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annakie · 4 years ago

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A Lot of Words about a Thing

This is a “I’m writing this out so next time someone asks I can just point them to this (or copy/paste) instead of having to type it again” thing.

I’ve been doing Hello Fresh for the last two or three months and I thought I’d talk about the ups and downs of it and if I’m going to keep doing it. This is not an endorsement (which will be clear when you get to the overall middling scoring), but I will put a link at the bottom so we can both get a deal if you want to try it.

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So anyway, I had been thinking about doing a meal kit for a long time but pulled the trigger on it back in... like Mid-January, I guess?

the tl;dr of it all is that I like it and I’ll probably keep doing it for awhile, but it’s not for everyone, and is expensive for what it is, especially if you already know how to cook.

Before I started, I made myself sit down and write out a quick list of what I wanted to get out of trying a meal kit experience, so I’ll rate how successful or not each one of those things is.

First of all, I want to also say, I can already cook. I’m a pretty good cook. I can follow a recipe and improvise successfully when necessary usually. One reason why a lot of people do a meal kit is because they need to learn how to cook and that definitely wasn’t me.

Also, they offer a variety of number and portions on meals to try. I get three meals a week, with two portions a meal, which means I cook Hello Fresh for dinner one night, and usually the next night have the leftovers. Friday night is usually “Yay You Made It To The Weekend, You Get To Order Takeout” night. You can order for several more meals a week, and for up to four portions in each meal, if you want.

So on to the reasons why I decided to try HF, with a grading of how I feel about each one after trying.

Reason One: Try Something New

I was super excited at the beginning of the pandemic now working from home full time, because this was a great chance to really start trying some new recipes. I had fallen into a pretty bad rut for awhile of some of the same frozen type meals or just making super easy things for dinner and sandwiches for lunch pre-pandemic. Even though my commute was stupid easy I often felt too wiped at the end of the day to make like, real meals. So when the pandemic hit and I was Home All The Time, for the first couple of months I was buying interesting ingredients (what I could get my hands on at the time) and really digging into making new and interesting things. Even baking my own bread and bought some new kitchen gadgets like a pressure cooker to expand my repertoire.

By like... the end of summer... well the good news was that I was still cooking and hadn’t fallen back to a packaged-food routine most of the time (though still some frozen pizzas or bags of pre-made Asian or Italian food you cook on the stovetop mostly for lunch) but also I had more or less found The Ten Things I Make (like Spaghetti, a great chicken and rice dish that is so good and makes about 6 meals worth of leftovers) and I was real tired of like, recipe hunting. The most work I was then doing was finding new pressure cooker recipes and tbh almost all of what I was making was Chicken In Some Kind of Sauce Over Rice. I was burned out.

So Hello Fresh... has been great for that. I have only made the same thing a couple of times and those were only because i loved them so much the first time I wanted that thing again. For the most part, I have tried just a ton of new things, including some ingredients I’ve never worked with before or really thought I wouldn’t like! And I did! I feel like I am often trying something I have never made before.

Reason 1.5: Variety

OK this is hand-in-hand with Something New but also slightly different.

Try Something New would be rated like a 4.5 out of 5 stars.... but some stars are taken away though, because a lot of their recipes are very similar. For a protein, there’s like, chicken breasts, hamburger meat, pork chops, chicken sausage and pork sausage. Occasionally steak. Basically every meal will start with one of those things.... oh and I guess there’s like some fish choices, but I hate fish. There’s also vegetarian options, which I have only occasionally gotten. So within the variety, there’s a lot of similarities.

Also there are a lot of same ingredients in their recipes. I have grated a lot of lemons and limes. I have chopped up a lot of carrots, green onions, and potatoes (so many potatoes.) I have consumed more sour cream than I ever have. I have started looking for ways to add even a little more variety to the things that are often-repeats that they give you.

But part of that is my fault -- I am mostly selecting items that I know I will like, or can modify to how I like. There are a lot of veggie and fish-based choices I could pick up most weeks which I avoid.

And almost everything I’ve ever made... I’d make again. I save all the recipe cards so that someday when I don’t wanna do HF anymore, I will have all them all handy to make later. The HF Subreddit also has a lot of resources like how to do their custom spice mixes, very handy. There’s been maybe 3 things I’ve made which I’d say were Just Okay, but nothing I’d say that was bad. And some of the ideas in this paragraph I talk about more, further down.

But also on the topic of “Variety” -- since every meal I make has two portions (occasionally I will stretch something to three) -- points are given back because I’m not “Making a huge pot of spaghetti that I eat for five meals in a row.” So that’s good, even if it means more cooking overall.

So honestly, on Something New overall, I’ll give this like a 3.5 out of 5 stars, correcting up to 4 stars on a curve, since I strike entire categories of their offerings based on my own tastes. They offer a pretty good variety of meals to select, and part of the problem here is my fault for hating All Seafood and not being thrilled with the vegetarian options (I also don’t feel like I’m getting my money’s worth without a protein) so there are a lot of meals re-using similar ingredients. It slides back down to a 3.5 though when you factor in Reasons 3 & 4 below.

Reason Two: Kill Analysis Paralysis

A thing I found increasingly happening by the end of last year was analysis paralysis. Especially as I started a new job where I’m much, much busier (but happier) in October. I would find myself staring at the fact that I’d have to make the decision on What To Make For Dinner and dreading it more and more. It wasn’t really the cooking I hated, but the deciding what to cook, which got me into the lack of variety rut. More often than I’d like to admit I’d just make a box of Kraft Mac & Cheese or like... just... toast... for dinner because the decision-making part of my brain was tired... or out of spoons as the kids say these days.

