Review: Blue Apron Meal Subscription Service

A friend gifted us a free one-week subscription to the do-it-yourself meal service,  Blue Apron. Blue Apron delivers all the ingredients and recipes for delicious, relatively easy and quick (allegedly under 35 minutes) meals to your door.

Our delivery arrived on Friday and we were able to enjoy our meals together this week - savoring the last of my maternity leave. I will be reviewing this service in the following categories on a scale of 1 to 5, with 5 being excellent and 1 being awful:

1. Plan options - Does it suit my family?
2. Pricing - Can we afford it? 
3. Cooking - Is it unique without being cumbersome?
4. Eating - Are the meals delicious?
5. Overall enjoyment

PLAN OPTIONS - Rating: 4

First, we chose a plan. Options included three meals for two people or two meals for four people (two additional meals from leftovers!). We could also use some "credit" from the free offer and use a higher-priced plan for four meals for four people (which would make eight meals for us but would require some payment instead of being fully free). I appreciated being able to choose the amount of meals I could get, especially when one option would provide leftovers. Despite the math yielding us more food with a two-for-four, we opted to receive the three meals for two plan. 

You are able to choose a diet/preferences - they have meals for pescetarians, vegetarians, non-red meat eaters etc. Because all items are packaged at the same facility, they do not recommend using this service if you have severe allergies. We aren't food sensitive and are trying to be more adventurous (read: eat more fish), so we didn't indicate any preferences. 

Then the fun part - which proved to be incredibly tedious for me - choosing our menus. You're able to view a calendar listing all the meals of each particular week. The three meal plan has six+ options, while the two meal option has four. Because I'm incredibly indecisive, we perused all available menus (there are usually four weeks' available at a time) and options for each plan. Many of the entrees are featured on all of the plans (at different times) with different sides; but there are several meals that are unique to a particular subscription. There are a wide variety of options from somewhat familiar creations to things I would consider exotic or unusual for our kitchen. This breadth of recipes is a great plus for Blue Apron; but I will warn you, it makes deciding difficult! 

However, the shortcoming is that you can't always select individual recipes that you like; many are bundled. For example, if you select that you want Roasted Pork Steam Buns, it may select your other two meals instead of letting you choose each one. I assume this has something to do with the packaging process. This worked to our benefit because we chose a "safe" recipe that was bundled with one new, but not unheard of dish, and one "bizarre" meal which I might not have chosen on my own. Since I couldn't pick every meal we got, I really had to play around with the calendar to make sure the meal plan we'd selected plus the delivery week worked well with the pre-arranged bundles. Seriously, I put at least an hour into this. #IHaveNoLife


PRICING - Rating: 3

Our subscription was free. YAY! And honestly, that's probably the only way we'd have ever tried this. We've done monthly subscription boxes before (now defunct Goodies, and Skoshbox), but they were in the $7-15 range and I wasn't upset if a box was lame. However, at these price points I'd be hesitant to blindly try it out. The plans are priced as follows:

The Blue Apron four-for-four plan is $8.74/serving ($139.84/week).

Blue Apron falls right in the middle of the price points for two other comparable plans, Hello Fresh and Plated. Hello Fresh allows you to get more meals per week, which lowers the per serving price, but with a similar three-for-two plan you'd be shelling out $11.50 per meal or $69 per week. Plated has both smaller and larger plans (two and four meals per week). Their three-for-two plan is slightly cheaper at $48 per week (apparently marked down from $72). 

Obviously, this may not be the thing for you if you have a larger family and you intend to feed them all. It could still be a fun date night option for you and your partner or good "bonding with the teenager."  And despite my annoyance at picky eaters paired with my determination for our baby to have a sophisticated palate, I don't think many kids would go for these things anyway. What kiddo is pumped for cod and radishes? 

Overall, $9.99/serving isn't necessarily outrageous considering what we might spend if we went out to eat, and I'd argue that it is of $9.99/plate restaurant quality; but it is considerably higher than what we budget per homemade meal. It's certainly do-able here and there as a fun activity (with food!) but we could never do it every single week. It would certainly have to be put into our budget and we'd have to give up something else. 

Or we could steal the recipes and make them at home with things we already have on hand or can buy for cheap...


COOKING - Rating: 4.5

The heavy box arrives with almost everything - save olive oil, S&P, and water - you need for all three recipes, including spices and items like vinegar or sesame oil.

Three meals-worth of ingredients, delivered straight to my door.

It's a ton of stuff in adorable, but absurd packaging (see: below). I'm a sucker for all things dainty (you should see the tiny champagne vinegar bottle!), but this does feel a little wasteful.

Thankfully all packaging materials are allegedly recyclable.

