Mmmm, gorbage

Me but with microwavable meals instead of the stuff that needs more preparation because I have no ability to plan ahead and don't think about food until I'm already very hungry.

Honestly I saved a ton of restaurant money by getting a deep frier.

I realized I was just kinda craving fries now and then, maybe onion rings. Fries are really fucking cheap and easy. Parboil and season them right and they taste like restaurant fries.

Just cook your own unhealthy food. Their food tastes good because they don't give a fuck about your cardiac health. Just add more fat and salt to your home cooking and you will never miss restaurant food.

"Delicious garbage" is how I refer to ordered food to keep myself at least a little aware of the choice I'm making. I can't rationalize delivery fees, so I still go get it myself, but it's still just a little too often that I find myself saying "I think I'll have some delicious garbage for dinner."

Its so hard to know i could just click a button and get tasty garbage in my hands when i just get off work. But i quit ordering delivery a while ago now and im better for it. Costs so much, and more importsntly, too much abuse of the drivers and people making the food.

Wish we could create a neighbor app where participants can express they want food and are willing to make one item. Others vote on the options to determine the winner. Everyone divides their contribution by the number of participants. I imagine it as an advanced version of the nail/stone soup phenomenon.

Where i live every orderable food just fucking sucks. There was this brief period during covid where some better restaurants had to do delivery because otherwise they would have died. That was kinda neat for the wrong reasons. But since then i just stopped.

Anyway, i going to bake some cauliflower with unreasonable amounts of cheese and cheese sauce now. It will take maybe 15 Minutes of preparation and 30 minutes of waiting.

Ah this meme will make a fine addition to my collection.

When you do cook, cook big. Easier to double up a recipe than it is to make it twice (assuming you have dishes that can handle the double volume), then stick the leftovers in glass containers, put some in the fridge for the next day and some in the freezer for the next whenever.

Also learn to balance the flavour groups (salty, sweet, sour, umami, don't worry about bitter). And maybe "balance" is a misleading word, as you're not trying to make each dish equally each of those flavours, but just making sure each one is sufficiently present. Once you try it (taste, add some salt, taste again, add something sweet, taste again, something sour, taste again, something umami, taste again), you'll see what I mean. You don't need a lot, err on the side of too little and add more if it doesn't taste right.

Just salt alone is enough for homemade soup (from water, not prepared broth) to go from tasting watered down and weak to tasting flavourful.

What I use:

• Salty: salt (keep in mind other ingredients can have salt and adjust accordingly, always taste it!)
• Sweet: sugar, maple syrup, ketchup, bbq sauce
• Sour: vinegar (including special ones like basalmic, apple cider, white wine), lemon juice, something tomato-based (though if it's already balanced like a pasta sauce, you might need to add more sour)
• Umami: mushrooms, soy sauce

If you get good at this, cooking pain will just be the time it takes to do it and clean up, the eating part will generally be enjoyable. Though be aware that it isn't magic. It might make a dish that was meh delicious, but it isn't likely to make a dish that is gross palatable. It'll probably still be gross but in a balanced way.

usually me after 6 PM and a couple beers: "leave the garbage by the door and leave"

Burrito Taxi, Activate!

Does doordash fuck restaurants and put prices up as hard as uber eats does?