Food On The Go Good Or bad

 We are a nation of snackers.we gobble munch and slurp even on the go,. Yet what's a good quick nosh> Do you want something tasty?Or good for you?

Most people tend to eat the wrong stuff. Sure, ut's great to eat potato chips , especially the many different flavored ones these days, Across the board nutritionists and doctors agree these are bad for you. They're fried carbs with salt added. A better choice is popcorn. You can buy smaller bags of the olive oil popped kind even in vending machines nowadays.it has high fiber content while also having increased satiety.This means you can eat a small amount and still feel sated. What about pretzels? They 're not as low calorie as popcorn but they are lower in saturated fat than potato chips. One serving of pretzels contains only one gram of fat while potato chips have ten grams. Another plus is that pretzels also have a quarter of the sodium needed for a daily dose.If you still want a bag of chips to keep you full during a road trip or picnic, then try Utz,These are not cooked in the heavy oils and still have a good flavor. Pop Chips are another brand that  is' good for you and worth trying too.

These snacks  are great if you're on the good. At home you can indulge in fruit and veggie platter either bought at your local grocery or made at home.Think carrots and celery dipped in a lemony vinaigrette this is the perfect snack for a mid afternoon boost. Grape tomatoes are another quick bite. They're good on their own on on skewers interspersed with mozzarella, You could also make a small bowl of panzinella or Italian bread salad Use small torn pieces of Italian bread soaked in olive oil, Add small chunks of the mozzarella and sliced tomatoes. This also makes for a great lunch too or a quick dinner. Fruit is a must. This is strawberry season so have a few with honey drizzled on them. You can also top a blob of cottage cheese with them or the other stars of the season, peaches and blueberries.Its a nice mix of savory and sweet and will satisfy both cravings. Iced water is the best to keep hydrated. Iced green tea is another good choice too. You could also make an iced black tea too.

We are a country of snackers. Yet that's bad. Snack healthy and you'll feel better. 

The State Of Food Now

It's been a little over three months that our lives, and our eating habits have been changed. Not only that our shopping has also been altered. Have we adapted? It's an interesting question.

The Corona virus has  upset everything and definitely changed the whole modern food chain, from how our food is grown and caught to how we eat.  The New York Times Food section this past Wednesday ran an article about the salmon industry and how the virus impacted it. Julia O'Malley wrote about how out of staters come to the Naknek area for the work. They either work fishing or processing. The businesses have to be shut down meaning there's no work and no products going out to the stories and buyers. It has hit hard for Brian Nicolson, a Brooklyn winemaker who returns to his family business in this Alaskan outback. Farms across the country are also affected.Some will prosper. Some will not. Thanks to the restaurants closing down or limiting their services, many farms have suffered. Many crops have had to be destroyed. Now with bans being lifted, the farms can make a comeback. It's just a matter of keeping the workers safe, despite the bad workplace conditions and the lack of medical benefits for them.

Thankfully the shortages have more or less stopped. It was bad, with farmers killing off livestock because they couldn't sell the meat. It seemed they were more catering to the restaurants because home chefs were stockpiling every kind from frozen nuggets to fresh hams.The flour shortage due to people going wild for home baking is also over. We realize that we have the capacity to be hoarders, especially when it comes to such essentials as milk , bread, eggs and cold cuts. Yet we also have the hidden capacity to be fearless home chefs and bakers. Being quarantined has retaught us to read through cookbooks that have been collecting dust for years and use such gadgets as corers and ravioli cutters that have been sitting idle in kitchen drawers. There has also a down side. As people binged watched their favorite shows and movies they also binged ate. Snack sales went up tremendously. People wanted comfort foods, from Oreos, and their counterparts (try the Acme's Tuxedo brand of sandwich cookies) to potato chips and pork rinds. Home bakers indulged on frosting rich cakes and butter laden cookies. Hopefully this is over and we can appreciate the fresh fruit and veggies of the season for a quick bite.

How have we adapted? How has our country adapted? The answer varies depending on who you talk to or what you read. We did relearn to cook and bake which is always good. Yet we also discovered our dark side when it came to hoarding and binging.

The Truth About Fake Meat

Fake meat is now a big part of our lives. We're gobbling up the faux stuff more than the real. Yet there's so many out there. Which one is the best? Which one tastes like the real thing? It's time for a taste test.