You have exactly what you need, it's all fresh and good quality, but you do have to prep some things. For example, we received a single carrot that needed to be shredded for slaw and a block of cheddar instead of a baggie of grated cheese. And that is why this cooking subscription can appeal to all levels of chefs - YOU have to do the work. You're responsible for your own mis en place and preparing everything, but nothing is difficult and their instructions are very clear. They even offer tutorials online to help you with things like knife cuts and prep demos. It would be a great learning experience for a new (or young!) chef, but interesting enough that pros would enjoy it.

Even the worst cooks can make these recipes!

The techniques are relatively simple and quick. Plus, the recipes don't require fancy equipment or lots of dish washing.

And just like the commercial, the cooking experience provided by Blue Apron is a lot of fun for families. We were able to make our first meal while Baby napped, and we got in some quality Mama & Daddy time helping each other cook. We fell in love cooking for each other, so finding a product which delivers that experience straight to our home is a blessing. But you could totally cook these on your own without being overwhelmed - unless you're on your own and have a screaming baby flailing in their jungle swing, or ahem I assume it would be difficult and you might just burn some breadcrumbs while leaving the middle of the chicken almost under-done...ahem. 


EATING - Rating: 4.5

Our menu included Fresh Pimento Cheeseburgers with Collard Green and Carrot Slaw, Chicken Milenaise with Warm Potato and Brussel Spout Salad, and Cod with Udon Noodles. The pictures on the recipe cards are deceiving - the food looks good, but with TINY portions - and they all sounded just a little out there. But whoa. They all tasted great. 

The pimento cheeseburger was made from high-quality beef and served on delicious buns covered in more sesame seeds than I've ever seen! I will say the pimento cheese stuck out to this Southern girl as a version designed by a non-Southerner. There was little mayo, and it sure as hell wasn't Duke's (the King of all Mayos), so the texture wasn't what you'd like on crackers or finger sandwiches, but it was melty and so flavorful. The recipe included a great tip, too: put the pimento cheese on the bottom toasted bun AND on top of the hot burger, double the gooeyness!

We were both AMAZED by the cod dish; we totally expected this to be unique, but not something we'd order or even try to make again. But whoa! It was flavorful, full of unique textures and well-balanced. So, be sure to try something a little out-of-the-box in your delivery box! 

And of course, you can't go wrong with breaded chicken cutlets (unless you have that hypothetical baby meltdown experience). Plus, the quirky side dish of warm potato and brussel sprout salad with mustard vinagarette was great, too! 

OVERALL- Rating: 4

Despite my inability to choose what I wanted to order, the service itself is incredibly easy to use. I was able to easily navigate their website and explore all available options. I also appreciate how easy it is to change your mind (see:inability to make decisions). You can view your scheduled deliveries and skip, change the delivery date or choose different menus at the click of a button. As a mom whose calendar is quickly filling up, I can't emphasize enough how important that sort of flexibility can be. 

But we have canceled our membership since our trial ended. They will, of course, automatically charge your card for the next delivery and we will have to plan better if we're going to put forth this expense. It's completely do-able once a month, but I'd die if my card was charged $60 more than once per pay period.

I highly recommend pressuring your friends who have free passes to share them with you, and even if you didn't have a freebie, consider giving this a go once. It's a great activity to do as a family and a fun way to try new recipes without having to buy the obscure ingredients (togarashi spice blend, anyone?). 


STAY TUNED... we're planning to try another subscription box soon!  

Wholesome - But Quick & Easy - Breakfast

First, thank you for humoring me and my very infrequently updated blog. Momming ain't easy and blogging while momming is near impossible; I appreciate your patience and long attention span. Don't give up on me!

My First Mom Meal

Since our sweet boy was born a month ago (yes, I'm crying on the inside), we have been blessed with an outpouring of meals from our friends and family. This has saved us from having to cook the majority of the time. I'm still on maternity leave; but with J back working nights, preparing meals while watching/soothing/changing/feeding/entertaining a newborn is low on my priority list. I think the most ambitious thing I've "cooked" since his birth is a batch of ranch party mix for Book Club.

Our "Hungry Caterpillar"

Tuesday night was our last meal delivery and we finished the leftovers off this afternoon. The end of the lifesaving gravy train, a desire for some of our old pre-pregnancy normalcy, my breastfeeding-induced need to eat EVERYTHING and a killer issue of Food Network magazine, pushed me to actually cook dinner tonight. Although making a hearty salad isn't what I'd normally consider difficult "cooking," this was quite an adventure and lead me to create a list of tips for mamas and daddies reentering the kitchen.

