IMO, those are a combination/convergence of a couple of factors and trends:
* People like chicken tenders, but may not want to psychologically commit to eating one or more whole full-size ones;
* People like chicken nuggets, but have been turned off by all the "pink slime" stories and want the assurance of "higher quality" (even if still factory-raised, etc);
* Chicken wings are a well-established snack, but many don't want to deal with the minor inconvenience and "waste" of the bones - just the meat, breading, and spices/sauces.
Company break room has been stocked with Haribo gummi bears.
Me, stuffing my pockets: "...Sure, who needs to poop anyway?"
I refer you to the legal precedent created during the early 80s in the V1m family household, viz that if any Haribos were left after you, then you certainly and definitely just had some of them. It was also established during intensive cross-examination of the prosecution's main witness that there is in fact no reliable, rigorous definition of "just a few" or even "not much" that can be said to apply to countable or uncountable snacks, treats or containers of dessert (such as a tub of ice-cream).
The downside to making affogatos is that is a single shot of espresso to one scoop of ice cream so it's easiest to use the split spout basket and make two at once but claw doesn't like espresso so I actually ended up eating both of them because no one to share them with.
0
3cl1ps3I will build a labyrinth to house the cheeseRegistered Userregular
Has Claw at least tried your espresso? You pull some pretty gorgeous shots.
Has Claw at least tried your espresso? You pull some pretty gorgeous shots.
Once when I tried making a mocha, but they didn't care for it, but I've had a lot of practice since then and make much better coffee now.
They said the coffee flavor was just too intense which is fair enough, they take their drip coffee with a ton of sugar and creamer. But you would think an affogato would be perfect for that.
First Hello Fresh box arrived with the three meals for the week. Inspected everything and produce looks good, even the lemon was still firm without any super squishy spots to indicate bruising or worse.
But oh boy this is also a LOT of raw carrots so I'm gonna need to look up how to prep those because I've only ever bought baby carrots to snack on.
Been making this for breakfast: seitan, oaxaca cheese, home made pico de gallo and black bean sauce (I halved the number of beans but forgot to half the amount of liquid when trying to make a small batch, so it’s way too liquidy)
Other than that mishap, big fan!
Inquisitor on
+12
ShadowfireVermont, in the middle of nowhereRegistered Userregular
First Hello Fresh box arrived with the three meals for the week. Inspected everything and produce looks good, even the lemon was still firm without any super squishy spots to indicate bruising or worse.
But oh boy this is also a LOT of raw carrots so I'm gonna need to look up how to prep those because I've only ever bought baby carrots to snack on.
First Hello Fresh box arrived with the three meals for the week. Inspected everything and produce looks good, even the lemon was still firm without any super squishy spots to indicate bruising or worse.
But oh boy this is also a LOT of raw carrots so I'm gonna need to look up how to prep those because I've only ever bought baby carrots to snack on.
Doesn't it come with prep instructions?
"Trim, peel, and cut carrots" doesn't work so well when I don't know how you go about peeling a carrot, how much you peel, what you're looking for when done, etc. Hence I need to look it up.
+2
Tynnanseldom correct, never unsureRegistered Userregular
First Hello Fresh box arrived with the three meals for the week. Inspected everything and produce looks good, even the lemon was still firm without any super squishy spots to indicate bruising or worse.
But oh boy this is also a LOT of raw carrots so I'm gonna need to look up how to prep those because I've only ever bought baby carrots to snack on.
Doesn't it come with prep instructions?
"Trim, peel, and cut carrots" doesn't work so well when I don't know how you go about peeling a carrot, how much you peel, what you're looking for when done, etc. Hence I need to look it up.
Trim: the narrow root tip and the opposite end where the leaves emerged should be cut back so you're not eating woody or bitter material. Also, this is where you remove any obviously bad- or rotten-looking material. Carrots can crack and get dirt in them, etc. Rot on one part of a carrot is fine to just cut off, in my experience, so you can use the rest of it.
Peel: with a vegetable peeler or paring knife, remove the outermost layer of the carrot - maybe a millimiter or less in thickness. There's a sort of skin visible and some recipes call for that to be removed. It's also a way to ensure you don't have any leftover dirt on the veggie, since these are root crops. I'll say that this is usually not an essential step as long as you've washed away any grit.
Cut: this really depends entirely on the recipe. Some recipes will call for a rough chop, others for a "matchstick" sort of shape, others for fine dicing. What is the recipe you're doing and are there any indications for what size of pieces you need to cut down to?
Also, this prep should probably not be done all in advance - it's pretty quick when you get it down, and it is better to do it the same day you cook the meal.
Tynnan on
+5
MichaelLCIn what furnace was thy brain?ChicagoRegistered Userregular
edited October 2022
So directions still garbo. Sorry.
