

Learning simple, and flexible, porridges/curries/stews (slop by some definitions) is the way. They’re simple, in that they often let slow simmering do most of the “work” of cooking for you. They’re highly flexible, in that you can adjust to what’s available instead of being locked into buying specific ingredients that may not be economical. These are the dishes normal people ate every day for thousands and thousands of years of human history. Yet, we’ve become addicted to trying to eat like some sort of french aristocrat for every dinner and that’s simply not feasible for most people who don’t find cooking innately rewarding and have money to spare.










I agree in most cases, but I know people for who cooking is just another hobby, they put on some TV or a podcast and lose themselves in the labor. For those people it’s feasible, maybe not EVERY night, but on a frequent basis. The point you’re touching on is a very good one though, because it highlights how people are made to feel ashamed for not making “refined” food, or pressured into eating “conforming” (typically over-processed and made hyper-palatable with a lot of nutrition stripped out.) food that isn’t healthy.