CZEdwards

Very funny.

The admission that it’s Nair would never cross my lips, though. There is no way I would let a cheater pretend she has the higher moral ground.

Right? She’s confusing containers with labor (and not recognizing that tacos are flexible from vegan to keto/carnivore, while her roast and potatoes is limited to the omnivore tranche).

They are definitely a fusion food, not significantly different from bulgogi tacos or tandoori wraps!

"Both parties are the same" is a REPUBLICAN STEALTH TALKING POINT.

They aren't, of course. They're both BAD, but one of them is worlds worse than the other. Anyone who tells you otherwise is trying to get you to disenfranchise yourself.

Yes. I’ve often thought that people first moving out on their own need the household equivalent of a Nordic Baby Box — all of the basic tools, a basic instruction book, a 10 spice intro set, so everyone starts with a baseline and we can teach to and from that baseline.

Right??

(Also, I resent her shade at white people tacos, but she’s often that dismissive of anything or one she dislikes. Cast iron perspective, has never once demonstrated an ability to shift into another’s perspective.)

Yes, indeed!

If you can make rice and tuna salad and chop stuff up, that’s the skill level.

YES, with the lid under the bowl like a coaster.

I will trade you our horrifyingly pleasant, very dry spring temps (50-60s) in February, and will take your ICE for your deep cold and extra moisture as soon as we can arrange the swap.

… she might not. She’s kinda weirdly oblivious and locked into her perspective a lot of the time.

Seriously, right? THis is not a food prep problem, it’s a dishwasher problem.

Seriously, right?

Oh, NO, there will be LIDS! And extra spoons!

… It’s a tie between Monstrous Regiment, Postal, and I keep going back to Thud and Unseen Academicals.

I do have a very warm spot for all of the later books up to Snuff, not including the last three Tiffany Achings; Steam & those 3 are my break glass in case of emergency New Pratchett needs.

Right???

This is totally a reasonable way to make food work.

And dammit, the nice goddess make taco sized flour tortillas for many damn good reasons, and tortilla chips done nacho style > taco shells.

Yes!

It’s pretty close to a poké bowl, but I’m not appropriating that designation. And when it’s hot and muggy, it’s cool food ready to eat.
You can obviously increase quantities for larger families; it doesn’t lengthen the prep time very much. With my 3 cup rice cooker, it’s usually 6 meals over 3 days.

Spouse likes SPICY mayo (half and half sriracha and mayo in a squeeze bottle); I like mine with soy sauce and the krab salad mayo making a very light dressing. He likes to add chow mein noodles for extra crunch.

Redneck options include cooked fish sticks and breaded shrimp (it’s kinda like tempura sushi).
Canned sardines, mackerel, and tuna, use lightly. Go Polynesian with seared spam. Cold, canned pineapple tidbits or mandarin oranges can be a welcome flavor. You can add in a bed of lettuce or greens.

If you’re not 100% confident in your fresh sea fish, sear the tuna, broil the salmon. Brush with sesame oil, cook briefly, then finish those within 24 hours.
Krab salad lasts like canned tuna salad, and cooked and cooled shrimp is fairly refrigerator stable, too.

Serving is scoop rice in a bowl, give it 30 seconds in the microwave to take off the chill, sprinkle with nori/furikake, add protein(s) of choice, add cucumber dice, carrots, mukimame. Crack open an avocado, remove pit, dice and scoop. Add spicy mayo, soy sauce, gari, wasabi, yum yum sauce, etc.

Thaw the mukimame and refrigerate. (Most of this prep can be done while the rice is cooking, it’s pretty fast.) Leave the avocados on the counter if they’re not yet eating-soft. Chop/steam any other vegetables.
Tofu puffs: let them defrost, cut to bite size if needed. Refrigerate.

What Is "Sushi-Grade," Anyway? A Guide to Eating Raw Fish at Home We spoke to some experts to help demystify what "sushi-" and "sashimi-grade" mean, and to outline best practices for preparing fish at home for raw consumption, whether it's crudo, sashimi, ceviche, o...

Let the frozen fish thaw only enough to dice it, then return to freezer until time for food. Tuna & farmed salmon don’t have parasites, so they’re safe. But you do want solid, frozen sea fish, not previously frozen. No freshwater at all. Refer to Serious Eats on this, “sushi grade” isn’t reliable:

Cook and cool the shrimp (1 minute in boiling water to turn it pink, then into ice water), drain and salt, refrigerate.
Dice the tofu, toss with sesame oil and soy sauce, refrigerate.
Slice, dice, refrigerate the cucumber.
Put the shredded carrots in a fridge container.

1 package of surimi (fake crab), knead it in the packet to break up the big pieces. If you have a food processor, use that to mince it and mix with mayo (add a dash of rice vinegar, sugar & MSG if using hellmans). Otherwise, just break everything up so the mayo can coat and bind. Refrigerate.

So make sushi rice — rinse the rice, throw it in a rice cooker. Mix 1 to 3 to 9 parts of salt, sugar and rice vinegar to make seasoned vinegar (1 tsp salt, 1 TB sugar, 3 TB vinegar for 3 c rice). When cooker sings at you, toss the rice in a shallow bowl or pan, sprinkle vinegar & fold, let cool.

I also assume glass refrigerator containers, but it doesn’t have to be glass, it just needs to be labeled If it’s opaque. None of this should be cooked in its storage container. I happen to use pyrex for my meal prep, but anything works.

Toasted Sesame oil

I assume you have sugar, salt, soy sauce. If you like gari & wasabi, pick those up, too. You can sub furikake for nori. Other vegetables are welcome, anything that cubes/juliennes and serves raw or steamed (sweet potatoes are nice, so is daikon & jicama, raw bean sprouts, etc.)

Shopping list:
Sushi rice
rice vinegar
mayo (kewpie, but hellman’s can work)
package of surimi/Fake Crab
bag of cleaned shrimp
block of Xfirm tofu or tofu puffs
frozen tuna
frozen FARMED salmon (no skin)
bag of shredded carrots
bag of mukimame/shelled edamame
2 english cucumbers
Nori
Small avocados

Oh, sure!
Caveat, this is a 6-7 meal buffet that lives in the fridge until you’re hungry & hot, then it’s just toss parts in bowls until you’re happy. The hardest part is sourcing very small avocados unless you’ve got 3-4 people eating at once, then a regular avocado is fine. 60-90 min prep, max.