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Jungle Jims Grocery Review – Cincinnati, OH Area

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Jungle Jims Grocery Review

Entrance

Another place that’s been on my bucket list for years, Jungle Jims opened in 1971 and has been described as a “theme park of foods.”  That’s an understatement, in my opinion.  Clocking in with square footage about two times a WalMart, Jungle Jims specializes in a great depth of product choices, and foods from all over the world, separated in separate “country aisles.”  Of course, they have a service deli, carrying only the top US brands as well as many imports. Full-service butcher, live seafood, bakery, wine section.

Things you wouldn’t see anywhere else or would have to make many stops to fill out your shopping list.

I got off easy, only spent an hour and $150 there, could have easily been an all day thing, and I will be back, but with a car full of coolers and dry ice.

As it was, I came away with some unique things I hadn’t seen before and certainly will use, like “prosciutto bones” (to flavor white beans, or soup!), a pig’s head (for the crock pot) and many other tasty beautiful things.

I can’t wait to go back.

 

Jungle Jims Grocery Review

About 1/4 of their olive bar!

 

Jungle Jims Grocery Review

Say cheese, please!

 

Jungle Jims Grocery Review

Looking for some hot stuff baby..

 

 

 

 

Locations, hours.

Jungle Jims Grocery Review

Jungle Jims Grocery Review

@JungleJimsMrkt

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Corkys BBQ Heat and Eat Meals Review

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Corkys BBQ Heat and Eat Meal ReviewWhile there are a multitude of styles of “BBQ” in the US, it’s generally thought that the top three are Texas, Memphis, and Carolina.

As a result, many BBQ restaurant chains have  spawned in those areas, including the mini chain of Corky’s, born in Memphis, five minutes from Elvis’s house.

Corky’s opened the doors in the 1980s, and has spread throughout the metropolitan area and a few neighboring states.

Fairly standard grub on the menu, brisket, pork, ribs, chicken, and a few local preferences, catfish, spaghetti and more.

You can buy Corky’s grub online by the pound, and have it shipped to you, or bump into it, like I did, at WalMart. So add Corky’s to the list of restaurant branded foods that will eventually occupy every grocery shelf and freezer. That’s what the experts predict, anyway.

The 12 ounce sliced pork dinner comes with beans and applesauce. Prep is a couple minutes in the microwave, or 30 minutes in the oven. I chose the latter. Given the choice, I always choose the latter. (I have this quirk, with no scientific evidence, I think microwaves tend to break down the muscle in meat, and I don’t like the resulting texture).

So thirty minutes later, out of the oven, and I tackled the beans first. They’re good. I was expecting more brown sugar taste, it wasn’t there, and for me, that’s a good thing. The have a slightly smokey flavor with is an added ingredient, not part of the process. There’s no obvious evidence of the other ingredients, meaning, you don’t see chucks of bacon and such.

On to the meat. I like pulled pork, I make it myself at home, so easy in the crock pot, throw it in before leaving for the factory, ready when I get home. This is shoulder meat, which is the right choice for pulled pork, at least most ‘experts’ say so. There’s a modest amount of sauce in the meat tray.

And the meat is restaurant perfect. Irregular sized bits of pork, nice smoke, great texture, (which I don’t think I would have got in the microwave), mild sauce. More than an adequate amount to satisfy more appetites. I wish they sold it on its own in the grocery, by the tub, I’d be a customer. Well, maybe they do, and I’m just not aware. (You can buy it all by its lonesome online, in 3 or 6 pound tubs). It’s a little too spendy for me but at least shipping is included.

I even liked the applesauce, which isn’t really sauce, but chunks of apple “sauced.” Does include high fructose corn syrup as an ingredient in that, not sure that’s necessary.

Dinner clocked out at four bucks. Worth it, I think. I’d do it again. I will do it again.

Other varieties are available as well.

The company is obviously serious about cracking the grocery segment, as they didn’t sub the product out to some other manufacturer, but have their own USDA inspected plant in Memphis. (pictured below).

Dine in / Carryout menu. Locations.