This is maybe my favorite part of Hello Fresh overall. Once every week or two I log onto HF, pick what I’m going to eat like... 5 or 6 weeks in the future, which I can do at a time when I have that decision-making energy, and forget about it. Every Monday a box shows up on my doorstep, I see what nice things I picked out for myself several weeks ago, and the most I have to decide is which order I will make those things in.

So when it’s a “Make Dinner” day, I don’t have that “shit, I have to make a decision” feeling. I already know because I pre-planned it back when I wasn’t at the end of a long workday. It’s one of those small, dumb things that really really helps me mentally in an almost inexplicable way. And I can feel better about myself because I didn’t eat something dumb for dinner. And I still allow myself to make easy things for lunch, like a small frozen pizza, a sandwich and some chips, or hey, Kraft Dinner. And sometimes I do make a big pot of Spaghetti or something that I love and will just have that for lunch every day for a week, and so I don’t have to feel like I’m always cooking.

And on Eat HF Leftovers For Dinner nights, that’s even better, because I have a tasty meal and it just had to get reheated in the microwave or stovetop. Some meals are easy to half-prepare ahead of time on day one, and just do the last steps on leftover night the next night to have fresher dinner easily.

Just 5 out of 5 stars here. This is my favorite part.

Reason Three: Eat More Vegetables.

Uh, yeah, I’m terrible about eating veggies on my own. The best I can do usually is buy a bag of mixed greens and try to have a side salad with dinner, or buy bags of frozen foods and hope they come with veggies I’d eat.

So the good thing here, is that when HF sends me vegetables to make, if it’s a veggie I like, I’ll probably make it.

The big problem, though, is that there’s no substitutions. And I’m still not gonna eat brussell sprouts or, broccoli, or mushrooms. I was a sport and tried making them (except the mushrooms) the first time I got recipes that used them as sides. And nope... still cant.

But hey, I have done a lot better at eating more fresh green beans, and onions, and carrots, and peppers. Though sometimes I just snack on the bell pepper instead of cooking it. Still, I call it a win.

I really, really wish I could trade out the side-dish vegetables I know I won’t eat for like, a small side salad, an apple, or hey, even just... carrots! But nope, no substitutions. =\ I’d score this way better if we could do so.

Still, I’m doing better here, and overall, more vegetables are being eaten. So, 3 out of 5 stars.

Reason Four: Waste Less Food

The amount of fruit and vegetables I’ve ordered and thrown away over the last year make me cringe. I would order things with every intention of eating them and then just... not. Oh yeah I need two lemons, an orange and two limes in case I make ____ recipe! I need a new bag of baby carrots to snack on and make a side dish and cut into a salad!

And then I maybe... maybe use half of that before it goes bad.

Probably less. Because of the Analysis Paralysis and not trying new things. You run into that problem where you don’t have the ingredients on hand to make a new thing so you can’t make a new thing... but then you buy them but forgot (crucial thing) so the thing still doesn’t get made. Or you just... don’t plan when you’re gonna make the thing and by the time I’d be like “Oh yeah I should make something with those vegetables” they’d have already turned.

SO... I felt shitty throwing away so much produce, and loaves of bread, and other perishable food that got maybe half-eaten. So much, for so long. Yeah, I know I could do better with my meal planning, but it’s been one of those things I always vow to do, and then did not do that thing.

Doing HF has really made me re-evaluate what I buy as groceries, and I have cut way down on ordering unnecessary produce and perishables like bread. Because I don’t really have to worry about dinner and am allowing myself to do easy lunches that don’t require real “cooking.” So, overall I am definitely buying and tossing less food.

Also just as another quick note -- what also tends to get tossed out of my HF boxes is a “spicy ingredient” But in some ways, this works in HF’s favor. I don’t really like spicy foods. A small amount of spice is OK but I’d rather just do without it in most things, sorry I’m that white girl. Most “Spicy” HF meals get spicy by a spice blend, a packet of sriracha / hot sauce, or a jalapeno which they want you to cut up and include. So whenever I see something that looks good but listed as “spicy”, I can check the ingredient list first and see what makes it spicy, If I think the thing still sounds good without the spicy part, I can order it. So yeah, I’ll toss spicy ingredients, but that is 100% my choice and it makes things better because it gives me more variety to order those meals and still make it to my own taste.

Oh, and occasionally, the produce is just bad when you get it or not long after. I haven’t had this problem often, mostly with ginger and garlic. I do evaluate which meal has the most perishables when I get my box on Mondays and make those first. Apparently you can call customer service if this happens for a small credit, but I just use pre-diced garlic or powdered ginger when this has happened to me.

So, this would be a 4.5 out of 5 except for... as discussed above... I end up tossing out HF vegetables on occasion I know I hate and won’t eat, and they won’t let me make substitutions.

But also... cooking for myself... when I make a big batch of something that lasts 4 - 6 portions... more often than I’d like to admit, the last portion or two would never get eaten. Sometimes I’d TELL myself I’d eat them in a week or so and freeze them only to throw it all away months later.

So let’s call this a 4 out of 5. Overall, significantly less food waste with HF.

Reason Five: Save Time

I thought that doing HF would mean less prep-work and less time in the kitchen, especially with their easy-to-follow recipes and pre-measured ingredients.

So in that way, yes, time is saved, and it so again takes that mental load off in a lot of ways of not having to make all those pesky decisions. The materials you’re working with and what you need to do are all Right There for you. It’s really, nice.

As a side note, like I said I’m a good cook, and I haven’t had any problems following along anything I’ve made, but there were a few things I think are more of a moderate skill level and could be a little challenging for newcomers. But then, I see people on the HF subreddit all the time saying they learned to cook with no skill and they find the recipes easy so... we’re good there.

However, Saving Time loses points for two big reasons:

First, I’m only making two portions of each meal. Which, ok... this is my decision. I could order four portions per meal. But then... hey that’s taking big points away on the “variety” front.

