Can of pork & beans poured into a pot with an all-beef hot dog sliced up in it. Can’t beat it for protein and fiber, speed for both prep and cleanup.
If I’m taking just a little more time, I can do a package of Buldak Quatro Cheese ramen with a can of baby peas and a can of chicken breast thrown in, and usually also put in a package of regular ramen to further cut the fire sauce a little.
Sometimes canned food, sometimes Uber Eats, sometimes an egg dish (I can make something like stir fried eggs with tomatoes in a few minutes and serve with instant rice).
Asian packaged noodle soup similar to Buldak. I usually throw in an egg, some fresh basil, bok choy if we have some and some frozen shrimp. Makes a very respectable and cheap meal since we have chickens and therefore usually eggs, we always have some basil growing and my wife always plants bok choy or buys it if we are out.
@tweezak I often have sous vide chicken or pork that I can dice, quickly sear, and toss in. I also steal a little of the ramen broth, recover the fond from the searing, and add that to the soup.
@00@kittykat9180 You don’t have to be Polish to appreciate pierogi. Just like you don’t have to be from Cincy to appreciate goetta. (You just probably have no idea that it exists if you aren’t.)
@kittykat9180 I’m not Polish. I said “pieogies” until a few years ago, when a coworker (whose parents were born in Poland) told me that the singular and plural were the same.
@kittykat9180@werehatrack And, I’ve never heard of goetta. I’m from Pennsylvania and we have something similar called scrapple. It’s made with cornmeal instead of oats.
I love to cook so I typically have a well stocked kitchen and/or pantry. If I’ve failed to plan anything my quick go to dish all depends on whether or not I have an R.
Chicken MaRsala or Chicken Masala. Both are easy tasty dinners. My weird kid loves mushrooms (and I grow them from time to time) and I have a nearly floor to ceiling spice rack, so these recipes are easy to throw together. However, an overnight marinate of the masala really brings out all the flavors, but 30-40 minutes works in a pinch.
@macromeh There has been more than one spur-of-the-moment instafooding here in which I’ve fallen back on that. A couple of times, I’ve said “I’m going to make omelets, and the potential ingredients are [list of things in fridge], what do you want in yours?” only to get an answer of “Yes”. In the company I keep, that means “Everything you just said.”
Growing up as a latchkey kid, food tended to be premade in a box or come from a box of supplies. The next generation had Lunchables. I had Entenmanns cakes, Hostess pies, bagels with ham & cheese, peanut butter and cereal, or soupy oatmeal.
When I became dependant on my roommates for nutrition, I found I was often eating from a box of girl scout cookies. When it was my turn, I made sure to seal extra portions of stew (which always seemed to disappear before I could partake), have a hidden cache of instant noodles and fresh eggs, or at worst a stash of crackers and prunes and peanut butter.
These days, as expensive as groceries are, I still have layers of emergency foods (and nothing that takes longer than 10 minutes to make).
0. Today’s fresh veggies (currently: squash, tuna, croutons)
Yesterday’s leftovers (currently: cheeseburger mirepoix with beans & rice)
Frozen meal (currently: corn dogs)
Canned MRE (Campbell’s chili)
Dry food (cereal or fig bars)
Travel MRE (jerky, dried fruit, granola)
The travel food is actually part of my go-bag, so it’s kind of out of the way. But if everything else is gone, I know I still have that.
Food.
Go hungry:
I an very lazy and hate cooking. Part of the reason I never have money
Can of pork & beans poured into a pot with an all-beef hot dog sliced up in it. Can’t beat it for protein and fiber, speed for both prep and cleanup.
If I’m taking just a little more time, I can do a package of Buldak Quatro Cheese ramen with a can of baby peas and a can of chicken breast thrown in, and usually also put in a package of regular ramen to further cut the fire sauce a little.
@phendrick similar to my bunless chili dog. Csnned chili, hot dog, grated cheese
Pizza, not frozen
@heartny Yeah, I always let my microwave defrost my frozen pizza before consuming.
