If you’ve taken a cooking class, you may have experienced this pattern: inspiration, realization and resignation. The inspiration of working with interesting ingredients to learn a novel dish — your repertoire goes beyond smoothies and stir-fries! But at home, eager to show off the newfound skills, you realize the pantry has no palm sugar or ground white pepper, let alone tamarind concentrate. With that, you’re resigned to reaching (again) for the number of the Thai place.
Finally there’s a solution: Put down the take out menu and get in and out of the kitchen in a flash with GrubKit. Each box provides the hard-to-find ingredients, often organic and always pre-measured; only fresh ingredients need to be purchased, like tomatoes, onions or chicken, which offers the cook real quality control. The instructions are like a cooking class in a box, whether you’re serving up a Moroccan tagine with saffron couscous or chickpea curry with mango powder.
We caught up with GrubKit co-founder Max Gabath to chat about the benefits (and fun) of making take out favorites at home. Continue reading
