I think that average person has come to accept cooking as something that just sucks: picking recipes from literally 1000's, hard to take risks with a meal because you need to eat something & can't cook again and all of the supply chain logistics (how much basil will I need on Friday?). We default to picking safe recipes that we know we can make, that don't require us to learn new skills or new ingredients, only take recipe suggestions from friends and buy staple ingredients that go into recipes we know we can make thereby reinforcing the cycle.
This is a market that has many customer segments. High end foodies (I hate that word), food adventurers, hobbyist cooks, price sensitive customers, time sensitive customers, young professionals, families, etc.
Who is Forage targeting, @emilylafave ?
@Emilylafave brilliant. I agree that as a hard-core, world-traveling, salt-tasting foodie this is a great service not only for time-saving tasty home-cooked meals but also for idea generation and a peek into recipes you would not normally try.
@mark__a yes for sure! That's where the cuisines are really fun. Working with DOSA one of our South Indian restaurants, I'm cooking with dosa batter (they ferment it overnight) and tasting tamarind chutney, perfect balance of sweet and tart. I'm now a bit obsessed with tamarind. :) And also learning the trick to lots of restaurants salads is slowly infusing olive oil with garlic and drizzling on top. So much more flavor. I could go on...clearly. :) I look forward to having you experience Forage with us!
This is awesome @emilylafave, Rob. What's the pricing like? I didn’t see much on the site.
As a South Indian, I couldn’t be happier. Dosa is my staple food and I miss doing the original batter in SF.
@cherianthomas hey! it's $60 a week, you get 4 - $15 dish credits to choose the dishes you want. delivery included.
As for dosas - just curious, do you usually make from scratch?
@emilylafave Thanks for the price point.
I make Dosa batter from scratch. In fact today morning too. It’s a two-day process to ferment and the lack of authentic Indian brown rice makes it difficult for me to do this in SF. And this is my usual chutney recipe
http://ccmbr.tw/chutney
@zackshapiro ha, yes too many. We seek out the best dishes and we get suggestions from our community. We test everything. Each week we'll be focusing on a specific theme. Once we find dishes we love they get scheduled for that week. One week we'll dive into Eastern European, the next Greek, South Indian, etc.
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