Blue apron

Do they still let you sign up, take your 3 free boxes and then cancel immediately?

http://www.businessinsider.com/blue-apron-has-a-much-bigger-problem-than-amazon-2017-6

>>9325301
Haven't tried it, never will.

>>9325301
I tried it with the same deal and had a pretty similar consensus. The packaging makes for a fuckload of trash, I didn't enjoy dealing with it.

>>9325320
Great input.

>>9325313
I believe so yea which is in turn hurting them pretty badly. It's interesting though to think why they're struggling, is it because most of their customer base are swines who don't appreciate quality produce or is it because it's 20 dollars for each meal they send you?

>>9325301
burn in hell marketers

>>9325353
Think about it this way.
Anyone who signs up is going to receive a box full of ingredients you could buy at any store, realize cooking is actually kinda rewarding and then cancel because they intend to go shopping for food from now on.
Who would continue to stick around and pay $20 for a preassembled recipe?

>>9325359
Hey man second quarter earnings fell way short of projections and they need to expand their subscription base, what better way than marketing to young adults with disposable income but few cooking skills

>>9325418
millennials dont have any money

>>9325301
>enough food for a week
No wonder Americans are so fat

>>9325301
What is that big red thing top middle?

>>9325818
Graffiti Eggplant.

>>9325818
>city boys can't identify the sicilian eggplant
MIDWEST WINS

>>9325353
>or is it because it's 20 dollars for each meal they send you?
bingo. They have the whole set up like it was specifically to lose money. They need to have a first time deal where you purchase so many meals at a discount rather a free trial. This would lower the costs of the meals overall, so maybe people would actually continue the service.

I have my doubts about packaging hysteria and sending food across the fkn country in an individual box. Call me a tree-hugger all you wish, but 50 years from now you will get shot for using a service like this, and rightly so.

>>9325301
It's an overpriced service for retards that can't Google recipes.

>>9325975
You're absolutely correct, the packaging generates so much fucking garbage.

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>>9326055
Had to Google it. This is the waste from 3 meals.
Outrageous.

now this is an obvious shill thread. it pops up every few weeks and the OP never mentions that you still have to pay for the rest of the time period’s subscription. the trial isn’t completely free

>>9326107
>shilling on a slow board full of people that dine exclusively on burgers and chicken nuggies
Interesting marketing strategy.

>>9326092
Yea it's a huge nuisance. The company does have a recycling plant locater and they also provide shipping labels to send the waste back to them but that's a pain in the ass and kind of shitty seeing as people pay 60 dollars a week for the service

I like Blue Apron. I've used it on and off for a couple years. Had some great meals, very few duds. I get bored of it then take a break and go back. Not to many complaints.

>>9325301
Fuck off shill, how much do they pay you for making these weekly threads? Twat

>>9325301
I could buy all of that at the grocery store without the shame of buying food in the mail.

>>9326120
>i used to think it was shit like you guys but signing up for the $30 trial is totally worth it!

>>9326156
Sorry would you have preferred another fucking mcchicken thread?

It's reasonably priced. The quality and variety is decent considering it's designed for mass appeal. It upsets NEETs. What's not to like?

I can see where someone terrified of cooking and who views it as some kind of mystical art or sorcery and just stares blankly at a recipe on the internet like it's written in latin could benefit by using it for a month or so to gain confidence. Then, when they look at recipes on their own, they'll understand the relationship of how raw ingredients are combined to produce a whole better than the individual parts. Why someone would go beyond 1 month is beyond my level of understanding unless they simply like paying 4X what the same quality ingredients cost elsewhere.

tl;dr fuck off shill, we already know how to look at a recipe and go to a grocery to purchase the ingredients.

>>9326252
Projection

>>9325838
Midwest is best West. /Midwestboys2016/ ftw

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>>9325838
>implying midwesterns have vegetables other than iceberg lettuce, ketchup, and canned mandarin orange wedges
Oh for silly. Spam is not a vegetable sweetie.

>>9325346
>>9325975
>hasn't heard of recycling
To me it looks like 90% of that stuff is recyclable.

>>9326277
Considering his default response to something he doesn't understand is to shoot someone, he's probably from Texas where recycling was outlawed along with gays and blacks using public toilets, evolution, and using the Lord's name in vain

>>9326263
Hawaiians use spam, honey. But I don't expect you to know about other states' cultures when you're too busy with your head stuck up your ass

>>9326312
>oh shit he made a joke at my expense
>reads the spam wikipedia entry
>hey uh, they eat it in hawaii! it is often served with rice in asia!
At least you tried

>>9326139
>have a recycling plant locater
>also provide shipping labels
That is just sending garbage through the post. Insanity

>90% of that stuff is recyclable.
And 95% of the US isn't German or Scandinavian. IE, you can kid yourself that this is recycled. Protip: it isn't

>>9326120
Hence the company's failing...

>>9326263
You forgot Jello, they consider that a veg too.

