MetsFan5
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Posts posted by MetsFan5
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8 hours ago, OlyveOyl said:
@MaryIsobel…I think the radish just might be my favorite! When I can get the narrow French breakfast radishes, it’s even better.
I love fresh radishes dipped in salt but I need to explore matching radishes with butter.
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10 hours ago, rotuts said:
I have not had raisin toast for quite some time
properly toasted , slathered in butter
as above .
it speaks for its self.
as above.
Ill pick up a loaf this week end
and some butter
and enjoy it this weekedn
thank you for the reminder.
it’s a childhood comfort food for me.
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17 hours ago, Shelby said:
Really good to see you!!!
Same! I was just re-reading your food blog, I really miss them
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On 5/15/2024 at 5:54 PM, RWood said:
Caprese in the pool house, pool got opened yesterday.
care to rent out that pool house?
stunning.
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The proteins are killing these meals. The meatballs (which aren’t raw when delivered) and the chicken breasts all taste the same. The “sauces” do little to help with variation. However the oven cooks the proteins well, so I’m going to cook my own preferred proteins in line with the instructions. But I’m not a fan of how the proteins come and how they’re precooked and or marinated. Shrimp is the only exception.
I do like their taco style entrees. I also find meals mostly to be a bit too much and also very much one note in terms of flavors.
That said, the recipes and meals have given me a bit of inspiration. I am still enjoying the oven— I’ve since “toasted” English muffins and they came out very well. So the original toast experiment seems to be a one off.-
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To be fair, I ordered more of a variety of meals that were delivered for this week. I have skipped future deliveries with the option to change my mind but by now I think the oven has paid for itself/ I have ordered enough meals.
In all transparency, despite Tovala’s partnership with Omaha Steaks (which I generally am not impressed with) I won’t order steak entrees. I just cannot imagine they would benefit from being cooked in any type of oven, despite the settings. I also don’t like salmon or trout and those are the only non shrimp seafood offerings.
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I’ve made a few other meals recently. Overall the variation of flavors tend to lack. There may be because I lean towards non Italian entrees, however all “marinated chicken breasts” receive the same “marinade” despite being used for different types of meals.
Overall I’m not dissatisfied nor am I satisfied with the meals. I am happy to have this oven and its steam function and feel a lot more confident about using it outside of the meals to cook proteins. I can cook a protein in it quickly to slightly under temp then sear it in a pan.
The Asian themed meals aren’t bad but they need some help with seasoning. I am offended that their version of “fried rice” and “risotto” always means brown rice. I find it inedible.
I have yet to try a commercial product in the oven (aka TJs or Whole 365 etc) nor have I tried the air fryer setting yet.
The jury is still out.
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In my quest to avoid ordering take out, but make the least amount of effort and mess possible, the Fasta Pasta arrived at my door today. Orzo and pastina are generally my go to pastas and straining them is messy, so I will be trying this thing out (despite it lacking cooking info for tiny pasta).
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I think they’re a totally different class of hot dogs.
I personally view them more as concession type of treat for lack of a better term. I don’t think you can compare them.
I love a McDonald’s cheeseburger on occasion. I appreciate my local tavern’s burger. I prefer grilling my own but I live in an apartment now. And my Tovala isn’t programmed to grill! 😆
everything has its place at times.
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I also saw a post on Reddit that was an actual baguette where the crust of the bread was somehow preserved and coated in some type of polymer (I’m guessing) that is sold out in various countries for about $3500.
I’ll keep looking for it. I like nice things but the day I would even spend a cent to make something like this? Sign me up! 🤣
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This is a Fendi “bag charm”. It takes me back to playing the same game about predictions while laying on a jungle gym in the sun as a kid.
I likely will not buy it, I have never bought a bag charm but it is tempting
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On 4/26/2024 at 12:37 AM, Katie Meadow said:
I never heard of these Korean dogs. But the more I learn about them the more I just want an old-fashioned state fair corn dog. Thanks, but I'll take my mozzarella on a pizza. As for rolling a panko breaded hot dog in sugar, well, the end is nigh.
I didn’t see any hotdogs with sugar added— the one that appeals to me is the corn dog with potatoes:
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I made this meal the other day and it was good. I’ve learned by now to use about half the amount of water they recommend when cooking any type of noodles and that has been working. I enjoyed it and am still impressed with how flavorful and juicy the chicken was. I also didn’t cook the veggies because I like the contrast of textures with fresh crunch of raw vegetables better than I do when they are cooked.
