Man I really wonder what the venn diagram of Linux users/furries are. But I’m thinking it might be a circle within a circle kinda thing.

That sounds lonely.

The idea of an imagined recipe based on random ingredients from a thing that doesn’t understand the concept of taste seems like a “recipe” for some really gross food.

I don’t know why but like I swear it looks like the white one wobbles when on my phone screen.

Why is the white one wobbling?!?

Damn, a lot of people bought Steam Decks.

I know I recommend freezing it but also if you prefer the creamy texture I know some people who recommend boiling the tofu block for just like a minute in salt water to quickly get the moisture out but I’m aiming for easy and little work and I’d put this above freezer if below tofu pressing.

Fried tofu. I mean it’s way more effort but freeze it to get all the water out and then you can even freeze it again.
Each time you do it makes the tofu more chewy than creamy and has a tougher texture which actually makes it easier to work with.

From here I would have differing suggestions depending on desire. I personally love to cut them up just straight into cubed strips and lightly toss them in cornstarch with some salt or msg added and some white pepper and then fry them in a pan with generous amount of coconut oil. Get a nice golden crisp on them and you have basically strips that can also be used for sandwiches or nugget replacements or things of that nature. But if you want to have the shredded chicken style option.

Once frozen for the second time shred the tofu or cut into really thin strips when it thaws out and you want to toss it in veggie bouillon powder and some black pepper and a touch of soy or vinegar and then bake at 350 until golden or panfry.

It’s a different texture and flavor per say but should be very useable for the same purposes of just being able to quickly toss it into anything and have it add some protein to a otherwise plain meal.

Both store very well and can be reheated easily. Preferably baked to reheat. But not everyone has a toaster oven.

I’m not seeing it here so I will recommend:

Always have some frozen shredded chicken in the freezer.
It’s super easy to make. Chicken, broth or water, some veggies like celery and onion and salt if you just used water and let it simmer in pot with a lid on at a low temp or use a pressure cooker for even more hands off and then hit with a mixer to shred the chicken.

You can make several pounds of it in advance and then just wrap up portions of it in Saran wrap or foil. Bag it and put it in the freezer. It’s now very resistant to freezer burn and it’s a perfect ingredient for lazy days.

Tacos, grab some chicken add some cayenne cumin and lime juice and throw it in a tortilla.
BBQ, mix with BBQ sauce and heat up throw on bread or a bun or even better some yellow rice or rice-a-roni. You can add it to soup, you can turn it into all your classic chicken dishes and it’s there and waiting for you.

Shredded chicken.

Titty USBs??? No wonder nerds love Linux!

Seriously it’s the perfect way to do it. You know your pan is hot enough. The butter is nicely browned. I do find a small pan is the right way to keep a good layer but if you have a slightly larger pan using a spatula to keep the butter contained to one space and then put in the grilled cheese while the butter’s still a little solid works too. It’s probably been more than a decade since I last buttered the bread not the pan and I’m not even 30 it’s just the best way.

Thank you for the recommendation. Well maybe I will try that for the New Year. Make it my resolution to make cinnamon rolls at least once.

Because you don’t have to do it twice a day. We live in a society of people with lots of skills so having others that handle the cooking and you handle some other important beneficial task would be fine.

And then to fill space between wanting to eat what everyone else is having, using preserved or easy to eat items at home would fill the gap. That would be a rational society though. But we all need to be individually independent.

Honestly, you could probably make loaded hash browns and just make them slightly smaller and it would be pretty awesome. But I do agree that I’m not a big fan of the soak time for potatoes and getting them to bond and cook right.

I just remind myself that I once thought it was a good idea to make an entire thanksgiving dinner for 3 people using a college dorm kitchen, and then the idea of frying a cheese sandwich doesn’t seem that daunting.

Tip though for grilled cheese is butter the pan not the bread.

Oh my God fuck cinnamon rolls and I love them. If any recipe involves a suggestion for getting unscented non waxed floss just to cut the shapes something is wrong with the level of effort they expect from me.

Wait. I think I got it. Whale side down

Man… What angle even is that?!

Yes.

LoL I’m trying to figure this out too. I found server part deals.

But I don’t have the whole setup figured out yet. I have my jellyfin media drive in just an external enclosure and is just an 8tb which is backed up (sorta not really) on a couple 4tb external drives I have that I copy stuff too and from. Don’t even have a backup of my PC but that’s cause it really doesn’t take much to re set it back up from scratch and I have a second PC running the proxy and stuff…

I’m definitely not the best at this and just accept that I’m doing more than average and nowhere near the people who have this all figured out.