>>9326348
I worked at a recycle plant for a while. We separated things by hand on a big conveyer (we used community service and jail people) ANY thing that was in a bag was thrown out, it isn't worth ripping it open to see what might be inside. Any thing that is dirty or has food/grease like canned soup or pizza boxes was thrown out. The overwhelming majority of stuff just gets thrown out anyways. Sad really

>>9326207
>it's reasonably priced
oh i am laffin

>>9325301
The problem is that only very novice cooks sign up for this shit and once they actually cook the blue aprony stuff a few times and follow the instructions, they realize it's really fucking simple just to go to the grocery store yourself and save a fuck ton of money; plus you can tailor the taste to your liking

>>9326507
And there you go again with the projecting. I was cooking out of Joy of Cooking when I was 7. Julia Child as a teenager, Larousse when I was living in a dumpy college house and everyone around me was struggling with microwave Annie's Mac & Cheese.

I've gone through the whole cycle of ethnic grocery stores, whole foods, mainstream grocery stores, farmers markets, CSAs, and so on. I'm perfectly familiar with the crock pot counting your pennies approach, the #100milediet fad, extreme couponing, and all the rest.

I use BA, I know a lot of people who use BA, I don't know anyone who uses BA to learn to cook. I, and most other people, use BA because it's convenient and good.

>>9326566
>I know how to cook
>I use BA because it's convenient and good.
That does not compute. Do you live 20 miles from a grocery store?

>>9326588
>someone has different values than me
>does not compute
I'm about a 10 minute walk from 2 different grocery stores. Sometimes I'm in the mood. Sometimes I'm not. I usually go grocery shopping by bike though because the place I like most is about 5 miles away.

>>9325425
They make just enough to buy overpriced ingredients actually

>>9326593
Youre obviously just a shill and doing a horrible job at hiding it

>>9326293
I wish all that was true so I could move to Texas

>>9326566
>all this effort to pretend to be a shill on an Idahoan McChicken forum
Why

>>9326617
>>9326625
Predictable

You guys are like the WIDF, as soon as someone doesn't like the Wisconsin cheese that person must obviously be trolling or insane and have literally never set foot in America and probably would like to destroy it

And so it is with BA, if a person likes it they must be a shill

I sure do love Blue Apron™! Me and all of my food and cooking friends just love the incredible value that Blue Apron™ provides! What could be better than spending $20 per meal for some bland recipes in a box that you could make just as easily and cheaper if you bought the ingredients yourself? That's the power of Blue Apron™, baby!

>>9326638
but Wisconsin objectively makes a lot of America's best cheese

>>9326566
quality cringe m8, thx

>>9326695
Have a (You)
@9326696
no (you) for you

>>9326696
They surely make a shit ton of cheap cheese, but they also make most of the good stuff. They make most of America's cheese at every tier

>>9326328
>projecting this hard
I actually saw the Hawaiian thing on "My Family Recipe Rocks". Not all of us are dumb enough to use Wikipedia as our main source of info

>>9325301
Tried 3 meals with parents and 2/3 dishes were slathered in gatling and lemon juice. We wanted to try following exactly the first time, but you need to have some discretion when following their recipes.
Not bad tho

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>>9328685
>gatling
I don't know what this is but it sounds exotic. I will definitely sign up for my Blue Apron™ trial subscription today!

t. STUPID Normie Soccer Mom from Facebook

>>9325353
>>9325361
some people don't want to learn how to cook, they want to have different recipes that are delicious and make it into a once a month activity that costs less than going out to a restaurant.

basically, lazy people with moderate to high incomes who need a hobby and don't want to learn how to cook on their own but merely have ingredients + a canned recipe to follow.

>>9325353
Maybe, the vast majority of people don't want to spend $60 for a days worth of food?

>>9328696
THIS THIS THIS
I hate my mom and I HATE blue apron

>>9326092

I'd never order blue apron but that's hardly a reason for me to give a fuck.

>>9325425
but their parents do

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>>9325425
They've got plenty of money. Their monthly subscription to their phone toys costs more than the payments on my first car. Not to mention their vidya games, expensive hipster beers and coffee, and their incredibly overpriced personal care products (pic related)

>>9330359
>those goddamn millennials and their avocado toast

What a horrible service and horrible shills.

If I'm paying $9+ per meal, then it had better be already cooked.

Glad this shit is failing

>>9325301
I won't shit on Blue Apron because it got my brother interested in cooking. It's accessible if you have the cash for it. He cancelled the subscription the moment he felt competent enough to figure all this shit out for himself. Now me and him grill on his deck every week. Last week was stuffed mini bell peppers filled with a little crumbled manchego cheese, shredded mild cheddar, chopped cilantro and garlic, some cholula and pickled jalapeno to give it some heat and a pinch of meat from the main. Which was tacos made from skirt steak marinated in garlic and lime and grilled to perfection. Small corn tortillas heated with a little oil on the grill and thrown together with the meat, grilled jalapenos, chopped onion, cilantro and homemade salsa. We also grilled up the tortillas cut into triangles to make some chips, salted them and made some guacamole to go with the salsa for a snack. We used the leftovers to make nachos with the homemade chips. This was all done on a sunny day drinking beers on a wooden deck. So I'm gonna sum it up by saying blue apron makes learning cooking more accessible to people who otherwise don't know how to get started.

I tried it. I paid $30 for 3 x 2-people food (regular price $60). Discounted price is barely acceptable in my opinion. Food was pretty good.

