I have a subscription to Holfood and I love it. It definitely makes life easier. For me, the advantages I get from meal replacement shakes are
it saves me from having to decide what to eat so I can put that energy towards things I actually care to do
it’s not very filling, so i can have a shake fairly soon after a solid meal and fit more calories into my day
Probably much healthier than any other meal I can make in the same amount of time
Very tasty in my opinion, but that’s down to personal preference
Makes solid meals much more enjoyable because they’re no longer mandatory, you don’t have to eat so much that you get sick of the foods you normally enjoy, and you can choose your solid meals to maximize enjoyment rather than nutritional value
The main con is that it’s expensive relative to cooking for yourself. But if you factor in the time savings, it may not actually be any more expensive.
They’re no replacement for a meal in terms of making you feel less hungry. Soylent has some good flavors, but it’s also kinda chalky. Best one I’ve ever had though.
If these things actually filled your belly and didn’t just provide a meal’s worth of vitamins and such, I think they’d be pretty good for a super quick replacement to real food. Definitely not something you want when you’re actually hungry.
I looked into them because I hate cooking, often forget to dedicate time to preparing food and then over eat junk because of convenience, but the cost to get them where I live didn't make sense for me. If I could find something local and cheaper I'd definitely give it a go.
Fried onions. They’re fried onions. If OP had to price his burger he’d probably just put 19, and serve it on a slate with a miniature shopping trolley of fries
Looks fantastic! Interesting additions to the sauce, I bet that was really good. I’ll have to try adding a splash of soy sauce to my sauce sometime. I’ll often throw in a stock cube.
My chili powder (Alton Brown recipe and other stuff) goes into the pan with a little hot fat just before I brown the meat. This way it can borrow a truck from curry and fry the spices a minute before they come in contact with the meat.
Right before it goes into the pan/pot. You want to at least use salt at this point to keep moisture in the meat while cooking and allowing it to brown better before you start tossing in everything else.
It isn’t exactly what you’re asking for, but here’s how I prepare those instant lamen packages when I don’t have frozen broth:
brown the meat in the pot that I’m going to use with the lamen. Reserve.
add ginger, sesame seeds, and brown sugar to the pot. Let them caramelise a bit, and add the rest of the seasoning (garlic, soy sauce, pepper sauce, MSG, etc). Then water.
add vegs and let them cook. Aside cook the noodles and probably boil some eggs.
assemble everything.
So the “broth” is mostly the juice of the vegs and meat, soy sauce, vinegar and condiments. It isn’t exactly flavourful, but good enough.
If I had to improve it I’d probably use a chicken bouillon (for any land meat) or powdered dashi (for fish lamen). And perhaps half of a package of flavourless gelatine, for texture. (Some people might use miso instead. My body does not handle it well so I don’t even have it, but it’s an option for you.)
Sometimes I also add half a sheet of nori, as kombu is hard to find where I live. Taste-wise it’s good, but be aware that you’ll get some “nori fragments” at the bottom, I don’t mind but the texture isn’t exactly great.
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