1. The grill is your friend. Especially in summer, you want to avoid overheating your house or yourself. Moms, I know you feel me; our internal thermometers are all out of whack and standing over a hot stove isn't ideal. But perhaps even more important than keeping cool, is avoiding dishes. This salad didn't make a big mess with prep or presentation, but anything you can toss on the grill - especially in foil packets - will make your life exponentially easier. The same goes for your Crock Pot.

2. Plan your meals. You should seriously consider making a weekly meal plan that covers what your family is eating at every meal. We've always made vague plans to help with grocery shopping, but when J completed the Whole 30 this summer we had to make very specific calendars which really helped organize our shopping, cooking and eating. This month, we mapped out our meal deliveries and planned accordingly for breakfasts, lunches and weekends; but now we have to consider what's actually doable when I'm home with baby. Knowing what you're eating each night relieves a lot of stress, especially if you're like us and are constantly in a passive-aggressive battle of "I don't know, what do you want?" But it will also save you time and money, two things you're sure to be short of with a newborn in tow.

3. Read your recipes thoroughly...twice. When you've picked what you want to cook/eat, read the recipes all the way through, double-check the pantry for ingredients and make a detailed shopping list. As we learned today, it's a real pain in the rear to have to go back to the store for a forgotten ingredient, especially if you have to load up baby. When you're making something new (like I tried to do for some reason), make sure you know what you'll need to do ahead of time - like marinating etc.- and do any pre-prep that you can do while your partner is at home or baby is napping.

4. Avoid the "high risk" cooking until your mom-brain is cured (or you get used to it). From the moment sperm hits egg, mommy's brain begins deteriorating. My memory, ability to talk without stumbling, and attention span have all suffered since I became a mom; but apparently it will get better or at least I'll adapt. So bear in mind that now - while you're sleep deprived, stressed and lost in motherhood - you shouldn't use dangerous cooking methods or tools/techniques that require finesse.

Here's a hypothetical example: if you're attempting to make delicious grilled surf and turf salads with Dijon vinaigrette, don't overdo it by trying to make crisp garlic croutons, too. You may just forget them under the broiler, fill the kitchen with smoke, burn yourself reaching in the oven and end up leaving the scarred pan on the porch to finish smoldering...hypothetically, that is. But while we're on that subject, maybe now's the time to freshen up the batteries in your smoke detector.

5. Be kind to the cook - yourself or your partner. Being a new parent is hard. You are trying to keep a small creature alive while running on no sleep; you think you're doing everything wrong; and if you're a mother, your body and mind are probably fighting you, too. But every day that you get up and take care of that little critter is a victory. And I know that deep down, but I forget it a lot and end up beating myself up that I'm not being a good enough mom to him or wife to J. So, focus on what's important - your family - not the (allegedly) burnt bread, bland burger or ugly, fallen cake. My dad sent me this video a week or so ago, mocking my mom's meatloaf, but the sentiment is true. It's not about the burnt toast, it's about the person who tried to put something on the table for you. Don't be so hard on them/yourself; it's just dinner.

And here's a bonus tip for the folks wanting to support new parents:

Please organize meal delivery. This was seriously a lifesaver for us. Having one less thing to worry about, especially a "thing" that makes a mess, costs money and requires sanity to complete, made our days so much easier. Our church and friends organized themselves using Take Them A Meal's service, which is free and doesn't require a log-in, but allows participants to create a calendar, list directions/requests from the family and include information from the donors. This helps parents know when guests are coming - especially important to mommies with their boobs out - and prevents the delivery of eleven lasagnas in a row.

And even beyond the delicious (free) food, it's really nice for the parents to have scheduled visits with people who care about them. I have had a serious case of cabin fever but knowing we'd be having company, even just brief visits to drop off a casserole, was a helpful glimpse into the outside world.

Lay's "Do Us a Flavor" Taste Test

Lay's Potato Chips, in their infinite corporate wisdom, created an exciting advertising campaign that also outsourced the work of their R&D department; the annual Do Us a Flavor contest. Folks submit their flavor ideas to Lay's, who then chooses four flavors to develop and sell for a limited time. The general public votes for their favorite flavor which will join the chip canon and earn a big cash prize for the "flavor ambassador" who submitted it.

They've done this contest for three years or so now, with some hits and some big misses. 

One of their first trios included sriracha, cheesy garlic bread and chicken & waffles. The first two weren't too shabby and pretty true to their inspiration. However, the chicken and waffles chips made me realize that sometimes imitation is not the sincerest form of flatter, but just downright weird. They were too realisitic and my brain couldn't process a thin slice of potato tasting like maple syrup, much less fried chicken. 

Last year, they upped the weird factor by introducing us to bacon mac 'n' cheese (which tasted just like gas station Hot Fries!), mango salsa (I despise mangoes), wasabi ginger, and cappuccino chips. I was underwhelmed and kinda grossed out by that group. 

