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

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.

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 😂

I’ve only ever used the free version. No complaints from me. I like it on the desktop web version. But the phone app works in a pinch

Cronometer is the default rec. it has most things, and seems to be pretty useful.

Great news. Now if we could get other chip makers to take out milk powder from all their “salt and vinegar” chips. It’s in the goddamn name: salt, and vinegar!! Not “salt and vinegar milk”

Sorry, just had to vent about this frustration.

Going to be tough to answer any of these questions with authority, as I do not bake much, and nothing I’ve ever baked has used sour cream. My experience with sour cream substitutes is just slipping it on top of tacos/fajitas/burritos. And for that purpose- it works just fine.

Regarding using four cream as a thickener for soups- any thickener is going to work. Another poster suggested coconut cream, that works well for me. Adding starch of any kind will also work to thicken soups. If you’re looking for extra protein: blend up some cooked white beans, or silken tofu works really well for this too.

Now for your question #2: I don’t know if I’ve ever encountered vegan sour cream with oat or almond bases, but I know when comparing oat/soy/almond milk— the soy is the only one with protein and fat content. Oat and almond milk tend to have very little nutrition, and are mostly cloudy water (exaggeration). So I tend to use unsweetened soy for most my cooking. Your mileage may vary.

Good luck!! And remember that you don’t have to only cook from physical cook books- the internet is LOADED with good vegan recipes. Do some experimenting. Don’t be discouraged when something doesn’t turn out, it takes a while to get the hang of using so many new ingredients!

Seconded.

I always get both beans in my burrito bowl. Why settle for only one bean bowl?

Legit everything I make from Nora cooks has been good.

https://www.noracooks.com/

Yup, that’s how I’ve always done it.

It’s why I never say “eat the rich”, instead say: “compost the rich”. That way everyone knows I am serious about both parts of the ‘joke’.

If you’re just desk jockeying for 10 hours, I’d say skip the breakfast entirely. A nice iced coffee (black or splash of oatmilk) goes a long way towards curbing hunger.

If you absolutely MUST eat in the morning, a smoothie is nice and cold, quick to make, and can be as high/low in calories as you desire. I make mine with a banana, frozen strawberries, protein powder, peanut butter powder, and soy milk (~300kcal, 30g protein) but I only have one on days I go to the gym (4 days a week)

You can’t possibly have time to breed all those different crops, so do you just buy from independent breeding/production programs, and sell retail?

Sounds pretty entertaining. Just working with local growers, or all over the nation?

That’s what I’m sayin! Goofy ass world we live in. Either that or me and “v” are the same person, and we have split personality disorder and can’t remember the password to each others lemmy accounts…

Shout out Oregon, btw.

Damn. That’ll happen.

Nice work getting out of the business. Corporations can really crush your soul. I bailed on my plant breeding background because I prefer the data side.

What kinda seed you selling these days?

Hahaha!

I was trying to keep it simple enough to answer OP about vegetables in general. But you are correct with regard to onions. I actually work for a vegetable breeding company, but I try to stay vague enough to protect my anonymity. It’s a pretty small word in the plant breeding community. (Even smaller in veg seeds specifically.)

You know your stuff, so I’ll have to assume you work for one of our competitors. And based on nothing other than assumptions made in bad faith, I will now consider you my lemmy nemesis.

Edit: wait… it’s somehow BOTH of our cake days? Are you actually me?

True Hybrids (F1) will be identical. But the catch is that you can’t have a “true hybrid f1” if your parent lines are not true breeding. Usually this involves selfing the parental lines 6+ times to obtain purebred (all genes the same allele) lines.

Lots of breeders are loose with that step, so you can occasionally get some variation in your F1. But that’s usually because selfing 2 parents 6+ times, then making the hybrid cross is at least 7 generations. In an annual crop, or even biannual (onion/carrot) this can take 7-14 years.

The democrats should not have dressed so provocatively!