#EATLIKEAGOAT

[DaBruinz]

I would honestly love to do this.. However, last August I found out I am actually allergic to broccoli and it's related cruciferous vegetables. From what I've seen, I'm not sure I could find enough meals that wouldn't include that..

 

[Mike the Brit]

I would honestly love to do this.. However, last August I found out I am actually allergic to broccoli and it's related cruciferous vegetables. From what I've seen, I'm not sure I could find enough meals that wouldn't include that..

I can't remember them including broccoli. Not sure what the related vegetables are. But I'd contact them. Contact Us | Purple Carrot

 

[borg]

Based on the OP's photo....I see an appetizer portion that costs $13. Looks like a salad plate no bigger than the length of the knife.
How much does the entree cost?

I have a friend who owns a high end restaurant and I pick his brain all the time about how he prices his menu. Too cover his operating expenses....his mark up is 200-300%. So $10 of ingredients will be priced on his menu at $30-$40.
Paying $13 for veggies and still having to cook it? Someone is cashing in in a big way

 

[neuronet]

I would honestly love to do this.. However, last August I found out I am actually allergic to broccoli and it's related cruciferous vegetables. From what I've seen, I'm not sure I could find enough meals that wouldn't include that..

Yes, that might make it tough. Lots of cauliflower, for instance. No broccoli this week though.

Here is next week's menu, though, I think it looks pretty safe?
This Week’s Menu | Purple Carrot

 

[woolster22]

Based on the OP's photo....I see an appetizer portion that costs $13. Looks like a salad plate no bigger than the length of the knife.
How much does the entree cost?

I have a friend who owns a high end restaurant and I pick his brain all the time about how he prices his menu. Too cover his operating expenses....his mark up is 200-300%. So $10 of ingredients will be priced on his menu at $30-$40.
Paying $13 for veggies and still having to cook it? Someone is cashing in in a big way

Most kitchens aim to keep food cost around 30%. Places with heavy bar volume can usually let it creep around 50%, as they make the majority of their money from alcohol sales. Proteins are generally the high cost item, while well thought out sides/salads can run around 10%, and lower food costs.

For instance, 1 place i worked in west hartford had a salad that may have cost about a dollar or two in ingredients, but cost 15. Ounce or so of goat cheese, dressing, fennel+frisee and a slice of toast. Sold like crazy.

 

[Wheelman]

I don't want to eat like a goat. Why the hell would anyone want to eat like a goat? Eating grass? wtf man!

 

[ALP]

Most kitchens aim to keep food cost around 30%. Places with heavy bar volume can usually let it creep around 50%, as they make the majority of their money from alcohol sales. Proteins are generally the high cost item, while well thought out sides/salads can run around 10%, and lower food costs.

For instance, 1 place i worked in west hartford had a salad that may have cost about a dollar or two in ingredients, but cost 15. Ounce or so of goat cheese, dressing, fennel+frisee and a slice of toast. Sold like crazy.

and thats why i never order a salad out...what a waste $ efficiency wise!

 

[Simpelton]

Got my box in the mail yesterday. Started cooking the bean burgers this morning. Yep. For dinner. I'm already cooking. Why? Because:
Step 1: Get Picklin'!
You have to spend ten minutes simmering onions and then refrigerate them to pickle them for dinner.

Reminds me of the 'Make your own umbrella kit' gag gift from the Onion. 'Get Umbrellin'!'

This stuff is not trivial. But the ingredients I have pored over so far are super fresh, really cool stuff. People are saying the price is too high frankly I'm not sure. If I bought all this stuff at Whole Foods I'd probably be paying a lot. Plus the helpful cards with details about how to cook the meals.

So far I'm excited. Frankly I'm not sure how it will taste, but it certainly lives up to its promise of providing vegetable-based high quality meals. It's a present for my wife, who is a vegetarian.

I will update tonight after eating the bean burgers...

May want to give an update tomorrow morning too. I mean these are BEAN burgers. The level of... production the beans are good for is probably worth a comment.

 

[woolster22]

May want to give an update tomorrow morning too. I mean these are BEAN burgers. The level of... production the beans are good for is probably worth a comment.

Also, in a bind, a "quick pickle," can work well if you are in a time crunch. Heat your vinegar solution and dump raw veggies into it. The hot liquid will not cook your veg as much as what it sounds like you will be making, but also retains some crunch for texture depending on what said pickled item is being added to. I think you said mushrooms(?) in an earlier post, which would not take well to that kind of treatment (when raw, mush takes on flavor like a sponge. When cooked think of them like a raw protein taking flavor from a marinade/rub), but most veg (broc, green beans, onions, etc) will.

If you guys have any questions thay google cant solve, feel free to message me. I have no problems helping people gain confidence in the kitchen. If only my wife had any interest in learning....

 

[ctpatsfan77]

I don't want to eat like a goat. Why the hell would anyone want to eat like a goat? Eating grass? wtf man!

I'd rather eat like a squirrel. . . .



I know this was an April Fool's joke, but if it were real, Edelman would probably make more from this than football.

 

[DaBruinz]

I can't remember them including broccoli. Not sure what the related vegetables are. But I'd contact them. Contact Us | Purple Carrot

Mike - It's actually a pretty long list of items that fall into the "Cruciferous Vegetables" grouping..

Besides Broccoli, you have cauliflower, Kale, collard greens, water cress, brussel sprouts, cabbage, red cabbage, Turnips, rutabaga, bok choy, etc..

Cruciferous vegetables - Wikipedia

 

[DaBruinz]

Yes, that might make it tough. Lots of cauliflower, for instance. No broccoli this week though.

