO go for it. Fresh ground pepper is good with this.
Shakshuka and Feta: Use TJ’s frozen Shakshuka starter: add cubes of this feta as you cook it. Fantastic!
The latest craze is that “Baked Feta Pasta” recipe that is making feta cheese hard to find so many people started looking for it, producers could not keep up!
As this feta is imported from Greece of course it costs more than the small pack of feta cheese TJ carries at $3 for 8 oz. which is pretty good if made from cows milk but it’s not great like this imported Greek one. This Greek feta is $6.49 for 10 oz (drained). So figure about $10/lb for a real “Product of Greece” feta, which is a decent price for real Greek feta. Honestly this stuff will make your meal or dish, so worth the occasional splurge.
Oh and remember I said keep that brine? You can actually use it. That milky feta brine actually has flavor. Melissa Clark in the New York Times put out a great recipe for chicken using brine, plus you can marinate chicken breasts in feta brine for 30-60 minutes; Bake, broil, pan grill…! They will be SO juicy from the brining.
This is a “love it or hate it” item. The cashier at TJ’s might even ask if you’ve tried this already, and if not warn you. But you may just love these as much as I do. Really! These dried fruit snacks are amazing! In fact its one of the best snack treatsTJ sells as far as I’m concerned. Sweet and very spicy are great together and these are just fabulous. Imagine dried mango just covered with a spicy/sweet/salty/tangy red mix of chiles and spices (and when I say covered just look at the picture, they have a heavy coat of the red spice mix).
Also when I say spicy…these are quite spicy! With a fire in your mouth that hits you 30 seconds after you finish chewing it and are absorbing the sweetness of the mango. So, if you don’t like spicy and can’t handle the heat, this may not be for you. However if you do, you will probably find these to be a flavor bomb exploding in your mouth, totally drool worthy. For me these are totally addictive. I eat one piece and just can’t stop putting my hand in the bag to eat “just 1 more” getting that red spice powder all over my fingers. Whereas my wife, tasted these once and just thinks they’re horrible. So to each, his own.
In Mexico, and many other locales, of course something sweet with chile and spices are one of the most beloved of flavor mixes (See link: What is TAJIN and why you should be eating it). In the street, on every beach, even in New York in some neighborhoods, you will find Mexican fruit vendors selling freshly cut mango, melons, cucumbers and other things, that the vendor will season before giving it to you with a very spicy chile mix, then sprinkle lime juice all over it. This product is in that vein. So yes probably no middle ground with these snacks. You will either love them or hate them. But if you can take spice and heat and love to discover new flavors, I highly recommend trying these CHILE SPICED MANGO fruit snacks as you just may just find these as addictive as I do.
BTW, can you pair these with something? I tried these cut into small pieces with some jack cheese and cheddar cheese and I thought they went amazingly well together with cheese. So try and experiment. A 7 oz bag goes for about $2. Find this in the Dried Fruits section at TJ’s.
Of course the great thing about TJ’s is if you do hate them, after you try them, TJ will of course refund your money upon asking without a blink (use the refund to get the regular dried mango slices instead – you can’t take the heat wimp!)
If you are a fan of a traditional English orange marmalade then you will probably enjoy this as much as I did. Trader Joe’s SEVILLE ORANGE MARMALADE is a proper English marmalade. Yes the label states that it’s a “product of Canada” but let’s ponder that a moment. Since Canada was under English rule for some time, one of the remnants of that time the Brits must have passed on to Canadians was how to make marmalade. Because this jar of marmalade is delicious.
Made from Seville Oranges (Bitter Orange) which are de rigeur for proper marmalade. Its a thin-cut marmalade, having small bits of chopped peel with a good balance between the Seville orange peel, juice, pectin and sugar, and overall an good balance of the perfect combination of bitter and sweet you want. Let’s call this jam for the adults. Not sure if kids will like it, but if yours do, consider them to have an “elevated palate”. That could get expensive when they grow up.
From the label: Seville Oranges are the backbone of a proper orange marmalade. The bright high-acid juice and the thick rough skin are transformed when cooked, becoming intense, yet balanced: the perfect topper for toast or scones (well put Trader Joe’s)
AND ENGLISH MUFFINS (see pic)!