Sure you can buy 5 lbs of ground beef and freeze
and use it over a month. But what are you going to do with green onions, ginger, some exotic spice and stuff like that. I don't want to buy a head of lettuce and use two leaves in two days and watch it spoil in the fridge.

Grocery stores or some other businesses should think of a way of providing these additional items.

>>9330746
*providing these additional items in small quantities, preferably tailored for a specific recipe.

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Most of the people I know who use Blue Apron are people with kids who don't want to go grocery shopping and live in an urban area, so they get food delivery already

>>9330746
>>9330754
In some countries they do, but in murrika people get offended at small quantities of anything

>>9330746

This. Not that I've tried Blue Apron yet, but I find it interesting. Going to my grocery store after work is an exercise in frustration. Even a short shopping trip at 5:00 means I won't be home until about 6, as opposed to 5:15, and I'm struggling to figure out what I should buy so it doesn't all fuckin' spoil long before I ever get around to using it for more than one meal. Then it's another hour or so to cook and clean up.

If I could come home at 5:15 and have something portioned out to cook a couple of times a week, I might actually cook instead of eating out every night.

>>9330890

So you'll pay 10x the cost just because you're too lazy and retarded to make a list and meal plan?

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>>9330746
>not knowing how to cook
You should have tried it for a bit longer, gotten some cooking skills under your belt, and then you wouldn't have to wonder what to do about heads of lettuce because you'd know how to cook

>>9330895

Well, like I said, I haven't tried it yet. And being a single guy, I don't know if they have meals that make sense for a single portion, because everyone I know that's done it is a couple or family.

But really, I am realistically not going to cook a full "meal plan" for myself each night. My tastes change day-to-day, and I hate eating variants of the same thing night to night. I don't frequently have time to cook, but could do it 2-3 times a week.

I'm already paying 10x the cost to eat out or order in every night as it stands, it may be nice to learn how to cook some various dishes in the meantime.

>>9330922

I get that

As said above, if you're going to pay that much per meal, then just go out to eat

These meal services with shipping are usually more expensive than just going out for every meal.

If you're not saving any money and you don't get any of the other positives, then just keep going out.

This is aimed at Millennials with beards and thick rim glasses

>>9330947
>These meal services with shipping are usually more expensive than just going out for every meal.
Not really. Dinner at that quality level would be $20 or so, not including tip, not including anything else, and for me dinner is not dinner without a glass of wine, so realistically we're looking at maybe $40, vs maybe $15-16 on the Blue Apron if you include the cost of wine.

>>9330947
Well, I'm learning some kind of a skill though. I know I can Google these recipes, but if I want to ease my way into it, this isn't a bad option... OR I could see it being a successful thing to do with a significant other a few times a week.

My only point is that sometimes cost isn't the #1 factor in life.

>>9330985

This is a good point too. When I go out, I probably spend $30 on a comparable meal. Much more if it's a meal for two.

>>9330985
>>9330947
Also it's probably worth pointing out that anywhere serving dinner at $20 for the food isn't going to have very good wine by the glass. Count yourself lucky if the house red is something sane like Cotes du Rhone and not some god awful Malbec or whatever. At home I control the wine

>>9330806
And the converse of this is that people feel emotionally attached to places that force them to buy insane quantities of anything

You should hear my mentally ill hoarder coworkers gush about how they bought a half a cow and a military contract size consignment of toilet paper at Costco. Like, fucking hell man, what are you even going to do with that?

Personally I'm grateful for the meat cutter at the Italian charcuterie place for shaving me off a 3mm slice of guanciale because that's literally all I need for a recipe, but knowing the mentality in this country most people would sue for emotional distress if it was even hinted at that they might have the option of purchasing such an insultingly small amount

I skip every other one because every week is just more than I want to spend and put effort into. But it's a fun thing to do with the boyfriend every other weekend. More than likely we're just going to keep the recipes and start making shit on our own based on the stuff we like.

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Hmm.

>>9330898
Where the hell are you getting these food prices? I've never seen bananas cost that much but I've also never seen rice cost that little. None of these make any sense. I still think cooking cost less but use a better image to prove your point

>>9331748
>he doesn't know how to cook
stop buying your groceries at the rich store for ignorant soccer moms

>>9332253
But you're the one overpaying for bananas

>>9332253
37 cents for a whole chicken?!

>>9333008
I'm pretty sure that image is listing prices per the amount used in the dish, like 4 ounces of chicken. Which is obviously a stupid way of doing it.

>>9333015

What's stupid about it? Even if you have to buy larger amounts of food then you simply use the leftovers in a separate dish.

That's the basics behind eating frugally: minimize waste. It's also nice to have a variety of ingredients on hand so you can make different dishes depending on what mood you are in.

>>9333023
Which is a point that was brought up earlier, that a lot of this stuff doesn't store that long and so having too large of a variety of ingredients often leads to waste.

>>9333038
>that a lot of this stuff doesn't store that long
What are: drying, smoking, curing, fermenting, pickling, confit, canning, preserves, and freezing? Just about any ingredient can be kept for a very very long time, or made into something else which can.

>>having too large of a variety of ingredients often leads to waste.
Variety doesn't lead to waste. Ineptitude and ignorance do.

