Boston Market Chicken Pot Pie
Quick review: Lets be honest, Marie Callendars dominates when it comes to frozen pot pies. Their instantly recognizable green and white boxes pack most freezer aisles. This pie from Boston …
Stuart Melling
Aidells Cajun style Andouille
Quick review: This is a reasonable smoked sausage that can add a little fun to dishes. It has a gentle heat, restrained garlic and a not too overpowering amount of …
Me’s Way Chili Sauce – a blast of funk and flavor
It’s not often that a condiment whizzes across my kitchen counter and really makes me stop and pause. But that’s what happened with this delightful jar from Me’s Way. This …
Mr Fowler’s Breaded Chicken Nibblers – one to skip
Mr Fowler? Who is he? I have no idea. I’m assuming he knows a thing or two about chicken given his name is emblazoned on this eye catching packet. Inside …
MorningStar Farms Veggie Corn Dogs
As far as I can tell this is one of the few MorningStar Farms products that has survived the last few years of recipe-revamping and new releases; some products have …
Ore-Ida Golden Tater Tots
Quick review: If you’re looking for the quintessential tater tot, stop what you’re doing and buy these. You won’t find better Indeed, Ore-Ida is actually the holder of the Tater …
Gorton’s Fish Sandwich reviewed
Eight frozen squares of panko breaded and frozen pollock come to this package. The right yellow bag is also resealable which is always appreciated. Cooking: The packaging instructs you to …
Hot N Saucy – deeply flavored hot sauces
All too often hot sauces become obsessed with scovilles, flame and fire; they can be the muscle cars of the condiment world, all brawn and brash style. That’s not the …
Kiolbassa Beef Smoked Sausage
Quick review: a very good smoked sausage, unusually using beef rather than pork. Keep an eye on the saturated fat of these, but hey, they deliver a ton of flavor …
Trader Joe’s Chickenless Crispy Tenders
. Stuart MellingHi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former …