rotuts

the $ 60 was just the delivery charge as I understand it .

@haresfur Carbonara is a favorite dish of mine That slice of porky goodness looks terrific. you've done it proud in your carbonara. you don't need to add yolks but if you do , you will notice them for sure !

meal kits were mentioned in the WSJ Heard on the Street : https://www.wsj.com/articles/home-food-deliverys-questionable-value-for-consumers-and-investors-41b587fb?mod=hp_minor_pos20 for review purposes : """ Serving food with a side of technology was the perfect pandemic business model. Now old doubts are back with a vengeance: Just how many people will pay what it costs to have grub delivered to their door? """ '''''' HelloFresh HFG -4.04%decrease; red down pointing triangle shares fell 9% Tuesday after the meal-kit company said it was targeting revenue growth of anywhere between 2% and 10% this year, stripping out currency movements—a wide bracket but below most analysts’ forecasts at the midpoint. Its profit guidance also came in below expectations. '''' '''' Based in Berlin, HelloFresh dominates the market for cook-at-home ingredient packages. In the U.S. it accounted for 78% of meal-kit sales last year, helped by various acquisitions, according to an analysis of consumer-purchase data by Bloomberg Second Measure. Home Chef, owned by supermarket chain Kroger, came next with 12%, followed by Blue Apron at 6%. Blue Apron’s stock has performed so badly that the New York Stock Exchange in December threatened to delist it. '''' ''''' HelloFresh is clearly big in the meal-kit business. The question for investors is whether meal kits are potentially big in the food business outside a pandemic. They tend to be less expensive than eating out, but much more expensive than cooking from scratch: HelloFresh currently charges $60.95 to deliver a box of two meals for two people each. Bears argue they are little more than a niche solution for urban couples with busy jobs in boom times. ''' ''' All three companies wrestle with various forms of the same conundrum: Food is a huge market, but it isn’t well suited to e-commerce. Unprepared, it is bulky, heavy and of relatively low value, with complex refrigeration requirements. Prepared, it is of higher value but requires rapid delivery. Consumers are happy to take deliveries when the cost is subsidized by investors, but when it isn’t the market shrinks fast. '' interesting niche. I did n to realize delivery costs are so high $ 60 for 4 meal-equivalents is pretty steep.

@liamsaunt many thanks for taking us along. and I appreciate the menus's

@Alex ' metric ' should be added to BB.

this morning @ MarketBasket I spotted this : not to worry , this is still ' salty ' didn't compare the NaCl numbers same SPAM flavor and consistency you grown to expect . BTW SPAM is 2 for $ 7.00 , the DutchColony clone is 2 for $ 5.00.

wow taking to me how many fit in a 6-qt ? 3 qt ? ' steam ' and ' low pressure ' mean using th iPot as a pressure cooker ? eggs from the refrigerator ? many thanks well I bought two sets ie 4. looking forward to this possible w the 3-cup . thanks again

P.S. : try the menudo get a pint or two to take home its either going to be as above very very good , or can be composted .

@Shelby go saturday ( they have carnitas ) ask for the carnitas burrito w green sauce not going to changed your life but if good and Id guess this place is really really good it will point in tasty directions . get extra good for breakfast .

@Shelby those silicone egg cups are ? many thanks.

@MetsFan5 I understand exactly what you are saying there was Pizza , over time , in an area and that pizza , was red sauced . believe me , plenty to work with , right there ! then , I had occasion to visit pepe's in , New haven , on purpose and , well , the clam pizza \ and the bacon pizza fantastic crust , perfectly cooked with an exceptionally outstanding ' bottom crust ' the sky is not the limit but a few additions would be surprising .

@Shelby wow . delicious every way that yolk , as pic'd , for me id have carefully precisely , arranged it so it was one mouthful fully full, BTW

@&roid excellent point. there might be reasons not to take it to 1800 these are suburban kitchens , and it would be unwise to ' break a circuit ' it might take a bit more tome to get to cooking temp and hopefully designed so the store radiates heat back. funds aside , this might be an excellent addition , for some one already baking pizza , on a stone or SS insert , etc to take that craft , outside when it warms up , gets hot , and humid ? OK , just before that , outside .