One of the things my family did when I was a kid (and I still do today) is every once in a while, dig out all the leftover stuff from your fridge and serve that for lunch. Instead of making a specific dish, just get out all your leftover bits of veggie, small pieces of cheese, boil up a couple eggs, gather up all the leftover cold cuts, etc. Grab some bread, and go to town. Everyone sits around the table, buffet-style, and eats whatever they care to. Waste not want not.

Also, things like fry-ups/hashes and stews are great ways to use up leftover ingredients before they go bad. I made a beef stew a couple days ago. I followed my normal recipe but I thew in some parsnips that I had sitting the fridge, as well as the last couple links of sausage and a burger patty I had left over from a BBQ on Friday last week.

>>9333050
My mother did this too. We used everything in the fridge so fridays always sucked since it was always leftovers. If you know how to wash and store vegetables, they should last around a week (and you shouldn't be keeping vegetables for longer anyways). Fruits and vegetables are the only thing that spoil fast. Everything else can be chucked into the freezer.

>>9333109
Some vegetables can keep much longer than a week. Carrots, celery, parsnips, potatoes last for ages. After a few weeks celery might start to get a bit soft. That isn't very pleasant for raw dishes, but it's still perfectly usable in a soup or stew. Or you can make stock with it. Onions last for a few weeks as well. If you get them in season when they haven't already been sitting in a warehouse for ages they can last for many weeks, if not a few months.

>>9325301
T L ; DR
L
;
D
R

How much is the regular price of a box like your picrelated

>>9333122
The cheapest option is 3 meals for 2 people and that is $60.

>>9333127
Show me a real non-marketing picture of what you just mentioned.

>>9333131
Why don't you just visit their website and see for yourself?

>>9333136
No

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>>9326263
> the Midwest
> where the vegetables are literally grown
> doesn’t have vegetables

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>>9330622
>I won't shit on Blue Apron because it got my brother interested in cooking. It's accessible if you have the cash for it. He cancelled the subscription the moment he felt competent enough to figure all this shit out for himself. Now me and him grill on his deck every week. Last week was stuffed mini bell peppers filled with a little crumbled manchego cheese, shredded mild cheddar, chopped cilantro and

Stopped reading there.

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>>9330746
> But what are you going to do with green onions, ginger, some exotic spice and stuff like that.

Agreed. I never got into cooking, mostly because I’m lazy but also because as a single guy, I’d have to eat the same thing every day to use up the fresh ingredients, or go to the grocery store every other day to buy a handful of ingredients.

>>9326566
I call horse sheeeeeit

>>9330746
>But what are you going to do with green onions, ginger, some exotic spice and stuff like that.

Seriously? Green onions are fucking fantastic. You can eat them raw as-is as a snack or side dish. Chop them up and put in a salad. Use as a topping for baked potatoes or a soup. Make a marinade for pork or chicken. Salad dressing. Add them to the liquid when brining or marinading meats.

Ginger? That keeps for ages. Make tea if you have a sore throat. Teriyaki sauce. Any of a bajillion stir-fry and curry recipes. Stick inside fish before grilling/baking/steaming.

"exotic spice" is a bit vague, but I can't think of any spices that have only one application. You can always use spices with other ingredients/recipes.

>>9333164
>I’d have to eat the same thing every day to use up the fresh ingredients,

How so? Different ingredients can be prepared in many different ways that aren't monotonous. You don't have to eat the same dish every day--change it up by using the ingredients in different ways.

>>9333149
Just because you're genetically inferior doesn't mean you have to shit on superior people's fun.

>>9333174

>eating raw green ones is "fantastic"

No it's not. Everything else you said is fine but not that

>>9333215
If you don't like 'em raw, fair enough. But the point remains that there are many uses for them.

I can't believe I forgot to mention stir-fries. Green onions are fucking great in many stir-fry dishes.

>>9331386
Have a subscription to home chef. My wife and I can both cook just fine, but figuring out WHAT to cook was always a pain in the ass. Here we've got three meals ready to fucking go, we get to both try foods we havent had before learn recipies we can use later on our own, and we end up eating healthier (and less) than we did prior.

>>9333259
>but figuring out WHAT to cook was always a pain in the ass

I'm not trying to be rude here so please don't take offense, but this sort of thing always confuses me. If you cannot think of anything on your own then why not just pick something randomly? Or visit the market and see what looks good (or is on sale)? I don't understand the logic of having a paid-for service to do this for you when there are so many ways to do it for free. Whenever I can't decide what to make I grab a cookbook off my shelf and flip to a random page.

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>>9330622
And the award for most boring post of the day goes to... you!

Here's a tip: no one gives a fuck about anything you've cooked or what the weather conditions were like when you cooked it. Just because this is a cooking board doesn't mean we want to read your shitty cooking blog.

>>9333269
>If you cannot think of anything on your own then why not just pick something randomly? Or visit the market and see what looks good (or is on sale)?

Analysis paralysis. Take two adults who are tired and cognitively unfocused from work, then have them choose from any of a dozen things they may be able to cook, then throw in:

>are these veggies older than the other one? You want to use them before they go bad.
>do we have meat thawed/thawing?
>do we have enough [ingredient]?
>do we have to stop by whatever supermarket nearby to pick anything up?