While I questioned their judgement last year, I must admit the process is interesting and they are able to produce on-point flavors that accurately represent the inspirations (however misdirected). And they made an exciting update to put texture into play, too. You can submit your flavor with a "chip style" -kettle cooked, wavy or traditional - that I find to be a big influence on the success of the chip. For example, cappuccino chips shouldn't be wavy, because what on God's green Earth would you dip that in? But waves are a perfect fit for a salsa-flavored chip; the pairing with guac is obvious!

Lay's has just released their newest quartet of contenders and we bought three of the four flavors this weekend. The 2015 Do Us a Flavor nominees are wavy West Coast Truffle Fries, Southern Biscuits and Gravy, kettle cooked Greektown Gyro, and New York Reuben. We picked up the Truffle, Gyro and Reuben chips at our local Ingles Market (on sale!); they are supposed to be available nationwide within the month.

Prior to Lay's release of 2015 flavors, we found a bag of Larry the Cable Guy biscuits and gravy chips at Big Lots (artisinal grocery it's not) for less than $2. Enjoying our youthful sense of immortality, we bought a bag. They were disturbingly realistic and tasted like fresh sausage and creamy, peppery gravy... and that made me very uncomfortable. Maybe I take issue with the re-imaginging of Southern staples, but I just can't wrap my head around a porky potato. Needlesss to say, we skipped the Lay's version. Let's assume it's lovely and true to breakfast...but spare me. 

Only a hit in the midwest?
Data from 8.3.15 on www.dousaflavor.com

Here's our review of the other three flavors. Like any good girl of Irish descent, I do have a specific rubric for my potato products; so we based our judgments on the following criteria: is the flavor a good interpretation of the intended dish; is the flavor enjoyable on its own, unrelated to the original food (would you eat these again regardless of novelty); and how successful is the flavor:"chip style" pairing?

NEW YORK REUBEN (traditionally cut chips)

This was the flavor J was most excited about. After working in a deli for many years, he is a connoisseur or reubens and was very eager to try them. I'm a casual reuben-eater, if for no other reason than my palate is not rye-bread-friendly. 

Overall, the flavor is okay, but the purest notes are of rye. So, the one item that I generally substitute on my sandwich is the primary flavor of the chips. But, once I got used to that twangy taste, I could eat these fairly mindlessly and enjoy them. J was anticipating more of a mustard/sauce flavor in addition to the meat and rye, and was pretty disappointed. 

I think the flavor is approachable outside of the context of just being a reuben chip and that's helped by the super thin texture that just screams picnic or late night munchies. No frills, just like a basic reuben, but it's hard to knock the novelty kitsch. 

I've never seen a chart using corned beef-colored graphics.

GREEKTOWN GYRO (kettle cooked chips)

I wasn't anxious to try these given how poorly I handled the fake-sausage chips. But I think Lay's did a great job compiling all the diverse and complex flavors of a gyro to make a multi-faceted chip. You get a subtle beefy taste - the way barbeque chips taste more like sauce than literal smoked meat; but thankfully, you also get the tzatzki sauce with fresh cucucmber and dill; a little onion and a hint of feta. J put it best saying "these are delicious" and they are probably the best out of the three. 

I love the choice of kettle chips for this flavor, too! When I think of gyros, I immediately think of the crispness of the Greek salad stuffed in the pita with the meat. These extra crispy chips are reminiscent of the crunch of the lettuce, onions and cucumbers you find in a quality gyro. They really added authenticity of flavor and dimension by choosing the kettle chips. 

I'll be casting my vote for this flavor!

WEST COAST TRUFFLE FRIES (wavy chips)

Because we aren't independently wealthy and maybe because the tv cooking shows we watch belabor how much the oil is overrated, we don't eat many truffle-laden foods. But I anticipated these chips to taste refined, with a light truffle perfume and a subtle flavor. The picture also included melted cheese (Parmesan? Asiago?) and fresh herbs on the potato wedges, so I was looking for bright, clean flavors. These fell short. They were like a delicate version of sour cream and onion chips; maybe chives instead of "onion" and a little more garlic than your plain old sc & o chip. But certainly nothing to write home about. They tasted fine but I hardly find them innovative. 

They do work well as a wavy chip because I could see them pairing well with onion dip, or something to impart more bold flavor. 

Meh. 

The Do Us a Flavor contest is really a fun diversion for summertime snacking. We look forward to seeing what's new and trying the experimental flavors. However, I am a year-round salty snacker. J has a huge sweet tooth, but I crave salty snacks, especially chips. As enjoyable as this is, I'm probably just as happy with a bag of plain rippled chips and french onion dip. 

