(no subject)

[brin_bellway]

[cw: food]


(previously on)

Variety is a nice place to *visit*, but god I would *not* want to live here. How do y'all *cope* not eating mostly the same things at mostly the same times of day?

The *occasional* break is nice, but for the most part I like predictability, and not-being-overwhelmed-by-options, and diets that have been carefully spread out across a bunch of food categories in hopes of avoiding malnutrition (apparently successfully).

Comments

[contrarianarchon]

>> Pork Pricing

To be clear that's the cheapest pork bacon on the market as well - smallgoods are hecking expensive here. (I could get decent bacon for 8-11 dollars (AUD) a kilo back home whereas I'm getting bad bacon for those prices; guanciale I had a lot of trouble tracking down back home but I'm pretty sure it was still like half as costly when I could find it; it's worth noting that nearly every pasta dish with bacon in it is better with guanciale, and you get relatively little pork cheek per pig compared to any other cut of meat?)

>>Arbitrary food generator?

... what does it do well? Well-done food is better than expensive food. But there'd be so much to try! Right now I particularly want Loh Bak and Bahn Mi because the places I normally buy those from are a continent away but also probably roast pork would be nice, as would the infinite variety of Things-I-will-love-but-haven't-met-yet that no doubt exist on such a system. Also just like stuff I don't have the guts to ask for on first instinct like smoked salmon and fish-roe canapes (which my mother makes for my grandmother's birthday and which are really good), and many things which I don't generally even try because of the cost. I'm drooling at the thought... (I ... should learn to roast things. Or more immediately go fry that cheap pork I bought up and eat that, actually)

>> Pasta with cheese sauce

... I need to get better at cheese sauce! I mostly make it bechamel-type and it usually comes out excessively floury. I think that means I need to use less flour and cook it longer?

>>weight set-point

I ... should probably keep track of my weight, shouldn't I? Bleh that means I should add "A scale that works for people" to the list of random household items I need to get ahold of when I get home. I don't particularly think it's a problem though; I don't have any perception of gaining weight? *shrugs*