Hey.
So, as I have discussed it with some of you here, our almonds have been activated, but even weaponised autism bodies need the fuel.
All jokes aside, inflation is crazy everywhere. Just ordering some stuff was viable some time ago, but it's getting less so. Plus, tasty food is good for your general well-being and making it so is not only a skill all adults should have in my opinion (you are strong, independent adults, learn life skills that make you depend less on everyone else), but it can also be fun.
As much as I would love to feed you all, that's obviously impossible. The next best thing is, I curate a little collection of recipes and break it down so you can make it with relatively simple ingredients that don't depend on specific brands and using from scratch stuff as much as it is viable. Making your own pasta and churning your own butter would be fun, but I work a full time jerb that's not ASMR whisper cooking on Tiktok in a peasant dress.
It's going to be a combination of food from all different kinds. Some Hungarian (none of the war crimes Americans call goulasch), some Asian, some inauthentic shit that will get you cancelled, some mains, pasta, soups, desserts.
So gather around, my friends and eat like kings.
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I generally cook Saturdays and make enough for most of the week. Could always use some new recipes.
How do you cook for a whole week? I cook every day, but I'd like to save myself some time.
Basically you cook like you're a restaurant: cook big pots of (eg.) chili or split pea soup or some other hearty thing you can just throw in a crock pot and go. Cook a whole brisket or big pork shoulder. Bag it up in smaller portions and either put it in the freezer or fridge depending on how much you're going to eat in the next few days.
When you start out doing this you eat a lot of the same meal for the entire week, but as you start building a "collection" of food in the freezer you can start to mix and match. It helps if you have something like a chest freezer to use for this.
I also started getting into pressure canning earlier this year, especially raw meats. So I'll buy a giant thing of pork or beef, cube it, pressure can it all, and then I have it for whenever I want to (eg.) add it into some mac and cheese. Also can be done instead of freezing your giant pots of chili/soup since it's not that much more effort.