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I think the cheese dogs are essentially mozzarella sticks on a stick?
I do appreciate a good corn dog, so I’m mostly curious about these snacks.
has anyone actually tried one?
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Not sure if this is the correct topic to post in, but I am curious about the trending mochi donuts and “Korean hot dogs”. The hot dogs seem like the ultimate late night weekend snack but I haven’t tried them or the donuts. Has anyone else?
This small chain is local to me: https://www.mochimoly.com
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However I think designers are getting a bit campy with the food themed accessories worn by people who are likely on the ozempic train.
Instead of eating what you’d want, just wear accessories if the foods people deny themselves. It’s a conundrum.
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You’re all right, it isn’t new aka the “Meat Dress”
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13 hours ago, liuzhou said:
I didn't buy this one. Can't think why?
Any of these would be OK
Are these sold internationally? Some of them would be great to put on a luggage tag!
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14 hours ago, Maison Rustique said:
eG member @Carolyn Tillie has been making food jewelry for years. Carolyn Tillie Jewelry
Thank you sharing this, her jewelry is awesome!
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Is a “thing” right now in the fashion world. I just bought this key chain because it can hold a dog poop bag and is cute:
Judith Leiber is famous for her unique handbags, which are often food items such as this:
https://judithleiber.com/collections/novelty/products/french-fries-fresh-and-hot
More consumer friendly designers are also jumping on the trend:
Kate Spade:
https://www.katespade.com/products/slice-3d-pizza-crossbody/K5530.html
Kate Spade shoes:
Not sure how to properly post these links, my apologies.
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I knew I was pushing it with the “Italian” entrees. I live in an area with a large amount of Italian restaurants and have an Italian mother, etc. and as @blue_dolphin said, pasta is also my go to, easy quick meal— so I made poor choices. I’m sure if I pushed back about the quality of the meals I would likely get a discount, however, the proteins are really shining. Every protein has been cooked well and I have used a digital thermometer to see how the proteins are cooked to temp. It’s important to not let anything linger in the oven, and I was pleasantly surprised that a marinated chicken breast that was delivered vacuumed packed was very flavorful and juicy. At the thickest point it read 166 degrees F as a high.
the prep was opening the sealed, marinated chicken breast and put it in a provided tin pan, use the small packet of mayo to coat the chicken and put the bread crumbs over the chicken.
i have a pork cutlet I’ve yet to try. That should be interesting.
The oven really uses the steam feature a lot. I haven’t gotten any type of notice that the water reservoir has been low, but I keep a 6oz water bottle next to the machine and add water after every use. The oven makes a sound when it’s full. It has also has a wide water spout so I haven’t been worried about potentially getting water on the buttons. Also, if in the off chance I did, I can control the oven directly from my phone.
The oven appeals to me as a child of the 80s. It’s fun watching the various cooking methods that cycle and watching proteins cook. It’s like an adult version of my “easy bake oven”. Along that line I wish they offered more dessert, breakfast and side options.
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16 hours ago, blue_dolphin said:
Just curious, @MetsFan5, do they offer you any way to provide feedback on the meals?
Personal taste is one thing but burnt pasta or pasta soup sounds like a real failure of their products that I’d hope they'd want to correct.
It is interesting that the pasta meals are their most popular as quick pasta dishes are my go-to meals to toss together in a hurry so I probably wouldn’t pick them.
Thanks for all the updates!
Yes, in the app you can rate each meal and comment on any issues you’ve had.
I’ve noticed some meals marked as “revamped” which I’m assuming means they changed something about the item to cook it better.-
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I have tried various sets from the meals. The Udon is as good but the rest is absolute trash. To be fair, I don’t have high expectations but one time the pasta burnt at the top and the other time it came out like a soup.
That said, the proteins cooks well and are juicy and flavorful. From my experiences the over steams most of the time and then bakes and sometimes broils.
Their Asian centric meals to me have been the best. Yet the pasta meals are there most popular. As someone who tends to make sauce from scratch I know I should stay away from Italian (for lack of a better term) meals.
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I’m so sorry @Smithy, I find that when I am stressed, depressed or anxious food has little appeal. But your tabouli looks fantastic and is such a smart choice to eat during times of stress— easy on your tummy, filling, fresh and healthy. Best wishes to you and your love.
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I bought a panini press! Now what?
in Cooking
Posted
I used my press for hotdogs and it worked well.