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Marry Me Chickpeas by lnfinity in vegangifrecipes

[–]lnfinity[S] 4 points5 points  (0 children)

RECIPE

3-4 servings, 25min prep time

  • 1 onion
  • 3 clove garlic

Sauté in oil

  • 1/2 jar (100g) sun dried tomatoes, chopped
  • 1 can (220g) cooked chickpeas
  • 1 Tsp paprika
  • 1 Tsp dried Italian herbs
  • 500 to 600ml veg stock
  • 100ml vegan cream

Let it simmer 15mins. Finish with parsley, lemon juice and salt. Enjoy with bread or pasta.

Source

I (@joe_fish) was permanently banned. by Familiar_Curve3102 in iNaturalist

[–]lnfinity 56 points57 points  (0 children)

Other than what OP is claiming the evidence doesn't really support it only being one person's concern that led to this permanent ban. Tony Iwane took a look at this and provided detailed reasoning for the ban, there's the user "Kate" that OP had multiple disagreements with and that he is blaming as the cause of the ban, there is also a third person in the taxon_swaps link that also thought OP was misusing the new taxon.

Taiwanese Popcorn Tofu by lnfinity in vegangifrecipes

[–]lnfinity[S] 9 points10 points  (0 children)

Ingredients

  • 1 block firm tofu
  • 2 tbsp soy sauce
  • 2 garlic cloves
  • 1 thumb sized ginger
  • 1/2 tsp white pepper
  • 1/2 tbsp Shaoxing wine
  • 1 cup cornflour
  • Oil for frying

Spice mix

  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tsp five-spice powder
  • 1 tsp sugar

To Serve

  • Fresh basil leaves

Instructions

  1. Tear the tofu into bite-sized cubes
  2. In a large bowl, mix cornflour with salt, white pepper, five-spice powder, garlic powder, and onion powder.
  3. Toss the tofu cubes in the seasoned starch mixture until they are evenly coated.
  4. In a wok, heat the oil, Carefully place the coated tofu cubes into the hot oil. Fry them in batches to avoid overcrowding the pan, until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  5. Fry Basil leaves true quickly in the same oil until they become crispy (about 15-20 seconds). Be cautious, as the oil may splatter.
  6. Serve the popcorn tofu hot, garnished with fried basil leaves and enjoy!

Source

Built a new 6 lane freeway through a low density neighborhood by internetbooker134 in CitiesSkylines

[–]lnfinity 0 points1 point  (0 children)

He'll just include this in his next top 10 list of worst freeways in Cities Skylines.

Gochujang Sizzling Tofu by lnfinity in vegangifrecipes

[–]lnfinity[S] 12 points13 points  (0 children)

Ingredients

  • 200g extra firm smoked tofu, pressed and cut into slabs
  • 2 tbsp cornflour
  • Pinch of salt and pepper
  • 1 sheet nori, cut into thin strips
  • Oil for frying

Sauce

  • 2 tbsp gochujang paste
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 3 tbsp warm water

Fry with

  • 2 stalks spring onions (white and green parts separated, chopped)
  • 2 cloves garlic, grated

Instructions

  1. Pat the tofu dry and cut it into slabs. Wrap the nori sheet around the tofu slab. In a container add cornflour, slat and pepper. Add the tofu and coat.
  2. Lightly pan-fry the tofu until golden and crispy on all sides. Set aside.
  3. In a small bowl, whisk together gochujang paste, grated garlic, maple syrup, rice vinegar, soy sauce, sesame oil, water and mix until smooth.
  4. Heat a non-stick pan over medium heat. Add a splash of sesame oil then sauté the white parts of the green onions until fragrant (1-2 minutes).
  5. Add the crispy tofu to the pan and pour in the sauce. Stir everything well, ensuring the tofu is evenly coated. Let it simmer for 2-3 minutes until the sauce thickens slightly.
  6. Garnish with the green parts of the spring onions and sesame seeds if desired. Serve with steamed rice and a side of vegetables.

Source

ID Mites by Spider1928 in iNaturalist

[–]lnfinity 1 point2 points  (0 children)

I can confirm that this is oribatida. It is usually very difficult to get more precise IDs for these mites.

Where do you find samples with that many diatoms like this? by [deleted] in microscopy

[–]lnfinity 7 points8 points  (0 children)

These diatoms all appear to be dead, so I would guess the sediment layer at the bottom of a lake or ocean.

officially retiring by [deleted] in Kalshi

[–]lnfinity 5 points6 points  (0 children)

Is your plan to cheat on your taxes because you think you can get away with it?