The Vegetable Chopping / prep work on a lot of the recipes often takes 10 - 20 minutes, depending on the number of fruits and veggies. So yay for meeting Goal #3 (more veggies) even if it is balanced out by Goal #5.

And unfortunately, most meals end up taking up more dishes than I’d like to clean up (usually at least a pan and baking sheet, sometimes also a pot. Plus knife, cutting board, tongs, stirring spoon, maybe a zester, etc.) So no time is saved on cleanup, either.

Mostly where time is saved is having to pick out recipes and making sure you have/buy all the ingredients. Not much is saved in the actual cooking.

I do, however, enjoy the time I spent cooking and the knowledge that I’m gonna make something good, so we’ll give it a bit back, there.

As a time saver, I’d give HF a 2.5 out of 5 stars.

Reason Six: Save Money

Y’all, Hello Fresh is expensive. Honestly the #1 reason I re-evaluate whether I want to keep going with it every few weeks is the cost. Even though I can afford it.

For basically six meals a week, I’m paying $63 for the food, plus $9 for the shipping.

Which means I’m paying $12 a meal. For food I make myself.

Not cheap. A luxury.

Where I don’t feel quite so bad about it is the fact that... for the most part, I am wasting a lot less food. Except, as mentioned, when I can’t swap out vegetables I hate for something I’d actually eat.

So that makes it irk me even more when I am throwing out vegetables I really hate, because they’re expensive vegetables.

Also that price tag is motivation to make and eat every meal.

Overall, my grocery bills have gone down... honestly pretty significantly. Because I’m not overbuying food! Now, they haven’t gone down enough to even out the cost for Hello Fresh... I’m still probably spending about 50% more overall for each dinner now than I was before.

This isn’t a cost savings. It’s an expense, but one I can afford. And part of writing out this post is to remind myself to decide when the experience is no longer worth the expense.

1 out of 5 stars.

Reason Seven: Eat Better

I would like to challenge myself to define “Better” because that’s all I wrote down when I made the list.

Healthier? Eeeehhhhhh.... maybe? But not much.

Hello Fresh does offer lighter choices, and sometimes I pick those because they look good and are filled with things I will eat!

But I’m just as likely to pick the most calor-ific things on the menu.

HF also adds a lot of Sour Cream to their recipes, and encourage you to salt and butter your food liberally. I try to cut down on some of this where I think it’s too much. But sometimes there’s not much to cut out and still have the meal you ordered.

But also I’m not eating any worse calorie-wise than I was before, probably. And overall I’m eating a lot more “real food” instead of “packaged food” and fast food than I was.... especially pre-pandemic. And again, I AM eating a lot more vegetables, so.... that’s... better?

If I define better as Tastier, yeah, I’m doing pretty good in that regard, haha.

So Better as in healthier: 2.5 of 5 stars.

Better as in tastier: 4 out of 5 stars.

Overall Scoring & Tips

Okay, overall that comes out to a 3.18 out of 5, which I’d round up to a 3.5... which is a pretty good score for how I feel about HF overall. My current plan is to keep doing it until I go back to working in the office again, and re-evaluate. For now, it works for me.

IF YOU WANT TO TRY IT, this is my referral link, you’ll get $70 off over a month’s worth of meals (so like, $20 or something off 3 boxes and $10 off the last one, something like that.

I also have four “Free box” codes to give out, PM me if you want one of those. I don’t think those are compatible with the $70 off link, but it might be a box of completely free food for you? I don’t know how it works, but this may be the better deal? PM me.

If you decide to go for it, here’s a few tips:

Every week or two, go in and choose your meals, don’t let HF choose for you unless you really don’t care.

Read the ingredient list and make sure there’s not too much stuff you don’t like coming in a meal.

The extras are pretty expensive and not really worth it.

Plan on each meal taking about 45 minutes to cook from start to finish including chopping vegetables. Another 10 - 20 with cleanup depending if you have to handwash dishes or not.

Look for ways to make the meal healthier, especially if it encourages you to add more butter and salt near the end. You probably do NOT need to do so.

Buy a decent pepper. I love McCormick’s Peppercorn Medley pepper grinder. Also sea salt grinder is my personal salt preference.

Add some of your own seasonings. I buy a jar of pre-diced garlic (yes yes I know the criticisms of the stuff but it’s easy) and throw in a half tablespoon or so of that into a lot of recipes. Also there are a lot of potatoes that they want you to just cook with olive oil, salt and pepper. Throw some garlic or onion salt on them, or some Lawry’s Seasoning Salt or steak salt of your choice for some variety.

Your basic 2 quart pot, 8 - 12″ frying pan and cookie sheet, plus a cutting board, decent veggie knife, and typical kitchen utensil set are all you need. However, a decent meat thermometer and a zester that collects the zest as you go are both highly recommended.

A sieve and very small rice cooker have also been a lifesaver for making good rice that doesn’t get overcooked.

#personal post tag thingy #hello fresh #food #meal kit #meal kits

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batomarbo · 5 years ago

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Why We Hunger for Novels About Food

While putting imaginary meals on the page, I have thought a great deal about the central role that food plays in our lives. Food is love. Food is conviviality. Food is politics. Food is religion. Food is history. Food is consolation. Food is fuel. Food identifies us and who we are. It can even help us make sense of our world. We live in a culture where food porn is one of the hottest hashtags and seeking out the best new ramen or avocado toast trend is a more popular hobby than collecting stamps. And the “culinary enthusiasts” among us can’t get our fill of books about food.

But what about authors of food fiction? What compels them to write about what—and how—we eat?

