this post was submitted on 16 Dec 2023
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Asklemmy
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Pretty much all of them. I've made it a project to feed myself with just nonperishables given like 30 minutes of cooking a night, and I'm about 75% of the way there, I'd say. Salad greens and eggs seem to be impossible to replace, but I can realistically have my own chicken coop and a little growing area indoors. Canadian food prices and qualities are fucked, yo, especially away from big centers.
Last night, I had stierum with a simple salad. It's a bit like a single, big savoury pancake, and you eat it cut into cubes. The dressing is cream (the one rule-breaking element, for now), a dash of vinegar, and salt and pepper to taste. I like to let it soak into the bread a bit
On nights I really DGAF, my go-tos are pasta with jarred sauce, or shakshuka. You can get shakshuka sauce in a jar now, so you just empty it into a frying pan, crack four eggs in, and cover until they're cooked. Serve with toast, which you can butter with vegetable oil or ghee.
You can make a vegetarian pulled pork with canned green jackfruit, an onion, bottled barbecue sauce, buns and jarred red cabbage and apple in place of the coleslaw. You pretty much pull apart the jackfruit, and add it with the sauce to sauteed onions. It's delicious, all three components are slightly sweet and they go together well.
I'll stop there, unless somebody is actually interested, but I've got a few more.
Sometimes I bulk out my shakshuka with another great pantry staple - lentils. And a little more involved for this thread but mujadara is another great dish that's primarily pantry ingredients plus onions. But I almost always have onions on hand and they keep so I give them a pass
Onions could also be pressure canned, if the world is ending. They keep well enough they're not usually an issue for me, though, unlike literally all other produce except common tubers and maybe cabbages.
Lentils in shakshuka is a neat idea! I'll have to try that if I ever have to feed more than two with it. Do you use canned or dried? Funny enough, I have tried to make mujadara, although I don't think I "nailed it", and found it kind of bland. Any tips on seasoning?
Have you tried powdered eggs?
No, actually. I guess somebody still makes them? I heard they went out of fashion because they were really bad, but I'd give it a try for the sake of completeness.
I've had chickens before and enjoyed the little bastards, so that's actually not a downside for me.
I love chickens, they're just not non-perishable! :)
I guess not, in the shelf storage sense. Lettuce growing in a pot isn't either that way. You don't have to ship in anything nonperishable to keep them going, though, which for the purposes of dealing with a fucked supply chain (my situation) is good enough.