If you are looking for a REAL chip experience with bold, unique flavors and unparalleled quality, head to The Gourmet Chip Company in Asheville, NC. They are a handmade chip (and pressed sandwich) shop in the middle of downtown with the best flavors I've ever found. They'll fix your chips right in front of you with awesome combinations like Belgian dark chocolate and apple-smoked bacon (The Corsican) or sun-dried tomatoes, pecorino romano cheese, fresh basil, sea salt and balsamic vinegar (The Italiano) at reasonable prices. And they have a retail shop with packaged chips, too! It takes a lot of will power for us to not stop here everytime we're nearby (thanks in part to crappy city parking). 

(foreground) Pressed Cuban sandwich with The Buffalo chips and
 (background) The Pressed Parisian Melt with The Italiano chips

Fancy artisinal chip shop or not, I highly suggest venturing outside of your comfort zone with chips. The things you like and dislike, just might surprise you! 

Taste Test: Coca-Cola Life

We’re back from Memorial Day and bringing you another taste test of an American classic: Coca-Cola. This time, we’re comparing classic Coca-Cola to new-to-the-US Coca-Cola Life.

Coca-Cola Life was debuted in Argentina in 2013, followed closely by a release in Chile. It was designed cooperatively by their mad soda scientist labs. Life is a healthier version of Coke in several interesting ways.

Where traditional Coke in an eight-ounce glass bottle has a little over 93 calories, Life has only 60. This makes it a reduced-calorie soda, not a mythical diet drink with zero (less than 4 calories/12 oz.) calories.

The difference in calories also comes from the varied sweeteners used. The Coke of our childhood relies on high fructose corn syrup for its classic sweetness. Cult followers of Diet Coke and Coke Zero (I do love me some Zero) know and love it's aspartame flavoring. There’s also what J and I (incorrectly?) call Mexican Coke - which comes in taller glass bottles with Spanish labels - and is made purely from cane sugar.

Now we have to start splitting hairs and for lack of a better cliche, choosing the lesser of two evils. This is not unlike the low-fat, no-fat, high-fat diet stupidity we’ve all considered while in the butter aisle.  Unsalted butter is just made from cream, but it’s so fatty...I Can’t Believe It’s Not Butter spray has no calories or real ingredients...Which is worse for you?

Coca – Cola Classic

Made with high fructose corn syrup  

+ High calorie

= Highly processed, bad for you

Diet Coke/Coke Zero

Sweetened with aspartame

+ Low- or zero-calories

= Highly processed, but better for you than corn syrup

“Mexican Coke”

Sweetened with pure cane sugar

+ High calorie

= “Clean eating,” but still high calorie and should be consumed in moderation

Coke Life

Sweetened with cane sugar and stevia

     + Reduced calorie

     = “Clean eating” and moderate calorie

Theoretically, Coke Life should be the healthiest choice on the market. It’s lower calorie and made from natural ingredients. But, we all know that the bigger question is - Is it the most delicious choice?

Just like our other product review Taste Tests, this one will be based on what I call fundamental criteria. For a Coke, those criteria include: Color, Fizz, and Flavor; Flavor will be broken into the parts I call The Sweetness and The Burn.

The Color:

In the South, every caramel-colored carbonated drink is called coke. When we think of dark, rich sodas, Coke is what instantly comes to mind, even though RC and Pepsi have big bottling industries in the South. It’s such a striking image of almost black contents contrasted against that bright red logo. Iconic, really.  And in the bottle, Coke Life looks pretty similar to classic Coca-Cola. I will argue, however, that the glass bottle of dark liquid with a green swath across its mid-section looks a lot like another classic product that’s stood the test of time: Kikkoman (reduced sodium) soy sauce. (J, however, liked the styling, calling it “clean” and thought it really gives the impression of being a healthier choice).

But at first pour, I noticed a subtle difference in the colors. Life is lighter in color; it is closer to “caramel” than the tar-like look of Classic. While that may come from the healthier formula (maybe using less artificial dyes), it gives me another impression: watered down Coke. Coke straight from the perfected chalice of a curvy glass bottle is supposed to look its purest; but with this slightly lighter color, it looks like an over-carbonated soda fountain drink.

The Fizz:

Coke has wonderful carbonation and that dark coloring only helps you to see the bubbles bouncing around in every glass. Where Life might not have delivered on color, it brought the bubbles! This was an incredibly heady pour into our antique brandy snifters and the bubbles just kept on coming. To me, Coke is a youthful brand - it reminds you of the treat after school, ice cream floats in the summer, sharing a straw on your first date - and that kinetic energy of childhood is in those bubbles! Too often “green” alternatives can be stuffy and make us show our age (no kid ever independently questioned the GMO content of his nuggets); but Life’s fizz makes could keep young.