Louise Miller, author of The Late Bloomer’s Club “Food is the great equalizer—everyone eats—and what we eat and how we eat it can be so emotional and can carry deep meaning. Food can also be so revealing. I remember an old New Yorker cartoon that pictured a mother and her young daughter sitting in a restaurant looking at a menu. The mother responds to her daughter’s question: ‘Chocolate pudding? I think you would like it. It’s a lot like chocolate mousse.’ That one line tells us so much!”

Phillip Kazan, author of Appetite “Food for me is very tied up with memories of my Greek grandmother, whose tiny kitchen in London was a treasure-house of tastes and smells in the grey, flavorless world of ‘60s and ‘70s England, where olive oil was something you had to buy from a pharmacist as a cure for earache. Presumably the pharmacist in our village thought our family had appalling ear problems, because my mother bought hundreds of his tiny bottles of oil for her cooking. I remember cookbooks as this wonderful escape route to exotic, warm, generous places: Greece, from where relatives would visit with huge tins of olives and bags of sugared almonds; or India, where my father was born. Writing, in a way, is an extension of my cooking, and vice versa. Cooking taught me how to create, that I needed to create.”

Randy Susan Myer, author of Waisted “I grew up in a family where food was the comforting evil (or the evil comfort). My mother—for whom dress size was the holy grail—watched every bite I took. When in a restaurant, first she’d not order what she wanted and then she’d steal bites from my plate. If I protested, she’d say, ‘If you love me, you’ll share your food.’ Often, we barely had food in the house and meals were haphazard at best. My sister snacked on raw Kraft Macaroni & Cheese. I ate uncooked matzo meal. We lived on cold cereal—which to this day is my top comfort food. My mother hid cookies and cake inside our giant pressure cooker and then put the pot on the very top of our already high cabinets. My sister and I were under ten, but a pressure cooker was no match for us. I’m surprised we didn’t become mountain climbers for how often we scampered up the peaks leading to buried sweets.”

Ramin Ganeshram, author of The General’s Cook “I’m from an immigrant family. My parents were from two countries that, at the time, had little representation here in the U.S.—even in New York City where I was born and raised. My dad was from Trinidad and Tobago and my mother was from Iran. I was also brought up in a time where people still really tried to assimilate so they downplayed their native culture with their kids. The one thing that remained a solid connection was the food we ate. I realized from a young age that I could get my parents to talk about their homes when we were eating the foods they had prepared from their respective cultures. My father, particularly, was a born storyteller and if you could talk with him while he was cooking you would get the best stories.”

Whitney Scharer, author of The Age of Light “The main character in my novel is based on Lee Miller, a woman who reinvented herself multiple times in her life—first as a model, then a photographer, and finally as a gourmet chef who wrote for Vogue and other women’s magazines of the day. In all my research about her, there was never any mention of her love of food prior to her becoming a chef. This makes no sense to me. Of course, she must have loved food—and she moved to Paris in 1929, where she would have enjoyed meals quite different—and presumably more delicious—than what she ate growing up in Poughkeepsie. I wanted her love of food to be palpable throughout the novel, both to foreshadow her shift to cooking later in life, but also because I think enjoying food—enjoying the pleasures of the body—is integral to who she is as a character. I see Lee Miller as a woman of voracious appetites: she was hugely ambitious and adventurous, and very sexual. Food seemed like another way to understand her overall hungers.”

Charlie Holmberg, author of Magic Bitter, Magic Sweet “In writing, I think food is an excellent method of transportation. If I were to detail a table setting with food you’ve never heard of, but I describe a flaky crust, the way a gelatin gives underneath a knife, and the smell of burnt sugar, you are there. You smell and taste and see that meal. It gives a story, ancient magical tales included, a sense of realness.”

David Baker, author of Vintage “A dish is a story . . . it’s the story of the culture that created it, the person who made it, the story of the ingredients and where they’re from, the tale of the meal’s creation—successful or otherwise—and then of sharing it. The whole process is a form of narrative. The same goes for wine . . . it’s the story of millions of years of geology that created the region where the fines grow. It’s the story of the culture of the region and then a time capsule of what happened weather-wise the year in which the grapes ripened, and finally what the winemaker did during that year. There are so many layers of narrative in food and wine that it’s a rich field for exploration in writing.”

Amy Reichert, author of The Coincidence of Coconut Cake “I didn’t realize I was a food writer until after people responded to my novels, and I’ve embraced it. One of my favorite parts of writing has become sharing my regional cuisine with them—writing about Wisconsin culinary delights like a Door County fish boil or our classic brandy old-fashioneds. It’s one of the ways I share my love of Wisconsin.”

Marjan Kamali, author of The Stationery Shop “It happened quite organically—pardon the pun. But it’s impossible for me to write about Iran and Iranians without including a lot of food because the preparation of huge meals is an integral part of the culture, and sharing those meals at feast-like parties is common across the classes. Food takes on added significance for my characters because they are displaced from their original home. They are Iranians living in America. There is a longing for the familiar foods they know and a constant search for ingredients they love. Cooking Persian meals links my characters to their past and heritage. Sharing Persian food with Americans is a way for them to create and deepen new relationships.”

Jenna Blum, author of The Lost Family “While I was writing The Lost Family, I cooked a lot—to meditate on the day’s writing as well as to kitchen-test all the recipes I then featured on the book’s menu. Some of my favorite lines for the book would bubble up that way, as if from a Magic 8-Ball, and one of them was ‘vegetables have no language.’ I revised this slightly for the novel, but it means that food is universal. The produce and spices will vary from country to country and cuisine to cuisine, but if you love food, you have a vast family out there. We can all communicate about how our beloved dishes are different—and how they are the same.”

