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aluvus t1_j90iyhc wrote

Is "cooking difficulty" meant to be some sort of average across the category? If so, the label is unclear. My initial assumption was that the chart was loaded with the wrong data, since "cooking difficulty: European" did not make any sense.

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Woodie626 t1_j90jvb0 wrote

With all the countries individually listed along with it, what is Asian?

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jeminar t1_j90koj0 wrote

Data looks like it's US only, correct? Probably worth stating that.

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qilir t1_j90kpcf wrote

Replying to aluvus (#1,854,541)

I think it's very clear, that European recipes have a difficulty of 2.71 on average, just would habe been nice to have a unit or explanation how difficulty is determined, but I'm gonna guess that's a problem on HelloFresh's side.

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dayneza t1_j90lqmd wrote

Replying to aluvus (#1,854,541)

I would say without looking at the data that there is a tag in the recipe that indicates the level of difficulty of the recipe and that is what that is trying to show

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Shigy t1_j90mdej wrote

Replying to qilir (#1,854,624)

Well I dunno about op of this thread but it’s pretty weird that “European” is so high when European countries and regions are all measuring out lower in difficulty. See German, Italian, French etc.

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qilir t1_j90qydw wrote

Replying to Shigy (#1,854,715)

Yea I guess a few more infos would have been nice, maybe hello fresh actually has a 'European' category thats independent from the European countries recipes? Idk but you have a point

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Li2_lCO3 t1_j90zbcz wrote

Every cooking step they want you to add salt.

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Aezyre t1_j915gox wrote

Least favourited: vegan and veggie stuff

Most favourited: BEEF

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jakeman8888 OP t1_j918j7w wrote

For anyone inquiring about “Asian Recipes”, or “European Recipes” and their more specific counterparts, this is just how they make it on their side. They’re saying that dish is “Asian like”, or “European like”. That’s why there’s both and they store it as such.

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Series_G t1_j91am75 wrote

I ain't gonna argue with the love of beef, but..

  1. Bad pie chart (too many values for readability)
  2. Black backgrounds are a design I am constantly telling my teams to avoid (feels like 2004 design)
  3. There's no takeaway (what am supposed to be learning from this? Maybe it's the ubiquity of Korean beef?)
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Cadbury_fish_egg t1_j91ao6q wrote

I love how popular Korean food has gotten. It’s so good!

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kedreep t1_j91j0u4 wrote

Replying to Series_G (#1,856,442)

This has a "200 level uni data class project" vibe to it. I really love the concept! But it makes me want to do it better lol. I assume that there's many features to the data but not many that can combine together to give great insights, so op did the best with what they had.

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CyclicDombo t1_j91mpw0 wrote

Looks like the ‘European’ category is getting skewed by an outlier point due to its small sample size (I’m guessing only 1 or 2 recipes fell into this category?) curious to see what that is

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InconspicuousChud t1_j91ryo7 wrote

Replying to Aezyre (#1,855,997)

I’ve had 2 vegan dishes from them just to try them out and they just weren’t that good…. I know vegan food can be amazing but not the 2 I tried.

Didn’t even finish them, put them in the fridge as leftovers and then threw it away a few days later

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Firenze42 t1_j91ynkc wrote

Replying to Aezyre (#1,855,997)

The grilling cheese is usually good and they have a few Asain and African dishes that are good, but for the most part the veggie dishes are just the meat dishes with beans, so yeah, meat, good.

1

mata_dan t1_j921ott wrote

Replying to [deleted] (#1,854,646)

Lol premium butter chicken? It's a one pot curry, basic knowlege and chuck stuff in, has no fancy ingredients (though some if not via e.g. hello fresh can be difficult to find like fresh fenugreek leaves).

Anyway.
I can guarantee good quality and properly done fish and chips is much harder to cook, especially multiple portions, than a huge range of Indian food. But with a recipe - without guidance people would definitely struggle to get Indian food right. But no quality of recipe can get a mediocre cook to consistently do fish and chips perfectly. Also eeew having any fresh fish from any kind of central wholesale and certainly not in sushi :S

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mjc543 t1_j921tyk wrote

Interesting idea and pretty cool dashboard. Suggestion: kill the NBC peacock-looking f**ktastrophe and replace it with a proper bar chart.

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mata_dan t1_j922jxh wrote

Replying to kedreep (#1,857,177)

> 200 level uni data class project

Hah so it does but it's still better quality than those with a "we [I] are [am] pretending to be data scientists [a data scientist]" vibes.

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H_Lunulata t1_j924qpy wrote

Heh, I just made the korean beef bibimbap last week. Not bad. Would make again.