 

Ingredients: Bar-B-Q Pork Shoulder, Apple Filling (Prepared With Sodium Sulfite And Calcium Chloride), High Fructose Corn Syrup, Water, Sugar, Modified Corn Starch, Contains 2% Or Less of The Following: Lemon Juice, Apple Juice Concentrate, Potassium Sorbate (As A Preservative), Cinnamon, Salt, Citric Acid, Nutmeg. Baked Beans (Prepared Navy Beans, Water, Sugar, Brown Sugar, Corn Syrup, Salt, Food Starch-Modified, Bacon, Dextrose, Spice, Caramel Coloring, Onion Powder, Hydrolyzed Corn Protein, Natural Smoke Flavor, Garlic Powder, Partially Hydrogenated Soybean Oil, Natural Flavorings, Seasoning (Brown Sugar, Mustard, Dehydrated Onion, Green Bell Pepper, Spice)) Bar-B-Q Sauce (Water, Tomato Paste, High Fructose Corn Syrup, Molasses, Distilled Vinegar, Brown Sugar, Salt, Worcestershire Sauce (Distilled Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Garlic Powder, Sugar, Spices, Tamarind, Natural Flavors), Cayenne Peppers, Natural Smoke Flavor, Dehydrated Onions, Soybean Oil, Dextrose, Dehydrated Garlic, Spice And Spice Extractives, Xanthan Gum, Sodium Benzoate, (Preservatives), Guar Gum, Ascorbic Acid.

Corkys BBQ Heat and Heat Meal Review

Prior to heating

Corkys BBQ Heat and Heat Meal Review

Out of the oven

Corkys BBQ Heat and Eat Meal Review

Memphis Factory

 

 

 

 

Corkys BBQ Heat and Eat Meals Review

Corkys BBQ Heat and Eat Meals Review

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Bosco Sticks Review

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Bosco Sticks ReviewI have to admit it, I’d never heard of Bosco Sticks until I saw a recent poll proclaiming they were the favorite hot lunch food of school children these days, surpassing even the terrible pizza found in school lunchrooms.

Now owned by Tyson, Bosco sticks were created by a Michigan pizzeria, spread to local schools, and as they say, the rest of the story is history.

Spoiler alert: to my taste, and I imagine most adults, these are awful.  They are a baked four inch long flavorless breadstick, stuffed with flavorless mozzarella cheese. They are high in carbs and fats.

But apparently demand is such that Tyson offers them in different sizes, made with different types of flour and with different stuffings. Here’s the complete product line rundown.

I purchased them at Walmart. I baked two. The rest are doomed to spend eternity in the freezer. Sorry folks.

School lunches are sure different today then when I was a sprout, and we had a bunch of professional lady cooks in the situation, whipping up lunch from scratch every day.  Not that my family could afford it, I think it was 35 cents in grade schools.  Yes, we were strictly members of the brown bag bologna sammich crowd.

Bosco Sticks Review

Unbaked

Bosco Sticks Review

Baked

Bosco Sticks Review

Cross Section

 

 

 

Bosco Sticks Review

Bosco Sticks Review

 

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Bob Evans Hot Sausage Review

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Bob Evans Hot Sausage ReviewI rarely purchase pre-made breakfast sausage; it’s expensive and the available flavors are not always to my liking. Usually I just buy ground pork, which is always very cheap, and season it to my liking.

But this week I grabbed a one pound chub of Bob Evans “Hot.” Bob Evans starting making sausage on his farm in Ohio in 1948, which he’d use at a little 12 seat diner he owned in a nearby town. People liked his sausage and he tried to to sell it to other restaurants, but they weren’t having it.

Some friends talked him into expanding, and the original restaurant today seats 135, and the chain bearing his name recently sold to a private equity group for more than $500 million.

The grocery food company remained on its own after the sale, and made a few small acquisitions to add side dishes to their line of foods.

It’s recently been announced the food company has been sold for $1.5 billion to Post Group, the cereal company. As of October 2017, the deal has not closed, but that’s not unusual. These things take time.

Below is a picture of the chub, the raw product, and the finished. The ingredients are only pork, water, and some minor spices. I weighed it raw and cooked, and the weight stayed the same. No ½ deep pool of fat in the skillet!