The Flavor:

To me, Classic Coke has two distinctive flavors - unbridled sweetness and a sharpness that almost burns as you swallow (and is only more pronounced the less ice you use). Both of these things sound terrible on paper, but on my tongue are perfect! And on both fronts, Life has toned it down a notch; which for J is a great success.

J likes clear-to-yellow soft drinks like Sprite or Mountain Dew and has never been fond of “Coke” (see that Southern colloquialism?). Tasting Life he was quite surprised and we were able to suss out why he hadn’t like Coke before. J has a sweet tooth, but with his sodas he wants balance of sweet and acidity; thus preferring citrus-based soft drinks instead of nothing-but-sugar drinks like Pepsi or Coke. But with dialed back and alternatively sourced sweetness, he was pretty satisfied.

But it was a little too subtle for me. I missed that tangy burn of Classic or “Mexican” Coke and I thought it was verging on Diet Coke flavoring. While many things convey sweetness, nothing tastes like sugar, like, well, SUGAR. Maybe I have a nuanced soda palate or maybe I’ve tried enough sugar substitutes to realize stevia isn’t my thing. It’s not gross or unpleasant, just not my drink of choice.

I guess I’m back to the what’s worse for you battle. And if I’m treating myself to a delicious drink, this wouldn’t be it, I’d choose Classic; If I’m making a calorie-driven choice, I’ll probably go “extreme” and get Coke Zero. The healthier middle-ground approach isn’t quite working for me.

So, we’re back to the obvious: Coca - Cola has something for everyone. Sweettoothed, waist-minded, clean eaters - everyone. If you feel guilty drinking high-calorie AND highly processed stuff, and are seeking a more natural approach, Coke Life could be the thing for you. And even if it’s not, I’m sure they can find something you’ll enjoy (hit up the Taste It! exhibit at World of Coca-Cola in Atlanta to be sure)!

Taste Test: Reese's Oreos

This is a fun part of blogging - responding to your requests and challenges! A reader (and friend) shared a new product and asked for a review before she bought it herself.

As an early Memorial Day display of patriotism, I’m combining two very American things - being opinionated and eating Oreos - into a surely delicious post.

We’ve seen a rapid and uninhibited boom in the Oreo universe in the past 2-3 years. My childhood cookie aisle stocked maybe four types of Oreo - original, double stuf, reduced fat and lunchbox-friendly minis - in a variety of sizes. I’m a double stuf girl, so my only decision was about upgrading to the family size packs.

Now, according to their website, there are 28 - yes, over two dozen - different Oreo cookies (not including different types of packaging or Oreo-related products like pie crust). The varieties include somewhat sensible, although already old hat flavors like golden (vanilla wafers), ratio-changers like mega stuf (for all you folks who double up your cremes), chocolate-covered cookies (we’ve been making those at home years) all the way to the bizzaro creme flavors like birthday cake, cookie dough and marshmallow crispy.

Snackworks. com

Their most recent flavor experiment brings Oreo together with another incredibly prolific brand - Reese’s. Reese’s has at least 11 different products produced in-house, with countless others like Bryer’s BLASTS ice cream, where they guest star. And I will be the first to admit, we are a Reese’s house. I’m pretty sure J bleeds peanut butter and chocolate. Every stocking, Easter basket and birthday cake features some sort of Reese’s combo. Obviously, we were very excited to see this pairing!

In February, J and I provided a truly scientific (wink wink) study on Nabisco’s limited edition release, red velvet Oreos. You can read that review here. We’ll base this review on the same criteria as the red velvet. First, we’ll discuss the two major flavor features of the cookies: the wafer and the creme. Next, we’ll discuss their structural integrity by testing both their “twist” and “dunkability.” Finally, I am adding another analysis (and suggestion) for achieving  “the perfect bite.”

Without further ado, let’s review.

The Cookie:

Unlike the red velvet variety whose wafer tasted different (and were red, duh!), these cookies had the signature Oreo flavor and appearance. There was a sense that the texture had been tweaked because these wafers were incredibly crunchy and when eaten separately, felt harder. Otherwise, same old, same old - and that’s a good thing!

The Cremes:

An exciting feature of the Reese’s cookies is that there are two different cremes inside each cookie! I do believe this is a first for Oreo (at least on the same layer - they do have a triple decker cookie with two different layers of creme). Half of the creme layer is peanut butter and half is chocolate. J said it best with, “it’s close to the spirit of Reese’s (cups) but reminds me more of Reese’s sticks.” I think it’s got a Reese’s pieces feel to it. (Every Reese’s lover is a connoisseur, really). If you’re looking for an exact copy of a Reese’s cup, this isn’t it, but it’s got the peanut butter and the chocolate in good balance. I really enjoyed the peanut butter side, especially the texture. Where the red velvet cookie’s creme had been grainy (and cloying) from so much sugar, this was actually good. It had a very pleasant taste, a lot like real Reese’s pb and upon further inspection, had actual flecks of peanuttiness that contributed to the Reese-like texture. I haven’t done enough “research” to know if this is the same chocolate creme they use in other varieties. The chocolate half seems like a generic chocolate flavor, not too sweet and not too chocolatey. Being butted up against pb it does take on a little of that flavor, too. A bite with a mixture of both cremes is pretty darn good and thankfully, not too sweet.