Julia Moskin posed these questions and had a tasting table with fellow Food  section writers, Pete Wells and Melissa Clark, Also she employed her twelve year old vegetarian daughter and Ms Clark's burger loving one. Each burger was  seared with a teaspoon of canola oil and served on a potato bun. These  were eaten plain and then a second one with all the trimmings , from condiments to pickles and cheese. How did they rate? Impossible Burgers ranked number one with four and a half stars. Ms. Moskin's daughter thought it was real beef, slipped in to confuse the tasters.Ms. Clark though, thought the meat too dried out .It does contain a compound  - soy legheroglobin - created from plant hemoglobins - to create a bloody look. The second best Beyond Burger - which I've eaten and liked. This received four stars . It was deemed juicy with convincing texture with a lot of unami. This was from Melissa Clark. Her daughter however deemed them to have a smoky barbecue flavor , like those of barbecue potato chips. Even Pete Wells said it was a beefy experience.

What other faux burgers were good?Lightlife Burgers, out of Toronto , got four stars as well. It was considered firm and chewy thanks to it being made from a sturdy soy product called tempeh. The Uncut Burger was rated the meatiest of the whole bunch. It had a slightly chunky texture like good coarse= ground beef according to Ms. Moskin. Ms. Clark , on the other hand, felt the texture made the patty fall apart and similar to wet cardboard!. Mr. Wells deemed it bacony and smoke flavored. Then their is the artisanal Field Burger that claims "plant based artisanal meats". It has vegetal notes of onions, celery and three kinds of mushrooms, fresh , dried, and powdered. The crust had a likable crispness for Mr. Wells, but it does have a bready exterior thanks to the addition of gluten. The least favorite is Sweet Earth Veggie Burger with only two stars. It comes only in flavors so Ms. Moskin chose the Mediterranean style as the most neutral. Ms. Clark claimed it had a falafel flavor thanks to the abundance of chickpeas. It wasn't meaty tasting but nutty and grainy. It also has whiffs of cumin and ginger.

Which burger is the best? The one you like. Go with the faux burger that satisfies you with flavor and texture. That's what matters. Your tastes and preferences.

New Zealand's Secret Ingredients Sea Salt And Honey

New Zealand is primarily known for amazing landscapes, beautiful beaches and lovable people. What may surprise home chefs is that this country down under is also famed for their sea salt and honey. The company PRI - Pacific Resources International is shedding a bright light on these natural ingredients, making them now known in the States.

This very Kiwi company was actually started by an American transplant in this wondrous land. David Noll, left four decades ago , just with his guitar and surfboard. It was going to be a short stay but he fell for Linda, married her and stayed. He founded Pacific Resources International in 1987. Four years later he introduced Manuka honey to the US. Manuka honey originates from the manuka bush which has healing properties, including antibacterial properties.It also lowers cholesterol as well as treating diabetes and curing sinus, ear and eye infections. .PRI is also known for their sea salt, harvested from the purer waters of the South Pacific.It's different from other salts because after it's been harvested, it washed in brine before it's stacked in large, snowy drifts. They're something of a landmark seen from the Blenheim-Christchurch highway. The company also manufactures all natural potato and sweet potato chips in such delicious flavors as paprika and rosemary and thyme, There is also one flavored with Marlborough sea salt too.

I love this brand! Sea salt is one of my favorite ingredients and what draws me is the texture along with the taste.PRI's flaky sea salt is so light and fluffy, It is heaven on tomatoes, giving the flesh a gentle crunch and a lighter saltiness than other sea salts.It is really the perfect salt to sprinkle on scrambled eggs or a salad and it would definitely be the perfect topping on brownies and on top of fudge frosting. Another favorite is the Mesquite BBQ salt , a perfect marriage of mesquite and the sea salt.I can see this dusting a grilled steak or even chicken.I also love their chipotle BBQ salt. This is a mixture of pure fire with salt and a whiff of sweetness.This is definitely getting added to my chili and sprinkled over chicken patties.  PRI's sweets have also captured my heart. Their Manuka honey caramels are the best caramels ever! They have a dusting of sea salt on them which makes a perfect foil to the honey caramel's creamy sweetness.Their dark chocolate mint and ginger discs are also wonderful snacks, .Flavored honey is enrobed in 99 per cent dark chocolate discs.They'd make the perfect Easter candy , having the extra bonus of the healing honey.

If you're looking for a fantastic sea salt and honey, look no further than PRI. They produce great salts and honey as well as potato chips that are not only good tasting but good for you. They have so many benefits as well as being a bonus addition to any kitchen.

