31. March 2009 11:30
I don't mind cooking; in fact I love to cook. Like everyone else in this hard economy, we've had to tighten our proverbial belts and curtail a lot of unnecessary spending. So we we don't go out for food as often and that means I cook more.
But since I've been contributing to the the Personal Chef to Go blog, I've not had to cook much AND we didn't have to go out. As someone who lives with chronic pain in my lumbar spine not having to cook on a bad day is like a 400 pound gorilla lifted off my shoulders. A girl could get used to this.
Personal Chef To Go,
is a web site where you can order super fresh gourmet cooking and have it delivered to you anywhere in the US for a very reasonable price. Chef Blair Grossman and Chef Gene
Castelluccio sent me a mixed bag of singles, couples, family meals along with some green lunch salads. Everything but the salads are freezeable. We haven't tried that yet but we will.
Here's how it works from the Personal Chef website:
- Determine which meal service is best for you: Busy Singles;
Couples on the Go; or our Family Favorites menu and the
frequency of delivery desired; one-time delivery or recurring
weekly, bi-weekly auto-ship service.
- Select either the current menu or the next week's offering
and the quantity of meal plans that you desire.
- Place your order online.
We'll prepare your meals and rush ship them to your home Saturday
(in some cases deliveries might arrive one day earlier) via Fed-ex Home Delivery.
Everything we've had so far is fresh and flavorful. Nothing about any
of it has been like eating pre-packaged or frozen food. The meat has
never been tough and vegetables are always steamed, never limp.
Last night, Manthing had Grilled Pork Loin Chops with fresh Rosemary Demi-Glaze and organic brown rice with summer squash and I had Chicken Cacciatore with cauliflower parmesan.
Your meals come packed fresh, not frozen. If you live local to their kitchen like me, your food is hand-delivered. If you live outside of the delivery area, your meals are packed with Thermal Shield
® lined shipping containers that are guaranteed to keep your
meals properly chilled and flavor fresh:
The directions are easy enough and easily read on the label and your meal comes out of the microwave looking and smelling yummy:
Grilled Pork Loin Chops with fresh Rosemary Demi-Glaze
In addition to what we had last night, we've had Healthy Chicken Cordon Bleu with fresh green beans, a
lovely Barbequed chicken with corn and mixed beans. We've liked
everything we've had and there's no complaints coming from this
We're looking forward to the Penne Lasagna and green salad next!
28. March 2009 08:24
Monika over on Slashfood posted an interesting article on airline food:
"Even back in the days when airlines weren't suffering like mad, I never thought there was much to the world of air food. I figured there were some powers-that-be types that picked some meals, most likely from an independent food distributor, and that was that. These days, I figured there was even less -- purchase crap, microwave and serve, if they even share more than a granola bar.
Then there was that infamous letter to Virgin Airlines chastising their sorry excuses for food, which led the airline to invite the reader to come to their "catering house" and give his input. Catering houses ... But that's not all -- FOXBusiness now reports that Chef Bryan Caswell, owner of REEF and Little Bigs restaurants in Houston, has been added to Continential Airlines' Congress of Chefs. Not group, not board, but Congress.
Before writing this, I looked up some Continental reviews, since I haven't flown them in a while and perhaps I was missing out on a culinary experience, but reading here, I don't think I have. Or rather, there's an enormous divide between the Business class menu, and the airline that has "won numerous awards for its international BusinessFirst service [and where] Continental's Congress of Chefs and Sommeliers carefully select menus and wines for each country the airline serves."
Read the rest...