I ate this marmalade for breakfast this morning on a perfectly toasted TJ Classic English Muffin, along with a pat of good Irish Kerrygold butter and a nice dollop of this marmalade, along with my morning cappuccino. Very yummy and delicious and perfect together. All was right with the world, well at least till I finished my muffin. If you are a marmalade fan, this does the trick. A big jar, which is over 1 pound goes for $3.49, another Trader Joe’s great value.
UPDATE (May 2021) SIGN IN STORE SAID IT WAS DISCONTINUED !!! CURSE YOU TRADER JOE’S – the fans of this marmalade are ANGRY! Read the Comments!
OPTIONS: I saw found jars of the TJ one on Amazon for outrageous rip-off prices from “enterprising” folks who resell Trader Joe’s products for profit at severe markups: $60 a bottle?!! I don’t think so, folks.
A more reasonable option might be to try some English made brands (Tiptree or Wilkinson’s – or you can make your own Marmalade with this DIY one from Robertson’s “Ma Made” Seville Marmalade – you just add sugar and water, and maybe the juice of a lemon. One can will make tons of marmalade so put it up in jars…. (2 cans for $20 = $10/ea plus a bag of sugar) update; 2 for 20 was not bad however the price is now ridiculous ($36)
This “stir fry kit” is composed of cut, prepped veggies all ready to stir fry, along with a packet of (cooked) soba noodles, plus a packet of soy- ginger finishing sauce. It has broccoli, bok choy, savoy cabbage, snow peas, scallions.
Look for this in the refrigerated / veggie/salads case. I say this convenient $5 kit is in actuality, most of the makings of Japanese YAKISOBA – minus a few ingredients – that one can easily add to make that super tasty Japanese dish. So when I saw this at TJ’s in the veggies section I said to myself, “Great I’m making Yakisoba tonight”.
YAKISOBA – YAKI means grilled. SOBA means buckwheat (noodles). Ergo, grilled noodles. Yakisoba is one of Japan’s most popular homey dishes, both eaten out, made at home, and served at school. Japanese kids pretty much grow up on it. Everyone loves Yakisoba.
You can cook up this Kit exactly As-Is on the package and get a decent Veggie Noodle Stir Fry. Or easily turn this kit with a few additions, into Yakisoba.
The main thing missing would be some kind of Main or protein (Pork, Tofu, Chicken….) plus some ginger and garlic, and a little more soy.
Protein: If you are vegetarian, you might add BAKED TOFU, sliced up into strips and grilled with the veggies. Possibly also add some sliced mushrooms, either shiitake, crimini or white mushrooms, any of them will add a lot of “umami”. If you are not vegetarian, protein options could be the traditional sliced or ground pork (even very thinly sliced pork belly). In Japan Yakisoba is even sometimes made with squid! Any protein you can stir fry with the veggies will pretty much work. Chicken strips, or steak, even ground beef. When I made it, I used pork tenderloin from TJ sliced up into strips that I first got a nice sear on both sides then set aside to add back at the end when I added the sauce package. I have cut pork chops into strips to make this with. Ditto chicken breast or thighs.
TIP: The noodles come cooked in a plastic bag. When you open the bags the soba noodles are totally stuck together in a firm block that you can’t do anything with. You MUST prep them ahead a half hour before you start your dish. Loosen them up by letting them soak in very, very hot (even boiling water) for 15-20 minutes – not for two minutes as the package says which is not enough time! Once they loosen up a bit you can gently untangle and loosen them with your fingers and drain them in a colander, ready to throw in at the end with a pinch of more oil. Want more noodles then come in this package? Then just first cook up some Soba noodles or Chinese noodles or rice noodles, drain them and have them ready to toss in the pan with some more oil.
YAKISOBA: In a non-stick pan, sauté some ginger and garlic with your Main Protein (slicked pork, chicken or tofu or SHRIMP (or seafood blend!) in a few teaspoons of neutral oil. Toss in the veggies. Add mushrooms if using. Stir fry veggies about 3 mins. till barely cooked (do not overcook them) Add the softened noodles and the meat or tofu back to the pan. Stir fry for a few more minutes, then turn off heat and add the sauce to coat. A few drizzles of sesame oil would be great. Add some Green Dragon Hot Sauce if that’s your style. Stir all to combine. I threw some arugula and more chopped green onions on top. Katsuobushi* flakes if you have them? Done. About 10 minutes and you have a delicious dish.