@heartny @phendrick
Some restaurant nearby.
@hchavers Well the question did say “go-to”, didn’t it?
Sometimes canned food, sometimes Uber Eats, sometimes an egg dish (I can make something like stir fried eggs with tomatoes in a few minutes and serve with instant rice).
I make a lot of stir fry with whatever I have on hand.
herbs
@octoturt Doesn’t that just make you hungrier…?
A pasta of some kind or another… Dropping hints, here.
Pasta dropping hints…
French Dip
Asian packaged noodle soup similar to Buldak. I usually throw in an egg, some fresh basil, bok choy if we have some and some frozen shrimp. Makes a very respectable and cheap meal since we have chickens and therefore usually eggs, we always have some basil growing and my wife always plants bok choy or buys it if we are out.
@tweezak fancier than me. I just add dried shiitake slices. Maybe some chili crisp.
@tweezak I often have sous vide chicken or pork that I can dice, quickly sear, and toss in. I also steal a little of the ramen broth, recover the fond from the searing, and add that to the soup.
Takeout food or I order food and have it delivered to my door.
Chef Boyardee Ravioli or SpaghettiO’s with meatballs!
@PooltoyWolf nice!
Pierogi
@00, you must be Polish.
@00 @kittykat9180 You don’t have to be Polish to appreciate pierogi. Just like you don’t have to be from Cincy to appreciate goetta. (You just probably have no idea that it exists if you aren’t.)
@kittykat9180 I’m not Polish. I said “pieogies” until a few years ago, when a coworker (whose parents were born in Poland) told me that the singular and plural were the same.
@kittykat9180 @werehatrack And, I’ve never heard of goetta. I’m from Pennsylvania and we have something similar called scrapple. It’s made with cornmeal instead of oats.
I always have food in the house, it’s a family thing. Worst scenario is an omelet or frittata.
@olperfesser And if you have minor kids it’s a DHS thing. They take a dim view of not providing meals for your kids.
Pizza.
I love to cook so I typically have a well stocked kitchen and/or pantry. If I’ve failed to plan anything my quick go to dish all depends on whether or not I have an R.
Chicken MaRsala or Chicken Masala. Both are easy tasty dinners. My weird kid loves mushrooms (and I grow them from time to time) and I have a nearly floor to ceiling spice rack, so these recipes are easy to throw together. However, an overnight marinate of the masala really brings out all the flavors, but 30-40 minutes works in a pinch.
Leftovers!
Usually something with eggs (omelet/frittata, burrito, french toast, etc). We keep chickens and pretty much always have a surfeit of fresh eggs.
@macromeh There has been more than one spur-of-the-moment instafooding here in which I’ve fallen back on that. A couple of times, I’ve said “I’m going to make omelets, and the potential ingredients are [list of things in fridge], what do you want in yours?” only to get an answer of “Yes”. In the company I keep, that means “Everything you just said.”
A quart of ice cream.
All the calories you need in a delicious format.
Eggs in some format
https://giphy.com/gifs/l3V0k9w8LYzz8Im4M
Growing up as a latchkey kid, food tended to be premade in a box or come from a box of supplies. The next generation had Lunchables. I had Entenmanns cakes, Hostess pies, bagels with ham & cheese, peanut butter and cereal, or soupy oatmeal.
When I became dependant on my roommates for nutrition, I found I was often eating from a box of girl scout cookies. When it was my turn, I made sure to seal extra portions of stew (which always seemed to disappear before I could partake), have a hidden cache of instant noodles and fresh eggs, or at worst a stash of crackers and prunes and peanut butter.
These days, as expensive as groceries are, I still have layers of emergency foods (and nothing that takes longer than 10 minutes to make).
0. Today’s fresh veggies (currently: squash, tuna, croutons)
The travel food is actually part of my go-bag, so it’s kind of out of the way. But if everything else is gone, I know I still have that.