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There is some basics in cooking that is not too complicated to learn and master through practice (given we eat at least 7 to 21 times a week). Like heat, seaso

There is some basics in cooking that is not too complicated to learn and master through practice (given we eat at least 7 to 21 times a week). Like heat, seasoning (salt, pepper), fats etc There really is the same notions at the base of every recipe. There is a lot of books and videos that cover those basics. In a month of time through observation you can start to develop a skill that will be useful literally for the rest of your life in a most direct and enjoyable way. Given we are exactly what we eat, it can be so rewarding that it’s really worth the effort. The challenge of learning how all those chemical notions fit together is almost on par on the challenges of learning in IT in some way. Please take the time to learn the roots, you will be able to cook without thinking really simple and amazing things in a small amount of time, you will never regret it.

t-writescode 2y ago
The cooking part has never been the stress source for me. It's the cleaning and prep time. Those stress me out hilariously badly; and, even if I use the dish washer (which is wonderful and I do use), I'm only one person, cooking for one person. I don't have the discipline, focus, etc, to meal-prep; and, I don't make enough of a mess to run the dishwasher every day - .. though arguably it would *still* take less water than manually washing.
- actionfromafar 2y ago
  Cook a huge stew and put 14 portions in the freezer?
  - maccard 2y ago
    This is how you never eat stew again. I’m a decent home cook, I do all the cooking for our household. About 10 years ago I made a delicious, but enormous daal. I ate it for 3 days, froze probably 10 portions if not more. Every time I opened the freezer, I saw daal. Every time I wanted a convenience meal for a month, daal. It felt like I ate nothing but daal for a month. I love daal. But I’ve not eaten it since
    - actionfromafar 2y ago
      I think people have very different tolerances for low variety in food.
- maccard 2y ago
  Do you want to change this? Honest question. If you do, it is changeable. Start small. Grilled cheese, or pasta with jarred sauce. Once a week. It gets easier. But no shade if you are happy how things are
- shinycode 2y ago
  I understand and it happens to many people including myself. Maybe set yourself to do a nice easy meal once a week just for the pleasure and see how it builds up from that.

t-writescode 2y ago

The cooking part has never been the stress source for me. It's the cleaning and prep time. Those stress me out hilariously badly; and, even if I use the dish washer (which is wonderful and I do use), I'm only one person, cooking for one person. I don't have the discipline, focus, etc, to meal-prep; and, I don't make enough of a mess to run the dishwasher every day - .. though arguably it would *still* take less water than manually washing.

actionfromafar 2y ago
Cook a huge stew and put 14 portions in the freezer?
- maccard 2y ago
  This is how you never eat stew again. I’m a decent home cook, I do all the cooking for our household. About 10 years ago I made a delicious, but enormous daal. I ate it for 3 days, froze probably 10 portions if not more. Every time I opened the freezer, I saw daal. Every time I wanted a convenience meal for a month, daal. It felt like I ate nothing but daal for a month. I love daal. But I’ve not eaten it since
  - actionfromafar 2y ago
    I think people have very different tolerances for low variety in food.
maccard 2y ago
Do you want to change this? Honest question. If you do, it is changeable. Start small. Grilled cheese, or pasta with jarred sauce. Once a week. It gets easier. But no shade if you are happy how things are
shinycode 2y ago
I understand and it happens to many people including myself. Maybe set yourself to do a nice easy meal once a week just for the pleasure and see how it builds up from that.