which kettle chip flavor - just the regular salt?

ive heard great things about Tillamook ice cream, which Safeway stocks. I’ll buy some when I find it on sale at Safeway, after October or so when i actually get low.

You’re not supposed to eat the pit! :)

After too much lobster for a late lunch, it was cauliflower soup and a slice of cheese for dinner. Protein overload!

I saw Tillamook ice cream at Mariano's here in Chicago for the first time last week. Not sure how long they've stocked it. We went with Turkey Hill, but will try Tillamook next time probably.

I was going to "like" this, but then decided I needed to be clear that the like was for the "too much lobster", not the soup! That's a phrase we should all use more often.

:D Apparently whoever made the guacamole failed to know that.

How is there too much lobster?? It’s not like it’s too salty like too much caviar (max 1 Oz can)

Turkey Hill gets Safeway distribution - how is it?

always a fun childhood activity of putting the avocado pit in a jar of water...

today I want to try the grilled cheese & tomato for luncheon.

As Mariano's former best customer, I would say that's exciting news. Mariano's was great before Kroger bought it. But, I must say, I'm very happy with Fry's (Kroger owned) in AZ. We currently have three flavors of Tillamook ice cream in the freezer. Also, their ice cream sandwiches are great (though small and really expensive - four little sandwiches for basically the same price as the 1.75 quart container of ice cream).

Grilled cheese (San Luis sourdough with tillamook medium cheddar)
Grilled cheese & tomato (Gayle’s sourdough with tillamook sharp cheddar & tillamook Swiss & sliced “vine” tomatoes)
tomato chunks with pink sea salt & ground pepper
kettle jalapeño chips

im super blown away with the grilled cheese & tomato! Omg. Sooooo delicious. Still after grilled cheese ideas.

Yes, just the regular salt. They went great with that flavor of ice cream.

And Tillamook is some good stuff! The caramel toffee is incredibly creamy – some of the creamiest ice cream I have ever had. The texture is wonderful, as is the flavor of the (vanilla?) ice cream itself. It also has a caramel ribbon and bits of toffee that are small in size, so they don't overwhelm your teeth or your taste buds.

I also had the peach recently (which was not available at my store, unfortunately). It was the most homemade-tasting "boughten" (as my grandmother would say) peach ice cream I think I've ever had, or at least in a long time.

On the other hand, I was disappointed in the chocolate peanut butter flavor (too much PB for my taste). The mint chip was OK, but I thought the mint flavor was not strong enough. But in its favor, the dark chocolate chips were plentiful and had a great taste and texture.

Tillamook is a bit pricey for my usual ice cream budget (although it's so much better than most cheaper brands I might have to change my mind on that). This time I got it on sale as BOGO, which helped – wish I had gone back for more, but no room in the freezer. The fact that it's 1.75 quart rather than the standard 1.5 is also a plus.

Tillamook was about $3-4 a conainer when I used to get it on sale, when our stores first stocked it 5-6 years ago. I haven’t gotten it recently, but most of the Dreyers/Breyers are in the same range when on sale.

We used to wait until Tillamook was on sale. Now, we just buy it. We're worth it. :D

It was $6.99 at my most recent sighting, but I don’t remember which store.

Food network ran a "pop up" rerun of the Good Eats show where he made grilled cheese sandwiches using two cast iron skillets that he had heated on the stove, one being used as a compressor The biggest thing I got out of it was where he demonstrated and explained it is better to use shredded (freshly) cheese as it will met better and give a gooey(er) melt. Do you use sliced or shredded cheese for your grilled cheese sandwiches?

And put shredded cheddar on the outside of the sandwich too, and cook it in. Nothing better and no need to butter the outside of the bread first. Just melt some butter in your pan, swirl the bread in the melted butter then press some shredded cheddar onto it. That becomes the outside of one side. Put it in the pan cheese side down and top with your filling cheese. Do the same with the other slice so the cheese is on the top. Then cook and flip as usual. Takes a grilled cheese to a whole new level.

Shredded (grated) - medium pieces. It’s the largest size on our 4-sided grater. We have a larger one-size grater that I use for mozzarella when making pizza. Definitely freshly shredded / grated, for all cheese. No pre-bought sliced / grated cheese at all. I even freshly grate parm for pasta topping and Caesar salad.

thanks kiddo, I’ll try this next. We use a griddle pan but olive oil should work well with it.