...when all either of them want to do is just go home. Oh, and also make it be past 8pm, so anything that requires a sufficiently long period of cooking means you eat dinner at 11.

One of the chief reasons people will pay more for something they can get cheaper elsewhere is convenience. I have to devote zero thought and next to zero time into what I'm making for dinner tonight, which is time and thought I can devote to other things. If I didnt feel that was worth it, I wouldnt be doing it.

I was just thinking that what I really need is a service that delivers groceries to my house, which gives me none of the choice that a grocery store would, that charges me triple the price for the privilege, and which I still have to do all the cooking for myself.

Have I come to the right place?

>>9333143
more or less this. it's true that a lot of the crops in the midwest are grain, but people do garden here. not that you can't garden in a city too, but there's a bit more room to do it here.

>>9330746
>But what are you going to do with green onions, ginger, some exotic spice and stuff like that.
is this bait? this has to be bait.

>>9331028
>knowing the mentality in this country most people would sue for emotional distress if it was even hinted at that they might have the option of purchasing such an insultingly small amount
this also smells like bait. at most they'll look at it, think "that seems like a waste of money," grab the super jumbo pack and not give it a second thought. if not bait, then you're patting yourself on the back for buying small amounts of stuff, which is no better than people patting themselves on the back for buying large amounts of stuff.

>>9330898
This proves my point.

If I can buy $0.03 worth of mutton, $0.34 of coconut milk, $0.22 of fish sauce, believe me I would.

But no. You must buy at least a liter of coconut milk, half a liter of fish sauce, at least $3-$5 worth of these spices that you would use a teaspoon for one recipe.

And I don't want to cook every meal with fish sauce nor I want to eat lettuce every day.

I also don't want 50 different kind of spices in my cabinets, I just wanna feed myself something healthy and somewhat tasty. I don't want to build a lab in my basement just for this,

>>9325301
What the fuck is a seared steaks knick knacks?

>>9333371
>Analysis paralysis
Sure, I get that someone might be tired and they want an easy answer. But picking a random recipe and buying the stuff for it is just as easy as having blue apron do it for you.

>>Oh, and also make it be past 8pm,
If you're going to deliberately consider a worst-case scenario then why not then why not reheat some leftovers or get takeaway at that point?

>> reasons people will pay more for something they can get cheaper.....I have to devote zero thought
Yeah, I get that. But what's inconvenient about picking a random recipe? What thought does that require?

>> and next to zero time
Cooking blue apron takes time too.

>>9334146
That's the only great part of BA. It could include a clove of garlic, 1 teaspoon of saffron, 3 pieces of walnut etc. based on the recipe. All ready to use and for that one recipe.

Someone should found a company that delivers these "knick-knack"s in sets. Then all you need to add is the meat and other simple stuff you can easily buy, has general use and store easily like salt, pepper, oil, onion, potatoes etc.

Otherwise if I want to cook a bit fancy (like orange chicken) , I pay $5 for the chicken and $15 for the soy sauce, sesame oil, sesame seed, fish sauce, ginger and I use maybe 1/100th of each item. And the rest either goes spoiled or forgotten in the cabinets because I don't want to eat orange chicken every day

>>9334138
>But no. You must buy at least a liter of coconut milk, half a liter of fish sauce, at least $3-$5 worth of these spices that you would use a teaspoon for one recipe.

What's the problem with that? Those are all common things that have lots of uses. Of course you don't want to eat the exact same dish every day, but you can use those for all sorts of things, you aren't limited to just one dish. Noone said you had to use fish sauce in every meal. But once a week? Easy. You'll use it up quick. Left over coconut milk? Make curry the next day. Or just drink it; it's delicious. Spices? Those go in all kinds of foods.

Do you also do this with things like toilet paper or laundry detergent? Try and buy tiny little boxes or single rolls because that's all you need right this instant? Or do you realize that you can use it in the future?

>>9325301
https://www.bloomberg.com/news/articles/2017-08-22/blue-apron-loses-human-resources-chief-and-starts-hiring-freeze
You losers should really stop marketing and focus on internal affairs, you're in the news like every other week for failing in some way or another

>>9334178
>And the rest either goes spoiled or forgotten in the cabinets because I don't want to eat orange chicken every day

They don't go bad because you don't want to eat orange chicken every day. They go bad because you're an inept cook who somehow can't manage to use common ingredients.

>>soy sauce
Use for marinades, homemade BBQ sauce, any of a bazillion stir-fry dishes, and as a table condiment.

>>sesame oil
Marinades, sauces, finishing many different stir-fries, Korean BBQ, making your ramen & many other soups not suck.

>>Sesame seed
Top salads and baked goods. Make your own tahini for hummus. Sesame chicken.

>>ginger
Stir fries, Asian-flavor marinades, great with steamed/baked/roasted fish.

Fuck blue apron, Guys recommend me some good cook books

>>9331748
>>9334138
>>9330898
>people are taking this image seriously
I'm being trolled right? It is quite fucking clearly a parody of other similar images.