PS – If you can find “Katsuobushi” flakes* at an Asian store, that would be great to top this with for authentic Japanese Yakisoba. Amazon sells Katsuobushi. Ditto for “BENISHOGA” (Picked Red Ginger). Both are traditional Yakisoba toppings. But even if you don’t put these on, it’s still pretty good.
UPDATE: The first time I purchased this kit there were 2 packs of Soba Noodles inside. Recently on 2 occasions when I purchased it, there is only 1 pack of noodles in the kit. Whats up with that? With 2 packs there was really a meal here for at least 2 people but with 1 pack of noodles, obviously that’s less noodle to veggies ratio.
I can tell by the stats that a good number of visitors to the site are interested in posts about Tofu.
Therefore I’ve been wanting to write up a post reviewing this tofu that I always buy at Trader Joe’s most anytime I go there, along with a simple basic recipe on how to prepare an easy tofu dish. Interest in tofu is well deserved of course, as tofu is an excellent, high-quality protein that is plant-based and is inexpensive. So what’s not to like?
Even if you, like yours truly, are not vegetarian, tofu is a good thing that you should be eating for so many reasons. Tofu is healthy, good for you, good for the planet, and is versatile and easy to use in many ways. If tofu is not already on your typical “mains” or “proteins” list when you go shopping I would suggest tofu be added to your list. How about Meatless Mondays? Thats a good start! In our house we usually make a Japanese “tofu steak” type recipe once a week or so.
“Trader Joe San’s ORGANIC TOFU” in the pink & white package is a good tofu. Not too soft nor too firm, it takes well to being cooked up as described here. Not for most of us Americans tofu pretty much seems to have “no taste” on its own. However what tofu does quite well is absorb flavors. What flavors should you think about? Obvious ones are all Asian flavorings: Soy sauce, ginger, garlic, sesame oil, cilantro…. You can not go wrong with these flavors cooking tofu. What about texture? I like cooking my tofu till its “golden brown” and develops an outside surface texture with a slight bite to the tooth, which it can get if cooked in certain ways. So one of the ideal ways for me to make it is to grill it until golden brown to improve the texture and then serve it with some kind of sauce.
Here’s a very basic and easy recipe to make grilled or sautéed tofu.
1. Take the tofu out of the package, pour off all the water, and set it over a colander or strainer to drain as much water as possible. Let it sit for about an hour. I sometimes put a few plates for a little weight and pressure.
2. Cut the tofu carefully. First into slices about 1/2 inch thick, then if you want smaller pieces, cut those into half. Heat up a non-stick or cast iron pan till it is good and hot with a teaspoon or two of vegetable oil and add the tofu slices (a little sesame oil added now is great for extra flavor). Let it cook for about 10 minutes at medium heat until the tofu looks golden brown when you check it. Flip the slices over and cook the other side till also golden brown. In the picture below I’ve sprinkled on some fresh ground black pepper too.
3. When the tofu slices are browned, now is when you either go one or two ways with sauce or flavoring. One way is to add the sauce (ingredients) to the pan and cook in the sauce till they are absorbed mostly. The other way is to remove the golden brown slices of tofu to a serving plate, then make your sauce and pour it over the tofu and around it. Both ways are good and I would suggest trying both methods and see which you prefer (the pouring over keeps the crispy texture of course a bit more). I like both ways and make it both ways depending on my mood.
How to Make a Basic Sauce: Sauté freshly grated ginger and chopped garlic for a few seconds till fragrant in some veg or sesame oil, then add your liquids: 2-3 tablespoons of low sodium soy sauce (Trader Joe’s sells this). Maybe some veg or chicken stock too. A teaspoon of Sesame Oil (TJ). Optional: Mushrooms, Oyster Sauce, Sriracha, Fish Sauce, chopped scallions, pinch of sugar or honey, and Cilantro if you like it. If its very liquid you can add a little cornstarch/water slurry to thicken up the sauce.
Lazy options: If you prefer to just buy a sauce for your tofu steak: Try TJ’s SOYAKI or TJ Ginger Soy salad dressing. Sriracha and Soy. Anything flavorful that might go well with it.
A package of this tofu feeds 2 or 3 with other things (rice, sides) and costs around $2. Cheap!
Marinating also is a good technique for flavor. Here’s a good sounding recipe for Baked Tofu.