I myself have been smitten with books about food since a friend of mine recommended that I read M.F.K. Fisher decades ago. I devoured The Art of Eating and everything else she had written. In her books I found both the exotic and the comfortable. I had never been to France or eaten escargot, but I reveled in her descriptions of food, in her use of simple phrases to evoke such specific sensations: “The air tastes like mead in our throats,” she writes in The Art of Eating. I hope to stir the same feelings and create the same sensory pleasures in others with my novels about famous culinary figures in Italian history.

Now this is a book I can really sink my teeth into, I thought as I once read the opening paragraph of The Flounder by Nobel prizewinner Gunter Grass.

Ilsebill put on more salt. Before the impregnation there was shoulder of mutton with string beans and pears, the season being early October. Still at table, still with her mouth full, she asked, “Should we go to bed right away, or do you first want to tell me how when where our story began?”

The rest of the novel, which tells the story of an immortal fish who meets an immortal man who falls in love with cooks over and over through the centuries, is just as delicious and delightful in its descriptions of food. To this day, it’s one of my favorite novels.

In reading The Flounder and other sumptuous works of culinary fiction, I’m reminded of something dramatist George Bernard Shaw once said: “There is no love sincerer than the love of food.” It’s a statement to which I think we could all gladly raise a glass.

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brainmassfinance · 3 years ago

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IEX, Praj Industries among 10 money-making ideas for 2022

Wealth creators

In a survey of 13 brokerages by ETMarkets.com, stocks such as Praj Industries, Stove Kraft and Indian Energy Exchange among seven others emerged as top bets for analysts in the midcap and smallcap space. These stocks are being backed to not only be wealth creators for the long-term for investors but are also likely to outperform their benchmarks in 2022.

Praj Industries

The company is a leading bio-based technology and engineering company, having operations throughout the globe. With a strong order book and diversified revenue, the company is debt free. Praj is also gaining traction due to increased demand for ethanol, rise in grain-based distilleries and the ongoing bio-economic revolution. We recommend buying with a price target of Rs 400. Mohit Nigam, Head – PMS at Hem Securities

Indian Energy Exchange

The company is the first and largest energy exchange in India with nationwide presence and automated trading platform for physical delivery of electricity. It operates in a high growth market and has managed to deliver strong top-line growth over the last five years. The stock is expected to deliver good returns on the back of strong fundamentals and handsome margins. We recommend buying with a price target of Rs 325. Mohit Nigam, Head – PMS at Hem Securities

Stove Kraft

The company has outperformed the industry over the last two years in the pressure cookers and cookware segment. Post COVID, organized players are gaining market share from unorganized players which would benefit a company like Stove Kraft. Going ahead, we expect the company to report healthy top-line and bottom-line growth on the back of new product launches, strong brand name and wide distribution network. Buy with a price target of Rs 1,288. Jyoti Roy, DVP - Equity Strategist at Angel Broking

Mold-Tek Packaging

The company’s focus on value-added products, capacity expansion, backward integration, strong client addition in the F&F segment and healthy growth momentum in paints space led to 30 per cent annual growth in profitability and re-rating in valuation. Going ahead, Mold-Tek plans to foray into injection blow molding for catering to regulated pharmaceuticals, food, FMCG, cosmetics, and nutraceuticals clients, which is expected to provide significant growth opportunities. Vinod Nair, Head of Research at Geojit Financial Services

Ramco Cements

We have a positive outlook on the fifth-largest cement producer given its strong brand name, leadership position in south India and strong product portfolio. In addition to that, its focus on expanding capacity, increasing utilization levels and cost-saving initiatives would further help in improving profitability. We recommend a buy with a target price of Rs 1,237. Ajit Mishra, VP- Research at Religare Broking

Indostar Capital

Indostar is transforming its assets under management from corporate to retail-oriented to make it more stable and diversified. With a new leadership team under R Sridhar and deep-pocketed investors in Brookfield, all legacy issues around ownership succession, asset quality and product-market fit have been taken care of. Our target for Indostar Capital Finance is Rs 484. Vinit Bolinjkar, Head of Research at Ventura Securities

Vardhman Special Steel

The company’s collaboration with Aichi Steel (subsidiary of Toyota) will open significant export opportunities for the company, while the technology transfer from Aichi Steel will improve Vardhman’s operating yield which is expected to improve its EBITDA/tn in the next 3-4 years. The enhanced operating cash flow will be utilized to repay the debt and make the company debt free by FY25. Our target for Vardhman Special Steel is Rs 497. Vinit Bolinjkar, Head of Research at Ventura Securities

Deepak Nitrite

The Indian specialty chemicals sector is currently one of the fastest-growing in the world (second only to China), with an annual average growth of 13 per cent over the previous five years. The sector is projected to profit in the future from both macro and micro causes. It has a large customer base serving over 900+ clients in over 40+ countries and has good competitive positioning in most of its product categories. Gaurav Garg, Head of Research at CapitalVia Global Research

Gujarat Gas

With an increasing focus on gas over other alternate fuels and relative price advantage of gas over such alternate fuels, we estimate 16 per cent annualised volume growth for the company over FY21-FY24. The company has maintained PNG industrial prices at a discount to LPG-propane, which has lowered the chances of PNG industrial customers switching to alternate fuels. We have a buy rating on the stock with a DCF-based one-year price target of Rs 938. Mitul Shah Head of Research at Reliance Securities

Birlasoft

The IT services company has been steadily reducing the revenue growth gap with peers. With increased focus on cross-selling and client mining and strong ACV growth momentum, the company looks on track to achieve $1 billion in revenue by FY25. The attractive valuation as compared to peers provides higher upside potential for Birlasoft. Yesha Shah, Head - Equity Research at Samco Securities

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screechingrebelgoatee · 7 years ago

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March 01, 2018 at 06:07AM Liked on YouTube: Pressure Cooker Easy Chicken Mac and Cheese

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vinodcookware · 1 year ago

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Wave goodbye to long hours in the kitchen this product can be used to cook pasta, dal, rice, khichdi, vegetables, and meat dishes in minutes.

