Anna N

Yes I must rely on others going to Costco to get a chicken from there. But there are many things you can do with it. And if you remove the skin you are probably removing the bulk of the sodium. I could also make a very nice rotisserie chicken at home that would still depend on somebody bringing me a damn chicken Might as well have it already cooked.

The instructions are to add 2 tablespoons of the granules to 1 cup of boiling water. So no matter how you look at it it has a high sodium content. A quarter cup of the gravy would still contain 280 mg of salt. And I accept that is it is a concern to some but gravy is a treat for me. It’s not something I eat every day or even every week.

I am very curious as to how generic gravy tastes. It quite boggles my mind.

I am still thinking I will try one of their so-called chef inspired meals which are much more expensive. They start at $19.99 for dinner for two. I do know that this will never be a service for me but my curiosity will not let me just leave it alone! Edited to add: Sorry I didn’t answer your question. I’ve seen nothing that asks specifically for feedback on these. I thought I had a $10 coupon for one of the chef inspired meals but when I read it carefully it is not for use in store but only on a delivery order from grocery gateway. But I do think their flyer might be offering a deal this week. I’m sorry to sound so distracted but I am.

Yes. It’s hard to find premade sauces etc. that are low sodium not that I was looking. I can get a beautiful Costco rotisserie chicken for I believe 9.99 although it’s been a while. Would feed me for days with a salad on the side. But I was not looking so much for value as I was for quality and I didn’t find it here.

And so the games begin. As you can see from the directions, and this is all you receive, these are not meant to teach anyone to cook. Not sure what you might end up with if you follow these to the letter. The chicken seemed nice and fresh. vegetables not quite so much and they seem to have been hacked rather than sliced. You’ll also notice that scallions and peanuts are in there which most of us would consider to be garnish. So one of the downsides of reduce packaging is that there is no separation of ingredients when there should be. This further evident when you get down to the noodle layer! Vegetables are mixed in with noodles. I was not about pick out all the little pieces of vegetables no I did I think it was particularly important that I do so. But it annoyed me. The sauce which you are instructed to shake. There were far too many noodles in my opinion relative to the other ingredients so I left about half of them behind. Dished up for service. Not apparently meant for those who eat first with their eyes. I added some fresh scallions slices from my fridge. Here’s my opinion: This is stretching cooking to the limit. I mean really there is no cooking involved just passing things into a pan and mixing them all up together. I did not at any time feel as if I was cooking my own meals but rather assembling some ingredients. On the other hand if you don’t know the first thing about cooking I wonder if you’d even come up with anything edible at the end of the day. I enjoy the sight of my ingredients but these were all so mixed up together that they were a dog’s dinner even before they ended up in the pan. I could not detect even a wiff of Thailand! I would not do it again. I think there are better bargains to be had including rotisserie chicken which would come in cheaper. I am beginning to sound extremely negative so on a tiny positive note the plastic container is quite sturdy and will probably come in very useful! By the way the cost of this was $11.99 Cdn. It will supposedly feed two which might explain the amount of noodles. Certainly the meat would do two meals but I think one would wish for more vegetables.

Where is this from?

Click.

I will do some more testing with other pans. All my pans are induction compatible. Edited to add I do not believe that it will work with an iPad! You might want to read back in the thread where other people addressed this question.

So I thought I would cook my lunch on the Onetop. This is one of my steel Darto pans. I was attempting to use the hub in the direct mode meaning no interface to my iPhone. It failed to recognize that there was a pan on the hob! I tried to or three times and then abandoned it. I took the same pan over to my induction range and I was cooking in no time.

But mustard in a tube is so convenient.

Ok then @ElsieD. When you have time tell us how you really feel. I am going to try sous-viding a small ribeye that was on sale. I will dig out my probe thermometer and see if I can track how it maintains temperature. I don’t want to start it until later today because there are other things happening around me and I would like to be paying attention. I am more than 100% certain that nothing will persuade me to swap my Joule for anything else. But I will have some fun playing.

