rotuts

it also says a lot that the3 CEO is cashing out, rather than staying in. I think there is a chance for this type of business in large urban center : SF , NYC , etc where they had few distribution points and an easier distribution system. plus wealthy people w less time on their hands than most. as Ive mentioned in other threads , Roche Brothers , a local family owned supermarket chain now offers meal packs that they make up fresh daily w the same ingredients you might buy in their stores take them home and cook them for yourself and family while you enjoy a Liter of M.R. I also doubt Amazon is going to get into the meal or kit delivery soon. there are many articles that point out even w WF Amazon has very few food distribution warehouses which are substantially different than Books and all the etc Amazon sells. not to say at some point they move in that direction.

thank you for bringing us along !

interesting article on BA economics : https://www.reuters.com/article/us-blueapron-ipo-idUSKBN19K22R "" According to the company's IPO filing, 90 percent of the meal-kit delivery service's customers abandon the service within a year of their first purchase. The company is only making about 5 percent of profit margin per customer even before considering other fixed costs like R&D, spending around $175 to acquire a customer that yields only $190 of gross profit on $600 of revenue, consumer research firm ValuePenguin said. "Assuming this trend continues, Blue Apron will have to acquire more than 4 million new customers, which is about 3 percent of American households, every year, just to break even," said DJ Kang, senior vice president at ValuePenguin. Kang also said Matthew Salzberg, the founder and chief executive of Blue Apron, has been selling his shares since 2014 even as his sale prices have been declining. """ clearly one tough business to be in. APRN is now underwater.

many libraries have electronic resources in MA some individual libraries have electronic resources for e-magazines I discovered that although my individual library does not have this database , the Boston Public Library does. an e-card is free to any Mass resident. you just need a MA address. they have the usual collection of cooking magazines and they are free to view , print etc you can ' save ' a magazine's issue to your desk top and then click on the icons and the magazine opens. you can even get an email when the next issue is available here is an example for CI current issue : check w your local library if they don't have this maybe a larger library in your state does.

soft scrambled eggs w ' brats ' the ' brats ' come from a pinch of penzey's Bratwurst seasoning in the eggs while they cook https://www.penzeys.com/online-catalog/bratwurst-sausage-seasoning/c-24/p-600/pd-s

and there off ! https://www.google.com/finance?q=NYSE%3AAPRN&ei=-h9VWZGwCtCeecmwvLgC I enjoy following stuff like his SBUX ShakeS etc.

chutney , w a little kick.

@Shelby get a simple torch HOmeDepot or harborFreight https://www.harborfreight.com/electric-start-propane-torch-91061.html there probably isn't a HF down your street or a few blocks away mine is 5 minutes away and right next to TotalWine https://www.harborfreight.com/electric-start-propane-torch-91061.html very convenient ! HF aslo has a ubiquitous 20 % off coupon nice.

hope this works out for you. Ive found SV Ck Skin inedible no matter what.

yes , many libraries in the USofA have access to lots of data bases via their web sites and a sign in w your library card. Ive been a subscriber to the NYTimes for a long while it used to be a gift from my parents. when I first went to the Cooking section the other day after this thread started , a pop-up then well pop-ed up and said more or less yes you are a subscriber and have access to the Cookling Site so clearly the NYTime trying to survive a difficult environment has sectioned off the Cooking from the Main Id say , log into the main site somehow if you can and then select the Cooking sub-section and see.

Ive grilled them they are very goo0d that way Id not start a grill just for them though and I like a little pork in mine even though its probably snouts and tails. mostly Ive turned to more complex '' sausage '' just not Italian

check on your work computer when at the NYT site if you are ' signed in '

more on the BlueApron IPO : https://www.reuters.com/article/us-blueapron-ipo-idUSKBN19J1C5 Amazon looms lorge.

hot dog review click on the picture lower left that might get you though the pay wall of course they chose all beef , rather than pork and beef too bad. the p and b are better. BTW its Today !

I went to TJ's specifically for the Coffee Ice Cream bars Bad news : they are ' seasonal ' and gone for now however the will be coming back in Sept and be permanent. so I got these : the pic is rotated so that's why they loo like they are going to fall on the floor. the mini-mint's are quite good and a permanent item MJJ's new to me.

my blade was for an 11 cup ( prep plus )

i don't use gloves not my vid i do wsh my hands though

" or so "

N. of the Border ? or Buffalo , NY check w the Mounties

this has been worked out , more or less the skin is a protective , well , skin its semi-impermeable you can put anything under the skin , and it will flavor the meat much more than on the skin only make sure you put a little on the skin or the skin won't taste as good. " lemon chicken "" ---- with lemon slices and a flavorful paste w lemon and why not under the skin is a revelation vs the same just on the skin. you just use your fingers to " bluntly " dissect the skin off the meat , keeping it whole then add the flavoring to the meat under the skin all over , including the thighs and legs there has to be a video these days on doing this its really simple once you see it done. try here : google this : flavoring under the chicken skin on a whole chicken remember to wash your hands !

none the less everyone or so has gotten the replacement ?

@Anna N Nice ! Ill try that soon w my Darto Im sure the butter does elevated them thanks.

@Anna N those mushrooms look superb so what is dry-frying ( I can guess ) and how do you get the colo(u)r all around them w/o them giving up their jus and shriveling ?

@ojisan Merle Ellis called Cutting-Up in the Kitchen best meat book Ive read you have to buy it used. https://www.amazon.com/Cutting-Up-Kitchen-Butchers-Poultry/dp/0877010714 $ 1.49

well after fried calms w bellies there would then be Oysters on the 1/2 freshly 1/2'd and crawfish pop-corn ie Cajun PopCorn http://www.grouprecipes.com/39539/bayou-cajun-popcorn.html i.e. sounds close to NOLA except for the clams