Here is next week's menu, though, I think it looks pretty safe?
This Week’s Menu | Purple Carrot

Actually, no. The first meal has Kale in it.. Kale is a cruciferous vegetable related to Broccoli. I learned a lot of things are related to broccoli because of this allergy..

 

[DaBruinz]

Actually, the price is only $3 for the food, the rest is for the Tom Brady logo on the box.

Actually, the TB12 logo and the fact it's all vegan is $10. If you look, the regular Purple Carrot Meals are $68 for 1-2 people..

 

[Mike the Brit]

Mike - It's actually a pretty long list of items that fall into the "Cruciferous Vegetables" grouping..

Besides Broccoli, you have cauliflower, Kale, collard greens, water cress, brussel sprouts, cabbage, red cabbage, Turnips, rutabaga, bok choy, etc..

Cruciferous vegetables - Wikipedia

Yes. That would make it VERY difficult.

Shame. I'm starting to think it's a pretty good thing. Here's the quinoa with Thai green curry I had today:

 

[neuronet]

So, the first dinner was definitely really good. I made the veggie burgers (basically take beans and grind them up with garlic and oregano and stuff, then press into patties and cook). This was not some trivial cooking feat: I'm a damn hero. I had to make the dill sauce, pickle the onions from scratch, make the veggie burger nougat, made some carrot fries. All told it was about an hour of work.

The burgers were surprisingly good, especially given that they came with gluten-free bread, which I typically can't stand. They were also very surprisingly filling. I didn't need to go eat a lobster roll when I was done, because I was totally stuffed. (But I did. Because I'm a damned New England glutton! And I'm in NC and I want to support this lobster roll truck that stopped a block away from my house.)

My wife liked it a lot, and really appreciated all the work I put in. It was good for my young daughter to see her dad off his ass doing more than getting her food at McDonalds. The food is incredibly healthy, and filling, which is frankly a combination that is very hard to find.

I give Mr Brady an A. The main downsides are, you have to commit: like I said this was not some trivial process: I spent a ton of time cooking (for me), I made a mess of the dishes, and the meals are expensive. But screw it I'll keep doing it for a few weeks more I think.

Tomorrow night is grilled tofu mole. Then cauliflour steaks. I will let you guys know how it goes.

So far, surprisingly little gas. I expect to be exploding tomorrow. Each patty pretty much had a half can of beans. Lord have mercy.

 

[Deus Irae]

It's actually vegan, but you wouldn't know it when you're eating it.

The next time that's actually true will be the first time in human history.

 

[IllegalContact]

f*ck you all

 

[RelocatedPatFan]

All this ordering, waiting and preparing.

This little guy knows how to eat like a goat.






And better yet, if you invite enough people over, you may not have to mow your lawn...

 

[JarOfMayo51]

Also, in a bind, a "quick pickle," can work well if you are in a time crunch. Heat your vinegar solution and dump raw veggies into it. The hot liquid will not cook your veg as much as what it sounds like you will be making, but also retains some crunch for texture depending on what said pickled item is being added to. I think you said mushrooms(?) in an earlier post, which would not take well to that kind of treatment (when raw, mush takes on flavor like a sponge. When cooked think of them like a raw protein taking flavor from a marinade/rub), but most veg (broc, green beans, onions, etc) will.

If you guys have any questions thay google cant solve, feel free to message me. I have no problems helping people gain confidence in the kitchen. If only my wife had any interest in learning....

What would you recommend for a good knife in the kitchen?

My problem with lots of meats and certain foods is I have crappy knives and when I try to cut like a pork loin for instance, the thing flops around like a fish when I'm cutting it... I want something that I can slice right through pretty much anything I'm trying to prepare quickly and easily

Ive looked up some ginsu chef knives... some of them run $800+ dollars!!!

 

[JarOfMayo51]

So, the first dinner was definitely really good. I made the veggie burgers (basically take beans and grind them up with garlic and oregano and stuff, then press into patties and cook). This was not some trivial cooking feat: I'm a damn hero. I had to make the dill sauce, pickle the onions from scratch, make the veggie burger nougat, made some carrot fries. All told it was about an hour of work.

The burgers were surprisingly good, especially given that they came with gluten-free bread, which I typically can't stand. They were also very surprisingly filling. I didn't need to go eat a lobster roll when I was done, because I was totally stuffed. (But I did. Because I'm a damned New England glutton! And I'm in NC and I want to support this lobster roll truck that stopped a block away from my house.)

My wife liked it a lot, and really appreciated all the work I put in. It was good for my young daughter to see her dad off his ass doing more than getting her food at McDonalds. The food is incredibly healthy, and filling, which is frankly a combination that is very hard to find.

I give Mr Brady an A. The main downsides are, you have to commit: like I said this was not some trivial process: I spent a ton of time cooking (for me), I made a mess of the dishes, and the meals are expensive. But screw it I'll keep doing it for a few weeks more I think.

Tomorrow night is grilled tofu mole. Then cauliflour steaks. I will let you guys know how it goes.

So far, surprisingly little gas. I expect to be exploding tomorrow. Each patty pretty much had a half can of beans. Lord have mercy.

Sounds like I wouldn't be able to commit to this.. my wife and I tried Blue Apron and we stopped because of 2 core reasons:

1. You were given 6 "selections", but as you selected an item, other items were then greyed out and you were pigeon holed into which of the 6 you could choose... if they just let us pick any 3 of the 6 meals we wanted, we may have stuck with it longer.. but it seemed like every week we were getting stuck with a meal that we didn't want and didn't enjoy
2. The meals took FOREVER to prep... nearly ever meal took 60+ minutes to make... that is not a recipe for sustained success.. it just felt like too much work, especially on the days where we had a meal we didn't even want to order but had to