• 2 Posts
  • 395 Comments
Joined 1 year ago
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Cake day: July 9th, 2023

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  • I’m kind of terrible with tofu and thick sauces; even with extra firm tofu that I’ve pressed and frozen/unfrozen, I manage to make it crumble about 90% of the time, so this is always wizardry to me.

    Granted, I don’t deep fry it because it’s such a huge pain to deep fry so that’s probably my problem…

    Do you think that seitan would hold up well with this? I’d think it’d mimic chicken well, while the tofu is moreso the paneer replacement.


  • It is definitely tough to shed that sense. Growing up knowing I was “weird” and therefore bad (no, it was just undiagnosed autism, but I was an adult before I knew that and that element of myself had long since been solidified) meant that if I wanted people to like me then I had to give more than they did in order to just break even, which is exhausting and unfair, especially since I have a tendency to read neutral expressions as negative ones.

    One thing that has helped me is the realization that that happy feeling I get when someone came to me for help and I helped them? Goes both ways for good people. And it sucks for them, too, if you’re suffering and they could help but you were afraid to ask. Having standards is both a defense of yourself and a means of determining which people should stay prominent in your life.




  • Those are all good points! Certainly some of it is growing pains, but it would make for a better entry point to have a walkthrough upon signup. That could be true of apps, as well.

    It’s all a balancing act, isn’t it? Between managing reputation and the increased trust/context it brings, allowing for a broader range of opinions (and more contentious ones) versus encouraging consensus within a community, and managing user expectations. How do you keep out trolls and chan-culture without encouraging fearful bean counting and a smoothening of the many bumpy opinions into what is widely perceived as acceptable?

    What works for a suddenly engorged, amorphous and non-profit driven organization like Lemmy is going to be different from what Reddit can do from a top-down perspective. I’ve always held paid actors to a higher standard than unpaid ones, so I’m willing to rely more on my own internal sorting of value. Everyone has experienced a time where they or someone else made a good point that was ignored in favor of the popular person’s more mundane one, and I think that that’s just a part of humanity that you can’t kick out without establishing some sort of external arbiter.

    I don’t know the answer to it, just that a simpler system that one disagrees with is easier to navigate than one that’s more complex.


  • You can use an ingredient that soaks up the olive oil. Eggplant and mushrooms will do that, and both will give it more body, while mushrooms add to the umami quality.

    Depending on how blasphemous you want to get, you can add soaked, ground up cashews or avocado to add in drier sources of plant fat. Heck, what about artichoke hearts?

    Oh, and of course, nowadays there’s meat substitutes like Impossible/Beyond/what have you, which are plenty fatty and still hold up to getting fried.




  • It’s the lack of awareness that gets me. You’re operating a 2+ ton vehicle at speeds significantly faster than humans can reach by themselves, amongst a group of other people doing the same, and you figure it’s okay to be unpredictable?

    Unfortunately that’s not something you can really test for, that blasé attitude towards interacting with traffic, since most early drivers are going to be on their best behavior, and this is developed after years of getting away with it (or NOT but somehow still doing it?).





  • Yeah I feel you on this one. It’s like my first reaction is to raise my hackles, not just because “CHANGE???” but also that a new idea means I Fucked Up by not considering all options or foreseeing it.

    Which is silly and unfair of me. I make errors all the time, and I can’t possibly foresee everything, and when I offer up ideas it’s because I see a problem and want to fix it so things get better.; I’m not thinking about shoving someone’s nose in their failure to be omniscient so why should I be so concerned they’re doing the same?

    One thing that helps is the knowledge that we don’t stop thinking about something when we stop consciously thinking about it, so my slow embrace of an idea after hours or days makes sense; my mind kept it on the stovetop, just on the back burner. It’s not fickleness, it’s consideration, and the knowledge that I do that can help give me the confidence to say, in the moment, “I’ll get back to you on that”.


  • Oh this is very familiar.

    I think this is an aspect of AD(H)D; you know you have something to say, but you’re not sure you can hold onto it AND what the other person is saying at the same time.

    In my case, a lot of the time I just don’t process conversation at the same speed that other people do. I like text for a reason: I can marshal my thoughts, edit comments, and see what I’m responding to instead of relying on my memory which is…poor.

    At the same time, there’s the notion that different communicative means produces different communication styles. A phone call is not a face to face talk is not an email is not a letter is not a DM, so each should differ according to the medium. Deep, insightful comments might lend more towards written conversations, partly because they’re hard to say in the moment and because they’re hard to react to.


  • Thank you so much for the detailed writeup/recipe; maybe even I can follow it. XD

    This looks like an easier version of a sauce recipe for cold soba noodles, which uses tahini as the base. I usually make up several batches of that and then freeze it to use for later, so I’ll see if that works for this one (after trying it as is).

    Cumin is an interesting addition: I tend to associate that with Mexican dishes. But then I always associated cinnamon with sweetness before trying Indian food; trying to expand my palate can be hard when I’ve already formed strong Food Opinions.

    Again, thank you!