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AntiMemeTemplar t1_j92528y wrote

Replying to mata_dan (#1,858,854)

I didn't know that data was based on the US and told you what is a delicacy if not "Capitalized" by the US. Butter chicken is a lot different that what you get in us, it contains a lot more ingredients. Same for sushi, traditional sushi is a delicacy and not what fish on rice cake you get in US.

If OP stated the data was based in US, i would have considered the Capitalist versions of those respective meals

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PlannerSean t1_j925bsp wrote

I use Hello Fresh and am liking it at lot. A lot less plastic waste than Good Food, which we used to have.

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H_Lunulata t1_j925n47 wrote

Replying to carlitospig (#1,858,969)

I don't need HF to tell me how to make poutine, or other north american classics like "greasy nachos with bacon, sour cream, sausage, onion, and extra high fat cheese guaranteed to stop your heart immediately"

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H_Lunulata t1_j926lec wrote

Replying to PlannerSean (#1,859,142)

We did them nearly every week fro about a year. Saved all the cards. Now we do 1 week a month or so to get some new cards, and the rest of the time we sort of randomly select 3 cards, buy groceries for the 4-person versions and make those, giving us 6 meals each and on the 7th day we order out :)

​

We found Good Food had harder recipes that occasionally required a obscure kitchen tools. And as you mentioned, holy avocados do they overpackage. It was very good food, but we didn't like the wastage and weren't always up to the challenge of their "use every pot in your house" recipes.

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Amag140696 t1_j927opm wrote

Replying to InconspicuousChud (#1,857,985)

I use Everyplate (the cheaper version still owned by them I guess since the ingredients say Hello Fresh). I haven't gotten vegan recipes through them but they have some fantastic vegetarian options! Lots of chickpea/rice dishes, quesadillas, pizzas etc. They typically seem to have way more seasonings and interesting ingredients since they're saving on meat costs.

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RobbieRobb t1_j927y2m wrote

How is the word map not dominated by the word "salt" with everything else at least 1/4 of it's size?

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Amag140696 t1_j928qre wrote

Replying to PlannerSean (#1,859,142)

I use Everyplate, their cheaper counterpart, and really enjoy it too overall. I've been using them for over a year now and they're constantly changing the packaging though. Sometimes they only use paper filling, sometimes it's thick cardboard inserts, sometimes they wrap every veggie individually, sometimes they're loose, sometimes they use two of those ice packs or just one. It's frustrating seeing some improvements only for them to go back to more plastic. Very inconsistent...

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dosequis83 t1_j928wva wrote

What about the rotten shrimp that show up 3 days? Toss straight into the trash. Where’s that rank?

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_BreakingGood_ t1_j92auzn wrote

Replying to Aezyre (#1,855,997)

Least favorite looks mostly like Tuna and Squash.

I've actually have some of the non-tuna/squash options in the least favorite, the reason they're down there is because the quality is really poor. Eg: the gouda & fig sandwhich. You get 1 very hard bun, jam in a squeeze packet, and 1 tiny thing of prosciutto. That's the whole recipe and it costs like $13.

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Labenyofi t1_j92aws5 wrote

Replying to Woodie626 (#1,854,591)

According to a comment by OP, it’s for the dishes that say “Asian inspired” or “European flavours”, etc. Dishes that don’t have a specific nationality associated with them.

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Tortoise0191 t1_j92bru5 wrote

This is awesome love the breakdown I think I would like a legend for the “rating” as I’m unsure if the scale is 1 - 5 or 1 - 10. Something super little and I also don’t use hello fresh so I’m sure some previous knowledge would help my understanding

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Erikcreatesphotos t1_j92ebz9 wrote

I loved using hello fresh but I had a bad habit of forgetting to chose my recipes every week which often resulted in me not wanting to make another burger again or the shepherds pie and the bags would sit in my fridge unmade. I learned a lot about cooking but I hated the cleanup. I kept most of the recipe cards they sent and now cook the 4 serving meals as a meal prep rather than cooking something different every other day.

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CurveOfTheUniverse t1_j92j8mm wrote

This is timely. My partner and I recently won a contest that came with 6 free boxes, so we've been using this to offset our grocery bill a bit. I've been wanting to make a "starter pack" meme, but this is a much more useful examination.

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ilikefactorygames t1_j92n6ww wrote

When I saw the title I thought this would be about plastic waste

1

jake-8-k t1_j92nnco wrote

Replying to _BreakingGood_ (#1,859,642)

Yeah dude, I gave it a shot. I expected leftovers if I’m here eating for 2. Granted I intermitente fast and eat after my workouts but I really expected more out of these meals. I don’t see the difference between having Instacart pickup recipe ingredients and hello fresh - except that I can specify pasture raised animal products to Instacart…

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j_cruise t1_j92o2k4 wrote

Replying to PlannerSean (#1,859,142)

We've been using it for at least three years. Personally, it's changed my life. It's made me into a better cook altogether, even when not using their recipes, and tbh even taught me how to better shop for ingredients on my own (for the days when I don't make a Hello Fresh). Its also introduced me to a ton of food I didn't know about.

