My last dinner was 12hrs of cooking for a 10min meal. I love slow cooker beef and veggies stew

Yeah that's like first time making a recipe. Third time around, the kitchen should be doing most of the work for you. You can just casually prep and blend while listening to a podcast.

I feel like the post is more about the moment of, not the days after. Making several days worth of food doesn't delay the need to do dishes once you're done eating tonight's dinner.

Like they're going to eat left-overs.....

I might get away with white rice that I can make fried rice out of the next day

I think you over estimate people's ability to cook these days.

You say that like it's a bad thing

If you’re Single yea why not

Cooking isn't just a hobby. It's a necessary life skill.

I like cooking but only for other people lol. If it’s just me you know I’m throwing in this week’s seventh Red Baron Classic Crust Pepperoni pizza.

I also kind of hate the foodie thing (probably class resentment), so I like making easy "one pot" type meals that aren't too fussy on the timing. Like tomato baked beans, dal, tossed chickpeas, etc.

I like that even if I decide to just do the simplest version imaginable. Like lentils with salt and pepper, it's still going to be delicious and nutritious. Then if I feel like doing a bit more work on it, say adding some more interesting spices, I get to see the benefits of every little bit of extra effort immediately.

But I'll fukn die before I call myself a foodie rofl.

The term is meal prep

Working many of the hours to afford a car. So that you can get to/from work.

I’ve been eating the same two-pound portion of taco meat for the past four days. Usually in soft-shell tacos, but sometimes in frittatas. The trick is to be dead inside.

Depends on what you're cooking.

For example: I can throw together some pasta and have it be done in 20 minutes, 45 minutes, an hour, 2 hours, or 6 hours. All depending on the type of pasta I'm making, how many people I'm serving, and how complex I want to get and how many layered flavors I'm trying to build or if I want to make my own fresh noodles or use some dried noodles in the pantry.

However, no matter the process I use, at the end I usually only have one pot, serving utensils, and dishes used for the meal. I clean while I cook very effectively, but there are times where timings of cooking techniques prevent that and I'll have to do some quick cleanup before serving.