Anyway, I liked it. It’s made in the factory in Ohio (pictured). But it’s still spendy. If I could figure out the ratio of herbs and spices, I’d make my own. Until then, I’ll keep buying this one!

Find the sausage and side dish products here:

Find the closest Bob Evans restaurant.

Bob Evans Hot Sausage Review

Bob Evans Hot Sausage Review

Bob Evans Hot Sausage Review

Bob Evans Hot Sausage Review

 

 

 

 

 

Bob Evans Hot Sausage Review

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Random Meat Sticks Review

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Random Meat Sticks ReviewWhen I go on my drives, seeking out great dogs, burgers, and pizza across America, my in-vehicle snack food is frequently meat snack sticks, like Slim Jims. I can’t even begin to fathom how many brands and variations there are of this popular snack food.  Ingredient and cost wise, they span the whole spectrum from crap to gourmet.

I don’t have a “regular brand,” I guess other than I seem to end up with Slim Jims the most often, simply because they dominate the shelf space. My criticisms of Slim Jims are two:  1) mechanically separated chicken, and 2) there is an oiliness to the product.

While I also can’t verify this fact, it appears Slim Jim is America’s oldest brand in the genre, being introduced in 1929.  Of course (at least in my opinion) it wasn’t an off the cuff lightbulb idea for a new product.  I believe America meat snacks are based on the German-Austrian snack Random Meat Sticks Review“Landjaeger.”

That snack has been around “forever” usually a combination of beef, pork, lard and spices, and cured through a heavy smoke process.  It is popular with hikers, hunters, and the military as it keeps a long time without refrigeration.

So this trip, seems my mouth bumped into a Slim Jim’s, one from Klement’s of Milwaukee, a Jack Link’s and a local product from a butcher in Solon, IA.

You need to know off the top I’m always kinda partial to Link’s, because it was a local company when I was growing up, and I really like their peppery steak sticks. Regardless of its geographical heritage, I do like Link’s meat snack sticks. I don’t venture into flavor land tho.

The original is salty, smoky, and has a good texture, requiring you to actually chew.  Links has entered the refrigerated sausage market, not crazy about that product.  If you ever find yourself rolling through Minong Wisconsin, the local grocery serves as a Jack Link outlet store. Some dandy deals.

Random Meat Sticks Review

Ruzicka’s Solon IA

Klement’s is an old timey Milwaukee sausage company and I’m a fan of many of their products.

I hadn’t seen their meat snack sticks on the grocery station circuit before and ran into them in Ronald Reagan’s hometown.

No connection, I’m sure. While the Klement’s product smelled great, so I thought it had great potential, upon the first bite, I said to myself “no way.”  The texture is awful, and by awful I mean, not very firm. It’s almost mushy. And I bought two, what do I do with the other one?  Anyway, so I won’t be picking those up again, or at least not until I forget I didn’t like them.

Finally,  in search of an entirely different product, I ran into a little butcher in the small burg of Solon, Iowa, and he had his own variety. They were superb, meaty, smoking, chewy. Ruzicka’s is a butcher, locker plant, state inspected processor and caterer. Great ambition, small shop, great products.  Yes, they’ll grind up your deer, cow or hog, too. Ruzicka’s is apparently famous for their Jalapeno Salami, and they’ll ship that to you.

Random Meat Sticks Review

Ruzicka’s Meat Sticks

Random Meat Sticks Review

Klement’s

 

Random Meat Sticks Review

Slim Jim Original

 

 

 

Random Meat Sticks Review Random Meat Sticks Review

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Lake Geneva Country Meats Review, Lake Geneva Wisconsin

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Lake Geneva Country Meats ReviewI have been known to take road trips in search of small producers of processed pork products, especially hams. Jumping off the interstates, traveling back roads, stopping in diners to inquire about local products. Never disappointed.

The other day, I had been to a “pick your own” tomato farm, had a bushel of the beautiful red fruit, stopped at a great bakery and scored a loaf of rustic bread, so I knew I needed one more thing, some bodacious bacon to make BLTs (I had lettuce in the garden at home).

And with great delight, I happened upon Lake Geneva Country Meats, on State Road 50, a few miles east of the beach in Lake Geneva, WI.

