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Been a while for me here so I have to ask. .
#7149619
04/24/18 02:28 AM
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Joined: Jan 2011
Posts: 21,373
Bullfrog
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OP
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Joined: Jan 2011
Posts: 21,373 |
Been a while for me. Been staying “focused” with work, meaning I’m self-depriving fun stuff until I can comfortable do the things I want to without feeling guilty. Having said this, the wife came home with groceries a few months back and it was ALL junk. All boxed up, processed garbage. She could sense my disgust and later asked if I’d try “Hello Fresh” and showed me some of the meals. “Sure why not?”
Since then, I’ve been cooking like a stinkin’ chef and feel the need to show off pics, though I don’t out of, almost shameful embarassent. Haha. Does anyone else do this service or any like it?
Man if I knew what Oxner knows I could throw away what I know
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Re: Been a while for me here so I have to ask. .
[Re: Bullfrog]
#7149638
04/24/18 02:43 AM
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Joined: Feb 2009
Posts: 151
TORNracer
Woodsman
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Woodsman
Joined: Feb 2009
Posts: 151 |
Blue Apron here. It’s not cheap, but I’m also eating well and not processed crap every day. Wife and I trade off cooking the meals, and is almost fun to do on a weeknight!
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Re: Been a while for me here so I have to ask. .
[Re: Bullfrog]
#7149658
04/24/18 03:02 AM
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Joined: Jan 2011
Posts: 21,373
Bullfrog
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OP
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Posts: 21,373 |
I’ll be honest, I really look forward to it, knowing it’ll be so good after I’m done.
Man if I knew what Oxner knows I could throw away what I know
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Re: Been a while for me here so I have to ask. .
[Re: Bullfrog]
#7149707
04/24/18 03:50 AM
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Joined: Jan 2017
Posts: 824
Pupjoint
Tracker
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Tracker
Joined: Jan 2017
Posts: 824 |
I'd like to know more about them
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Re: Been a while for me here so I have to ask. .
[Re: Bullfrog]
#7149865
04/24/18 01:02 PM
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Joined: Jan 2011
Posts: 21,373
Bullfrog
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Go online, choose what sounds good to make, they deliver in an insulated box with everything down to the T to do. I would have never tried a lot of the techniques styles had she not done this. I’ll list a few favorites. -Meatloaf Baldamico w oven roasted green beansw almond slices and sweet potato mash(best mashed taters ever had), -Creamy dill chicken with roasted taters and green beans, -Mushroom ravioli gratin, Here’s a couple good ones-Crispy cheddar frico burger and Pork carnitas tacos with a balsamic pickled poblano pick de Gallo.
I can go on forever but I realized how they’re molding simple techniques into it all and after a few weeks, a pattern shows up with subtle changes that change them all up. Pretty genius really. I’ve started making the stuff myself once I caught on. Hopefully I can put up a few pics. It sure makes you proud once everything is played just like the pictures. Ha
Man if I knew what Oxner knows I could throw away what I know
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Re: Been a while for me here so I have to ask. .
[Re: Bullfrog]
#7149871
04/24/18 01:05 PM
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Joined: Aug 2016
Posts: 8,311
Herbie Hancock
THF Trophy Hunter
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Joined: Aug 2016
Posts: 8,311 |
I always want to try one of these companies but can't pull the trigger on it after seeing the price per meal.
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
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Re: Been a while for me here so I have to ask. .
[Re: Bullfrog]
#7149873
04/24/18 01:08 PM
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Joined: Jan 2011
Posts: 21,373
Bullfrog
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OP
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Trying to find my actual pics. Here’s a recipe card pic
Man if I knew what Oxner knows I could throw away what I know
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Re: Been a while for me here so I have to ask. .
[Re: Bullfrog]
#7149876
04/24/18 01:08 PM
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Joined: Aug 2016
Posts: 8,311
Herbie Hancock
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Posts: 8,311 |
I also wouldn't mind y'all actually posting the recipe cards you know for reference purposes!
