[mieseratte]

> It sounds more like a cultural issue, or perhaps such staples are not easily found in most of the USA and/or are marketed as "health foods" and suffer a corresponding price increase?

Culture definitely sounds like a component, I wouldn't be surprised to hear a crass criticism of your rice-and-beans meal as something eaten by "those starving children on TV."

There's also the issue that a lot of folks simply don't know how to cook. The benefit of a lot of those box meals is the hand-holding, instructions included nature. I buy a box, it tells me what I need to buy, and how and how long to cook each component.

I'm a bit embarrassed to admit, but if you handed me a sack of rice and beans I'd have no idea how and for how long to cook it. I simply never learned those skills. In the past several months I've realized how poor my culinary skills are, and have been working to address that deficiency, but for many folks in the US we simply pick the path of least cost and effort.

[H1Supreme]

> There's also the issue that a lot of folks simply don't know how to cook.

I think this is the "Part 3" to the list above. Rices/beans/potatoes can yield many, many different dishes. I can afford more expensive choices, but most of my meals still consist of these basic, cheap foods.

[ricardobeat]

This is amazing. Here's how you cook them: heat up some water and add salt. Put the rice / beans in the water. Remove from water. Eat. Can be done in 15 minutes and is not any harder than boxed macaroni.

You can do a big batch of this and then later get fancy by throwing it around a frying pan, maybe add eggs and spices, and still be below $1 / meal.

[mieseratte]

> heat up some water and add salt. Put the rice / beans in the water. Remove from water. Eat.

Sure, but how long? How much salt? How much water? How big of a pot? Do I put them both in together? Separate? What kinds of spices? How much of each?

Ultimately, I can just toss 'em in and wing it or go Google it real quick but most folks just don't even get past the part of realizing "Oh hey, I don't have to do the same thing I've done for years." Most folks don't question their day-to-day rudimentary tasks, especially when they don't have to.

Having "broken" from the rut, it's rather amazing how complacent we can get.

[TeMPOraL]

> Sure, but how long? How much salt? How much water? How big of a pot? Do I put them both in together? Separate? What kinds of spices? How much of each?

Like hearing myself arguing with my SO.

- "Can you cook some pasta before I come home?"

- "Sure honey, but which one? How long? How much salt? How much water? Which pot?..."

Ok, I figured that one out eventually (definitely with the help of some instructions on a box, but they're often not reliable; first pasta I made I boiled longer than the manual said, and it still came out al dente). But the point is, cooking has ridiculous amounts of complexity hidden in it, including quite a lot that can be only be understood through trial and error.

I'd argue this is the most common case of technical communication problem between humans. My SO asking me to "just" cook a "simple" dish would be like me telling her to "just" make a "simple" JS gallery page. In both cases, we'll eventually figure this out, but it will involve lots of googling and stress.

[mieseratte]

> But the point is, cooking has ridiculous amounts of complexity hidden in it, including quite a lot that can be only be understood through trial and error.

As I think about it more, it really reminds me first getting into functional programming. These simple, primitive concepts appeared so daunting at first but once you get accustomed to the mentality and lose that initial fear you can turn those primitives into complex, beautiful software.

[ufo]

Rice is a 15 minutes ordeal but beans take much longer than that.

[radicalbyte]

If you can afford it and are in a country where it's available, I can recommend using Hello Fresh or one of their competitors. It's both more cost effective for us (no waste) and they basically teach you how to cook a wide range of meals. I was a decent cook before we started but being exposed to a wider range of grains / beans etc has made me a far better cook.

[mieseratte]

Thanks for the recommendation! I'll definitely have to give one of those "Fresh in a box" services a chance. Right now, I've found a few upscale, exotic kits (just finished making chicken tika masala) at my local store. Still pre-made sauces, dehydrated veggies, etc. but it's getting me comfortable in the kitchen so "full fresh" seems like a great next step before venturing out on my own.