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  1. I put a Gaggenau built-in steam oven in a previous house in a kitchen remodel (back in 2011 or so). Used that thing every day; in fact, we could have used two sometimes! Now we have a CSO on the counter and one new in box in the garage just in case. I got them for $150ish so bought two at the time. And the one on the counter was replaced free under warranty to the newer version by Cuisinart (great service!). Didn't read the Financial Times article, but I honestly can't see how this is a viable business at current prices. It works really well for us right now though. Cheaper tha
  2. Aw, thanks! I just love those sauce dishes; I got them at Bed Bath and Beyond (a year ago?). They caught my eye but were several bucks each so I just admired but didn't buy. Then one day they were on sale for a dollar so I got a few. But when I got to the register they were 50 cents each! I quickly went back and bought all the rest! 5 different leaf styles. We use them a lot. Sometimes just to hold cut limes and as seed/skin discard dishes, which is why the red dishes are out for the chaat meal: for the lemon skin discards. BTW, you only see them in that photo since I mistak
  3. It's been a month since Blue Apron, but we enjoyed this baked panko crusted eggplant dish from them: I really liked how the eggplant turned out, I plan to use that technique for doing eggplant again in the future (just a standard flour, egg, panko coating and then baked 24 min at 475F). But, I don't see anything compelling in the next 4-5 weeks from them. One or two dishes here and there, but never three in a week that make me want to order.
  4. A couple dishes from Purple Carrot from 2/3 weeks ago (we'll get them again next week, but then they are out of the rotation again for 3 weeks): The above dish was fun: sweet potato chaat with mung beans and puffed rice. I've had puffed rice chaat in restaurants but never made one at home. The vegan 'raita' had a texture that was off, but the flavor was great. I like unusual and this dish delighted me. This is an italian-style white bean stew with vegan sausage and vegan parmesan. Both my husband and I are fans of mock meats (we'll even co
  5. Here's a recent vegan dish from Sun Basket: We added the tomato-salsa dipping sauce, but the filling was pinto beans, red onions, and riced cauliflower (came already riced). And a fish dish from Gobble: This is miso baked cod with bok choy, shiitake, and baby corn. Brown rice came pre-cooked. It had a dashi as a broth, but I wanted something less soupy so reduced it with a bit of added white miso for a thicker sauce.
  6. It depends on whether you mean it's a good option for vegetarian/vegans because of complexity or that the meals from services tend to be vegan/vegetarian. If it's the former, I agree with you. In general (except for Purple Carrot), mealkit services are very meat focused (I just tend to order the few not-so-meat-heavy dishes). We're still regular users of Sun Basket, Gobble, Purple Carrot, and Blue Apron. I do have photos up on instagram (quick and easy to post). I rarely order from Blue Apron (more meat heavy, less interesting dishes). Purple Carrot has also been less interesti
  7. A Gobble dish from the last few weeks: When the girl's were here we ordered "General Tso's Chicken" for them from Gobble (they like orange chicken from Panda Express so I thought they might go for this). They did like the chicken part, but again, only the more adventurous eater liked the veggies. No photo, but ... we got also ordered the vegetarian version they offered: "General Tso's Cauliflower" and we made and ate that after they left: It was tasty. About 12 years ago I got hooked on Dhesi-Chinese dishes, especially Mandarin cauliflower and would order it ev
  8. The Spice Bible? Is there an ebook version of that? I do see Spice Companion by Lior Lev Sercarz for $1.99
  9. The two girls helped with last night's meal (above) but didn't want to cook tonight. So my husband and I made two mealkits. For the girls, I cooked up Gobble's Parmesan crusted chicken with orzo salad: Both girls loved the chicken and the more adventurous eater liked the pasta salad. The other did not (her preferences are more limited). My husband made Vietnamese shaking beef with roasted ginger sweet potatoes from Sun Basket for us: Surprisingly, the both girls loved the beef in this dish and loved the simple lime ju
  10. We have two teenaged guests this week. They cooked two dishes from Blue Apron. Chicken tenders with potato salad, marinated cucumber and spicy honey dip And Salmon with freekeh salad and herb salsa They loved both the salmon meat and chicken tenders. One is a more adventurous eater than the other and she liked the freekeh pilaf after picking out the dates (the other kid didn't like it). Both liked the potato salad and neither seemed fond of the cucumbers. My husband and I thought it was all just fine. At t
  11. Quick Gobble meal: Thai red curry with shrimp and brown rice. Quick and easy. We extended it with additional mixed seafood and cherry tomatoes (they provided one roma).
  12. Very cool! Sun Basket now lets you pick 4 recipes in a week, and if you do drops the price to $10.99/serving. And, as always, allows ordering multiple(s) of any dish. So now you can choose any 2 ($12.49/serving), any 3 (11.49/serving), any 4 (10.99/serving) or just skip. Several of the services have been sending out surveys lately asking for opinions on various options for flexibility and different categories of purchases (deserts/sides/wines/etc). I also noticed that Gobble now offers higher priced entrees sometimes ($35/serving) in addition to the lower-priced soups/sides as
  13. I was sorting some photos from our visit to family in Shanghai last March and wanted to share these photos from the vegetarian restaurant Wujie (they have 3 locations, these are from the one in The Bund). I'm always on the lookout for food I haven't tried yet and these were all firsts for me! Sea grapes: Cattail "noodles" in a cauliflower-yam-onion broth: Lilium bulb and winged beans: Tempura aralia sprout: OK, this last one didn't have anything in it that was a first for me, bu
  14. I had fun with this one, although it needed a little help in the end: Chopped salad with charred vegetables and orange-ginger-miso dressing Some veggies were to be prepped raw and some charred in a skillet. It reminded me of making a coffee blend where you blend the same bean at different roasts, so I ran with it a bit and charred some of the scallions and left some raw. I also 'massaged' the chopped kale to break down some of the cells in advance. I also roasted the provided thai chili to tame it a bit but then added chipotle powder to the garbanzo beans when I crisped them up.
  15. And the dish from Purple Carrot I was so interested in from their regular menu that I skipped the TB12 offerings for: Okonomiyaki with vermicelli noodle salad Here is 1/3 of it: Not bad -- not amazing. Decent. Pancake is a mix of flours with shredded Japanese yam and savoy cabbage. Noodle salad is savoy cabbage and vermicelli with scallions and flavoring They provided nori for garnish. We also added sesame oil and sesame seeds.
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