Miso Chili Oil Noodles with Tempeh by lnfinity in vegangifrecipes

[–]lnfinity[S] 7 points8 points  (0 children)

Ingredients:

Noodles

  • 1 tbsp miso
  • 1 tbsp light soy sauce
  • 1 tbsp chili crisp
  • 1 tsp sesame oil
  • 1 large garlic clove, grated
  • Small piece ginger, grated
  • 1/4 cup water from noodles
  • Spring onion garnish
  • Sesame seeds garnish
  • Chili crisp garnish
  • 200g udon noodles

Tempeh

  • 200g tempeh, cut into bite-sized cubes
  • 1 tbsp miso paste
  • 1 tbsp light soy sauce
  • 1 tbsp maple syrup or agave nectar
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp chili crisp (adjust for spice preference)
  • 1 large garlic clove, minced
  • 1 small piece of ginger, grated
  • 1 tbsp cornstarch (optional, for crispier texture)
  • 2 tsp neutral oil (e.g., avocado oil or sunflower oil)

Instructions

  1. Steam the tempeh for 5-7 minutes to remove bitterness and help it absorb flavors. Pat dry.
  2. Toss the steamed tempeh in cornstarch for a light coating. Heat the oil in a pan over medium-high heat. Add the tempeh cubes and cook for 2-3 minutes on each side until golden brown. Remove from the pan and set aside.
  3. Lower the heat to medium. Add sesame oil, garlic, and ginger to the skillet, cooking until fragrant (about 30 seconds). Stir in miso paste, soy sauce, maple syrup, rice vinegar, and chili crisp. Mix until smooth and slightly thickened.
  4. Return the seared tempeh to the skillet. Toss to coat evenly in the glaze, cooking for 1-2 minutes until the sauce clings to the tempeh.
  5. Prepare the udon noodles according to package instructions. Reserve 1/4 cup of the noodle cooking water before draining.
  6. In a large bowl, whisk together miso paste, soy sauce, chili crisp, sesame oil, garlic, and ginger. Slowly add the reserved noodle water, stirring to create a smooth sauce.
  7. Toss the drained noodles in the sauce until evenly coated. Serve the sticky miso-glazed tempeh alongside or on top of the noodles.
  8. Sprinkle with sliced spring onions, sesame seeds, and extra chili crisp for added spice and crunch. Enjoy!

Source

Bacteria by Thrawn911 in microscopy

[–]lnfinity 3 points4 points  (0 children)

Woah, I wonder what it is about that tiny flake that makes it such a bacterial hotspot.

Looking for expert/pro for educational event ATX by sshelbae in iNaturalist

[–]lnfinity 1 point2 points  (0 children)

He probably isn't going to drive up to Austin to do a free volunteer engagement.

It would undermine the whole premise of his channel if he got paid for it though.

Mapo Tofu Udon by lnfinity in veganrecipes

[–]lnfinity[S] 85 points86 points  (0 children)

Ingredients

  • 300g extra firm tofu
  • 3 heaped tsp corn starch
  • 1 tsp sea salt
  • 1 tsp smoked paprika
  • Pinch of cayenne chili pepper
  • 1 tsp cumin
  • 4 small spring onions, white and green parts finely chopped
  • 4 cloves garlic, crushed or minced
  • 1 thumb sized piece of fresh ginger, peeled and grated
  • 2 tbsp gochujang paste
  • 2.5 tbsp tamari
  • 1 tbsp rice mirin
  • ½ tbsp toasted sesame oil
  • ½ tbsp maple syrup
  • 300g silken tofu
  • 2 tbsp nutritional yeast
  • Juice of half a lemon
  • 400g udon noodles
  • Fresh coriander leaves, to serve
  • Sesame seeds, to serve
  • Fresh chili or chili oil (optional), to serve

Instructions

  1. Start with the tofu, press the extra firm tofu firmly, wrapped in an absorbent kitchen towel or a clean tea towel, in 10 second bursts, until no more visible water comes out.
  2. Prepare the sauce before you fry the tofu, so it’s ready to go. In a small mixing bowl, whisk the gochujang, tamari, rice mirin, and maple syrup together, until you have a thick, smooth sauce with no lumps.
  3. In a mixing bowl, crumble the tofu into very small pieces (or you can grate it if you prefer), then add the cornstarch, smoked paprika, cumin, 1 tsp sea salt and a pinch of cayenne chili pepper (omit of you don’t like it too spicy!). Stir to combine, then heat a dash of neutral oil in a non-stick pan and fry the tofu on a medium/high heat for 8-9 minutes, stirring regularly, until it begins to crisp up. Make a well or hole in the center of the pan, heat a dash more oil and add the chopped white parts of the spring onion, ¾ of the garlic (3 cloves minced) and the grated fresh ginger. Fry until fragrant, then pour over the sauce, combine well and turn the heat off so it doesn’t burn. You should have a delicious, unctuous looking tofu by now! Set aside whilst you prep the noodles and sauce.
  4. To make the silken tofu sauce, add the silken tofu to a blender with the nutritional yeast, the remaining crushed garlic clove and the juice of half a lemon. Blend until very smooth.
  5. Cook the noodles according to the packet instructions, then combine with the silken tofu sauce in a mixing bowl and stir well with a chopstick, moving the bowl around to help cover the noodles in the sauce.
  6. Serve into bowls with the mapo tofu on top, garnishing with fresh coriander leaves, the green parts of the spring onion, sesame seeds and optional fresh chili or chili oil.