The establishment is a large store of meats butchered and processed on the spot (factory/store picture below), dozens of kinds of sausages, hams, chops, beef, as well as specialty grocery items. It’s a modern, spacious, sparkling store, with friendly and knowledgeable help.

I scored the bacon, as well as an outrageously good ham steak. Both products were nicely cured with seasoning and just the right amount ofLake Geneva Country Meats Review
smoke. The thick cut bacon had great flavor and was very meaty.

Products are a little bit on the spendy side, but I’m good with that, to get diligently prepared products that actually taste like the animal they come from. I’m a snob about that. So much of the mass produced pork product in groceries these days doesn’t resemble actual pork in either taste or texture.A real disappointment.

Lake Geneva Country Meats is open from 8 AM Monday through Saturday.

Most importantly, pay them a visit. If you can’t, follow them on FBTwitter, Instagram, Pinterest, Google+. They have regular specials with good discounts. They sell some house-made rubs and spices on their website as well and there are some good recipes.

Family owned since 1965. P.S. The char on the ham? No, I didn’t burn it. I like it that way!

Lake Geneva Country Meats Review

Prepared Bacon

Lake Geneva Country Meats Review

 

Lake Geneva Country Meats Review

Reward! Ham & Eggs!!!

Lake Geneva Country Meats Review

Store Front

Lake Geneva Country Meats Review

State of the art plant

 

 

 

 

 

Lake Geneva Country Meats Review

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Fricks Ham Review, Missouri Processor

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Fricks Ham ReviewI love ham, and I’ve been fortunate to run into some great ones lately. Most recently the notable one was local, from All Grass Farms.

But I screwed up this week, didn’t do my research, and tho I was going to be close to a Missouri processor named Frick’s Meats, whose product I have enjoyed before, I completely spaced on it, missed an opportunity, other than to pick up a ham steak in a nearby grocer.

I had the ham once before, as a sliced half-ham product, and I liked that. I also had a Fricks product in Aldi’s braunschweiger.

Now I want more, and regularly.

The ham steak is a half inch thick, and charred up nicely in a cast iron skillet.  It’s smokey and salty with texture you’d expect from quality pork, and the flavors that remind you of a lengthy cure.

I’d buy it again, don’t usually see it in my local stores, but I’ll look again. If you can’t find Fricks in your store, they do sell a few products online.

Fricks Ham Review

Out of the package

Fricks Ham Review

5 mins each side

Fricks Ham Review

Washington, MO Factory

 

 

 

 

 

Fricks Ham Review

Fricks Ham Review

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Meijers Frozen Pizza Review – Grocery Store Brand

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Meijers Frozen Pizza ReviewMeijers is a regional hypermarket chain, with over 200 locations in the Upper Midwest, with the majority in Michigan. They claim to have invented the “supercenter” concept in 1962 (groceries and merch in one store).

For me, the stores are a little too big to navigate for a standard grocery run, but once and awhile I like to poke my head in and see if they have any new products other stores don’t, and occasionally, they do

I picked up their store label thin crust frozen pizza, “Sicilian Style” the other day, with a three cheese blend, and Italian sausage, salami, and capicola ham for toppings. This one weighs less than a pound and ran in the mid-range for frozen pizzas, at $5 +.

If you’re an occasional reader of this site, you know that I work hard to find something redeeming to say in every piece. I look for the good
at least.

Well, I’m gonna disappoint you this time. This pizza is awful, and a terrible value at the price. Skimpy on flavorless toppings, a crust that doesn’t crisp up, not enough cheese. This pie belongs in the value priced category, like Totino’s or Jack’s. Needs to be like 5/$10.

At least in my part of the Midwest, these pies are made for Meijer by Palermo, a Milwaukee brand, with plants in both Wisconsin and Chicago (pictured).

That makes sense, because the bottom end of the Palermo brand is pretty dreadful as well, but they do have some premium brands like “Screamin’ Sicilian” and “P’Mos” which are quite good. They also make “Urban Pie” and “Sasquatch.” I’ve reviewed about every line of Palermo’s here, skip to them by using the search box above.