The Twist

I need two things for a good twist - the cookie stays intact and the creme stays on one wafer, not a smear on both. The red velvet variety’s sugary creme was a mess and stuck to both cookies. This cookie twisted perfectly. The harder cookie held up and the creme stuck tight to a single wafer.

Dunkability

Oreos demand milk. As such, they have to be structurally sound enough to take a good dunk in a glass of milk. I like either a fraction-of-a-second splash or a long super-softening soak for my Oreos. These held up pretty well, maybe not as sturdy as a traditional cookie, but didn’t dissolve into a mess. Through a series of tests, J determined that a 10-second submersion yields the best results for a soft, milk-logged cookie that isn’t yet mushy.

The Perfect Bite

If you’re looking for a perfect bite, I wouldn’t twist and double up cremes or eat it open-faced. I suggest going in for the traditional sandwich and giving it a dip in milk (at least 5 seconds). Make it even better by trying to put the “seam” of the creme between your front teeth so you get a bite of both sides, not just one flavor of creme. Yum!

For more LEGO-y goodness, follow J on Instagram here. 

A peanut butter cup it’s not, but a good cookie, absolutely. The flavor is tasty, the Oreo-design is on point and they’re delicious with milk.

I think the main thing keeping it from being a better copy is the unsurmountable texture and experience differences. A Reese’s cup almost instantly melts in your hands and coats your mouth in creamy chocolate. It’s one of those warm and fuzzy experiences that takes you to childhood, just like unwrapping the silver foil of a Hershey bar. Eating a cookie, no matter the flavor profile, can’t match the melty, gooey feel of tearing open an orange packet.

Also, it would be very remiss of the cheap curmudgeon in me to not mention the ridiculous pricing of these “special” cookies. A standard pack of the (now) “regular” Oreos - original, golden, double stuf, and reduced fat - costs $2.98 at Wal Mart and contains 36 cookies. The quirky packs are noticeably smaller and awkwardly shaped containing only 24 cookies, but still priced at $2.98. I read the cost-per-ounce breakdowns while grocery shopping - especially when comparing brands or bulk vs. small packages - and this one just doesn’t work out. I get it, it’s a limited edition product, but c’mon, just price them fairly!

Rant of the Day: Fussy Eaters

With over one hundred Endlessly Delicious Life posts and a similar amount of topic “labels,” you can tell that I’m not a picky eater.

I’m not opposed to shopping at discount grocery stores or squeamish with expiration dates (“best buy…” means you can still eat it, right?). I have no problem experimenting with new recipes and ingredients, and I get downright giddy at the prospect of trying a new restaurant.

I never really had a chance to be too choosey.

My parents raised me with a firm foodie hand where I ate what they ate – or I was foraging for my own meals in our pantry (read: soup bean & cornbread nights). I remember an attempt at a Lenten sacrifice where I wanted to be a 40-day vegetarian and Dad said “Well, enjoy cooking your own meals, kid.”

We always had a big garden and canned our own produce, jams, jellies, pickles, and meats; fresh, homegrown food covered our table. The food you grow and cook yourself always tastes better; who would turn that away?

Baby Amanda making eggs with Dad

And for one reason or another we didn’t take expensive vacations together; but could swing a dinner at the new joint in town or drive to Asheville for exotic grub.

I recently read comments from acclaimed chef Curtis Stone that picky eaters aren’t born, they’re made by parents who assume young taste buds only respond to fries and Cheetos, and it got me to thinking about the true meaning of being “picky.”

J and I haven’t yet been blessed with our own little mess-maker(s?), but we have both dealt with our fair share of adult picky eaters and let’s be real, they’re infuriating.

J gets the brunt of this at the restaurant with orders like “I want a Philly cheese steak but with no cheese, no onions, no peppers and turkey instead of steak” or “Can you remove all of the pickle relish from the egg salad?” Um…no. #AintNobodyGotNoTimeForThat

Fiercegifts.tumblr.com

But I get equally aggravated by friends who must pick a restaurant that serves items from their three American food groups: pepperoni pizza, fried chicken items (nuggets, tenders),  and cheddar cheese products (macaroni, grilled cheese). Which automatically nixes 75% of the places I enjoy eating.  

