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The issue is that cooking becomes more enjoyable and fast if you have a well-stocked large kitchen which not many can have due to size constraints or budget con

The issue is that cooking becomes more enjoyable and fast if you have a well-stocked large kitchen which not many can have due to size constraints or budget constraints. Then there's also cleaning which is never enjoyable and takes a big chunk of time. Cooking is definitely efficient at 3 or more people, can have tradeoffs with 2 people and makes little sense if you live alone or with non-cooperating flatmates.

traceroute66 3y ago
> if you have a well-stocked large kitchen which not many can have due to size constraints or budget constraints. I'm sorry but that is oft-repeated nonsense that you have to have a well-stocked large kitchen to be able to cook at home. You can cook as well in a small "galley" style kitchen as you can in a large one. Other than herbs, spices and maybe a few bottles/cans of this and that, you don't need to keep vast stocks of anything. All you need to do is engage the brain and do a little bit of forward-planning for the week ahead. How do you think people who grew up in, for example, communist-era Eastern Europe survived ? They all cooked at home. They certainly didn't have access to a supermarket so they could have a "well-stocked large kitchen". And their kitchens were certainly not large. Yet they ate well, they ate healthily. > Cooking is definitely efficient at 3 or more people, can have tradeoffs with 2 people and makes little sense if you live alone This is also utter tripe, again oft-repeated. In 2023 we are blessed with this thing called refrigeration. Again, engage brain and plan ahead. You can make a variety of dishes for the immediate days ahead and put them in the refrigerator. As long as you stick to basic sensible food hygiene, food will be perfectly safe after a few days to a week in the fridge. Leftovers can go in the freezer. You can equally (and should !) for example put a supply of stocks and soups in the freezer (soups for when you need a quick meal, stocks to add flavour and depth to other dishes). It's not rocket science. It is simply, regrettably, a skill that has been lost in today's culture of immediate gratification and laziness.

traceroute66 3y ago

> if you have a well-stocked large kitchen which not many can have due to size constraints or budget constraints. I'm sorry but that is oft-repeated nonsense that you have to have a well-stocked large kitchen to be able to cook at home. You can cook as well in a small "galley" style kitchen as you can in a large one. Other than herbs, spices and maybe a few bottles/cans of this and that, you don't need to keep vast stocks of anything. All you need to do is engage the brain and do a little bit of forward-planning for the week ahead. How do you think people who grew up in, for example, communist-era Eastern Europe survived ? They all cooked at home. They certainly didn't have access to a supermarket so they could have a "well-stocked large kitchen". And their kitchens were certainly not large. Yet they ate well, they ate healthily. > Cooking is definitely efficient at 3 or more people, can have tradeoffs with 2 people and makes little sense if you live alone This is also utter tripe, again oft-repeated. In 2023 we are blessed with this thing called refrigeration. Again, engage brain and plan ahead. You can make a variety of dishes for the immediate days ahead and put them in the refrigerator. As long as you stick to basic sensible food hygiene, food will be perfectly safe after a few days to a week in the fridge. Leftovers can go in the freezer. You can equally (and should !) for example put a supply of stocks and soups in the freezer (soups for when you need a quick meal, stocks to add flavour and depth to other dishes). It's not rocket science. It is simply, regrettably, a skill that has been lost in today's culture of immediate gratification and laziness.