@cadadr's Turkey AMA coffee commentary got me curious about what coffee consumption and cultures look like among Tilders.

If your principal national beverage is tea instead of coffee, feel free to comment on why you think that might have arisen.

I spent a bit of time chasing one of @cadadr's mentions about tasseomancy, and it's fascinating, so please describe if your coffee culture has any comparable rituals.

I grew up with my mother's Montreal Canadian coffee-drinking standards: starting around age 8 or so, a half-cup of stovetop percolated coffee with a half-cup of milk added, eventually graduating to full cups of strong black coffee by my teenage years. For most of my life, the commonest means of consuming coffee was via the Bunn restaurant coffee maker - a drip coffee maker with an electric burner that held the brew scalding hot, near-burnt.

The commonest U.S. home coffee preparation still uses a drip coffee maker. "Pod" coffee makers that use prefilled cartridges and a pressure boiler (lower pressure than espresso, but similar) are increasingly popular.

Practically all coffee in the U.S. is made from imported beans, with robust global supply chains. There's minimal boutique coffee production in the states of Hawaii and California, but the territory of Puerto Rico grows coffee for local use and premium export. Coffee is taxed at the same rates as other food products, and no import duties are levied, so it's incredibly cheap - usually $5 - 10 per 450g.

In the U.S., at least, there are now widespread corporate coffee shop chains - Starbucks, Peet's, Caribou, and others, which produce very standardized, uniform coffee, in pressure-expressed, brewed, and cold-process variations. They're often prepared with flavored syrups, and typically have dairy added, either as plain or steam-heated and frothed milk. Average cost for the fancier variations is around 5 USD, though a cup of plain brewed coffee is usually $1.50 - $2.00.

Even tiny villages have neighborhood coffee shops that serve plain brewed coffee and espresso drinks, teas, baked goods, and simple sandwiches. Local coffee roasters are relatively common, too. The coffee shops may feature their products, or the roaster may have its own cafe'. Most of the larger bookstores also serve coffee, teas, and espresso drinks in their own cafe's.

We usually drink our coffee relatively strong, around 10 - 15g of ground coffee per 200 ml of water for brewing, and dark roasts are preferred over mild ones.

Most U.S. cities support thriving international food and beverage cultures, so we get to try coffee variations from around the world. My personal favorites (aside from the obvious Italian espresso culture) are Turkish-style with cardamom, Ethiopian, and Cuban colada.

There isn't much of a national tea tradition here, though there's a common practice of herbal tisane use for health purposes.

I've visited around 43 of the 50 U.S. states and haven't noticed really distinctive regional variations, except for New Orleans chicory-flavored and New Mexico piñon-flavored coffee. My spouse adds chicory to coffee at home, and piñon coffee is delicious. We'll treat ourselves to shipments a couple of times a year. Hawaiian Kona variety beans are boutique-premium and there's some fakes, so we don't go out of our way to get it when fair-trade Ethiopian or Guatemalan varieties are better and cheaper. I try very hard not to think of the carbon footprint of any of this...

I've been making an effort to eat healthier but sometimes putting in the effort is hard--especially when tough life situations arise.

What are some foods and recipes I can have on hand that are dead simple yet nutritious?

Below are some guidelines of what I'm looking for. I'm open to any ideas, but the main feature is that it has to be EASY:

• No prep or very low prep
  • If prep is needed, can be made in a large batch and stored as individual servings
• Few ingredients
• Prepackaged foods are an option (so if there's a great protein bar out there or something I'm totally open to it)
• Instant pot is a cooking option (so if you've got any good pressure cooker dump recipes, let me have them!)

Any recommendations?

Lately I've been trying to be better about cooking a decent breakfast for myself every morning instead of grabbing sugary stuff at a coffee shop, blowing money for something fancier, or wolfing down a breakfast bar.

I'm also trying to be a boring adult and limit my sugar intake, avoid gluten on account I'm apparently at risk for celiac disease, and would like to try and be vegan whenever possible.... couple this with me being incredibly lazy and us not having a dishwasher in our apartment, and I've got what feels like very few options.

For the past two months, every weekday I've been crumbling firm tofu over a heated pan set to medium, throwing in some paprika, turmeric, salt, garlic & onion powder, nutritional yeast, stirring that up a bit for five minutes, and then ripping up a cup of pre-packaged kale/spinach leaves over it before taking it off the heat and tossing in a tablespoon of oat milk. I'll then eat half and leave the other for my wife.

It's been OK, but I'm trying to look into other options just to add some variety, and was curious if someone else has found something that works for them that I might be able to piggyback off of for inspiration.

we need more casual questions in here (there are 4 topics specifically tagged casual on the first page rn), so let me cast the first stone to that lot. bonus style points if you link to what the food is if it's country specific/kinda esoteric/something most people wouldn't know