The Sad Bastard Cookbook

This has been my dream, inspired from watching the Jetsons when I was younger

[well-done. see now you went and did it. made be sign-in using already saved username and password so that i can post this comment.]

5 star. chances of my survival increase by 7%.

if only there was a github page for this where i could create PR to add recipes and/or puns.

p.s. it's gonna be a treasure trove for most people with ADHD.

"I wonder if there's opportunity for some kind of renaissance of communal living, in one form or another."

Sure and it is happening since a while, take a look here for example:

https://www.ic.org/

So far most of the projects are rather in dreamland than in reality, but some are well established and working.

edit: you will also find actual monasterys there if that is your thing

If you upgrade to a Breville Control Freak (not cheap, but cheaper than your new kitchen) and you get used to it (it require recalibrating your concept of how to use a stove a bit), you might find that you never use your new stove in your new kitchen.

The Control Freak has:

Better heat control. (That’s the entire point. It smokes essentially everything else in the market.)

Painless preheating. Put on your pan, turn it on and set a temp, and go gather ingredients. Done. (Warning: it can substantially overshoot with cast iron, so be a bit careful.)

Element size: it seems to produce more even heat on a 12” or even 14” pan than most gas ranges, even fancy ones. And you can use it with cheaper pans that have thick bottoms and thin sides without burning everything on the side. Your gas burner won’t be able to do this.

Did I mention the heat control? You can cook pancakes without messing up the first batch (350F). You can do soft scrambled eggs pretty easily (240F or so and turn it off a bit before they look done). You can make chai easily (211F or so, then reduce to 185F before adding milk, then wait at least 20 min if not much longer). Perfect golden onions: 300F or so and stir occasionally — they won’t burn. Perfect chopped garlic: 230F or even cooler and be patient, although this is a matter of taste.

Caution: the numbers are a bit different with different pans.

It even doubles as a pretty good deep fryer if you’re careful.

It caused me to change my opinion of cast iron skillets a bit: the high thermal may actually mostly be a crutch that compensates a bit for the lack of closed loop control in most stoves. Once you have closed-loop control, I suspect what you actually want is just enough thermal mass to get good control performance combined with enough thermal conductivity to maintain a decent temperature under inhomogeneous loads (pancakes, onions, etc) while those loads are busily sinking heat from the parts of the pan they’re on. Cast iron has under half the thermal conductivity of aluminum.

When It's really bad I just buy multiple costco rotisserie chickens, some frozen veggies, put food on plate, microwave, cover in sauce, eat. Add in premier proteins, fit crunch, and clif builders and you can shop for like 2 weeks in a single run and not die.

My "I cant be bothered" template is the following. is essentially pick one from each category

    * 1/2 LB (225g) veggies
    * 1/2 LB or 1 fruit
    * 1 protein
    * Caloric load if I'm not trying to lose weight
    * Condiments / spices to taste

Veggies: Frozen mixed (peas, carrots, corn, green beans, soy beans), pre-roasted costco bags, "california mix" etc. Frozen veggies often are nutritionally superior to fresh due to halting nutritional decay.

Fruit: Apple, orange, banana, Water/other melons, Straw/other berries

Protein: look for 35-70g protein -- 1 skin on chicken breast, 2 boneless skinless chicken thighs, ~150g tilapia, 1 tin of tuna, 1 pork chop/steak, 1 egg + 300g whites, 1 hand size of salmon, 1/2lb shrimp

Calories: 1 slice of bread, 1/2c cooked rice, 1 cup cooked pasta, 1/2 avocado, 1/4c mixed nuts

Sauces / Condiments: Bachan's Japanese BBQ, Kinder Honey Hot BBQ, Kinder Lemon pepper (esp. for tilapia)

Edit: Would love recommendations for other sauces that allow me to squeeze a nationality of cuisine over my template to make it taste like that country's food (kinda).