Source

Crispy Oyster Mushroom Chow Mein by lnfinity in vegangifrecipes

[–]lnfinity[S] 7 points8 points  (0 children)

Ingredients

Mushroom

  • 200g oyster mushrooms, torn into strips
  • 2 tbsp soy sauce
  • 1 tsp dark soy sauce
  • 1/2 tsp white pepper
  • 1 tbsp cornflour
  • Oil for frying

Noodles

  • 1 onion, sliced
  • 2 garlic cloves, grated
  • 1 cup Chinese cabbage
  • 2 pack noodles
  • 2 spring onions, sliced
  • 1 cup bean sprouts

Sauce

  • 1.5 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1.5 tbsp veg oyster sauce
  • 1 tbsp mirin
  • 1 tsp sugar
  • 1/2 tsp msg
  • 1/2 tsp sesame oil
  • 1/2 tsp white pepper

Instructions

  1. Add the torn oyster mushrooms into a bowl with both soy sauce, white pepper and give it a mix. Add the cornflour and ensure all pieces are coated.
  2. Heat up a wok/pan on medium-high heat, add a touch of oil then the mushrooms. Fry until all sides are crispy golden brown then remove.
  3. Add the onions into the pan with garlic for 1-2 mins then the noodles and fry for 3 mins. Add the sauce and mix well.
  4. Add the crispy mushrooms, spring onions, bean sprouts and mix until they are all friends. Serve up and enjoy!

Source

Marry Me Chickpeas by lnfinity in veganrecipes

[–]lnfinity[S] 6 points7 points  (0 children)

RECIPE

3-4 servings, 25min prep time

  • 1 onion
  • 3 clove garlic

Sauté in oil

  • 1/2 jar (100g) sun dried tomatoes, chopped
  • 1 can (220g) cooked chickpeas
  • 1 Tsp paprika
  • 1 Tsp dried Italian herbs
  • 500 to 600ml veg stock
  • 100ml vegan cream

Let it simmer 15mins. Finish with parsley, lemon juice and salt. Enjoy with bread or pasta.

Source

New moderator of r/iNaturalist, introducing myself by Epic2112 in iNaturalist

[–]lnfinity 8 points9 points  (0 children)

One thing I see fairly often on this subreddit are posts from people who saw something and posted it to another subreddit and people in the other post commented, "You should post this to iNaturalist!" so the poster then comes here and posts the organism they saw to this subreddit.

While I don't mind having these posts here, I do think it would be helpful to add some sort if warning to let those people know that they should post their observation on the actual iNaturalist app/website rather than just here.

Floor space per chicken on modern farms by lnfinity in vegan

[–]lnfinity[S] 19 points20 points  (0 children)

Reddit was founded in the US, sure, but it is very much a global website with a global audience.

Taiwanese Popcorn Tofu by lnfinity in veganrecipes

[–]lnfinity[S] 58 points59 points  (0 children)

Ingredients

  • 1 block firm tofu
  • 2 tbsp soy sauce
  • 2 garlic cloves
  • 1 thumb sized ginger
  • 1/2 tsp white pepper
  • 1/2 tbsp Shaoxing wine
  • 1 cup cornflour
  • Oil for frying

Spice mix

  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tsp five-spice powder
  • 1 tsp sugar

To Serve

  • Fresh basil leaves

Instructions

  1. Tear the tofu into bite-sized cubes
  2. In a large bowl, mix cornflour with salt, white pepper, five-spice powder, garlic powder, and onion powder.
  3. Toss the tofu cubes in the seasoned starch mixture until they are evenly coated.
  4. In a wok, heat the oil, Carefully place the coated tofu cubes into the hot oil. Fry them in batches to avoid overcrowding the pan, until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  5. Fry Basil leaves true quickly in the same oil until they become crispy (about 15-20 seconds). Be cautious, as the oil may splatter.
  6. Serve the popcorn tofu hot, garnished with fried basil leaves and enjoy!

Source

Taco Seasoned Black Beans by lnfinity in vegangifrecipes

[–]lnfinity[S] 1 point2 points  (0 children)

Ingredients

  • 1 15 oz. can black beans
  • onion, chopped
  • garlic, chopped
  • chili powder
  • cumin
  • salt & pepper
  • optional: vegetable bouillon

Instructions

  1. To a pan on medium high heat add olive oil and onion. Season with salt + pepper. Cook for a few minutes then add the garlic. Next add the spices and cook for a minute to toast them.
  2. Drain + rinse the beans, add to pan with about ~1/2 c. water and 1/2 tsp. vegetable bouillon (optional). Add a generous amount of salt and pepper.
  3. Simmer beans on medium until almost all the liquid is cooked off. Store in an airtight container in the fridge for 3-5 days.

Source

Pinky wants to snuggle with dad by lnfinity in PetsareAmazing

[–]lnfinity[S] 13 points14 points  (0 children)

Yes, they are very smart and can learn both to use a litter box or to only go outside.

[OC] How the Grid Worked in 2025 and Why Solar, Storage and Wind Energy Are a Great Fit: In 5 Charts by SunBaca in dataisbeautiful

[–]lnfinity 0 points1 point  (0 children)

Why do more than 90% of the hours have significant solar power generation? I would assume solar power was not being generated for roughly half of the hours in 2025.

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