Trader Joe’s ZHOUG SAUCE is a very delicious, traditional Yemeni green hot sauce. It is taking the internet by storm. Warning, when it says “very spicy” here, Trader Joe’s is not kidding. It is SPICY! But it is delicious, not just “spicy”, it’s so flavorful if you try this, you may fall in love with it too, as I have. This sauce is a must have for me in the fridge always. For me, this is a Top 10 Trader Joe’s product.
Trader Joe’s ZHOUG (sometimes written ZHUG) is a thick green, herbal sauce originating from Yemen, made from cilantro, jalapenos and chile flakes, wonderfully seasoned with garlic, cumin and cardamon. It’s popular in the middle east. TJ’s ZHOUG is simply one of the the most bloody wonderfully unique condiments you may ever taste. I’ve tried it on just about everything you can think of…chicken, tofu, eggs, fritattas, pasta, fish…. you name it. It makes almost any food better. You can’t go wrong with this on just about anything you put it on, it will make you smack your lips, yum. I suspect it would be good on shoe leather. You can use just a little bit and get a lot of flavor, and you will probably use this in small amounts, just a few dashes as its so spicy. A little goes a long way. Also you can “tame” it easily by mixing it with some yogurt, or mayo. Frankly this was even a bit too spicy even for me, kind of a rare statement. So unless you are a total chile-head, capsaicin obsessed, death-head sauce freak, you might want to “tame” this sauce a tiny bit, as I tried and did easily. I just added some olive oil and lemon juice to cut down the heat ever so slightly by dilution. It was still excellent this way. I have also use it mixed into Greek yogurt (or regular yogurt) with great success. In fact, Yogurt and Zhoug are an excellent combo and make a wonderful, easy creamy variation. Adjust the ratio of yogurt to zhoug till its perfect for your personal taste. I actually like the Zhoug tamed a wee bit. As is out of the container just a few small dollops is enough to make your mouth on fire. Again if you’re a chile-head you will love that, so pour it on. How long does it last in the fridge? I’ve found it lasts for quite some time, maybe a month. I also have found if I cover it with olive oil, the oil will help it last even longer, maybe up to 2 months.
You will find TJ’s ZHOUG SAUCE in the refrigerated section in an 8 oz container which is $2.99. Frankly this is a steal (but don’t tell TJ’s lest they raise the price) update: They did raise it a bit!
Seriously you should try this. IMHO this is a Top-10.
“Zhoug likely originated in Yemen, and is now popular throughout the Middle East. It’s a cilantro-based sauce/condiment that’s been likened to “Middle Eastern pesto,” but we think that description shortchanges the originality of this spicy, fragrant, fabulously flavorful culinary creation. It’s a sauce that’s taking the internet by storm – from food blogs to social media feeds, Zhoug is having its moment in the digital sun. This really is the ideal time to introduce Zhoug to our stores.
Trader Joe’s Zhoug Sauce comes to us from a California vendor well-versed in the art and science of Middle Eastern foods. Here, they’ve put together a very straightforward collection of ingredients – cilantro, canola oil, jalapeño peppers, chile flakes, garlic, cardamom, sea salt, and cumin seeds – to create a sauce/dip/spread/ condiment that bursts with vibrant flavor and color. We call it “very spicy” on our label, and some will find it “very spicy.” Those more into spicy foods may find it only moderately spicy. Everyone who tries it will be impressed by how the flavor of every ingredient comes through, even as the flavors blend beautifully into the finished product.”
The other night I came home tired and hungry. I looked in the fridge and saw nothing really to eat.
I wanted something hot and delicious that would not require any time at all.
I looked in the cupboard and saw 2 things, a package of TJ GNOCCHI plus a jar of TJ PESTO ALLA GENOVESE.
Aha, dinner!
(NO-RECIPE RECIPE) FIVE MINUTE GNOCCHI with PESTO SAUCE
STEP 1 – BOIL WATER
STEP 2 – THROW IN THE GNOCCHI (ADD A PINCH OF SALT IF YOU LIKE) BOIL GNOCCHI THREE MINUTES
STEP 3 – DRAIN GNOCHI (NB: RESERVE A 1/2 CUP OF THE PASTA WATER!) TOSS THE DRAINED GNOCCHI BACK IN THE POT TO KEEP WARM
STEP 4 – ADD PESTO (I ADDED ABOUT 1/2 THE JAR). ADD A FEW TABLESPOONS OF THE SAVED PASTA WATER BIT BY BIT STIRRING GENTLY TILL YOU HAVE A SAUCE OF YOUR DESIRED CONSISTENCY. KEEP WARM WITH A TINY FLAME UNTIL READY TO PLATE
DONE
FANCIER? A drizzle of a great EVOO…. Freshly grated Parmigiano or Pecorino (or Mozz?) Fresh ground black pepper. Optional: Green it up with some chopped arugula (or parsley or baby kale). I added in some Arugula to the pot and stirred for about 45 seconds until it wilted a bit into the pesto. YUMMY! With 2 slices of toasted bread, some greens and dressing, a glass of wine…we had a full nice dinner that took almost no effort and very little time.