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jshein64 t1_j92pjyq wrote

I've been building dashboards and data visualizations for 30 years and run an analytics dept of 40 people and this is a really awful dashboard. If nothing else, ditch that pie chart

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noname0001111 t1_j92q1xc wrote

Not familiar with the app (or whatever), what version of bibimbap does it have?

It can be as simple as canned tuna + lettuce + rice + gochujang or as complicated as the famed Jeonju style.

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kschaffes t1_j92un2o wrote

I just hate the amount of emails they’ve sent me despite me repeatedly unsubscribing

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Leippy t1_j92y1rh wrote

So proud 4 Korean dishes made it to the top favorites list. We have damn good food!

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Careless-Try-8622 t1_j93110c wrote

Calories per serving is not objective and doesn’t really make sense to compare.

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vit-D-deficiency t1_j935giq wrote

Thank you for giving me inspiration for a slide on my project report out!

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havaska t1_j93al8y wrote

This data is so wrong. Wtf is European if you have separate data for German, Italian etc. Also what is the difference between Nordic and Scandinavian?

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sockowl t1_j93c1cp wrote

I would love something that compared the cost of these kits to the cost of buying the ingredients at the store, haha. The only times I've used these kits is when I can get a good deal because holy cow are they ever pricey!

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dickpickdan t1_j93e4ei wrote

Tuna and 4 bean salad, avocado toast. Why would you order these things in a subscription service when you can either open a few cans and add lime juice or simply, make toast.

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quadrangle3136 t1_j93fv5l wrote

'amerocan' and 'european' are the same thing, right?

1

jakeman8888 OP t1_j93g8iz wrote

Replying to sockowl (#1,862,774)

This is something I’ve considered as an extension of this is the track their offers and compare them to determine which offers the best discount. Since they offer return discounts and stuff it seems you can just bounce deal to deal and eat cheap $$$

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Amity83 t1_j93j149 wrote

Replying to PlannerSean (#1,859,142)

We used it for many years and finally stopped last fall. We were always impressed by the produce quality, but something fell off hard last year. We finally had to cancel because it got so bad. It’s a shame we really enjoyed it for a long time.

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Alternative-Sea-6238 t1_j93khx3 wrote

We used to get Hello Fresh but found the quality control became abysmal. Started off with an occasional ingredient missing which I can understand happening from time to time. After a year or so it got to the point that nearly 1 in 3 boxes came with multiple missing ingredients. Last recipe was some salmon and broccoli dish with spices to add flavour. 2/3 spices were missing and so was the broccoli!

Stopped after that fiasco.

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DevinCauley-Towns t1_j93mhmj wrote

Replying to Li2_lCO3 (#1,855,502)

That’s how cooking works! Salt brings out the flavour in foods, almost everything needs to be salted at some point and it’s usually best to salt things earlier on rather than tossing some on at the end.

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DevinCauley-Towns t1_j93ooeb wrote

Replying to imtotallyfine (#1,863,838)

Using enough salt (and other seasonings) on foods, especially meat, and giving it sufficient time to soak in is a huge game changer. Simply putting some salt & pepper on your chicken breast and letting it sit in your fridge for 2-24hrs ahead of cooking will make a MASSIVE difference in how it tastes.

Edit: This applies moreso for even larger cuts of meat that require more salt and more time to fully absorb.

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Li2_lCO3 t1_j93pv7d wrote

Replying to DevinCauley-Towns (#1,863,741)

I’ve pretty much eliminated high sodium and sugar to my diet. So see it at every stage is frustrating to me. Of course salt and fats (butter) make everything taste 1000x better, but I would rather not have a heart attack at 40.

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DevinCauley-Towns t1_j93r4wt wrote

Replying to Li2_lCO3 (#1,864,044)

Do you have a pre-existing health condition or family history that would make you at higher risk of heart issues related to sodium intake? If not, then your sodium intake may not matter much.

> # Low Salt Intake May Not Reduce the Risk of Heart Disease or Death

> There is some evidence showing that high salt intake may be associated with an increased risk of certain conditions like stomach cancer or high blood pressure.

> Despite this, there are several studies showing that a reduced-salt diet may not actually decrease the risk of heart disease or death.

> A large 2011 review made up of seven studies found that salt reduction had no effect on the risk of heart disease or death (16Trusted Source).

> Another review with over 7,000 participants showed that reduced salt intake did not affect the risk of death and had only a weak association with the risk of heart disease (17Trusted Source).

> However, the effect of salt on the risk of heart disease and death may vary for certain groups.

