• Tehhund@lemmy.world
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    1 year ago

    Instant ramen. Or if I’m feeling fancy, ramen that takes 6 whole minutes to cook

      • DjMeas@lemm.ee
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        1 year ago

        Instead of egg, I usually have surimi (or imitation crab sticks). They’re not expensive at Asian markets (about $4-6 here in California for a couple dozen sticks) and can be stored in the freezer for a long time.

        I actually just had some for breakfast. Nongshim + surimi cut into smaller pieces.

        • Spot@startrek.website
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          1 year ago

          Totally replied to the wrong thought chain, I pour boiling water in my cup and drop the egg. Usually once it’s cool enough for me to handle, about 10mins-ish egg has cooked through

          • phillaholic@lemm.ee
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            1 year ago

            Ah are you talking the cup of noodles in the styrofoam? I was thinking the square package that you put in a boiling pot for 3 mins. I’ve heard an egg is great in it, but never tried it.

            • otp@sh.itjust.works
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              1 year ago

              I break an egg directly into the pot of boiling water when there’s about 2.5 to 3 minutes left on the noodles’ recommended cooking time. This usually gets the whites solid and leaves the yolk runny in the middle.

              I’m not a food expert though. This might be unsafe. I’ve done it a lot though and haven’t gotten sick.

              4 minutes would probably cook the yolk all the way through if you want a solid yolk.

            • Spot@startrek.website
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              1 year ago

              I have done the cup and my own bowl with it. I make sure to have my noodles broke in half in my bowl before I pour my water in, then egg. With the cup it gets a little messier because of space but still doable.

        • Rai@lemmy.dbzer0.com
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          1 year ago

          Brick ramen:

          Boil water

          Timer: three minutes

          Egg in a small dish, to add later. NO CRACK YOLK

          Timer: :50 left

          Egg in, do not stir, make sure water isn’t heavily boiling

          After :50, it’s perfect

          Season with bullion/better-than, chili sauce, hoisin, etc. so easy, cheap, delicious, caloric for sweet “I have no energy to make food” depression meal.

          Get a great big giant soup bowl (buy one before making, it feels better to eat from)

          Drain lots of water out before adding seasonings, you want concentrated flavour

            • Rai@lemmy.dbzer0.com
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              1 year ago

              Update: I cracked my yolk when I made lunch. I didn’t crack my partner’s. Their soup wasn’t as creamy as mine, so maybe a little hole in the yolk isn’t so bad.

              I still wish we had scallions.

            • Rai@lemmy.dbzer0.com
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              1 year ago

              Absolutely! That’s gonna be my lunch today!

              Quick edit: so good with scallions, which I unfortunately do not have on hand.

    • nonfuinoncuro@lemm.ee
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      1 year ago

      Chinese snail noodles are a little more work but usually worth it.

      If I’m feeling rich an instant hot pot is nice

  • Captain Aggravated@sh.itjust.works
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    1 year ago

    If I seriously don’t feel up to cooking, like there’s no fucking way I’m turning on the stove? Cereal.

    My “just throw it in a pan” meal? Seashell pasta + canned tomato soup. Apparently one fateful day before payday, my grandmother had two hungry kids to feed, and nothing in the house but those two ingredients. So my gramma invented Spaghettios from first principles and a family comfort food was born. A hot meal so simple you can make it without a working brain stem.

      • Captain Aggravated@sh.itjust.works
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        1 year ago

        Boil pasta first, don’t salt the water, there’s plenty of salt in a can of tomato soup. Partially drain the pasta, you want some of the water left to dilute the canned soup, add soup, on an electric stove I turn the burner off at that point, there’s plenty of heat left in the system to bring the soup up to temperature, a couple grinds of black pepper, ladle into bowls and spoon into your choice of face hole.

        I do recommend using the water the pasta was boiled in rather than fully draining the pasta, adding the soup and then adding more water. The starch dissolved in the water does good things to the texture of the soup.

  • Spot@startrek.website
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    1 year ago

    Yogurt and granola, with a side of nuts and cheese for an portable, decent protein, heavy snack/light meal. Or, salad with chopped lunch meat and some cheese on top, so I can again get some easy protiens. I also keep some decent frozen meals in case I’m short on cook time and need a hot heavy meal. There are work gaps where I can barely spend time at home and the bagged “family meals” of pasta or mixed veggies are awesome portioned out for multiple meals.

  • spittingimage@lemmy.world
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    1 year ago
    • Boil macaroni elbows. Drain.
    • Open jar of pasta sauce. Pour over macaroni. Stir until heated through.
    • Add salt, pepper, a sprinkle of chile flakes.

