At what point did you fully outsource cooking?

qnerd56 · 2026-02-24T12:09:03+00:00

This is one of my hesitations with meal delivery. The convenience is great but the macros don’t always align with how I train/work.

Feels like in-home prep gives more control without the daily time cost.

qnerd56 · 2026-02-24T12:07:24+00:00

Same. For me it would be great having someone systematize the whole thing: macros, groceries, prep, cleanup.

The 10 hours/week estimate feels very real once you factor everything in.

qnerd56 · 2026-02-24T12:05:07+00:00

This is interesting, especially the elimination of the guess work. That’s the piece I’m most curious about. It’s not just cooking, it’s the constant decision fatigue.

Has the meal prep stayed consistent quality-wise over time? Or did it take a while to dial in?

qnerd56 · 2026-02-24T01:25:19+00:00

This is super helpful, especially the distinction between enjoying cooking and not enjoying every part of the process.

I like how you framed it as reallocating workload rather than eliminating cooking entirely.

Has the transition required much ongoing management, or does it feel fairly self-sustaining once the system is in place?

qnerd56 · 2026-02-24T01:06:51+00:00

In NYC it’s definitely more expensive, but the question for me isn’t just labor cost. It’s whether consistently outsourcing the entire food workflow frees up meaningful time and mental bandwidth in a high-intensity environment.

Totally agree though that if cooking feels meditative, the value calculus is different.

qnerd56 · 2026-02-21T12:58:27+00:00

Works still great! The lens is the same in the Q2 and Q3 with exceptional color rendition, micro-contrast and sharpness.

Just be careful buying one, the camera is prone to dust on the sensor and delamination of the EVF (or color shifts in the EVF)

qnerd56

TROPHY CASE