Actually, having two planned options cuts down on the daily "what's for dinner" stress big time. It's not about picking in the moment, it's about having back up ingredients you know will keep. Like, if Plan A is salmon, Plan B is a pasta that uses shelf stable stuff you always have.

Yikes, that post hits too close to home. I once tried to microwave some leftover curry in a hotel, not even air frying, and the smell stuck to everything. My suitcase still faintly smells like spices, and I'm pretty sure the front desk gave me a weird look when I checked out. It's like the hotel vents are designed to trap every food smell forever. I learned my lesson the hard way, so now I just order overpriced room service or suffer with snacks. Seriously, avoid any kind of hotel cooking unless you want to be that person.