Would also be nice to know where each of these substitutions are preferred. Eg: for sweet cakes/brownies, vs savory goods/bread, etc.

This is surprising to me. The “follow your heart” blue cheese fits the bill perfectly for me.

I would kill for a mozz that got anywhere close to actual cheese.

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.

Awesome. Thank you for the source. I knew of the technology a long while ago, but I had no idea that France and Germany both enforce its usage.

The best option is still to stop eating animal products, but this is still a win for overall animal welfare.

So what happens to them? Just a slightly more humane death before they reach a week old?

Im actually surprised it’s as high as it is.

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

Yeah… not exactly beautiful data presentation here if you have to assume something so basic about a visualization.

yeah, it’s .storage/

There’s a bunch of stuff in there for sure, but nothing related to any of the add-ons. Some HACS stuff, some lovelace.config, but not a damn thing related to any of the containerized add ons.

Yup. Hes a beast when he can play, but too much money for too much uncertainty.

Please keep McManus though. Being in kicker hell is no fun. Just pay the man.

Okay, well maybe it’s just me that’s the lazy one!

The community sway package for eos is so good that I pretty much gave up on my custom dotfiles.

Finally some meme recognition for those of us that want to be “cool arch users” but don’t want to spend any effort getting there!

(Fucking love EOS right now. )

Just grab some prebuilt .config files. I just switched from maintaining my own “custom” set to the endeavorOS community repo for sway, and it’s seriously amazing. Not too much, but has everything I need working right out the box.

Just fyi: about 50% of crops use synthetic fertilizer. Animal waste is not a requirement. This article discusses the chemical discoveries that lead to the ability to synthesize fertilizer: https://ourworldindata.org/how-many-people-does-synthetic-fertilizer-feed

Spoiler alert: it doesn’t come from dinosaurs**

tl;dr - Haber-Bosch process

I thought this was c/vegancirclejerk for a second after reading that reply 😂

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.