A Star's Recipe

Hollywood is so filled with stars giving out such high falutin advice,it's nice to see one that has down to earth, homey suggestions. That star is Valerie Bertinelli and she  has written a great new cookbook. I'ts perfect for home chefs who want old fashioned recipes with a twist.

Valerie Bertinelli's Home Cooking (Oxmoor House Punlishing) is one of those definite must give Christmas gifts for the home chefs in your life.Ms. Bertinelli is no glam star pushing juice cleanses and impossible to find ingredients  turned into questionably healthy dishes made by her private chef.. She's one of us, shopping at her local farmer's market, reinventing classic childhood dishes and celebrating her family's long culinary tradition. I've always liked her as an actress.I love her as a fellow home chef. Our great grandparents are from the same area in Piedmont, in northwestern Italy. I wish she would have added more Piedmontese dishes such as vitello en tonno,  veal in tuna sauce and fileto Piedmontese, filet mignon awash in bagna cauda.It's sort of surprising that she has no sabayon recipe either. It would have been interesting to see her take on it, since the recipe varies from town to town. Still she does have her mother's risotto recipe (made with pork instead of the traditional chicken giblets) and the soothingly refreshing granita. The book is divided into breakfast, main dishes and sides. There are also sections on cocktails which look fun to make and nibbles such as the brown sugar Sriracha bacon bites. Her  recipe introductions are like her, so warm and welcoming,  that you feel a friend has written them.

Ms. Bertinelli cooks like a real person. Her breakfast section includes a mix of sweet and savory. Breakfast enthusiasts will love her Overnight Almond Apricot Muesli, a happy marriage of oats , spices dried fruit and nuts along with her take on a fritata, created with egg whites,arugula, tomatoes and goat cheese. The main meals are amazing. Steak enthusiasts will love the dish her husband, Tom came up with It is a steak rubbed with a blend of espresso granules and chili powder and topped with a generous pat of butter.Her barbecue chicken wirh spicy BBQ sauce will be a summer must have or even a tail gate classic.Ms. Bertinelli also has old school dishes such as her mother's chicken pot pie , elevated to gourmet level with the addition of cremini mushrooms and tuna noodle casserole with potato chip topping - a sure winner with the family. I love her bucatini pasta with wilted spinach and lemon marscapone sauce. Lemon is her favorite flavor and it pops up quite a lot. It's also in her desserts. End any of her meals with the delicate lemon-raspberry panna cotta or her English lemon cake, There are plenty of fun recipes for snacking and entertaining. Party givers will love her microwave potato chips and her mom's batter dipped onion rings along with the recipes for s'mores popcorn and peanut butter chocolate pretzels.

Valerie Bertinelli's Home Cooking is the best holiday gift a home chef could want. It's filled with homey and delicious recipes that are sure to be family classics. Buy it for the cooks in your life or for yourself.

Burger Wars

Once again there is a new burger joint in the area. Habit Burgers has hit north jJersey, bringing with it cheery Californian interiors and a new way of serving burgers.Is it as good as any of the other burger joints like Jake's Wayback or even Wendy's? Yes  - and no.

As anybody who lives in the Garden State will tell you we have dozens of eateries that feature fast food. Many are diners such as the Bendix in Hasbrouck Heights that cook up any kind of dish, from breakfast to snacks. These also have an element of home cooking  to them. Burgers are not preformed patties that are shipped in from a main distributor. They're ground beef , usually made from  fresh chuck and zested up with chopped onion, parsley and sometimes butter or margarine There's a juiciness  to them,along with that pleasant greasy taste no one seems to mind, The fries are also plank style , some big and meaty; others crispy and golden,Some like the Windmill chain in Central and South Jersey give diners big piles of crinkle cut fries, all evenly fried and deliciously crispy. Their sandwiches, ranging from hamburgers to hot dogs to grilled chicken, are ample and are cooked on the grill like their diner cousins. To be honest the Windmill hot dogs are the best in the state. Charred, with crispy skin, they have flavor and the added bonus of texture. The burgers are OK, filling  but overshadowed by the huge kaiser rolls that they're served on.

