The life of a truck driver is often associated with long hours on the road, but what do they eat during these journeys? A recent Facebook discussion has provided us with insights into their dietary habits. The preferences between home-cooked meals and gourmet stops at restaurants show a great diversity and prove that many truck drivers are also culinary enthusiasts!
According to Eric D., home-cooked meals are the best. They save both time and money. “Generally, I prepare 5 lunches, but if I’m heading to Florida, I bring more.” There are also grocery stores that offer tasty meals at reasonable prices.
The trend towards home-cooked meals seems facilitated by the availability of modern equipment like microwaves in trucks. This option isn’t just a matter of taste but also health, helping to maintain a balanced diet even while on the move.
Modern technologies such as air fryers and induction plates appear to have revolutionized truck cooking for some, allowing many drivers to prepare a variety of tasty dishes right from their cab. These innovations demonstrate the evolution of eating habits on the road, combining comfort and culinary diversity. This is exemplified by Geneviève B., who never eats at restaurants when she is on the road. “I have an induction plate, an oven, and a microwave. I bring home-cooked meals, or I stop at Walmart to buy what I need.”
Chantal M. is full of ideas… “With a panini grill, I cook everything on it. Steaks, filet mignons, sausages, chicken breasts, and for vegetables, I prepare foil packets on my home BBQ and make individual foil packets to heat next to the steak on the grill. I also always have several Mason jars of soup and meats, like chicken, sausages, homemade spaghetti sauce… Since it’s fragile and gets shaken up in the truck, I wrap each jar individually in a thick fabric cover. I always make more pasta than I need and freeze it in ziplock bags. One minute in the microwave and it’s thawed…”
For others, truck cooking has too many downsides and doesn’t suit their lifestyle. Kevin H. highlights this in his comment, saying: “What I dislike about truck cooking is managing waste (solid and liquid), grease smoke accumulating in seams (even if you clean) because there’s no exhaust fan, lingering odors that attract vermin, and dirty dishes. Occasionally, it’s okay, but on a daily basis, preparing in advance and reheating is arguably the best of both worlds.”
Nevertheless, the allure of restaurants remains tempting for many. Discussions show that although more expensive, a good meal at a restaurant can be a comforting luxury during long trips. This experience provides a well-deserved break and a pleasant change from prepared meals in the truck.
In summary, this conversation reveals a community of truck drivers passionate not only about their profession but also about gastronomy, whether it’s home-cooked or restaurant fare.
Would you like to share simple ideas or recipes with your fellow drivers? Write to us at [email protected]