> For example, one large study showed that a low-salt diet was associated with a reduced risk of death but only in overweight individuals (18Trusted Source).

> Meanwhile, another study actually found that a low-salt diet increased the risk of death by 159% in those with heart failure (19Trusted Source).

> Clearly, further research is needed to determine how decreasing salt intake may affect different populations.

> But it’s safe to say that reducing salt intake does not automatically decrease the risk of heart disease or death for everyone.

Edit: Salt and sugar are very different things. One is an addictive compound that provides no nutritional value beyond pure energy and the other is a non-caloric essential micronutrient necessary to sustain basic bodily functions and required in higher amounts for optimal performance, especially for athletes.

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Li2_lCO3 t1_j93stz4 wrote

Replying to DevinCauley-Towns (#1,864,181)

That’s interest. I don’t have any pre existing conditions but I feel worse at the end of the day when I consume more salt. Now that I’m getting older my stomach and body is responding differently to salt, sugars and red meat.

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DevinCauley-Towns t1_j93uf46 wrote

Replying to Li2_lCO3 (#1,864,330)

When it comes to nutrition there are general guidelines that are useful for most people. I like Michael Pollan’s advice:

> Eat (real) food. Not too much. Mostly plants.

Though no 1 diet is ideal for everyone and listening to your body can certainly help with this. I prefer to eat lower carb, which leads to my body retaining less water and by extension less salt with it. Additionally, I run & weight lift regularly which also increases my salt demands.

This means I need to intake more salt to keep my levels balanced and avoid fatigue or headaches. I eat very little processed food, so unless I’m going out of my way to add salt I’m not likely to get much in me just by consuming the food as is.

You may be more salt sensitive and thus reducing your salt intake may be the right choice for you, but not necessarily everyone else.

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DAVES-MOM t1_j944801 wrote

Looks good! One note: You should exclude the ingredients they assume you have (at a minimum). All recipes call for salt pepper butter and cooking oil, so they will screw your results and keep you from more valuable takeaways. Recommend a separate call out on the top essentials as a list or mentioned on a description of the chart. Keep up the good work!

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Marfleboxtrousers t1_j94skkn wrote

There should be something on how often you had to use the zester! 😂

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Alternative-Sea-6238 t1_j94ycci wrote

Replying to saltwaffles (#1,866,584)

Tried Gusto which was more expensive but didn't have the same issues. The main reason we used these companies was because of the ongoing "what shall we have to eat tonight?" dilemma and if we had a few meals already chosen in a bag this issue was less of a problem.

After 6 months we had built up a decent number of recipe cards we liked (from both HF and G). We stopped our subscriptions and now we meal plan a week in advance and if we want inspiration we choose some random meals from the cards and make sure we have the ingredients next time we go shopping.

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sajde t1_j959mb7 wrote

„Powered by Quicksight“… I was looking for Quicksight and found something @ AWS. But it’s incredibly expensive. Is there a way to use Quicksight for like $10 a month or less?

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hemingwaygirl7 t1_j95e4g9 wrote

The colors in the pie chart repeat.

i.e., You’re using the same color for American, African, and French.

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Libertuslp t1_j95m6sd wrote

Ah yes my favorite ingredient "cooking"

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H_Lunulata t1_j95uga1 wrote

Replying to PharmDinagi (#1,869,097)

We got a lemon zester for a present and it sat in a drawer for 25 years until we started getting Hello Fresh / Good Food / Chef's Plate.

Now we joke about shaving lemons and cuddling the chicken (pat chicken dry with a paper towel then yadda yadda...)

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jakeman8888 OP t1_j964s4o wrote

Replying to sajde (#1,868,260)

You can use a standard author license for $9, it’s not as clear of an option but it’s there. Quicksight is good IMO, a little learning curve and maybe not as “visually” inclined as tableau but it’s an option that integrates well with sources and is quick to produce.

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jakeman8888 OP t1_j965gpq wrote

Replying to sockowl (#1,870,723)

I figured as much, I did look at this actually. Hello Fresh is extremely friendly with all the data they provide on their website, you can actually tell if an offer is intended for new users only or not purely based on their api responses.

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Present_Proposal4581 t1_j96dc65 wrote

I had to cancel hello fresh because I couldn’t take another meal centered around their beloved scallions and sour cream triangles.

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juleztb t1_j96qlye wrote

Replying to Isgortio (#1,859,955)

Don't think so. At least not in the same categories. Can't remember one dish being called "American" here in Germany. Though things like Burgers or Spare Ribs probably are.

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aoifuyu t1_j9a0p3i wrote

Great compilation of details! Which market is this data from? HelloFresh is available in many countries around the world and their recipe offering is different in each one of them.

I’d assume this is US based data?

1