So does Habit's famed Char Burger beat these Mom and Pop attempts at fast food? Yes and no.The burgers are nicely charred. The taste is reminiscent of those backyard burgers we grew up on. However, the high heat does dry them out a bit so the texture is not soft but dry and crumbly. There's no moistness there.It does pay to have lettuce and tomato added for some juiciness. The cheeseburger looks good with  the cheese melted and drippy. There are some other dishes that look tasty  such as the fried green beans in batter along with the grilled chicken. Will it beat out the reigning burger joint in the area which is Jake's Wayback? For one thing Jake's is much smaller and , even though it is a franchise, feels more like a Mom and Pop place. The servers know the regulars and make them feel completely at home. The burgers, especially the turkey ones, are so  moist and juicy. that you always need a napkin to wipe your chin. The fries are a mound of golden crisp goodness. Another plus is their  homemade potato chips which are perfectly crunchy and evenly fried.Wendy's is also in the local burger wars. It beats out McDonald's and Burger King for taste. Their burgers are not greasy like those other two. Neither the burgers or the fries have that greasy aftertaste.The chain also has more choice too. with the addition of bacon and different sauces .

Will Habit Burgers beat out Jake's Wayback and Wendy's? That depends on people's tastes. Locals may enjoy the novelty but eventually they'll return to their favorites. Eateries have loyal fans. They return to their favorites in the end.

Fried Chicken Done Right

One of the summer standards is fried chicken. There's nothing more mouth watering than crunchy,  and juicy pieces served on their own or with dipping sauces. How to make it? There in lies the big question There are many different ways,all good,all bringing out the best of the bird's flavor.

Sam Sifton wrote about this classic American recipe in his The Guide column in today's New York Times  Food section. It's one of the most debated recipes in our  history. There have been battles about what kind of coating to use and what's the best medium to fry it in. As he points out it starts with the bird itself.Usually a three or four pound chicken is the best for frying. It will yield up  to ten parts, two drumsticks, two wings two thighs and two breasts. This will satisfy four people. Chicken parts such as all wings or drumsticks can also be bought if there's a crowd to be fed. Breasts can also be bought on their on too. The next step is brining and there are many different types, all good. Novice home chefs can try a  basic brine, made up of only kosher salt and water.Chopped garlic, a few herbs and even sugar can be added to it. Many fried chicken aficionados swear by the buttermilk brine.It's a mix of four cups of fresh buttermilk, kosher salt and a good dose of freshly ground pepper. For a more unusual spin there is the pickle brine, a blend of just pickle juice, This is not crazy.It makes the bird super flavorful and juicy, Other brines include that Southern classic cola brine  which gives it a nice caramel color and sweetness along with cider that also produces a sweet, fallish flavor that would be great at any tailgating party.

What makes a great piece of fried chicken? The crust, of course! It  should be a starch or a batter. Some home and professional chefs first dip the pieces in buttermilk, eggs or milk before coating. The easiest breading method is placing the chicken in a large paper bag filled with flour seasoned with salt , pepper, and possibly paprika and /or hot pepper. This can be varied with gluten free flour, cracker crumbs and even potato starch. For a more tempura flavor use the Japanese breadcrumbs called panko.  The more wild and adventurous  will use crumbled Doritos, Cheetos or even potato chips. Close the bag . shake and then shake off the excess flour. A big bowl can also be used for dredging the pieces, Stick with tradition for the frying pan.It has to be a heavy wide skillet with a lid.It should be eleven to twelve inches in diameter and deep to prevent spattering.The second most important ingredient is what the chicken is fried in. Some use lard while others prefer oil. What is needed is an oil with a high smoke point which means it can be heated to a high temp without smoking. The best for this is peanut , canola and vegetable oil. Do not use butter or olive oil. It can be served with dipping sources such as a Korean chili sauce or  a Filipino one made with maple syrup , lemon juice , fish sauce and chilis.

Fried chicken is an American classic recipe that everyone loves. There are so many ways to make it. Any way is good, full of golden , delicious crisp goodness.

Segovia Steakhouse:The Best Of Iberia

New Jerseyians know that if you want  good good Spanish or Portuguese influnced food you have to trek down to Newark's Ironbound area. However there are good Iberian centric restaurants studded throughout the Garden State. Segovia Steakhouse is one of those ,located in LittFerry in southern Bergen County. It's a true taste of the Ironbound, from the menu to the energy.

