Damn. That’s the dream.
Nimrod
joined 2 years ago
$40 per YEAR?? What magic gym is this you speak of?
That’s the cheapest gym membership I’ve ever heard of.
Craigslist or Marketplace. Get a 90s mountain bike in your size. Start riding. Join a cycling club/social group. People are always changing bikes, and would be happy to let an older one go for a decent price.
It CAN be an expensive hobby, but it doesn’t have to be. I’ve been riding my $200 Craigslist special for about 1200km this year and I haven’t spent a penny on it.
Bike co-ops exist too! Check your area
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.
Certified banger. PE and Brother Ali? On a ‘no kings’ Saturday?? Yes please.
Works with BBQ sauce too
When I’m looking for a quick dopamine hitting lunch, I air fry a block of tofu, soak it in buffalo sauce and wrap it up in a tortilla. Pickles, celery, lettuce optional.
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?
Nah, he’s a duck. Ducks are feathered bags of pure rage.
But he’s handsome and talented, so it’s all good.
Enchiladas.
Made some seitan “ground beef” cooked some squash, onions and mushrooms up. Mixed it all together with a bit of refried beans to stick it all together, wrap em up, slather with green enchilada sauce, top with cheez. So damn good.
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.
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.
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And for everyone out there diving into the insane amount of “documentation” out there
“Tek” is simply shorthand for “technique”.