Same. I’m an adult. I can choose what I want to see on my phone while I poop.
Nimrod
joined 1 year ago
Same.
I dont do much customization, but the endevorOS community edition has decent defaults.
Just working cleanly with tiling feels so good. You dont have to use the mouse to move all the windows around. But if you hold the super key, you can just drag windows around to make a perfect layout. But often than not, i just want 2 windows side by side, with no wasted space. Done.
Poor quality is fine, I really just want to catch a game or two that I’ve missed. Probably be listening to it more than actually watching. This looks perfect. Thanks!
Hmmm. I’m not familiar with mad titan. I haven’t been on the kodi train in a long time. Might be worth a look. Thanks!
Damn. Looked perfect until I saw the date of the most recent replay: February 2024 (the Super Bowl)
I wonder if there’s a setting or filter I can’t see on mobile. I’ll check on my pc when I get home.
Thanks for the reply!
That’s why I always use hexagonal windows. It never goes out of style.
Just a can of green curry paste, coconut milk, and veggies: squash (garden is in full squash mode), onion, and mushrooms. Crispy baked tofu coated with nooch and garlic powder. Not pictured: rice and fresh herbs.
Thai curry is such an easy and delicious way to consume massive amounts of veggies that are piling up on your counter. Saute everything individually, including the curry paste. Then dump it all together, add coconut milk, and you’re done!
Classic margarita pizza- fresh tomatoes and basil from the garden. Garlic and miyoko’s mozz. Sauce is crushed tomatoes, spices and olive oil.
Before going vegan I was a pretty big pizza nerd, so I’ve been honing my crust recipe, and I got a 16” Ooni Koda that I use to fire them. The oven was used almost entirely for za until I went full vegan. Now I make more naan and pita than za. But I still indulge every once in a while. The only vegan cheese worth using IMO is miyokos liquid mozz. Once we get convincing lab fermented vegan mozz—- my health is doomed.
Damn, that would be perfect. I’ll give that a go. Thanks
Interesting… but that just replaces an existing step with another step. I’d like to reduce the overall steps to get to each system. And if I can’t do that, I’d at least like to switch the order to win>EOS>Deb
Not true. VFTs prefer nutrient poor soil. In fact, the main reason owners of these plants fail to keep them alive is not watering them with pure enough water. You’re supposed to use water with a TDS below 100ppm. Rain water or RO water preferred.
The reason these plants can survive in such low nutrient soils is because they evolved a different mechanism for obtaining nutrients.
Biked to the farmers market to snag some giant lions mane mushrooms. Cooked/pressed them into steaks. Marinated with beet root powder, red wine, oil, seasonings in the fridge. Take it out, sear it up, and slice it.
I can’t add a photo in the body of this post, but if there’s interest, I’ll post another with just the “meat”
Edit: home made fresh corn tortillas, homemade beans, and my take on Spanish rice.
Couple experiments with making tofu replicate the texture and fishiness of salmon.
Marinade is full of seaweed(flavor) and beet juice(color).
The “skin” is made with rice paper and nori. Struggled to keep the skin stuck to the tofu, and varying cook methods achieved varying levels of crispness. But on the whole- great stuff. Great excuse to eat a block of tofu with pretty minimal prep.
I make a version of this all the time. A few tips that I’ve found help to really make this work well:
Ratio of VWG to tofu. The ingredients list always say 1 block. But if you can’t get the exact one they recommend (the super firm) your ratio is going to be off. I use regular extra firm blocks, and I press the water out of them. My final measurements are 370g tofu:120g vital wheat gluten.
Internal temp. Seitan is just really dense bread. And when you cook bread, the recipes always include a temp. You want crispy French bread: 200f. You want a moist sandwich loaf: 180f. The same logic applies to seitan. I always try to get mine to finish at 190f. Too low, and the texture is weirdly gummy. And if you let it go above 200 it forms bubbles and becomes more like a sponge (you’ll see the outside edges get this way anyway.)
Compress it. Yes, wrapping it tight is key to not letting it expand, but it will naturally inflate. What I do is rest a cast iron on top of it after it comes out of the oven. Let it come down to room temp under pressure. Then rest it in the fridge overnight.
Those are the big ones. Good luck!
Some pan fried squash on the side.
I love making naan in my pizza oven. Especially since I don’t make nearly as much pizza now that I don’t eat cheese!
We use extra firm tofu instead of paneer, and it’s texture is actually pretty perfect for it.
I make seitan deli meat loaves in two flavors: Turkey and ham. This is the ham variety. Sliced thin, and lightly toasted in a pan with a dash of oil. Let the edges get crispy, pile it up, and slap a piece of fake cheese on it. Cover the pan and let melt.
In a different pan, sauté some diced onion in olive oil until slightly carmelized. Turn off heat, add horseradish mustard, mix.
Toast ciabatta bun, spread the onion/mustard mix on, top with the meat/cheese pile, load up some pickles and go crazy.
I have a pic of the inside after I took a bite which better shows the texture of the “ham”, but I have no idea how to add it.
I’ve also found that in the Netherlands, “vegan” and “vegetarian” get swapped often. So I’ve gotten used to telling people I’m lactose intolerant as well as vegan.
Sorry for the shit pic. I’m a bit drunk right now.
Made my normal crispy tofu bullshit, but instead of coating it in Buffalo sauce and wrapping it up with celery and ranch, I followed a recipe I stumbled into on YouTube: https://youtu.be/-zkj_8bOd58?si=oS_iEd8MtRdmbijD
I steamed some leftover rice, and cooked up some. Asparagus from the garden as well as some bok choy I had leftover. Shit was slappin.
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Smart.