Certainly, the standard knock is that food kits are expensive: anywhere from $ 7 to $ 14, a restaurant less than food, but more than most food budget. So I did an experiment for myself. Armed with only dining kit recipe card, I went to my local grocery store to see if I can make food for less. Reader, it was not easy.
In fact, I was mostly unsuccessful. For the sake of science, I bought everything in the store that has been provided in the box, including rice or “Italian herb masala”, even if I was already at home otherwise – but I was trying to buy it in a small portion as much as I could. Where the quality was reliably equal to the food kit, I bought the lowest cost option. Parts were for two, not for a family.
And I only went to a store for each meal, which means that if I had to improve the option to eat, I did this. No one is going to three stores for Tuesday’s dinner, and so I did this when they are shopping for themselves on a week’s night: I bought what was there.
My conclusion is not to spoil the end, it is that the real bonus sauce and taste offered by the food kit, are taken out in small parts instead of large jars. You can probably buy a steak, even in an all-organic butcher, but you will not find your cream-pane sauce with roasted red chili, permeson cheese for your rice, and herbs, and you rub your meat.
In addition to the saving time, it turns out that a dining kit works best, which works on a relatively low cost compared to the purchase of self- or double-service taste at a relatively low cost. When an attempt is made to repeat the food kit sauce and spices at a grocery store, I spent too much – although I still left multi -level spices for future food.
Which is to say: You can definitely eat $ 12 kit much cheaper than food. But you can’t eat easily These accurate things This cheap, until you already own the right spices and wholesale materials. My experience is trying here.
Photograph: Matthew Corepage
Material: 2 boneless, center-cut pork chops or 2 skin-on salmon fillets; 1 cup long grain white rice; 4 clove garlic; 2 tablespoons vegetarian ponzu sauce, 4 tablespoons soy glaz, 6 tablespoons cumin-cichuan papercorn sauce, 12 ounces of carrots, 4 scalians, 2 teaspoons black and white sesame seeds
