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Mar 25th, 2012
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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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Bullfrog Offline OP
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Been a while for me. Been staying ďfocusedĒ with work, meaning Iím 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 Iíd try ďHello FreshĒ and showed me some of the meals. ďSure why not?Ē

Since then, Iíve been cooking like a stinkiní chef and feel the need to show off pics, though I donít out of, almost shameful embarassent. Haha. Does anyone else do this service or any like it?

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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Blue Apron here. Itís not cheap, but Iím 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!

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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Iíll be honest, I really look forward to it, knowing itíll be so good after Iím done.

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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I'd like to know more about them

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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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. Iíll 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,
Hereís 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 theyíre 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. Iíve 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

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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I always want to try one of these companies but can't pull the trigger on it after seeing the price per meal.

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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Trying to find my actual pics. Hereís a recipe card pic

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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I also wouldn't mind y'all actually posting the recipe cards you know for reference purposes!

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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Hey I didnít sign anything, thereís a few so bare with me

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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Hereís 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!


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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Scratch only for me.


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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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.


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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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Thatís 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

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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Originally Posted By: bill oxner
Scratch only for me.


Originally Posted By: bill oxner
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?


confused2

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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Originally Posted By: mattyg06
Originally Posted By: bill oxner
Scratch only for me.


Originally Posted By: bill oxner
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?


confused2


Bazinga!

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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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.

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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Let me know if anyone wants a discount code. We get them all the time.

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