TIME (under 5 minutes not counting the water boiling)
COST – TJ’s Gnocchi (1 lb) costs $1.69. A jar of the Pesto Alla Genovese costs $2.49 (so figure 1/2 jar’s $1.25) So the dish costs less than $3 with 2 nice servings as a dinner, or about 4 as a side-dish.
So its a good idea to keep these 2 handy items on hand in your pantry! The Trader Joe’s Gnocchi is in the dried pasta section, and come in a shelf stable sealed plastic package that is good for many months at room temp. The Pesto once opened lasts a few weeksin the fridge. Covering the pesto with some olive oil will help it keep a bit longer.
I also see TJ’s has another fresh PESTO they carry in the refrigerated section. Must try that one too.
Shishito Peppers are a Japanese pepper variety, quite popular in Japan and just getting a bit known in the U.S..
But that might change soon, as they’re quite delicious — and especially now that you can find them so easily in your local TJ’s Produce Section, instead of having to look for them at a specialized Japanese grocery.
Shishito peppers are even a new “it” food you will see in upscale and trendy restaurants these days.
As a rule they are NOT SPICY (but one might be)
As a rule Shishito Peppers aren’t spicy. That is until you get the Spicy one hiding amongst them! They can be spicy but generally are not. The general rule about them is: “maybe 1 in 10 peppers could be the spicy one”. When you get a spicy one (my favorites) I would say they’re a bit less spicy than a jalapeño in level of kick. Meaning, yes it will be a bit spicy. So be warned, if you’re feeding them to your kid and or to grandma. If you bite into one and its spicy and you don’t like spicy, just put it to the side and the next one will in all likelihood be mild.
The usual way to make Shishito peppers are grill them in a pan over medium fire with a pinch of oil (sesame oil would be great) until they blister or get a tiny bit of char on one side, then turn them to the other side and do the same till cooked.
Add a sprinkle of salt and pepper and they’re ready to serve. They can be a great little side dish, so they will go great with most anything you might serve as the Main. In Japan they are famous as a drinks snack served to go with beer or sake. You can also use them as an ingredient in foods, just as you would put in some green pepper.
The name of the bread is a wee bit of Hyperbole if you expect this to ooze like a Cinnabun. However this is very, very good raisin bread with lots of cinnamon flavor. I love this Cinnamon Bread. It’s another of my “Must Have Always on hand” things from TJ’s (yes there are so many of those). The package says it’s “ooey, gooey…” well, its not really that ooey gooey it’s just a tiny bit gooey which is fine if you want to put this in your toaster…which you absolutely should! While it’s not bad as is untoasted, to get the full potential, do toast this bread up as by toasting it, the heat brings out the maximum cinnamon and raisin flavors. Don’t they sell Cinnabuns just out of the oven for this reason, so the smell wafts in the air? This bread toasts up to yummy perfection, however be careful and keep your eye on it and don’t let it burn or you’ll be sorry. Its a fine line from perfectly toasted, to burnt toast, i mean a few seconds.
TIP 1: I go Full Monty Maximum Cinnamon… after its toasted, I put on some butter and a sprinkle of a wee bit more ground Cinnamon and Brown Sugar on it…Heavenly! Really try it.
To die for.
Or try: Cream Cheese instead. Cream Cheese and chopped Dates (or dried cranberries)!
Or just by itself with some butter. Even thats very good. You can’t go wrong with this excellent product at breakfast time. Your family will go nuts for it when they smell it. A 24 oz loaf goes for $3.49.
(UPDATE = WENT UP TO $3.79 since this was written)!
I would recommend you freeze the bread to keep it as fresh as possible, and take it out as you need it to toast it up.
TIP #2 Sunday I woke up thinking hey this would be great to make French Toast with. I made it. Yup. It was fantastic for French Toast! Try that yourself.
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