The restaurant  spun off  Segovia Restaurant in the next town of Moonachie. Both are owned by Manny Martinez and Tony Treus. The original eatery has been in existence for the last thirty years and is a staple in the area.It's an elegant place in the middle of a Manhattan bedroom town. (New York City is only a scant nine miles away). It's a nice place  featuring paellas and seafood however its' the steakhouse that 's now the star. It's a busy, buzzy wild place on a Saturday night. Situated in an elegant looking Mediterranean building that's painted a terra cotta orange, the restaurant is located in Little Ferry, only a block in from Route 46 , one of the county's main arteries. Unfortunately Segovia doesn't take reservations, the only drawback because the place is packed to the gills on a Saturday night. Waiting can be anywhere from fifteen minutes to an hour depending on your arrival time.Another drawback is the small parking lot but luckily the TD Bank next door is generous with theirs.

The wait and the crowds are worth it. The dishes are phenomenal, fragrant with saffron and garlic. Segovia offers tapas  (s does the Moonachie one) that features grilled chorizo,pinchos, marinated pork cubes and pulpo feria, paprika laced octopus.  Segovia  is a steakhouse first and foremost and it doesn't disappoint . A friend had their Porterhouse which could have fed three people. It was accompanied by a scant portion of veggies. There is also a skirt steak with the famed green sauce churrasco..All dishes come with a side of saffron rice and crispy homemade potato chips so good dipped in the sauces that come with the meals. My favorite is the pollo ajillo. This is a heavenly blend of chicken tenders with sauce of garlic and peppers in a buttery sauce.It was heavily spiced but delicious dish, especially the sauce which was also good sopped up with hot crusty rolls. I will definitely go back for this along with the arroz con pollo. Other tasty dishes are the arroz con camarones, a shrimp studded rice dish and pollo castellones, chicken with artichoke.The shrimp and rice was also amazing, fragrant with saffron and loaded with plump shrimp. Even though the dishes were more than filling ( diners can definitely leave with doggie bags) there us room for dessert. Yes Segovia features traditional flans but it's the chocolate cannoli with dark cheery sauce that steal the show (this could be a nod to the town's mostly Italian population. The tres leches cake was a nice mild ending to a highly spiced dinner.

If  you're craving good Spanish and Portuguese food then head to Segovia Steakhouse in Little Ferry ,New Jersey, The dishes are traditional , celebrating Spain and Portugal along with large platters of steak, Head over there for a phenomenal dinner.

Pub Grub Renaissance

American bar food has always been either salty , greasy or both.However there is a sea change happening.Those nibbles guaranteed to make patrons drink more,now make them want to eat more.They are little plates of gourmet treats and innovative snacks. Customers may head in wanting a drink but upon seeing these snacks, may just rather nosh instead. Jeff Gordonier explored this in his article in yesterday's New York Times Di ing section.Tasty bar food is nothing new. new.The jApanese have izakayas, Spain has it's famed tapas and even England has it's gastro pubs.Americans bars are picking up on this trend now as well.The gourmet plates do bring in customers who are looking for more than a simple beer or wine cooler.They also bring in revenu.Bar food is no longer gratis .There has to be a fee because of the ingredients and labor involved in making them.Some are only $12 to $15 a small plate such spiced nuts.The lounge at Manhattan's famed Bernardin offers the ultra luxe $45 for croque Monsiuers brimming with caviar.Bar food usually reflects the restaurants ethnic slant .A hungry bar hopper can literally go on a global bar food tour in New York City. Norwegian hangouts Aquavit and Torst feature snacks with a Scandinavian slant while Spanish restaurants such as La Vara or El Cornado feature Iberian tapas.If you want to savor pub grub head to Shakespeare or if you want Korean,then Hanjan.Sampling a restaurants bar menus os actually an ingenious idea.It shows how good the food is and creates a pull to come back and try the lunch and dinner menus. One restaurant is completely devoted to bar snacks.It's owner ,the innovative and soon to be culinary superstar,Wylie Dufresne serves snacky plates of chicken wings dusted with a powder that tastes like Caesar salad dressing and onion rings that pay an homage to French onion soup.Other chefs such as Mark Forgione ,with a restaurant of the same name has found a way to use up his potato peelings.They are converted into long, spiral versions of potato chips.These come with a super sized bowl of smoked onion remoulade.Variations of deviled eggs are popping up too .They have twists such as a sprinkle of chicharron and jalapenos. There are also takes on chicken and waffles ,hotdogs and subs. Pub grub has now gone beyond the usual nuts and pretzels.Chefs are recreating tasty snacks that do more than just bring on thirst.They awaken the taste buds,and create a tasty companion to great cocktails,beers and wines.