@KennethT Thank you so much. That obviously took work on your part to put it into the recipe database. Edited to add: Sourcing some of these ingredients might prove challenging.

I claim the right to laugh with you (not at you) and your CRAFT moment.

If all I ever wanted to do with this device was to poach eggs then it passes. Probe temperature set to 185°F. Timer set on my range for 3 minutes. Egg was large and was cold from the refrigerator. I checked the water temperature with my trusty Thermopen and it was accurate to within a decimal place or so (the device uses °F and my Thermo pen happens to be in °C).

Can we ask why? Are you simply not impressed by it or is there something else?

So I have been loaned a Tasty Onetop to play with. I am not sensing that any of our members who own one have any sort of warm fuzzy feeling about it. I am very familiar with induction hobs, sous vide and my range is induction so none of the technology is new to me. And yet I found when I attempted to use it just as an induction hob to cook a simple omelet that my frustration level became elevated very quickly. It is not necessary for it to be connected via Bluetooth to the iphone app but without the app you have no indication of what might be an appropriate temperature. By that I mean there are no marks to indicate high, medium, low. No numbers to suggest a range of power levels. There is only a series of lights. Perhaps I am just psychologically dependent on some indication of a range of power. (But I am in love with my Joule so that argument doesn’t hold much water!) Connected to the app you can learn the surface temperature of the unit. Whether or not this translates to the surface temperature of the pan remains quite a mystery to me. But once connected to the app it seems you must constantly press the power button on the unit in order for it to respond to whatever temperature you input into the app. Perhaps I have missed a step here that would get me over this. But the app seems reluctant to communicate with me in anyway unless it’s connected to the unit! I want to be able to sit down with a scotch on one side of me and instructions on the other side and walk through them without anything being connected to anything! This is a very preliminary report on my response to my very first attempt to use the unit and should be taken as meaning very little at the moment. Still I would love to hear from other people how they are making out with it. Obviously the enthusiasm we find here for the iInstant Pot is lacking for the Onetop. OK so I poured my scotch after I found this. Now at least I can read and try to absorb instead of trying to operate two separate devices —my iPhone and the induction hob.

It was bitterly cold in Oakville today so when @Kerry Beal asked where I wanted to lunch I suggested we go back to our favourite Indian restaurant, Bombay Grill. Kingfisher beer for me (note to any Ontarians who like this beer – – the LCBO will de-list it next month. Damn their eyes!) Chai for Kerry. Onion bhajis. Sizzling lamb tikka. Chicken saag. Their always amazing basmati. And their even more amazing naan.

Simply tossed in some oil, seasoned probably with just salt and pepper and roasted. They are also good seasoned with curry powder/Garam masala.

Per 1/2 TBS/4.8 g 12%/280 mg. But I ask you when does anyone ever measure gravy by the half tablespoon?But I ask you when does anyone ever measure gravy by the half tablespoon?

I bought a blade roast today with every intention of making a simple pot roast with carrots. Now I’m dithering. The thought of leftovers on toast with garlic, horseradish cream etc....

Well I had to look up Queenies to discover that they are a specie of scallops. This board is a never ending source of new information that I soak up like a sponge (no pun intended).

TaDa. Found in my local Longos in Oakville. Although it does not seem to say so anywhere on the label, shaking it suggests granules rather than powder. Again no mention of beef/chicken/turkey so I’m assuming it’s a generic gravy flavour?

So it happened sooner than I expected. There was not a lot of variety to choose from hence two chicken dishes. I likely will not get to them until at the very earliest tomorrow. They are supposedly good until March 19. It would seem that some of the packaging issues have been overcome although by no means all of them. In my store I might have missed them completely had @Kerry Beal not spotted them. They were in a section of the store that I rarely visit – – the ready-to eat-section.

“Apps that allow home chefs to sell dishes prepared in their personal kitchens have cropped up in Canada, but uncertainties about health regulations and the strength of consumer demand are raising questions about whether the business models are blue ribbon-worthy or half-baked fads.” Click