qclabrat
Well-Known Member
Is it farm or wild? I still swear by day old sockeye with eggs in the morning as the best start to the day.
What are you cooking right now?
- Thread starter Patrick
- Start date
Farmed- and that sounds pretty good
Monday:
brined wild sockeye, Tesla Swiss chard and tomato salad.
First time brining wild caught fish and I’m sold- only adds 30-60 minutes to prep and totally worth it.
Tonight:
Marinated tuna steaks, Asian slaw and jasmine rice
brined wild sockeye, Tesla Swiss chard and tomato salad.
First time brining wild caught fish and I’m sold- only adds 30-60 minutes to prep and totally worth it.
Tonight:
Marinated tuna steaks, Asian slaw and jasmine rice
Did I mention I'm doing hello fresh a couple times a week. Real food, easy instructions, just bring your knife skills, some oil/butter/sugar s&p
I'm learning some new combos, and add veggies and extra spice.
About $20 for dinner for 2 with a leftovers lunch.
Just to be clear, they send ingredients and instructions. It is not a prepared meal....
Coconut curry chicken tonight. Barramundi tomorrow.
We also meet up with another couple and coordinate the same meal! Fun, except we drink too much.
Totally worth it
I'm learning some new combos, and add veggies and extra spice.
About $20 for dinner for 2 with a leftovers lunch.
Just to be clear, they send ingredients and instructions. It is not a prepared meal....
Coconut curry chicken tonight. Barramundi tomorrow.
We also meet up with another couple and coordinate the same meal! Fun, except we drink too much.
Totally worth it
If you're gonna pay someone money to bring you food, you might as well pay them to cook it first.
Did a trial of Blue Apron a while ago, and yeah, liked it for sure.
My biggest gripe was book prep time vs IRL prep time, but as you note, wine may have contributed.
I use Instacart too.. Damn, I'm doing it wrong!
ekuhn
Well-Known Member
We did Blue Apron for 3-4 months a few years ago. Its great as they provide all the ingredients you need, like (1) carrot for instance, not the whole bunch, however we found the meals kind of followed the same pattern/type of cook and got redundant. An example would be every week we seemed to be sauteing kale, spinach, whatever to drop some protein on. The vegetarian meals seemed to generate the most amount of left overs. The taco's were always good too.
The pizzas were good, just not as common. We saved all the recipes, have gone to that book a few times, but rare.
The pizzas were good, just not as common. We saved all the recipes, have gone to that book a few times, but rare.