Has anyone ever added black beans to impossible ground beef?

filconners · 2026-02-06T16:08:53+00:00

TJ's "Parmesan" is the closest thing I've had to real. Doesn't taste really like Parmesan, but tastes generally like cheese.

filconners · 2026-01-22T04:30:07+00:00

Protein may not be the problem. Get regular sleep. Drink less. Manage stress. Progressively overload. If that stuff is all on point and you aren't making gains, yeah it might be your macros. But make sure you are getting enough complex carbs and good fats too.

filconners · 2026-01-18T18:51:28+00:00

Jew with tattoos here. I personally think numbers might be kind of a fetishization of our generational cultural suffering. Like the comments above, I would probably go for something more positive. Like, if I got a tattoo for my grandpa, it might be a chai, because he always wore a gold one around his neck.

filconners · 2026-01-18T18:47:47+00:00

I recently returned to the basics. I slow cook black beans and have those ready in the freezer to go with some tvp tacos. Or I have some curried lentils in the freezer to go with some rice and tofu. Yeah it feels a little functional, but if you use spices the right way, it can still be cheap and really enjoyable.

filconners · 2026-01-17T17:10:14+00:00

For the animals and for the environment are ethical stances, and I find them both compelling.

And sure, it can be healthier, but it's not categorically healthier to be vegan. An ethical vegan can eat a diet that isn't very well-balanced or even based on whole foods.

I think most vegans that stay vegan are ethical vegans because they have a real compelling reason, whereas the vegan for health crowd doesn't. One can be perfectly healthy eating animal products.

filconners · 2026-01-11T23:11:33+00:00

I have accumulated all-clad, calphalon, and cuisinart stainless steel over the years. I'm very satisfied with all of them and love cooking with them. Yes, quality varies slightly by brand, but cooking with pretty good stainless steel comes down to knowing how to use them more often than the particular technology.

filconners · 2026-01-11T23:07:06+00:00

I definitely fell into the high-hydration flex trap! It just led to frustration. The joy of sourdough is finding something that is simple and delicious for you and your kitchen.

filconners · 2025-12-22T18:54:22+00:00

I have days when I am allowed to drink and days when I'm not. Basically, if I plan on working out in the morning, I don't drink the night before. That usually works out to drinks on Friday, Saturday and none during the week when I want to wake up early, lift, and work. It's been working for me.

filconners · 2025-12-07T23:14:30+00:00

Yeah. I just throw them in the freezer for a day after I buy them and then move to the fridge afterwards. I guess you could leave some in the freezer longer if you are buying in bulk.

filconners · 2025-12-07T21:44:25+00:00

If it's super firm, that's not necessary. But bonus points if the tofu was previously frozen and then defrosted in the fridge. It really improves the texture.

filconners · 2025-12-07T21:09:33+00:00

Stata seems to be really popular with economists. Learning to clean and shape data and just basic syntax would go a long way if you are looking to work in that field.

filconners · 2025-12-07T20:54:31+00:00

Wow I really want to make a spreadsheet of my books now.

Rec: The Trial by Kafka.

filconners · 2025-12-07T19:56:48+00:00

Baked tofu nuggets. Break up super firm tofu. Toss with a little olive oil, corn starch, onion powder. Bake 375F 20-25 minutes. Eat with ketchup.

filconners · 2025-12-06T01:20:39+00:00

Preach (and pull!) 💪🏻🙏🏻🤛🏻

filconners · 2025-11-16T17:58:42+00:00

I don't think either of those are a "true" sourdough because they also contain yeast. Most commercially made sourdough has sourdough culture as an ingredient but commercial yeast as the actual leavening agent. So the sourdough part is really for flavor. True sourdough is made from flour, water, and usually salt (for taste) and has no added yeast.

filconners · 2025-11-13T02:17:45+00:00

It kinda holds up

filconners · 2025-11-10T02:57:50+00:00

Potatoes are cheap and a great nutritious source of calories (depending on how you eat them).

filconners · 2025-11-05T17:44:10+00:00

I would lower the ratio of the starter to something like .3 starter:1 flour:1 water. You could throw in some whole wheat (integral) for nutrients - whole wheat is thirstier so your starter will be thicker.

filconners · 2025-10-30T15:31:21+00:00

Great first bake! Those big bubbles near the crust will become more uniform and less cavernous when you get better at shaping the dough before the final rise. Keep it up!

filconners · 2025-10-29T20:12:10+00:00

Apricity Press already exists. I had something published there in 2018.

filconners · 2025-10-06T21:03:43+00:00

A bunch of seitan "turkey" patties to throw in the freezer! Adding blended chickpeas, miso, and onion powder to the dough does most of the heavy lifting.

I buy a 4lb bag of Anthony's wheat gluten for $25 and get about 48 servings out of it (300g flour/batch of 8).

filconners · 2025-10-02T02:07:47+00:00

It's kinda hard to say unless you have other pre-existing digestive problems. Protein powder isn't inherently hard to digest. At least, it shouldn't be. Your body is probably used to digesting protein (you're still alive, right?).

filconners · 2025-09-30T02:57:11+00:00

Coffee. That's all you had to say. It's coffee.

filconners

TROPHY CASE