Weird Flavors

You have to give food manufacturers credit. They have the nerve to give the public any flavor possible. Some of the work like Dunkin Donuts adding caramel to their mocha lattes. Some don't, yet they're still around. Sometimes it just takes an acquired taste to get these down.

One of th e ones that took me by surprise was Target's Market Pantry Banana Split Instant oatmeal. It sounded good and I thought "Give it a try. It'll be fun." It would have made a nice dessert but breakfast was another story. The banana smell was off putting at first as was eating the melted chocolate chips in it for the first meal of my day. After four or five days I finally became used to it. I 'd recommend it as a low calorie snack but will stick to my maple or fruit flavored oatmeal for breakfast. Another is salt and pepper popcorn. Buttered popcorn and even the cheese flavored ones are perfect. They have the right amount of salt and tastiness. However add pepper to the mix and this favorite snack takes on an ominous spin.The kernels becomes too hot and it makes then almost impossible to eat.

Potato chips are the perfect example of odd flavors. There's nothing wrong with the barbecue and sour cream flavors. Those have been around for decades. However some of the newer flavors coming out take a while to get used to. We have the Brits to thank for the ketchup and salt and vinegar flavors. These have been much loved by the English for years however to the American palate they're strange and almost foreign. There are also ones that taste like feta cheese and hamburger. Whatever happened to just the plain ones where all they tasted like was good , earthy spuds?

Weird flavors abound these days thanks to manufacturers trying to be creative and competitive. Some succeed, some don't. It all depends on taste or the need to explore news flavor combos.

Corn-y Stuff

There was a new stand at the mall yesterday that caught my attention. All they were doing is selling cups of cooked corn kernels. Nothing else with it , just steamed kernels. They also sold little potato balls, not gnocchi, just rounded dime sized balls. This has snagged my curiosity.


I am planning on checking out this corn stand tonight. Anyone that sells just a cup a corn and expects to be successful - well bless 'em. Unless there's some kind of sauce whether butter , or oil or spice sprinkled on it no one is going to buy this,. There are other veggies that would be more saleable such as carrot sticks and broccoli florets, These could work Serve them with a cup of ranch dressing - a perfect pick me up for diet conscious mall walkers and mall rats.

I'm also kind of curious about the potato balls too. They looked like those veggie puffs you see in your health food aisle . It seemed like they had some flavoring there, sort of like parsley because they were green flecked. I wonder if they come in different flavors, like barbecue and sour cream (the most obvious flavoring choice).Again on my weekly Friday night pilgrimage to the mall, I'll pick up some cups and report back .

Corn and potato sold in styrofoam cups? This foodie will have to see for herself what's all about. Read tomorrow's entry for my review.

Target Foodies

It's no secret that I love Target. Almost everything that I have is from there including their food. They have two great divisions, Archer Farms and Market Pantry. Archer farms is the more upscale and "gourmet" if you will and offers interesting treats and sweets. Market Pantry is more basic, offering everyday staples. Together they bring in an extra fun factor at this store.

Archer Farms is the more upscale of the two. With their candy line , Choxie, Target brings gourmet treats at good prices. The brand is made with the best ingredients and there's no skimping on taste. I am madly in love with their Chai cookie, a buttery version of the German classic pfefferneuse. It's a rich blend of cinnamon, cardamon and clove mixed with premium butter and flour. I can finish a bag off in one sitting. The raspberry version comes a close second. I also love the Archer Farms chocolate chunk cookies. This is a yummy blend of crunch and bittersweet chocolate. For the savories try the sea salt and barbecue flavored potato chips or the salt and pepper pretzels. This last is a neat mix of traditional salt pretzels dusted with a fine coating of black pepper. They're like little fireballs but oh so good.

Market Pantry is the more down to earth version. They have everything from frozen pizza to eggs to popcorn. They're great for supplying you with pantry and fridge basics like cookies, crackers and soups. I'm a big fan of their popcorn and 100 calorie packs of cookies. The popcorn is by far the best of any fo the microwave kinds.It has a not too buttery taste and is lightly salted. Another plus is that the entire bag pops , unlike some other brands that leave you with half the pack unpopped. The cookies are great!!! My favorite are the cappucino ones but I'm duscoveringthe chocolate chips ones are pretty tasty too.

The next time you head to Target go straight to their food section. This company has a dazzling array of good and delicious in house brands. Try them. You'll then think twice about Target beging your go to store for clothing and appliences.