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I bought these little bins from Amazon and they are perfect.
Ecowaare Plastic Refrigerator Organizer Bins, 6 Pack Clear Stackable Food Storage Bins for Pantry,Fridge,Cabinet,Kitchen Organization and Storage, BPA Free, 10x 6 x 3 inches https://www.amazon.com/dp/B08G51D5L2/ref=cm_sw_r_cp_api_glt_fabc_5G7K980WYDGNTN23C3AR
I buy the dry ones from Amazon. For me, it's not so much about the quality of the noodles, but the combination of flavors in the chicken.
This is the recipe that introduced me to seasonings that make a dish taste Asian. I spent a year studying in Japan in college, and I'm not an accomplished cook. Finding mirin and miso and sesame oil (and rice vinegar and hoisin and ponzu and furikake, etc.) was a revelation to me. Blue Apron taught me to make the flavors I loved and remembered from my time in Japan.
Also had this tonight and it was the BOMB! If you're looking to recreate, I tried reaching out to Blue Apron about what brand yellow curry paste they use and it's *proprietary* but this one has the same ingredient list in the same order (Mae Ploy): https://www.amazon.com/gp/product/B000EICISA/ref=ewc_pr_img_1?smid=A2LNNCERF9AEX1&psc=1
I use this for everything that’s not quinoa.
For quinoa, I use this
Hey! I really like this since it keeps really well: https://www.amazon.com/OLOS-Chipotle-Paste-4-OZ/dp/B0097UW3EK/ref=asc_df_B0097UW3EK/?tag=hyprod-20&linkCode=df0&hvadid=312252971714&hvpos=1o2&hvnetw=g&hvrand=5584769903406455752&hvpone=&hvptwo=&hvqmt=&hvdev=m&am...
If you haven't done much cooking, I'd HIGHLY recommend getting yourself a food thermometer (https://www.thermoworks.com/Thermapen-Mk4 is pretty much the industry standard, but there are plenty of cheaper options out there) and a chart of final cooking temperatures (something like https://www.amazon.com/Meat-Temperature-Magnet-Thermometer-Temperatures/dp/B017MYY7U0).
Fish cooks fast, and under/overcooking it really changes the flavor and texture.
Having a food thermometer and temping everything changed my cooking game up a ton. I used to overcook everything to 'make sure it wasn't going to hurt anyone' - now I can pull the food exactly when it's done.
I've found it in both my regular grocery store in the asian aisle and the local asian grocery store. I freaking love that sauce.
This is the one I've bought locally: https://www.amazon.com/Lee-Kum-Kee-Black-Garlic/dp/B000F08KCU?th=1
I haven't tried those but I've been through a bunch over the years. I highly highly recommend the Mac chef's knife.
It is a real workhorse and stays sharp for a long time. I have this one, and the hollow edge 8 1/2" and the santoku knife. I didn't like the santoku at all (previously I only used a Victorinox santoku knife) and gave it away. Both chef's knives are very impressive for a home chef.
They weren't Blue Apron brand. I asked about Za'atar (http://www.amazon.com/Ras-Hanout-4-0-Zamouri-Spices/dp/B000OUX2QA) and Ras El Hanout(http://www.thespicehouse.com/spices/zaatar). I ended up googling the Ras El Hanout and making my own.
Hey /u/DaBucks, we have a voice-controlled recipe reading app that pulls Blue Apron recipes, letting you focus on cooking instead of losing your step on the recipe card. Next time you cook Blue Apron, try out out app! (Voicipe)!. The recipes you listed are all in our app from last week's delivery.
Hey /u/skyefall11, we have a voice-controlled recipe reading app that pulls Blue Apron recipes, letting you focus on cooking instead of losing your step on the recipe card. Next time you cook Blue Apron, try out out app! (Voicipe)!. The recipe you listed is listed in our app from last week's delivery. Looks delicious!