    Done.

  • morhp@lemmynsfw.com
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    1 year ago

    Super lazy? Random bread/toast with store bought hummus.

    A little bit cooking is okay? Then pasta with olive oil and garlic (and parmesan or chili if available). Or alternatively I put a can of kidney beans with a can of tomatoes, garlic, chili, and spices in a pot, cook it a bit, and serve with rice, pasta, bread, or tortilla chips. Or whatever else is quickly available.

    Or frozen pizza.

  • enkers@sh.itjust.works
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    1 year ago

    I’ve basically got 2 lazy meals:

    Veg dog on a toasted bun with diced red onion, pickled jalapeños, mayo, mustard and ketchup.

    Instant ramen with some extra fixins. Always green onions and shishimi togarashi and then some combo of frozen corn, black fungus, pickled bamboo shoots, kimchi, sesame oil, miso, nori, fried gluten, and/or tofu.

    • guylacaptivite@sh.itjust.works
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      1 year ago

      I’m always happy to put a throroughly frozen meal for 9 minutes in the wave instead of making any sort of effort. But freezing food kinda ruins most flavours and texture.

      • Lauchs@lemmy.world
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        1 year ago

        Really depends on what you make! Absolutely wouldn’t freeze say, a steak. And texture, generally agree with you. But some jerk, adobo, honey garlic, curry chicken work just as well reheated. (Make the rice fresh though.) Same with a lot of pasta based dishes (or sauces, a bolognese freezes perfectly.) Even marinated chicken thighs and veggies are great!

        • guylacaptivite@sh.itjust.works
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          1 year ago

          I’d say generally any pasta or rice or veg will turn to paste if frozen. You kinda also lose any flavor apart from salty and sweet. But don’t misunderstand me, it’s fine and a very good way to conserve meals but you will lose most of the magic, the ice feels like it’s breaking everything down.

          • Lauchs@lemmy.world
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            1 year ago

            Rice, fully agree, that’s why I said cook ahead.

            But try just freezing say the bulk tortellini at costco and then popping it out as needed to boil it and heating up bolognese in the microwave. I would be slackjaw stunned if you could tell the difference between the fresh tortellini and previously frozen tortellini.

            But to each their own!

            • guylacaptivite@sh.itjust.works
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              1 year ago

              I did try those exact tortellinis and I can tell when they’ve been frozen vs straight from the pack. It’s all in the texture not the taste. They get mushy as soon as they get hot enough even though I tend to undercook pasta because I like them very al dente. Totally edible but far, far worse than cooking fresh ones especially considering it’s almost the same time and effort. But don’t get me wrong I’m not arguing it’s stupid and that nobody should do it. I know not everyone has the opportunity to just go across the street to get fresh ingredients on a daily basis and freezing is a fantastic mean of conservation. It’s just a personal preference.

              • Lauchs@lemmy.world
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                1 year ago

                To each their own!

                Though that sounds more like a handling issue than freezing itself. It’s important to remove all the air and use high quality bags etc. (I remember when I was first freezing things I did so in crappy zip locks until an ex made of fun of me and showed me the way!)

                I tend to defer to the Italian grandmas who will make tortellini and freeze it immediately to save the flavours. If it destroyed texture, some of the nonnas in our friend group would be mortified!

  • paddirn@lemmy.world
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    1 year ago

    Peanut butter on bread. Just put a layer of PB on there, fold it in half. I take three with a glass of milk and I’m good to go. Great for those times when I’ve forgotten to eat dinner and I just want to make the bad feeling in my tummy go away.

    What is up with the rest of these comments though, half of them still involve cooking. Who the hell has patience for that?

      • paddirn@lemmy.world
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        1 year ago

        That sounds interesting, how much peanut butter, banana, and honey do you apply and in what order?

    • Agent641@lemmy.world
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      1 year ago

      Not feeling like cooking doesnt nessciarily preclude cooking. Sometimes you dont wanna, but you do anyway.

  • gun@lemmy.ml
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    1 year ago

    Walmart frozen burritos. They are incredibly cheap, by weight almost comparable to cheap staples like pasta or rice. I can toast them on the pan and add some fire hot sauce. Tastes good. Easy to make. Inexpensive. Only downside is that there’s no way it’s good for you.

    • Darkblue@lemmy.world
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      1 year ago

      “Only downside is that there’s no way it’s good for you.”

      That’s a big ‘only downside’. You should check how much salt is in those things.

      (Why can’t they make processed foods healthy?)