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techsciresearch · 5 years ago

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Online Sales Channel to Witness Growth in India Non-stick Cookware Market through 2024 – TechSci Research

Increasing focus on health and safety along with rising demand for improved new products to drive India non-stick cookware market during forecast period

According to Tech Sci Research report, “India Non-stick Cookware Market By Material, By Distribution, Competition, Forecast & Opportunities, 2024”, the India non-stick cookware market is anticipated to grow at a CAGR of over 4% during the forecast period on account of rapid urbanization, increasing disposable income and rising awareness regarding the use of material coupled with its health benefits. Moreover, the sleek and compact designs of non-stick cookware is attracting consumers and thereby fueling the demand for non-stick cookware as these products are scratch resistant and can be easily cleaned. In the manufacturing process of non-stick cookware, aluminum is the key element. Since, cost of aluminum metal is vulnerable, it is anticipated to be a key challenge for the leading players in the market as it directly impacts the manufacturing costs and profit margins for vendors.

Browse market data Tables and Figures spread through Pages and an in-depth TOC on " India Non-stick Cookware Market"

https://www.techsciresearch.com/report/india-non-stick-cookware-market/4161.html

India non-stick cookware market can be segmented based on material, distribution channel and region. In terms of material, the market can be segmented into PTFE coated, Aluminum Coated, Ceramic Coated, and Others. PTFE coated cookware held the largest market share in 2018 and is expected to maintain its position over the next five years as they enhance scratch-resistant properties and durability of the product. However, ceramic coating segment is anticipated to grow at a higher growth rate during forecast period as it can withstand a temperature of 2,700 degrees Fahrenheit. Due to this property, majority of the start-up companies have been entering this segment.

Butterfly Gandhimathi Appliances Limited, Hawkins Cookers Limited, Nirlep Appliances Private Limited, Stove Kraft Pigeon., TTK Prestige Limited, Usha Shriram Enterprises Pvt. Ltd., Havells India Limited, Bhalaria Metal Craft PVT. LTD., Vinod Intelligent Cookware, etc., are some of the leading players operating in India non-stick cookware market. The companies operating in the market are using organic strategies such as product launches, mergers and collaborations to boost their share and increase their customer bases.

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“Among distribution channels, the online segment is projected to be the fastest growing market in the coming years on account of easy product selection and doorstep product delivery services. Furthermore, availability of customer review along with lack of time, is encouraging customers to purchase products online, thereby contributing to the growth of this segment.” said Mr. Karan Chechi, Research Director with TechSci Research, a research-based India management consulting firm.

“India Non-stick Cookware Market By Material, By Distribution, Competition, Forecast & Opportunities, 2024” has evaluated the future growth potential of India non-stick cookware market and provides statistics & information on market size, structure and future market growth. The report intends to provide cutting-edge market intelligence and help decision makers take sound investment decisions. Besides, the report also identifies and analyzes the emerging trends along with essential drivers, challenges and opportunities in India non-stick cookware market.

Browse Related Reports

India Cooktops Market By Type (Gas Cooktop, Induction Cooktop, Hybrid Cooktop & Electric Coil Cooktop), By Number of Burners (2 and Below, 3-4 & More than 4), By Freestanding vs Built-In Cooktop, Competition Forecast & Opportunities, 2013-2023

https://www.techsciresearch.com/report/india-cooktops-market/3416.html

India Electric Kitchen Appliances Market By Category (Small Electric Kitchen Appliances Vs. Large Electric Kitchen Appliances), By Distribution Channel (Multi-Branded Stores, Exclusive Stores & Others), Competition Forecast & Opportunities, 2013-2023

https://www.techsciresearch.com/report/india-electric-kitchen-appliances-market/3035.html

India Non Electric Kitchen Appliances Market By Distribution Channel (Store Based Retail and Non-store Based Retail), By Product Type (Gas Stoves, Pressure Cookers, Non Electric Juicers & Others), Competition, Forecast & Opportunities, 2014-2024

https://www.techsciresearch.com/report/india-non-electric-kitchen-appliances-market/3842.html

About TechSci Research

TechSci Research is a leading India market research firm publishing premium market research reports. Serving 700 India clients with more than 600 premium market research studies, TechSci Research is serving clients across 11 different industrial verticals. TechSci Research specializes in research-based consulting assignments in high growth and emerging markets, leading technologies and niche applications. Our workforce of more than 100 fulltime Analysts and Consultants employing innovative research solutions and tracking India and country specific high growth markets helps TechSci clients to lead rather than follow market trends.

Contact

Mr. Ken Mathews

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New York – 10017

Tel: +1-646-360-1656

Email: [email protected]

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pradeepjaiswal-blog · 6 years ago

Video

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#CookwithVinodSeason1 - Monsoon Party Starter - Mexican Chilli Beans with Tortilla Chips

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researchkraft19 · 4 years ago

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Smart Pressure Cooker Market : Growth, Demand and Key Players to 2027

Research Kraft has provided an exclusive analysis of global Smart Pressure Cooker Market Size, Status and Forecast to 2027 gives a detailed analysis of the market with key company profiles. The report gives a thorough evaluation of the market structure which fuses evident perceptions about the market for a predicted timeframe from 2020 to 2027. The report actively includes informative aspects relating to product developments, launches, and trends, to assist market players, shareholders, and investors in strategic decision making.

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toolsofthechef · 5 years ago

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Pressure Cooker Easy Chicken Mac and Cheese

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smartwebhostingblog · 6 years ago

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Stocks To Watch: Time To Connect The Dots

New Post has been published on http://webhostingtop3.com/stocks-to-watch-time-to-connect-the-dots/

Stocks To Watch: Time To Connect The Dots

Welcome to Seeking Alpha’s Stocks to Watch – a preview of key events scheduled for the next week. Follow this account and turn the e-mail alert on to receive this article in your inbox every Saturday morning.