>10.01 tip; literally more than 50%
>0.03 saffron threads
>no less than 3 different kinds of rice
>most of the ingredient list isn't even represented on the left side
>jackfruit (3.50) + jasmine rice (11.50, i.e. price of a 15lb bag) is already more than the 'total' of 13.75

It also is nonsense even if you think these are supposed to represent the price of the portions used. I can buy two whole bunches of cilantro for .50 at basically any grocery store. Do you know how much 3.50 worth of cilantro would be? You'd have to cover that whole fucking display to use up that much.

Also, >>9334180 is right; many of these things are stables that you should have on hand anyway, and can be used in a variety of dishes.

>>9334210
>>literally more than 50%
opps, i'm retarded and meant to say 100%
thought I guess its still true that its more than 50%

>>9334210
>It also is nonsense even if you think these are supposed to represent the price of the portions used

It's almost as if.....prices vary by store, season, and location!

>>9334180
>>9334198

>Drink left-over coconut milk
>Table condiment soy-sauce

Ok, please don't give anymore advice.

I live alone. I work full time. I try to cook and eat 3 meals everyday.

I have a simple breakfast, bread, cheese, eggs, tomatoes, deli meat etc. I don't want to cook or eat marinated chicken in curry sauce for breakfast

Lunch has to be something I can cook in large batch and store at fridge at work and heat in microwave without stinking the entire office.
Simple rice with vegetables, maybe some pasta, chicken, meatballs.

So the dinner is the only meal I can step it up and I can do that maybe 5 time a week (otherwise I eat out, have leftovers, have something simple).

I have to plan it, shop for it and cook it, after 5PM after a work day, at a store on my way back from work.

I can toss the extra toilet paper under the bed, leave the detergent out in the balcony but I have limited space to store these food items. They have limited shelf lives. Just for example, here I listed 3-4 random items (ginger, soy sauce, sesame oil/seeds) and turns out to use them all I should cook and eat for the next month is stir-fried Asian cuisine.

>>9334281
It's almost as if... you're retarded! and probably never shopped to actually cook anything yourself.

Unless of course you have found some awesome magical grocery store that will sell me a whole chickens for 37 cents at any time of the year, or even a single thread of actual saffron for 3 cents.

I'm not even sure what the point of your post is, to try to defend an image that starts out with tip baiting? It's clearly a joke dude.

>>9334203
Overall/basics:
Joy of cooking, especially the older editions before they neutered its content
La Methode and La Technique by Jacques Pepin
Mastering the art of French Cooking by Julia Child
The Professional Chef -- Textbook for the CIA cooking school. The current version is expensive like any other college textbook but you can buy the older editions for a pittance. Covers budgeting, prep, cooking, and has a boatload of recipes.
And the big daddy: Modernist Cuisine; even if you don't do the fancy stuff it has an excellent coverage of fundamentals.

Specific styles:
Anything by Steven Raichlen for Grilling
Anything by Andrea Nguyen for Vietnamese
Andy Ricker, David Thompson, and Leela Punyaratabandhu for Thai
Fuchsia Dunlop for traditional Chinese
Sean Brock for classic US Southern
Morimoto for Japanese
"Jamie's Food Revolution" by Jamie Oliver if you want something for absolute beginners. (Beware most of his other books, they suck. But Revolution is a fucking great beginner cookbook)
Gordon Ramsay is great for classic British and French dishes; his recipes for other styles of food are hit-and-miss.
Bread Baker's Apprentice by Reinhart for baking.
Charcuterie by Ruhlman for sausages, cured meats, etc.

>>9334300
>I'm not even sure what the point of your post is
I wasn't challenging your conclusion, anon. Notice that I said absolutely nothing about whether or not that image was a troll. That's because I agree with you, the image is obviously bullshit.

But what else was obviously bullshit was your implication that your personal experience with food prices would somehow be magically identical to other people.

>>9334317
Good stuff senpai

>>9334285
>Drink left-over coconut milk
>Table condiment soy-sauce
Why are these objectionable to you? Both of those applications are extremely common worldwide.

>I don't want to cook or eat marinated chicken in curry sauce for breakfast
Nobody said you had to. But you could sprinkle some sesame seeds on your fresh tomato, for example. Or season your eggs with a little curry powder.

>>Lunch has to be something I can cook in large batch
Sounds perfect for curry, though I can't help you if you're worried about the smell of reheating it.

>>So the dinner is the only meal I can step it up and I can do that maybe 5 time a week
Sounds like you have plenty of opportunities to use up those ingredients then.

>>They have limited shelf lives
Yes, but very long ones.

>>Stir fry only
Your reading comprehension is awful. You can use the soy sauce to marinade steaks or to flavor a western beef stew. You can use the ginger and sesame oil for poached, grilled, or fried fish, There are countless things you can use those for. I'd list more, but I'm running out of post room.

>>9334325
Well, ok I guess. I was definitely not trying to imply that prices are universal, that's why I said 'I can', not 'you can'; although to be fair, even at 3X that price, that would still be an absurd amount of cilantro, and I've never seen the price vary that much by region or time.

The larger point is still that I can't believe that anyone would take that image seriously, there are so many things wrong with it.

Looks like some marketing dropout hired a failed chef and created a guaranteed to fail business.