These aren’t people with a biological disposition to be sensitive to various textures, colors or flavors (many people on the autism spectrum have very specific preferences to food) and they aren’t folks who have just realized they don’t appreciate x dish or enjoy the flavor of y, or get heartburn/headaches etc. from z.

These are the jerks whose parents only handed them the kids’ menu and from the crowning of their first tooth imprinted on them their own preferences or scared them away from adventure – “No, you won’t like this; it’s for grownups.”

Nothing makes my eyes twitch quite hearing this familiar discussion:

"Do you want some (Fill in the blank - calamari? sushi? osso buco? salsa verde? imported beer?

"EWWWWW NO! I HATE that!"

" Have you ever tried it?"

"No, but I hate it."

I’m pretty sure an angel loses its wings every time someone does that.

And there lies the reality of being a picky eater versus living the life of an independent thinker and diner. Picky eaters were never given a chance to try new things and didn’t take it upon themselves to explore later in life.

My dad doesn’t eat lemon desserts – pudding, pie, bars, gelatin (well, Jell-o in general) – for whatever reason. And growing up, we never had lemon desserts in the house and if we went out to eat he’d pick over those items on the menu. I decided I didn’t like lemon desserts either, (except for lemon poppyseed muffins). It wasn’t until recently that I actually put thought into why I won’t eat lemon bars, and I tried one… I loved it.

I adopted a similar hatred of blueberries because my mom wouldn’t eat them. Mom likes their flavor, but they discolor the veneer of her front teeth. I don’t have any veneers, caps or false teeth but I turned my nose up at blueberries (except for muffins, again) because I “didn’t like them.” I didn’t even knew the flavor of a blueberry until I was 20. Turns out, they’re pretty good. Now I don’t eat them because they’re so darn expensive.

But that’s just it. I had no idea what these things tasted like, but assumed – either on my own or from mimicking my parents – that they would be awful. The point is that I was (eventually) willing to try and then decide for myself.

You’re not picky if you’ve experienced different ingredients, dishes and flavors and decided you don’t like them. And part of that is probably a personality trait – a willingness to experiment, to try new things and to persevere and try them a few times. For example: If I had only tried mom’s meatloaf, I’d say I don’t like meatloaf; but if I try several recipes, I would find that I love meatloaf! (Sorry, mom.).

Having a list of things you’d rather never eat again doesn’t make you a chicken-nugget-fool, but rather someone with a discerning palate. Even the best, most famous chefs have things they hate. Did you ever see Scott Conant’s infamous rant on Chopped about raw red onions? That actually cost someone $10,000.

In all fairness, and to not belabor our poor choosy eaters, I’ll share my list of things I HATE to eat:

• Licorice and its natural counterparts fennel and star anise: So, so gross. I would say 90% of the world eschews black jellybeans and come to find out it’s not a sad flavor made in a laboratory, but a legit vegetable and spice. Ick.
• Dark beer: I think it’s the bitterness, I just can’t handle it. Wine cooler, please.
• Raw tomato slices: This is totally a texture thing; if you’ll scoop the “guts” out, I’ll gladly add it to my burger, taco or salad.
• Processed cherries (maraschino cherries, cherry pie filling): I love fresh cherries but hate how sickly sweet they get in processed forms.
• Artificial grape/purple flavoring: It all tastes like cough syrup to me. J is the same way with cherry/red flavoring, so we swap Skittles. The only exception has been a Japanese gummy from Skoshbox that tasted just like a real muscadine.
• Fresh mangoes: I think they taste furry (random, I know) and they are a pain in the butt to slice, anyway.
• (not sweet) Pickles: One of my shining moments as a toddler is screaming “NO PICK PICKS!!” as I threw my Happy Meal burger into my mom’s windshield as she was driving. I’m working on this one. I had some amazing pickles at Cedric’s Tavern at the Biltmore Estate and I now enjoy pickled things (green tomatoes, beans and squash).
• Raw red and yellow apples: Again, a texture thing. Red and yellow varieties are much more prone to mealy-ness than green species. I can’t overcome the soft and grainy mouthfeel to enjoy them.

And thus comes my challenge to you: try something new this week. It could be a new recipe, restaurant (let your friends pick!), ingredient or menu item. Just give it a go and decide for yourself it it’s something you like.

Don’t let other folks’ opinions or your own hang-ups (“Ew! Oysters look like snot!”) get in the way of experiencing something new, and potentially wonderful. I read an article about a guy who copied the order of the person in front of him (at fast-food) or to the right of him (sit-down dining). A surprise every time! And many times it turned him on to something he would have never considered but really enjoyed. Sure, sometimes you’ll get a dud, like my Uncle Buddha’s peanut butter & bologna sandwich, but regardless, you’ll never know what you like until you try!

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