There are two monster meetings on the agenda next week that could shake things up for investors now officially stuck in a stock market correction. The Federal Reserve’s policy makers meet from December 18-19 in the U.S., while China’s leaders are expected to gather December 19-21 to hold their annual economic policy-setting meeting. The overwhelming consensus of economists is that the Fed is likely to raise its benchmark interest rate by a quarter-point to a range of between 2.25% and 2.50% and that the closely-watched dot plot will indicate two rate hikes in 2019. If there is going to be any sort of drama out of the Fed event, it will probably occur during Fed Chairman Jerome Powell’s last presser of the year. Meanwhile, the word from Beijing is that pro-growth measures will be fired off during the economic meeting and more signs of “opening up” markets will be showcased. It’s possible that the two events could cool off anxiety over global growth, interest rates and tariffs – but in a year of wildcards we’re not taking any bets. There is also the matter of that little government shutdown that could arrive next week, although it’s being categorized in large part as political theater more than an actionable trading event.

Notable earnings reports: Oracle (NYSE:ORCL) and Red Hat (NYSE:RHT) on December 17; Micron (NASDAQ:MU), Carnival (NYSE:CCL), Darden Restaurants (NYSE:DRI), FedEx (NYSE:FDX) and Navistar (NYSE:NAV) on December 18; General Mills (NYSE:GIS), Pier 1 Imports (NYSE:PIR), Paychex (NASDAQ:PAYX) and Winnebago (NYSE:WGO) on December 19; Nike (NYSE:NKE) and BlackBerry (NYSE:BB) on December 20; CarMax (NYSE:KMX) on December 21. See Seeking Alpha’s Earnings Calendar for the complete list of earnings reporters.

IPOs expected to begin trading: Aptorum on December 18.

IPO lockup expirations: Eidos Therapeutics (NASDAQ:EIDX) on December 17; I3 Verticals (NASDAQ:IIIV), Magenta Therapeutics (NASDAQ:MGTA), Avrobio (NASDAQ:AVRO), Essential Properties Realty Trust (NYSE:EPRT), Kezar Life Sciences (NASDAQ:KZR) and Xeris Pharmaceuticals (NASDAQ:XERS)on December 18.

Analyst quiet period expirations: Taiwan Liposome (TLC), Tiziana Life Sciences (NASDAQ:TLSA) and TuanChe (NASDAQ:TC) on December 17.

Projected dividend changes (quarterly): Fifth Third (NASDAQ:FITB) to $ 0.22 from $ 0.18, Lamb Weston (NYSE:LW) to $ 0.195 from $ 0.1913, Pfizer (NYSE:PFE) to $ 0.36 from $ 0.34, ABM Industries (NYSE:ABM) to $ 0.180 from $ 0.175, Andersons (NASDAQ:ANDE) to $ 0.170 from $ 0.165, Cantel Medical (NYSE:CMD) to $ 0.10 from $ 0.085.

60 Minutes: CBS (NYSE:CBS) says the news show will broadcast a report on Sunday night about opioid makers, distributors and manufacturers. Keep an eye on McKesson (NYSE:MCK), AmerisourceBergen (NYSE:ABC), Cardinal Health (NYSE:CAH), Mallinckrodt (NYSE:MNK), TEVA Pharmaceuticals (NYSE:TEVA), AbbVie (NYSE:ABBV), Dr. Reddy’s Laboratories (NYSE:RDY), Insys Therapeutics (NASDAQ:INSY), Endo International (NASDAQ:ENDP), Reckitt Benckiser Group (OTCPK:RBGLY) among others if any sharp elbows are thrown.

Capitol Hill watch: An early test of Senate Republicans’ desire to talk about marijuana reform arrives next week when Senator Cory Gardner attempts to attach the States Act to the criminal justice reform bill. It’s possible some marijuana-related names such Cronos Group (NASDAQ:CRON), Canopy Growth (NYSE:CGC) and Tilray (NASDAQ:TLRY) could be active if the GOP senators tip their hands.

GM pressure cooker: While shares of General Motors (NYSE:GM) continue to sputter along on headline risk, analysts see upside down the road. There’s Deutsche Bank pointing to deep corporate restructuring and industry consolidation as potential GM catalysts, as well as Bank of America Merrill Lynch saying the current dividend is likely safe. If the automaker can turn around the political broadsides it’s taking on the focus could turn to long-term initiatives such as the autonomous EV fleet (Cruise Automation + Bolts), car sharing (Maven) and connectivity (OnStar).

M&A tidbits: First-round bids are due in on Campbell Soup’s (NYSE:CPB) Arnott’s business before Christmas. Kraft Heinz (NASDAQ:KHC), Mondelez International (NASDAQ:MDLZ) and Ferrero are reported to be interested in the biscuits brand. Shareholders at Enbridge Energy Partners (NYSE:EEP) and Enbridge Energy Management (NYSE:EEQ) will vote on the merger on December 17. The $ 2.1B acquisition of Endocyte (NASDAQ:ECYT) by Novartis (NYSE:NVS) goes to a vote on December 20. Medtronic’s (NYSE:MDT) acquisition of Mazor Robotics (NASDAQ:MZOR) is expected to close on December 21. Sprint (NYSE:S) and T-Mobile (NASDAQ:TMUS) expect to land U.S. security clearance approval next week for their planned combination.

Strategic update: Achillion Pharmaceuticals (NASDAQ:ACHN) is hosting a live webcast and conference call on December 17. CEO Joseph Truitt and Chief Medical Officer Dr. Stephen Zelenkofske will present the company’s 2019 development plans along with interim data on Phase 2 clinical trials in PNH and C3G as well as initial Phase 1 data on Achillion’s next generation factor D inhibitors.