Just peel so you see the bright orange. Usually one good pass is fine. Trim off the ends.
Sort of the opposite of what you want to see with your finger while peeling; if there's a change of color, you missed the carrot.
First Hello Fresh box arrived with the three meals for the week. Inspected everything and produce looks good, even the lemon was still firm without any super squishy spots to indicate bruising or worse.
But oh boy this is also a LOT of raw carrots so I'm gonna need to look up how to prep those because I've only ever bought baby carrots to snack on.
Doesn't it come with prep instructions?
"Trim, peel, and cut carrots" doesn't work so well when I don't know how you go about peeling a carrot, how much you peel, what you're looking for when done, etc. Hence I need to look it up.
Trim: the narrow root tip and the opposite end where the leaves emerged should be cut back so you're not eating woody or bitter material. Also, this is where you remove any obviously bad- or rotten-looking material. Carrots can crack and get dirt in them, etc. Rot on one part of a carrot is fine to just cut off, in my experience, so you can use the rest of it.
Peel: with a vegetable peeler or paring knife, remove the outermost layer of the carrot - maybe a millimiter or less in thickness. There's a sort of skin visible and some recipes call for that to be removed. It's also a way to ensure you don't have any leftover dirt on the veggie, since these are root crops. I'll say that this is usually not an essential step as long as you've washed away any grit.
Cut: this really depends entirely on the recipe. Some recipes will call for a rough chop, others for a "matchstick" sort of shape, others for fine dicing. What is the recipe you're doing and are there any indications for what size of pieces you need to cut down to?
Also, this prep should probably not be done all in advance - it's pretty quick when you get it down, and it is better to do it the same day you cook the meal.
Yeah, all this sorry. And when it says cut, the Hello Fresh instructions usually have a picture showing a rough idea of what they should look like. Most of the meals we've gotten from them have had us cut the carrots diagonally to oven roast them, but we haven't gotten that many from them so I don't know for sure.
If I saw something called Wyngz, my immediate thought would be that it was a vegan alternative to chicken.
Having said that, however, the presence of "Boneless" would then be very puzzling indeed.
I mean I would certainly want my vegan food to be boneless.
Some folks get more into the ritual than the food itself, and if you really loved chicken wings or ribs or whatever and needed to give up meat for some reason, simulating the ritual can be enough to scratch the itch.
JedocIn the scupperswith the staggers and jagsRegistered Userregular
edited October 2022
The fact that meal boxes come with way too many carrots is actually a respectful nod to your status as a home chef. Nobody has ever been able to buy a small enough amount of carrots or celery to use up in the meals they have planned.
When William III imported the first orange carrots to England to celebrate his bloodless conquest, three extra ships full of carrots arrived in the Pool of London, crewed by sailors who could not say what they were doing there and whom nobody would admit to recognizing. After offloading several hundred crates of carrots to wilt on a neglected dock while everyone made guilty comments about they would certainly make some cake if they had the spices, all those ships and sailors vanished into the night and were never heard from again.
The resulting carrot sludge was eventually pushed into the river to make room for several hundred tons of optimistic kale and sprouted garlic and a shipment of half onions that nobody could remember ordering.
But at least the carrots will last, like, a year in the fridge so you don't ever have to buy more, until they finally run out.
Unlike celery which rots a minute after you remove one stick to make one dish
0
Librarian's ghostLibrarian, Ghostbuster, and TimSporkRegistered Userregular
I made a cheesecake for my mom’s birthday. It is very good as usual. Had to cut it into 16ths because 8ths almost killed us. On the plus side more days with cheesecake dessert.
I made a cheesecake for my mom’s birthday. It is very good as usual. Had to cut it into 16ths because 8ths almost killed us. On the plus side more days with cheesecake dessert.
When I have access to cheesecake, serving sizes are mere trivia, because the amount of cheesecake I can eat and wish to eat is n+1.
Which is why I don't buy cheesecake except on my birthday.
Hell, my diet lately has daily calories dedicated to my low carb no-bake cheesecake cream cheese abomination, and that's not even close to being as good as real cheesecake.
But at least the carrots will last, like, a year in the fridge so you don't ever have to buy more, until they finally run out.
Unlike celery which rots a minute after you remove one stick to make one dish
Carrots last a year for you? Mine go bendy and need eating after like 2 weeks, tops.
Are you keeping them in a bag, or just loose on the shelf? Going bendy sounds like it's losing water, which is consistent with being kept in the dehydrating environment of a fridge.
Just finished cooking the first meal: cheddar-stuffed meatloaves with potato wedges, roasted carrots, crispy shallots, and special sauce.