>>9333291
This

Please only use this board for telling others how shitty their cooking and/or ideas are.

>>9326687
Don't forget to spill it down with a large ice cold /sip/ from Monster Energy™

>>9334285
>ginger, soy sauce, sesame oil/seeds
All of those things have extremely long self lives. I've had the same big bottle of soy sauce for 6 months, for example.
You clearly don't know dick about cooking if you think those can only be used for stir fry as well.
Enjoy your tendies, spaghetti, and meatloaf every week.

>>9330622

So it's Alton Brown for morons.

>>9334317
>Joy of cooking
is 2006 old enough?

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>>9334180
>>But no. You must buy at least a liter of coconut milk, half a liter of fish sauce, at least $3-$5 worth of these spices that you would use a teaspoon for one recipe.
>What's the problem with that?

Because now one has to become a full-time chef; planning out weekly/monthly menus, calculating how much ingredients are needed for what and which will go bad, driving back and forth to the grocery store, etc.

Most people come home from work and just want to eat, not make second full time job out of it.

Now this Blue Apron deal seems overly expensive to me and I wouldn’t use it but it does have the advantage of spreading the cost of the ingredients among all the customers by providing all the needed ingredients and JUST WHAT’S NEEDED to a single customer for that particular meal, so nothing is spoiled and thrown out or sits in the cupboard for months on end.

I like Pad Thai for example but I ain’t going to buy all the stuff needed to make it myself, when I can get it in 15mins from the Thai food joint down the road.

>>9326277
You mean that thing that's worse for the environment?

the kind of people who would use blue apron are the kind of people who won't have a proper frying pan, bowl or baking tray so what exactly is the fucking point?

>>9335150
why would you say that? I have mostly all clad, some mauviel, and staub. couple of period copper pieces with no maker, and a griswold

my favorite knife is my takeda and my favorite stone is a green brick of joy

>>9333914
> then you're patting yourself on the back for buying small amounts of stuff, which is no better than people patting themselves on the back for buying large amounts of stuff.
and here come the Russian false equivalence bots

buying the amount you need shouldn't be anything to pat yourself on the back over. only mentally ill hoarders need to turn this into a pissing contest over whether buying too much shit or the right amount of shit is more "virtue signaling" (or whatever you bots say these days to discredit the opposition)

>>9335109

This. It's a huge fucking investment of time, and anyone who has this much spare time either has a significant other that helps, or is not in a real job.

>>9335797
>>9335797
+1. If you guys know how to cook with 3 dozen different spices, know 10 meals you can make with green onions and lettuce, can make your own hummus from scratch, or marinate fish with ginger, congrats. You can make quite a lot of money with those skills.

Just trying to say, there are guys like me who, come home at 6PM, tired, hungry, want to eat healthy or don't want to spend $20 on take-out, or just want to cook & eat something that is already guaranteed to taste good. I don't want to experiment with spices and vegetables or reduce curry for 45 minutes for a meal.

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>>9326263
>thinks the people that grow the food for the nation, and the world, are short on produce

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>>9326566
>this fake ass post

It's a waste of money and plastic. Learn to cook by reading online recipes, watching yt vids, or asking your mom or grandma. It will be cheaper and better than any other way. Getting caught making mail order meals would be embarrassing.

Also burn in hell marketers.

>>9325301

I think this service would be great for people with disabilities and mobility issues that find getting to a grocery store to be a major task. However, I can't see any normal person using this service with any regularity, as the entire concept is dumb as fuck to any adult.

>>9325418
Why the fuck is anyone still bumping this marketer thread after this reply

>>9335894
>You can make quite a lot of money with those skills.
I have those skills. Surely you don't mean to imply that I can make more money with those skills than I already do with a keyboard and mouse?
>>9336061
>grow the HFCS for the nation
Fixed for you, and it's mostly automated now. Giant robot tractors guided by GPS. Stop pretending midwesterners are farmers.
>>9336068
>anyone who doesn't live in the exact same situation as me must be trolling or insane
Hello again WIDF

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>>9336086
> the entire concept is dumb as fuck to any adult.

I don’t think it’s dumb, just that it’s overly expensive and generates a lot of trash.

I think we’d all like to have a different and exotic meals everyday but buying all the ingredients can be expensive and wasteful and to get your money’s worth from those ingredients, cooking becomes a major chore, with careful planning to prevent spoilage or cluttering up the cupboard with rarely used stuff.

I could see this service being of value if one didn’t need to pre-pay and sign up for X number of meals, allowing customers to order a single meal package only when they want to try something new and know they’ll have time to prepare it.

For example, Chile en Nogada requires poblano chiles, goat cheese, walnuts, dried black currants, almonds and pomegranate seeds among the other ingredients and odds are most people don’t have all that on-hand and you’re not going to be able to buy just the two tablespoons of dried black currants needed for this dish, so you’ll have to buy a whole package that will end up sitting in the back of the cupboard forever, because what other dishes use dried black currants?

>>9337355
>just that it’s overly expensive and generates a lot of trash.
Sounds dumb to me.

>>with careful planning to prevent spoilage or cluttering
That's a basic life skill, anon.