@Shelby sounds like quite a find. Id study those lines out the door and find your best fit. well worth it. seeing their ' menu ' would drive me nuts !

very interesting . if well made , and it works well ?

is this 15 amp 120 v standard USA kitchen ? newer ones might have 20 amp circuits couldn't find any info on their site about this .

over here https://forums.egullet.org/topic/164985-guy-savoy-to-lose-michelin-star/#comment-2379361 @Anna N points us to The Michelin Guide it seems one can loose a star , using a less than ideal cheese for the Souflee it reminded me of the M. Pamplemousse books. M. Pamplemousse travels w his dog , Pomme Frits ( a bloodhound ? ) and the dogs inflatable kennel ( should the dog not be allowed in a hotel ) he is an Inspector for the a rival guide in an early book , M. Pamplemousse tastes the soup thinks about it , the slides the bowl under the table and P.F laps it up. then emerges from the table and goes to his water bowl for a few loud laps . M. Pamplemousse then pronounces ' as I thought , a bit too salty ' hope you can find these if you haven't already .

I am now obsessed w finding the lower salt SPAM https://www.spam.com/varieties/spam-less-sodium it will pass I had no idea there were so many version these days https://www.spam.com/varieties

I picked this up : w/o looking closely at the label , I thought it might be lower salt SPAM which exists , but not @ Marketbasket it has the same consistency of SPAM , crisps up just like SPAM and might have a milder flavor . just as salty , w/o checking the can Ill check again @ MB for the lower salt SPAM P.S. : its a little cheaper than SPAM but I don't have the figures in front of me.

@Annie_H Scrapple ! I grew up , having it from time to time in CA I enjoyed , possibly 3-4 fresh versions and a few more refrigerated for over 3 months in Philadelphia , PA every night crusty slices please fine stuff , crispy , w contrasting textures inside.

may have misrepresented the Brown Bread component https://newengland.com/today/living/new-england-nostalgia/franks-and-beans/ https://www.google.com/search?client=safari&rls=en&sxsrf=AJOqlzUajHzoxWSDoCUo0DxalxdkbIDxOQ:1677609307740&q=beans+franks+and+brown+bread&tbm=isch&source=univ&fir=PW_vxhdAwfMFGM%2CaR3FqItjGMI-FM%2C_%3B1Fl63BmvL9KZ-M%2CVAIE1_F3AWKhwM%2C_%3B4z7M5XQkjrLUTM%2CrRvQZOp7bJr6nM%2C_%3BazB8xKFURk7x7M%2CV7DstMoP_OCM6M%2C_%3BrecfSgNB6CxYwM%2CBr39SkYdn54jdM%2C_%3BkaawveToMSL10M%2CsIpGGwALSn695M%2C_%3BtKWXItSLshtEFM%2CEvb6NMy3qZ2M6M%2C_%3BR4caG_UpWJ3xKM%2CsIpGGwALSn695M%2C_%3B56NtAx4yRrnTKM%2C0B5pcU8vLGPbIM%2C_%3B1o8yRZ2CowLbSM%2CHMSSyJnvCr4cXM%2C_&usg=AI4_-kQ-NMrnCUXzpWXFuPtTvIW7JrR_uA&sa=X&ved=2ahUKEwjj8O_W7bj9AhUfEVkFHY4aDakQjJkEegQIOhAC&biw=1143&bih=1137&dpr=2 thanks agai9n.

@Smithy thank you . I was hoping to hear from those who had ' Beans & Franks , Brown Bread , steamed in a Can ' as I did , growing up, in the Bay Area , initially in Los Altos with mostly apricot trees , septic tanks , and gravel roads those days and I have traveled , as both my parents were teachers , and taught in France and Spain but from their own discoveries . I initially thought it odd , for a dinner , it was B,F,BB but it wasn't

Ive seen pans in commercial kitchens w the blackness problem. I wonder if commercial gas cooktops leave a residue when cranked up ' high ' ie when more heat gets the dish done faster but combustion , for some reason is incomplete at those max outputs. it might be easy to test : turn a burner to its max setting , hold a pan over the burner , maybe a bitt avoce an see what happens.

incomplete combustion of natural gas can leave a pan sooty . as it wold the rest of the kitchen. possibly the pan was used outside ?

@Duvel posted here : https://forums.egullet.org/topic/164739-dinner-2023/page/30/#comment-2379025a a traditional dish : https://en.m.wikipedia.org/wiki/Linsen_mit_Spätzle Wiki suggests this is a dish , of the less affluent . it notes that lentils , and wheat has some nutritional completeness it reminded me of a New England dish , as Ive heard from 2 generations ago , for Saturday Night baked beans , ' hot dogs ' , and brown bread ( baked in a can , w molasses ) do you know of similar dishes you've tasted yourself that are regional , semi-nutritionally complete evolved by and for the less affluent I know that the number of these sorts of dishes must really be quite large and regional which have you tasted over time ?