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Two years ago, when I first discovered Let's Dish, ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
minnehaha B. commented that he doubted that it could be a sustainable business. I went back tonight, for the first time in a year and a half, and am happy to report that they're still going strong.
A little too strong, actually. The biggest change since I was last there was that I repeatedly had to wait for a station to open up. Understandable when I was down to my last dish; not so understandable when I still had five recipes to choose from.
Other changes: There are now two sets of directions at each station - one for people making the full-size dish, and one for people splitting into two smaller portions. I don't have trouble dividing fractions on the fly, but it's easy to make mistakes when you're rushing, so the half-size instructions are nice. They've started selling more freezer-ready stuff on the side - side dishes, desserts, and even meals prepared-by-them. And when I went to get my stuff out of the freezer at the end, a nice young man leapt forward to take my checklist (preprinted by them with what I'd ordered) and check each item off, "to make sure you've got everything." Or, presumably, to make sure that I wasn't leaving with anything I hadn't ordered. Maybe they've had problems.
I am sooooo exhausted. But it's awfully nice to have a full freezer.
Here's what I made:
French farmhouse chicken with green beans.
Jerk chicken with pineapple salsa.
Risotto-style chicken and asparagus.
Sesame apricot chicken with rice.
Asian panko salmon.
Fajita steak with chile-lime dressing.
Mexican pork wraps.
Pork chops with three cheese potatoes.
minnehaha B. commented that he doubted that it could be a sustainable business. I went back tonight, for the first time in a year and a half, and am happy to report that they're still going strong.A little too strong, actually. The biggest change since I was last there was that I repeatedly had to wait for a station to open up. Understandable when I was down to my last dish; not so understandable when I still had five recipes to choose from.
Other changes: There are now two sets of directions at each station - one for people making the full-size dish, and one for people splitting into two smaller portions. I don't have trouble dividing fractions on the fly, but it's easy to make mistakes when you're rushing, so the half-size instructions are nice. They've started selling more freezer-ready stuff on the side - side dishes, desserts, and even meals prepared-by-them. And when I went to get my stuff out of the freezer at the end, a nice young man leapt forward to take my checklist (preprinted by them with what I'd ordered) and check each item off, "to make sure you've got everything." Or, presumably, to make sure that I wasn't leaving with anything I hadn't ordered. Maybe they've had problems.
I am sooooo exhausted. But it's awfully nice to have a full freezer.
Here's what I made:
French farmhouse chicken with green beans.
Jerk chicken with pineapple salsa.
Risotto-style chicken and asparagus.
Sesame apricot chicken with rice.
Asian panko salmon.
Fajita steak with chile-lime dressing.
Mexican pork wraps.
Pork chops with three cheese potatoes.
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It also tends to store pretty well for left-overs (though with 5 adults in the house, plus regular guests, we don't usually end up with tons of left-overs.)
We do sometimes have to play with the spicing: the ones here tailor the spicing to Minnesota, we think, so the housemates who normally do the making usually double the spices, except with peppers. But that's easy to do with they way things work.