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
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Re: Been a while for me here so I have to ask. .
[Re: Bullfrog]
#7149878
04/24/18 01:10 PM
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Joined: Jan 2011
Posts: 21,373
Bullfrog
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Joined: Jan 2011
Posts: 21,373 |
Hey I didn’t sign anything, there’s a few so bare with me
Man if I knew what Oxner knows I could throw away what I know
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Re: Been a while for me here so I have to ask. .
[Re: Bullfrog]
#7149908
04/24/18 01:26 PM
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Joined: Jan 2011
Posts: 21,373
Bullfrog
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Here’s my absolute favorite one. Who the heck knew what aioli actually was and the level of . . . Awesomeness? Also, the way the onions are done, kinda sweet offsets the stout garlic flavor of it. Nothing special about the party except being good quality beef so I did do a dash of worchestershire sauce and threw in some panko crumbs left over. Those zucchini fries were no joke, rolled around in aioli, covered in panko? #slapyomamarightinthaface. .inthaface!
Man if I knew what Oxner knows I could throw away what I know
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Re: Been a while for me here so I have to ask. .
[Re: Bullfrog]
#7150087
04/24/18 03:14 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: Been a while for me here so I have to ask. .
[Re: Bullfrog]
#7150136
04/24/18 03:48 PM
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Joined: Dec 2008
Posts: 22,630
Cast
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Posts: 22,630 |
I also only cook from scratch. You just need a well stocked kitchen and a few things fresh from the store and it's on.
But I mainly cook for others. My Catch 22 is that I can't eat after cooking a nice spread for other folks. I nibble and taste while cooking, so by the time it's plated, I'm done eating.
Cast I have a short attention spa
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Re: Been a while for me here so I have to ask. .
[Re: Bullfrog]
#7150500
04/24/18 09:03 PM
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Joined: Jan 2011
Posts: 21,373
Bullfrog
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OP
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Joined: Jan 2011
Posts: 21,373 |
That’s our problem is having a fully stocked kitchen. Maybe when we start to figure out our eating habits we can narrow those down without wasting so much food
Man if I knew what Oxner knows I could throw away what I know
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Re: Been a while for me here so I have to ask. .
[Re: bill oxner]
#7151234
04/25/18 02:05 PM
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Joined: Apr 2014
Posts: 2,067
mattyg06
Veteran Tracker
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Veteran Tracker
Joined: Apr 2014
Posts: 2,067 |
I use Bush and add a few things to put them a little on the spicy side. I like them jelled up a little like this. How do you do yours?
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Re: Been a while for me here so I have to ask. .
[Re: mattyg06]
#7151235
04/25/18 02:06 PM
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Joined: Aug 2016
Posts: 8,311
Herbie Hancock
THF Trophy Hunter
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Posts: 8,311 |
I use Bush and add a few things to put them a little on the spicy side. I like them jelled up a little like this. How do you do yours? Bazinga!
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
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Re: Been a while for me here so I have to ask. .
[Re: Bullfrog]
#7151242
04/25/18 02:08 PM
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Joined: Apr 2014
Posts: 2,067
mattyg06
Veteran Tracker
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Veteran Tracker
Joined: Apr 2014
Posts: 2,067 |
We have used Blue Apron, Plated, Hello Fresh before and pretty much like them all.
If you don't cook much they are a great tool to get you cooking more. Like someone else posted keep the recipe cards and make the meals as much as you want. You will learn some simple techniques that you can translate to other foods. The other thing is this will expose you to flavors that you typically wouldn't get to try without a bit of effort on your part.
A majority of the recipes are from scratch except the sauces they put in to simply things. Overall I would recommend one of their discounted trials if you are on the fence.
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Re: Been a while for me here so I have to ask. .
[Re: Bullfrog]
#7151608
04/25/18 05:26 PM
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Joined: Jan 2011
Posts: 21,373
Bullfrog
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Posts: 21,373 |
Let me know if anyone wants a discount code. We get them all the time.
Man if I knew what Oxner knows I could throw away what I know
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