Damn. That’s the dream.

$40 per YEAR?? What magic gym is this you speak of?

That’s the cheapest gym membership I’ve ever heard of.

Gonna need a source for that claim on higher inputs for human food.

If economics is your excuse for raising animal feed instead of human food then it’s just another knock on capitalism. (Although if you calculated the economic cost of raising/slaughtering/shipping all that meat, I’d wager it’s not cheaper than growing plants for humans to eat)

Also, we farmed animals in the past because they are a good storage for calories when it’s winter and you can’t grow food. We live in a global society now. It’s not necessary. Animals are grown and killed because their meat is pleasurable to eat; simple as that.

Yeah, alfalfa is the correct translation. I tried to do a quick search for how much land is used for forage crops (like alfalfa and hay) but didn’t come up with any decent stats. However, I looked for the global crop production stats and the top 4 globally are sugarcane, corn, rice, and wheat. These 4 contribute almost 50% of total arable land use. On the graphics for production— forage crops don’t even get an honorable mention. So unless you have some info on how much wasted land alfalfa grows on, I’m going to say it’s not all that important (land use wise)

Second, using different cultivars for animal feed and direct human consumption is true. We don’t eat dent corn. We eat sweet corn. Two very different varieties. However, saying that one variety can be grown on this patch of land and the other varieties cannot is simply false. Yes there are differences in adaptability of different varieties, but they aren’t massive. Especially when you read about how much fertilizer and water we dump on our animal feed crops each year. Any damn plant could grow with those kind of inputs.

And lastly, your “appeal to tradition” argument is a classic logical fallacy. So I won’t try to refute it.

This is weapons grade copium.

The main ingredients in almost all animal feed for industrial farming (90+% of meat production) is grain/cereals. Like corn, wheat, oat, etc. humans eat those things. The protein sources for animal feed is usually soy… humans eat soy.

Please explain why “the soil we use for growing animal feed is not suitable for growing human food”

The only factual part of your comment is about your grandmas chickens eating food scraps. But I’ll bet you they didn’t live entirely on scraps. They still get grain to survive. Also, as stated before, 90%+ of meat doesn’t come from sustainable grandma’s chickens. It comes from hell on earth factory farms.

Would syncing your backup directory work? Like take snapshots of your system, dump the snapshots all in a single directory, and sync it to an off-site location?

Nice! More options for blocking ads is always welcome.

I haven’t tried any other add ons other than ublock, but I can confirm that it works on my iPhone 15 with recent iOS.

Just try looking at the same recipe page in safari and then again in Orion. Night and day.

Might as well use a fucking crayon.

What does that make me (0.38 user)?!?

Also, I think you mean 1.0, 0.7 and 0.5

Totally understandable. Thanks for the info!

What reason?

I feel like this is just another cash grab on a popular series. It wrapped up nicely, and because it was popular— can’t leave money on the table!! Keep making it until everyone hates it.

I love EOS. I have both sway and plasma installed. I prefer sway, but sometimes I get frustrated with troubleshooting and I can use plasma as a safety net. I’ve only had to do it once, but it’s nice knowing it’s there.

Yeah, I just have one that launches blueman-manager. Not elegant, but works well. I only ever use BT on my laptop. So my desktop doesn’t even have it.

For music control I added a custom Spotify element to my waybar that shows now-playing, and lets me play/pause/skip/etc without having to go back to workspace 1. That’s all I need.

Tiling is just so nice once you get used to it. No more fiddling around with window placement.

I tried to do that when I started, but now it’s just habit. Super+Shift+# does most of the work.

My only complaint with the EOS configuration is the lack of Bluetooth on the bar. And the sound/screen brightness buttons don’t give any visual/audio feedback. I have some notifications imbedded, but they look and feel kinda janky compared to how nice and clean they are in Plasma.

Sway is it. I tried originally building it all up from scratch. It was fun, and taught me how all the pieces fit together, but now I just grab the EOS community dotfiles and make a few minor tweaks.

For me, it’s not a “workflow” that is sped up, it really just helps me remember where stuff “belongs”. Workspace 1 always has my Spotify, audio mixer, and discord/signal. Workspace 5 is gaming, etc.

Resizing and swapping window locations around is so simple with just super+mouse click/drag.

EOS btw.

Dang, there’s a couple of Asian grocery stores near me, but I’ve never thought to look for mock duck. Usually I’m just loading up on gochujang.

For seitan, I am pretty much stuck making loaves of the deli meat style “ham” or “Turkey” although I find they both taste about the same. The recipe I based them on is from 86 meats(or something like that), and it uses extra form tofu as the moisture. I’ve tried with just VWG and water/broth, but I never liked the texture when I do that. I’m really wanting to try using beans/lentils instead of tofu, but I’ve been risk adverse now that I’ve got a recipe I like.

In my pre-vegan life I was pretty into making pizza, so I obsessed over hydration levels, proofing time, baking temp, and all those other minor details of making good bread. I see seitan as bread-adjacent, so I think there’s a lot of overlap in cooking bread and seitan. My plan in the coming year is to start tweaking the hydration level, and switching up the additives to see if I can’t find a method that really resonates.

I also think there’s some room for exploring the cook method. Lots of recipes say “simmer DO NOT BOIL”, so you know they’re looking for a specific temp. I’m wondering if it would be easier to achieve with a Sous vide? But other recipes swear by the steam method. Steam is going to be WAY hotter than simmering, so that’s a huge difference in method right away. I tend to favor the oven bake to get a nicer looking “crust”. But I bake at 350F, which is hotter than steam? But less intense heat transfer. I also ALWAYS temp the loaf before taking it out. 190f internal temp (just like a good loaf of bread). The shape and size of the loaf really can mess with your cook time, so I’ve found it best to just temp it with a “meat” thermometer.

Anyway, shame there’s not a c/seitan community on Lemmy yet. I don’t have enough content to run such a place, but I’d be happy to contribute to the discussion.

What do you use for the fake duck meat?

I’ve gotten pretty obsessed with making good seitan, but there’s just so many variables. I’m mostly a texture person, and I find that the place where lots of vegan recipes fail is in the texture department. So that’s where my passion for vegan cooking leads me.

Thanks man, I’ll pencil in a spot this weekend to give it another go. I’ll hit you up next week if I can’t figure it out. Thanks a lot. I love lemmy for this.