>>because what other dishes use dried black currants?
You can just eat them as-is like raisins. They're a classic addition to sauces and gravies for red meat. Put them in salads. Trail mix. Homemade cookies or granola bars. Any time you'd use any other kind of dried fruit you can use dried blackcurrants. There is also a massive list of European recipes that use them, though they are relatively unknown in North America.

I was going to try this last night, but they don't offer a free trial anymore? Well, fuck

>>9335109
>Because now one has to become a full-time chef; planning out weekly/monthly menus
Are you suggesting that's not a normal life skill that is practiced by all functioning adults?

>>calculating how much ingredients are needed for what
There's no "calculating" involved. Just basic knowledge of what you can substitute for what, and how you can use up different ingredients. If you're making a salad, for example, you don't have to autistically follow an exact recipe. You can simply use what vegetables you have on hand. That's how you use up leftovers and extras--you don't try to take on the unnecessarily complex job of calculating every last thing. You reply on your experience and what ingredients you have.

>>it does have the advantage of spreading the cost of the ingredients among all the customers
What advantage? It seems we both agree that it's overly expensive.

>>9335100
No. 1960's or 70's.

>>9337355
>because what other dishes use dried black currants?
non-cook detected
Answer: the currants belong in the dish you decide to put them in.

>>9325301
>tfw you're making mad money from shorting BA stock
Just wait till Amazon decides to jump on the meal prep service at a much cheaper price.

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>>9337367
>>9337378
>>9337568
> everything is easy to make yourself from scratch!

You’re assuming everybody here is a chip off the old Bourdain block and that their life revolves around cooking when the reality is, most people are just Regular Joes who want something tasty to eat after work and don’t want a lot of hassles to get it.

I don’t have a hand made katana chef’s knife that's been forged and folded 10,000 times and I don’t plan out intricate monthly menus calculating what ingredients can be used where, in fact most of the time I don’t even make a list for grocery shopping and I don’t want to have to figure out what other meals I can use that 1lb of dried black currants for, just to try a single dish.

The fundamental concept that Blue Apron is presenting (only what’s needed for that meal) is valid, it’s just the cost is excessive.

>157 / 16 / 74 / 1
>157 replies
>74 posters
Stop bumping this fucking marketing thread. Blue Apron is floundering after their IPO and theres never been a thread about them before and now theres somebody on here making a passionate argument for buying their service.

Fuck off

>>9337635
The fuck are you talking about? The service doesn't ship you kitchen supplies as well

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>>9337647
>The service doesn't ship you kitchen supplies as well

No shit, Sherlock. The point (that went over your head) is that simply shitposting “just make it yourself from scratch, you faggot!” isn’t a valid answer, because not everybody is so into cooking that they have all the tools, ingredients and time to do it themselves.

Look at those 9 meals I posted above; how many different ingredients would be needed and how many here have all that on hand and if you don't have it, you have to buy far more than what's needed to make that individual dish and then figure out where else you can use it before it goes bad.

That a pain in the ass and why restaurants exists.

>>9337635
>most people are just Regular Joes who want something tasty to eat after work and don’t want a lot of hassles to get it.

Sure, I get that. Nobody is suggesting that people cook elaborate multi-course meals every time. It doesn't get any more "Average Joe" than looking in the fridge and making something with the various ingredients that are at hand.

Nobody is suggesting some kind of elaborate planning. Just use your brain. It doesn't take a rocket scientist to figure out that dried blackcurrants can be used like you would use any other dried fruit and thus have a massive number of things you could do with them.

>>(only what’s needed for that meal) is valid
I don't think that's valid at all. You don't learn anything from it, you just follow directions like a robot, and pay a ton of extra money for that privilege. Having a new ingredient and learning what you can do with it only makes future meals easier to prepare. Instead of standing there like an autist trying to figure out if you have the exact ingredients that a recipe calls for, you learn to wing it. And there's nothing more economical and simple than using what you've got on hand.

>>9337669
>because not everybody is so into cooking that they have all the tools, ingredients and time to do it themselves.

1) Tools. With blue apron you are depending on whatever tools you currently have. How is that different from using those same tools to cook a different dish?

2) Ingredients. We're suggesting that instead of sperging out and focusing on exact amounts you can use leftover ingredients in other dishes.

3) Time. I'm not sure why you mentioned that. Cooking blue apron takes time. So does cooking other meals with leftover ingredients. I don't see any difference in the amount of time involved.

>>9337644
>samefag rages for days about le stupid sheeple who don't even know about groceries
>it must be shills!
just like a dog barking at itself in the mirror

>>9337669
>figure out where else you can use it before it goes bad.

You act like this is some big deal when in reality it's a total non-issue. The overwhelming majority of ingredients have many many uses. Using them up before they go bad isn't a chore that requires careful thought or planning, it's dirt fucking simple.

>>9337724
The overwhelming majority of perishable ingredients have many uses that require other perishable ingredients, you mean. So unless you have some magical solution that nullifies the whole "having those other ingredients" problem, I fail to see your point. Either something is going bad, or you're constantly playing tetris in your fridge.

>>9330898
>Whole chicken 37c

What the fuck, Anon.

>>9337717
>Arguing for a marketing thread

This is the faggot, why isn't he banned?