I've been freezing for the past several months and in practice thawing just means "Set the mac and cheese/chicken fingers/chili in the fridge so it's ready tomorrow". I have about half a months worth of meals for 2 in the freezer, plus some months worth in a deep freeze in the garage. Prep and planning isn't reduced that much except for overhead like driving to/from the store, most of it is just shifted to one big cooking night.

You seem convinced that subsisting on Soylent is the best idea. What about minimal preparation of meals + freezer bags + sous vide? That way you really don't have to worry about thawing. And prepping things like cuts of steak is really just salt/pepper/buttering it before freezing.

And for what it's worth, I thaw my meat in the fridge. Just throw it in there and it's taken care of in a safe, hygienic environment. Not really "a process in and of itself."

>>You seem convinced that subsisting on Soylent is the best idea

I never said that.