Guidance update: Eli Lilly (NYSE:LLY) has an investor community meeting set for December 19. The company will update its 2019 guidance expectations during the meeting. Shares of Eli Lilly are up 36% YTD.

FDA review deadlines: Pdufa dates arrive this week on Shire’s (SHPG, OTCPK:SHPGF) prucalopride NDA and Jazz Pharmaceutical’s (NASDAQ:JAZZ) solriamfetol NDA.

JV talk: Albemarle (NYSE:ALB) is scheduled to discuss its agreement to form the Wodgina Lithium joint venture in Western Australia during a webcast presentation on December 17.

Strategy talk: Cisco (NASDAQ:CSCO) is scheduled to host an Enterprise Strategy conference call on December 17.

Banking updates: Credit card charge-offs and delinquencies reports are due in on December 17 from Alliance Data Systems (NYSE:ADS), American Express (NYSE:AXP), Bank of America (NYSE:BAC), Citigroup (NYSE:C), Capital One Financial (NYSE:COF), Discover Financial (NYSE:DFS), JPMorgan (NYSE:JPM) and Synchrony Financial (NYSE:SYF).

Box office: Sony (NYSE:SNE)/Marvel feature Spider-Man: Into the Spider-Verse is expected to dominate the weekend box with a projected haul of $ 40M, while Warner Brothers’ The Mule is forecast to bring in $ 17M. At the end of next week, the Christmas/New Year’s rush launches with Aquaman (Warner Bros.), Bumblebee (Paramount), Second Act (STX Entertainment), Welcome to Marwen (Universal) and Cold War (Amazon Studios) arriving in theaters. The U.S. box office is up 10.1% YTD through December 12.

Barron’s mentions: The publication compiles a list of its top ten stock picks for 2019. Alphabet (GOOG, GOOGL), Apple (NASDAQ:AAPL), Bank of America (BAC), BlackRock (NYSE:BLK), Caterpillar (NYSE:CAT), Chevron (NYSE:CVX), Daimler (OTCPK:DDAIF), and Delta Air Lines (NYSE:DAL), Energy Transfer (NYSE:ET) and Toll Brothers (NYSE:TOL) all make the list. Other stocks singled out as potential market outperformers next year include PayPal (NASDAQ:PYPL), Visa (NYSE:V), Mastercard (NYSE:MA), NextEra (NYSE:NEE) and Applied Materials (NASDAQ:AMAT). Overall, the market strategists interviewed by Barron’s see a +10% return for the major stock indexes.

Stocks to Watch: Our publication is taking a short break for the holidays. We will be back on January 5 to help get you ready for the first full trading week of 2019. In the meantime, if you have any suggestions for our weekly preview of the market, please add them to the comment stream below or e-mail us at [email protected].

Sources: Nasdaq, EDGAR, Bloomberg, CNBC

Editor’s Note: This article discusses one or more securities that do not trade on a major U.S. exchange. Please be aware of the risks associated with these stocks.

Tech

#Connect #Dots #Stocks #Time #Watch

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awesomecolorfulcollectorwombat · 6 years ago

Text

Stocks To Watch: Time To Connect The Dots

New Post has been published on http://webhostingtop3.com/stocks-to-watch-time-to-connect-the-dots/

Stocks To Watch: Time To Connect The Dots

IPOs expected to begin trading: Aptorum on December 18.

Analyst quiet period expirations: Taiwan Liposome (TLC), Tiziana Life Sciences (NASDAQ:TLSA) and TuanChe (NASDAQ:TC) on December 17.

FDA review deadlines: Pdufa dates arrive this week on Shire’s (SHPG, OTCPK:SHPGF) prucalopride NDA and Jazz Pharmaceutical’s (NASDAQ:JAZZ) solriamfetol NDA.

JV talk: Albemarle (NYSE:ALB) is scheduled to discuss its agreement to form the Wodgina Lithium joint venture in Western Australia during a webcast presentation on December 17.

Strategy talk: Cisco (NASDAQ:CSCO) is scheduled to host an Enterprise Strategy conference call on December 17.

Sources: Nasdaq, EDGAR, Bloomberg, CNBC

Editor’s Note: This article discusses one or more securities that do not trade on a major U.S. exchange. Please be aware of the risks associated with these stocks.

Tech

#Connect #Dots #Stocks #Time #Watch

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hostingnewsfeed · 6 years ago

Text

Stocks To Watch: Time To Connect The Dots

New Post has been published on http://webhostingtop3.com/stocks-to-watch-time-to-connect-the-dots/

Stocks To Watch: Time To Connect The Dots

IPOs expected to begin trading: Aptorum on December 18.

Analyst quiet period expirations: Taiwan Liposome (TLC), Tiziana Life Sciences (NASDAQ:TLSA) and TuanChe (NASDAQ:TC) on December 17.

FDA review deadlines: Pdufa dates arrive this week on Shire’s (SHPG, OTCPK:SHPGF) prucalopride NDA and Jazz Pharmaceutical’s (NASDAQ:JAZZ) solriamfetol NDA.

JV talk: Albemarle (NYSE:ALB) is scheduled to discuss its agreement to form the Wodgina Lithium joint venture in Western Australia during a webcast presentation on December 17.

Strategy talk: Cisco (NASDAQ:CSCO) is scheduled to host an Enterprise Strategy conference call on December 17.

Sources: Nasdaq, EDGAR, Bloomberg, CNBC

Editor’s Note: This article discusses one or more securities that do not trade on a major U.S. exchange. Please be aware of the risks associated with these stocks.

Tech

#Connect #Dots #Stocks #Time #Watch

0 notes