I have very little working space so combine that with not having cooked in about two years (at least in the sense of using oven/stove) and it was an experience. Especially when I realized I didn't have any oven mitts and had to make do with a hand towel folded over many times and soaked with water. But overall I followed the directions, slow as I was with occasional trips outside the kitchen to retrieve an implement I'd purchased yesterday, and I only set off the smoke alarm once so all in all a decent showing. And the result, though after I ate dinner because I started cooking at 9:30 PM for Reasons.
That is one of those reusable takeout containers stuffed to the brim because oh my word so many carrots. The potatoes would probably have been enough but add in the carrots and this is probably going to become three meals instead of two because I wasn't even able to finish one of the meatloaves. As for the taste, it was delicious. Seasoning, sauce, the carrots were cooked but still just the right crunchiness, the beef cooked through without a problem, cheese properly melted, potatoes fluffy, and the crispy shallots lending an additional note of flavor to mouthfuls of the meatloaf it was garnishing. It was definitely a hearty meal.
There were several things in the recipe that I've never done myself before: peeling carrots (adding vegetables that need to be prepared and cooked at all actually), mixing and kneading ground beef into patties, making any kind of sauce whatsoever, etc. Not having to measure everything and second-guess myself was very helpful as I could just grab whatever ingredient I needed from the bag and toss it right in without missing a beat. Now that I've cooked the first one, that was always going to be the hard part hence the whole "starting at 9:30 PM" thing, I think I should be able to push through to the second one. In another day or two though, I'm stuffed (no you shut up stomach you ate plenty I will not believe your low-key lies).
+22
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
yeah the hardest thing we found with HelloFresh was that they recipes/instructions assumed a level of cooking skill that hubby just didn't have.
But once we got a few of those basic instincts started, the recipes became easier and hubby was actually able to help with the cooking on some nights.
BlackDragon480Bluster KerfuffleMaster of Windy ImportRegistered Userregular
edited October 2022
Sometimes you feel like a nut, and with it being the beginning of fall, it's time for nuts in everything. While I do have a mild peanut allergy (Swollen lymphnodes, minor rash, itchy as hell ) so I do have to plan/choose carefully.
I have found something amazing: AZ Stonewall Kitchen's fig and walnut butter. It's pulverized till smooth and the fig seeds are hardly there, they use fine black walnuts. It's a perfect spreading consistency for.toast, crumpet, or scone for high tea and works an well as simple breakfast accent:
Note: I did add a touch of orange Blossom honey for an additional hint of sweetness.
BlackDragon480 on
No matter where you go...there you are. ~ Buckaroo Banzai
Posts
* People like chicken tenders, but may not want to psychologically commit to eating one or more whole full-size ones;
* People like chicken nuggets, but have been turned off by all the "pink slime" stories and want the assurance of "higher quality" (even if still factory-raised, etc);
* Chicken wings are a well-established snack, but many don't want to deal with the minor inconvenience and "waste" of the bones - just the meat, breading, and spices/sauces.
Steam, Warframe: Megajoule
YYYYYYY
Me, stuffing my pockets: "...Sure, who needs to poop anyway?"
Whoooo wants to pooooop foreveeeeer.
I mean I would certainly want my vegan food to be boneless.
I refer you to the legal precedent created during the early 80s in the V1m family household, viz that if any Haribos were left after you, then you certainly and definitely just had some of them. It was also established during intensive cross-examination of the prosecution's main witness that there is in fact no reliable, rigorous definition of "just a few" or even "not much" that can be said to apply to countable or uncountable snacks, treats or containers of dessert (such as a tub of ice-cream).
- V1m's mum vs V1m and V1m's siblings, 1983
Here you go
Once when I tried making a mocha, but they didn't care for it, but I've had a lot of practice since then and make much better coffee now.
They said the coffee flavor was just too intense which is fair enough, they take their drip coffee with a ton of sugar and creamer. But you would think an affogato would be perfect for that.
I'll take one plz
We're on the books for the next one in January. Haven't met her yet
Steam - Talon Valdez :Blizz - Talonious#1860 : Xbox Live & LoL - Talonious Monk @TaloniousMonk Hail Satan
But oh boy this is also a LOT of raw carrots so I'm gonna need to look up how to prep those because I've only ever bought baby carrots to snack on.
Other than that mishap, big fan!
Doesn't it come with prep instructions?
"Trim, peel, and cut carrots" doesn't work so well when I don't know how you go about peeling a carrot, how much you peel, what you're looking for when done, etc. Hence I need to look it up.
@Madican
Trim: the narrow root tip and the opposite end where the leaves emerged should be cut back so you're not eating woody or bitter material. Also, this is where you remove any obviously bad- or rotten-looking material. Carrots can crack and get dirt in them, etc. Rot on one part of a carrot is fine to just cut off, in my experience, so you can use the rest of it.
Peel: with a vegetable peeler or paring knife, remove the outermost layer of the carrot - maybe a millimiter or less in thickness. There's a sort of skin visible and some recipes call for that to be removed. It's also a way to ensure you don't have any leftover dirt on the veggie, since these are root crops. I'll say that this is usually not an essential step as long as you've washed away any grit.
