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twovests wrote

Shortly before that, I was working in autonomous vehicle research. His "Tesla's are now fully self driving" complete lie was so disastrous for the field.

It made it hard to sell "AV is a solvable problem but we still need to research it, and research what we can do in a post-AV world". His cars didn't even use LIDAR!

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twovests wrote

Reddit timeline:

  • "Child porn is the last bastion of free speech" ❌
  • "Bacon is tasty" ❌
  • "We must stop SOPA" ✅
  • "We caught the Boston Bomber!" ❌
  • "PETA is stupid" ❌
  • "Elon Musk is so epic, yay space!" ❌
  • "It's about ethics in games journalism" ❌
  • "The fappening" ❌
  • "Ellen Pao is a bitch!" ❌
  • "We must save net neutrality" ✅ (kinda)
  • "General agreement that Donald Trump sucks" ✅
  • "Spez is an asshole and this API change is bad" ✅
  • "Spacegoating protest voters for Trump's election" ❌
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cowloom wrote

I'm not much of a stew person, but I've made this vegan beef stew recipe before, and enjoyed it. Tofu has plenty of protein, and the rest of the stew is vegetables, so hopefully it fits the bill! Credit for the recipe goes to Felix Whelan and Carol Ann Whelan.

Ingredients:

1 pound extra firm regular tofu, frozen, then thawed (this dramatically changes the texture from soft and squishy to firm and spongy in a very "meat-like" way)

1 large onion, chopped

4 cups vegetable broth (I use 4 cups warm water in which 4 Magi brand vegetable bouillon cubes are thoroughly dissolved)

5 tablespoons vegan Worcestershire sauce

1 tablespoon soy sauce

2 cloves garlic, finely chopped

4 large carrots, cut however you prefer carrots for stew. I cut them into 1/2 inch thick chunky disks.

4 potatoes, peeled and cut "stew style," whatever that means to you!

1 large tomato, seeded and diced

2 teaspoons salt

1 teaspoon pepper

1 teaspoon dried basil

3 tablespoons margarine

5 tablespoons cornstarch mixed with water till all the lumps are gone

Directions:

The Tofu:

  1. Preheat oven to 200 degrees F.

  2. Drain the water from the thawed tofu. Cut the tofu into slices and squeeze more water out.

  3. Cut the slices into "stew-style" chunks (however big or small that is in your ideal of the perfect "beef stew") and place in the oven on an ungreased cookie sheet. Check the tofu about every 10-15 minutes, and pull it out before it actually browns. The goal here is to dry the chunks out as much as possible without burning them. When they're just right, they should have roughly the consistency of croutons.

The Stew:

  1. Place all ingredients in the slow cooker. Stir well, and cook on high for 3 hours.

  2. Stir the stew thoroughly. Replace lid and cook on low for another 5 hours. The stew is ready when it is thick and brown.

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