I like trying to simplify stuff to basic language and I am happy it was helpful

Wider open you let in more light, and want faster shutter speed, more closed you get less light and want a longer shutter speed.

And f stops work backwards. Think of it as percent of sensor covered. The bigger the number the more covered it is and the smaller the hole/aperture.

That’s batshit and such a newgrounds thing to do to make mutated incestuous cats voiced by terrible people.

Definitely weird, hard to say if it is in good taste or bad. Very Edmund level of fucked up.

Nah tincture… Hate that its hard to get but tincture. Mmm mm.

His third arm is doing all the lifting. That’s what makes it kinky

Man you could feel him locking on target so hard, if only I could have a fraction of that.

I vote for best, but I might be biased

Ugh… No, I can smell it already.

The first piece of tech for doing sous vide was a piece of lab equipment used in chemistry.
Its a technique of making stuff work and can be done with a thermometer and a pot of water.

I would say definitely get a vacuum sealer, you can do the cold water and ziploc trick but it will never really truly work and I had to use a wet towel to keep the food submerged when I was doing it. But that means you can still if you are ok with weighting the bag.
I buy a bulk box of the premade bags from a restaurant supply store cause they are cheap and then I can individually seal meat when I buy it and freeze them, makes portioning and doing a quick sous vide faster too.

Then if you want to be cheap you can get a used immersion cooker, it doesnt touch food, just water usually. I usually use a pot on some cork board wrapped in a towel. Some chefs really like using a cooler cause it is insulated.
ANOVA is a good brand just get controls on the device cause it is just easier and faster.

Ok here is another I am fond of.

Make a large cheap meat, (chicken thighs, pork roast, tritip) butcher into smaller pieces and wrap well and freeze, even better if you can vacuum seal it. You can basically sous vide in a pot of boiling water and then use in lots of ways. Fajitas, casserole, poutine, shredded BBQ sandwich, etc.

I do this with tonkatsu and charsiu which are nice to have and do as a big batch.

Bread machine, and if you can get a cheap pizza stone or large piece of metal you can help it out as that will act as a heat sink and help it maintain a temp

Oh shoot also, you said vegetarian so I didnt include this but you could probably make it work.

Okonomiyaki:

Its practically fish flavored pancake batter filled with cabbage and other veggies fried on a griddle. Invented in japan after WW2 to use scraps and make them tasty.
I make mine with bacon or cheap slices of ham on bottom but you can skip that, but I would still crack an egg into the center.

If you look around at street food post WW2 in the world you will find a lot of it is cheap and tasty and with a globalized market easier to get the ingredients/recipes.

A lot of food history is making the best out of what you got and when you look around there are some incredible depression era and post war dishes from all over the world.

Like it can be amazing what you can make with basic ingredients that can taste good that some ancestor from a different world figured out with what scraps they had laying around. A bunch of my favorite dishes are like that. Okonomiyaki especially so.

Get a pressure cooker and a bread maker from a thrift store or Facebook marketplace. Your bread will be cheap and plentiful. Get some herbs and veggies to spice them up. I’m a big fan of rosemary, garlic and onion and then dipping it in olive oil with some cheese on the side.
Or make pizza dough dough setting and make a quick pizza or even bread pizza

I adapt what I make to what is cheap to purchase at the time. Sometimes it is lots of eggs and quiche, sometimes it is specific veggies, stuffing them with rice and cheese and lentils and baking them is nice.

And to finish off here is my ancestors depression dish which I swear by.
Eggs tomato and cheese:
Saute onion, and green pepper or celery until sweated, add salt, pepper and thyme
Add a large can of tomatoes or 4-5 large tomatoes cut into chunks and let simmer until liquid
Reduce heat and add a soft cheese (cheddar spread or american cheese works well cause it melts well | generous 1/2 cup
Once melted mix in slowly 6 scrambled eggs and raise heat a little until it cooks and thickens stirring constantly.
Serve on bread.

Yup, what other person said, heat pump dryers.

They use the insides of the dryer as the closed loop of heating and cooling. Heating air through clothes to get moisture then cooling it on the other side to condense it. Generates water but doesnt have a vent.
Neat use of the tech.

I mean literally the same machine as a rock grinder, generated heat and tumbling items smacking into each other.

But like they are soft. And if you don’t use as much heat it is even gentler, which is why the driers that act as a dehumidifier without heat are even better better.

I just got The Coup - Genocide and Juice
whole album and have been enjoying the heck out of it even if I still can’t find Sorry To Bother You physically.

Otherwise I “discovered” Ghost: The Future is a Foreign Land has been hurting me in a nice way.

Not exactly cheapest but I have been an absolute fan of Gallium charging bricks. They can do much higher wattage in a smaller size and with a long USB C cable and 4 ports actually replaces a laptop charger, phone charger, and more.

And specifically Anker makes a 65w charger that also doubles as a battery bank for about $80 that means I can charge everything from just that one and then take it with me and use it as a battery and plug I to the wall to recharge itself and my devices again.

You can also just use a cocktail shaker or a jar with a lid and shake them. Peels come off so easily and you just mostly sift through them to get the cloves.

ok no.

When the last braincells manage to fire before fizzling back into the night