Cut: this really depends entirely on the recipe. Some recipes will call for a rough chop, others for a "matchstick" sort of shape, others for fine dicing. What is the recipe you're doing and are there any indications for what size of pieces you need to cut down to?
Also, this prep should probably not be done all in advance - it's pretty quick when you get it down, and it is better to do it the same day you cook the meal.
Just peel so you see the bright orange. Usually one good pass is fine. Trim off the ends.
Sort of the opposite of what you want to see with your finger while peeling; if there's a change of color, you missed the carrot.
Yeah, all this sorry. And when it says cut, the Hello Fresh instructions usually have a picture showing a rough idea of what they should look like. Most of the meals we've gotten from them have had us cut the carrots diagonally to oven roast them, but we haven't gotten that many from them so I don't know for sure.
Some folks get more into the ritual than the food itself, and if you really loved chicken wings or ribs or whatever and needed to give up meat for some reason, simulating the ritual can be enough to scratch the itch.
That's why it's possible to buy realistic, food safe animal bones made from wood
Need some stuff designed or printed? I can help with that.
When William III imported the first orange carrots to England to celebrate his bloodless conquest, three extra ships full of carrots arrived in the Pool of London, crewed by sailors who could not say what they were doing there and whom nobody would admit to recognizing. After offloading several hundred crates of carrots to wilt on a neglected dock while everyone made guilty comments about they would certainly make some cake if they had the spices, all those ships and sailors vanished into the night and were never heard from again.
The resulting carrot sludge was eventually pushed into the river to make room for several hundred tons of optimistic kale and sprouted garlic and a shipment of half onions that nobody could remember ordering.
Unlike celery which rots a minute after you remove one stick to make one dish
When I have access to cheesecake, serving sizes are mere trivia, because the amount of cheesecake I can eat and wish to eat is n+1.
Which is why I don't buy cheesecake except on my birthday.
Hell, my diet lately has daily calories dedicated to my low carb no-bake cheesecake cream cheese abomination, and that's not even close to being as good as real cheesecake.
Carrots last a year for you? Mine go bendy and need eating after like 2 weeks, tops.
I don't look at them that often. Maybe they are bendy already, but I don't need any carrots so I'm not gonna look
Are you keeping them in a bag, or just loose on the shelf? Going bendy sounds like it's losing water, which is consistent with being kept in the dehydrating environment of a fridge.
... I'm not proud of it but I stand by it.
How do you… dip a liquid in another liquid?
Edit:
Oooo milk chocolate not chocolate milk.
This is why I should not post so close to bed time.
I have very little working space so combine that with not having cooked in about two years (at least in the sense of using oven/stove) and it was an experience. Especially when I realized I didn't have any oven mitts and had to make do with a hand towel folded over many times and soaked with water. But overall I followed the directions, slow as I was with occasional trips outside the kitchen to retrieve an implement I'd purchased yesterday, and I only set off the smoke alarm once so all in all a decent showing. And the result, though after I ate dinner because I started cooking at 9:30 PM for Reasons.
That is one of those reusable takeout containers stuffed to the brim because oh my word so many carrots. The potatoes would probably have been enough but add in the carrots and this is probably going to become three meals instead of two because I wasn't even able to finish one of the meatloaves. As for the taste, it was delicious. Seasoning, sauce, the carrots were cooked but still just the right crunchiness, the beef cooked through without a problem, cheese properly melted, potatoes fluffy, and the crispy shallots lending an additional note of flavor to mouthfuls of the meatloaf it was garnishing. It was definitely a hearty meal.
There were several things in the recipe that I've never done myself before: peeling carrots (adding vegetables that need to be prepared and cooked at all actually), mixing and kneading ground beef into patties, making any kind of sauce whatsoever, etc. Not having to measure everything and second-guess myself was very helpful as I could just grab whatever ingredient I needed from the bag and toss it right in without missing a beat. Now that I've cooked the first one, that was always going to be the hard part hence the whole "starting at 9:30 PM" thing, I think I should be able to push through to the second one. In another day or two though, I'm stuffed (no you shut up stomach you ate plenty I will not believe your low-key lies).
But once we got a few of those basic instincts started, the recipes became easier and hubby was actually able to help with the cooking on some nights.
Democrats Abroad! || Vote From Abroad
I have found something amazing: AZ Stonewall Kitchen's fig and walnut butter. It's pulverized till smooth and the fig seeds are hardly there, they use fine black walnuts. It's a perfect spreading consistency for.toast, crumpet, or scone for high tea and works an well as simple breakfast accent:
Note: I did add a touch of orange Blossom honey for an additional hint of sweetness.
~ Buckaroo Banzai