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Huel: The Future of Food ..

Discussion in 'Sports Arena' started by Warbie, 20 Jan 2016.

  1. SPG

    Sgarrista

    Joined: 28 Jul 2010

    Posts: 7,781

    Hot Sauce is the only thing.
     
  2. mid_gen

    Capodecina

    Joined: 20 Dec 2004

    Posts: 11,993

    Been having huel for brekky for years now, switched to black edition when that came out. Taking the next step and ordered a load of hot and savoury for lunches as I'm taking my training a bit more seriously now....and have kinda accidentally turned vegetarian!

    Had the chilli before that is..fine, trying Mac and cheese and thai green curry this time...
     
  3. ic1male

    Caporegime

    Joined: 28 Oct 2003

    Posts: 29,416

    Location: Westchestershire

    Like Tabasco or Sriracha or something?

    EDIT: I’ll try some Sauce Shop chipotle in it.
     
    Last edited: 19 Oct 2021
  4. SPG

    Sgarrista

    Joined: 28 Jul 2010

    Posts: 7,781

  5. mid_gen

    Capodecina

    Joined: 20 Dec 2004

    Posts: 11,993

    Had first Mac N Cheese for lunch....tastes ok, but clearly most of that is coming from the aroma they've added. It really smells, would certainly be anti-social to cook one up in the office!

    Think I'll stick to the other flavours in future, will try the thai green curry tomorrow.
     
  6. explicit4u

    Capodecina

    Joined: 29 Nov 2008

    Posts: 11,276

    Location: London

    Weak in terms of heat but it's up there when it comes to flavour, love the chili garlic version!
     
  7. ic1male

    Caporegime

    Joined: 28 Oct 2003

    Posts: 29,416

    Location: Westchestershire

    Ooh, this Black edition Vanilla combined with the flavour boost sachets is a vast improvement over my usual choice which is the Unsweetened & Unflavoured with the sachets. It just masks the metallic/stevia aftertaste that I'm not keen on for a more sugary-like taste. (Not sure whether that's a good thing as I can nearly glug the entire 500ml in a few minutes now rather than the 30 it usually takes me.)
     
  8. explicit4u

    Capodecina

    Joined: 29 Nov 2008

    Posts: 11,276

    Location: London

    Price of the brick going up:

    [​IMG]

    Still happy with the pricing, another increase and I may start looking for alternatives.
     
  9. Uther

    Capodecina

    Joined: 16 Jun 2005

    Posts: 16,947

    That's a big price increase!
     
  10. ic1male

    Caporegime

    Joined: 28 Oct 2003

    Posts: 29,416

    Location: Westchestershire

    Might have to do a quick stock up before December 8th then. I'm finding it's more mentally satisfying to chomp on a Huel bar when I get hungry instead of reaching for a block of chocolate.
     
  11. mid_gen

    Capodecina

    Joined: 20 Dec 2004

    Posts: 11,993

    Yeah it's a bit rich tbh. I can't believe their margins are getting squeezed that hard.

    I'm on 2x black edition + 3x hot n savoury a month....can just about justify it at these prices....but any more increases and I'm off.
     
  12. Minusorange

    Sgarrista

    Joined: 25 Nov 2005

    Posts: 7,852

    And that's if you stay signed up to the subscription, it's what ? 12% increase, that's pretty high makes me wonder if the perpetual 10% subscription price is not sustainable for them so they've basically made the sub price the normal price now
     
  13. DeliciousStorage

    Hitman

    Joined: 29 Oct 2019

    Posts: 609

    It was already massively overpriced though, more than double the price of similar alternatives, so I'm not sure why an extra 12% would make a big difference.
     
  14. robj20

    Capodecina

    Joined: 9 Apr 2007

    Posts: 10,934

    Think I'm done with it now for that price. Might try the MyProtein version.
     
  15. Noxia

    Sgarrista

    Joined: 30 Dec 2010

    Posts: 9,326

    Location: Wiltshire

    Just tried Mac and cheese. Flavour wise it's fine but I will add more water next time and leave longer as I had crunchy pasta.
    The only one I felt was inedible was the sweet and sour.
    Though I have all the other flavours to try now but feel they are 'safe'
     
  16. ic1male

    Caporegime

    Joined: 28 Oct 2003

    Posts: 29,416

    Location: Westchestershire

    Yup, same here. It was like eating one of those old pasta pot noodle things that didn't soften the pasta up enough. The problem I have with these meals is they're difficult to mix up. So I end up with one or two days of mostly powder (i.e. sauce) and then the rest of the time more of the food and less sauce.

    Also, I wonder if they've changed the chicken korma. It tasted fantastic last night. I don't think the few garlic mushrooms I added would have altered the taste that much. Unless the salt in the garlic butter enhanced it massively.
     
  17. Noxia

    Sgarrista

    Joined: 30 Dec 2010

    Posts: 9,326

    Location: Wiltshire

    I find they also come out totally different depending how one makes it. For example, Mexican chili in the pot always a good consistency, fills me up. If I make it in a bowl (same water qty) and cover it, it comes out like a watery soup. I just stick to the pot now.
    Not tried korma yet but will this week.
     
  18. mid_gen

    Capodecina

    Joined: 20 Dec 2004

    Posts: 11,993

    I put a fair bit extra water in the mac and cheese, nearly fill the cup....it still stays a good consistency.

    I was a bit put off the smell at first, but now I've switched to all mac and cheese in my order. It's just a more satisfying and filling meal than the chilli and thai green curry.
     
  19. Noxia

    Sgarrista

    Joined: 30 Dec 2010

    Posts: 9,326

    Location: Wiltshire

    I agree, it was really thick and more filling than the others so far.
    Going to try tomato/korma/madras today as they are the 3 I've yet to open. Not too excited about the tomato one.
     
  20. ic1male

    Caporegime

    Joined: 28 Oct 2003

    Posts: 29,416

    Location: Westchestershire

    I had Madras last night - it is quite strong on its own. I plan to add some cauliflower rice to it next time.