Would I buy this again? Nope. I had three pieces and then did something I never, ever, do. Toss the rest.

This might be exactly what you’re looking for in a frozen pizza, it’s just not to my personal taste.

Meijers Frozen Pizza Review

Out of the packaging

Meijers Frozen Pizza Review

12 min – 450

Meijers Frozen Pizza Review

Palermo Chicago Factory

 

 

 

 

Meijers Frozen Pizza Review

Meijers Frozen Pizza Review

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All Grass Farms Review – Supplier of Sustainable Proteins

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All Grass Farms ReviewIf you’re even an occasional reader, you know how much I like great ham. Fresh from the farm type ham. Ham that tastes like a hog.

I’ve driven around the country in search of great suppliers, so I was delighted to be driving down a back road just outside of Chicago the other day, and spotting a hand painted sign with the inquiry “Got Pork?”

“Why no, I don’t,”  sez I to myself, so I turned in the driveway.

All Grass Farms is a small producer in Dundee, Illinois, who can take care of your beef, pork, poultry, eggs and raw milk needs 7 days a week, from a little shop they have on site.

These are grass fed animals, hormone free, and you’ll note the difference in taste and texture.  I picked up a slab ‘o ham, and it was spendy, but worth it. The carmelization you see is causing not by burning it (tho I like charred ham) but by the fact brown sugar is used in the cure. It’s also nicely smoked.

The muscle texture is superb, it hasn’t been pulverized to death by tenderizers or “brine injections.” I loathe meat like that. I’ll but this again, and may even venture into a quantity of pork. I’m certainly going to get some raw milk in the future, which you can’t find in main line grocers, but if you do have some you can make great cheese and butter at home, lickety-split. Or lemony snicket.

You can order online, but they don’t ship, you’ll still have to pick up. They’re open daily from 10-6. If you’re looking for something specific, you might want to inquire prior (847-852-7081) to making the trek – they do run out of popular items on occasion.  They can also set you up with bulk packages – say if you wanted half a hog or cow.

The meat is processed about 60 miles west by Eickman’s Processing Company, Seward, IL.  They also have a small retail shop on site, which is open until 5:30 Mon – Fri, and noon on Saturday.

It’s nice to know where your food comes from, especially these days when Washington is proposing eliminating many of the safe regs and inspections we’ve relied on in the past.

All Grass Farms Review

All Grass Farms Review

Store at the farm

All Grass Farms Review

Eickman’s Processing Co  – Storefront

All Grass Farms Review

Eickman’s Processing Co – Aerial

 

 

 

 

 

 

 

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Usingers Linguica Sausage Review

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Usingers Linguica Sausage Review

Usingers Linguica Sausage ReviewLinguica (ling gweeza) (also called “Portuguese Sausage) is a slightly spicy pork sausage in a natural casing, which has traditionally been featured in cultures that speak Portuguese.

Its popularity has been expanding, and it’s widely available in Hawaii and California. It’s even on the menu at McDonalds in Hawaii.

I first experienced it in Cali years and years ago and really liked it, so now when I see it offered I generally get it.

I’ve had it on pizza in Oregon, and for breakfast at the Black Bear chain and a local legend in Petaluma, CA. You’ll frequently find it at those AYCE Brazilian steakhouses.

Iconic Milwaukee sausage purveyor, Usingers, has their own version, and it’s all pork, seasonings, in a hog casing. Very few of those long word Usingers Linguica Sausage Reviewingredients that you have no idea what they are, anyway. I often buy Usingers. I am very fond of their NC hot dogs. Quality. You can have their products shipped. They have nice holiday gifts too.

So I had high expectations for the linguica, and I wasn’t disappointed them. They are a little hefty to be served on a regular hot dog bun, but I gave it the old college try, anyway, with yellow mustard only. They would be fantastic on the grill.

The sausage is smoked, garlic and paprika, a coarser grind than you usually see in mass market appeal meats, the flavor was great, as was the heartiness of the casing.

I’ll keep some on hand. They’d be a nice change at breakfast.

Usingers Linguica Sausage Review

Usingers Linguica Sausage Review
(Wisconsin Factory)

 

 

 

Usingers Linguica Sausage Review

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