Yeah, definitely. I would argue that “nutritious” should mean “can I live off of this?”. From that context, you need high calorie, balanced macros, and no glaringly missing micronutrients.
I wonder if anyone’s made the soup version of completefoods.co (which is like a DIY soylent-making site).
Depends on your definition of nutrition. 100 g of kale only has 28 calories, so if your definition of nutrition is “can I live off of this?” the answer is no. If it’s more of a “is this good for me?”, the answer would be yes.
You just need to temper the egg. Scramble in a separate bowl, and slowly drizzle in hot broth until you’ve added like 5x the volume of the egg yolks while whisking. After that, you can just pour into the pot. It’s how you do it for ice cream and other custards, too.
Yogurt is super easy to make with any (dairy) milk.
There are some cheeses that are better with unpasteurized milk, but it still works with pasteurized milk. I think most cheeses made with unpasteurized milk are just done that way because the pasteurization is an unnecessary step. Cheeses that are aged long enough have the pathogens die off. In the US, that threshold is 60 days. In the EU, tradition is deemed more important than safety, so there is no waiting period. https://pmc.ncbi.nlm.nih.gov/articles/PMC12146498/#fsn370409-bib-0006
Homogenization is a challenge for curd formation with some cheeses, but you can counteract it with some extra calcium chloride.
It’s common to add cream to milk to boost the fat content for some cheeses.
You wouldn’t make rennet-based cheeses of the leftovers from a jug of milk, though, cause that’s not enough bang for your buck. I just make what’s essentially like a ricotta. All you have to do is heat it up, and add a little bit of distilled vinegar or lemon juice which cuddles it, and then you strain it through cheesecloth.
Dairy is heavily subsidized in the US. 1 gallon (3.8L) barely costs more than 1/2. Might as well buy the whole gallon and turn what you aren’t going to otherwise use into yogurt or cheese.
Great comment, and I’ll add that police, by the nature of their jobs, have to deal with a lot of things that people would (and should) find traumatic: grisly accidents, homicides, overdoses, etc. Obviously, EMTs have to deal with that kind of thing, too, but at least they usually have a partner they can talk to. Despite TV always doing the buddy cop thing, cops usually work alone.
Everyone knows it’s a problem, but the main solution has been absolutely shoveling money at grifters like Dave Grossman to give seminars and write books on “killology” (wish I was making that up). The guy’s highest level of schooling is a masters in education in counseling, but he disguises that to try to make you think he’s a proper psychologist or psychiatrist. Once you know his hypotheses, which are pulled out of thin air and unsupported by data, you see them absolutely everywhere steeped into the culture of cops and military in the US.
Newegg really went full Amazon in a bad way. Microcenter is also still good as far as I can tell.
I never understood audible. You pay $15 a month to be able to listen to 1 book per month?
Shout out to librivox, if you haven’t heard of it. It’s audiobooks recorded by volunteers reading public domain books. Obviously hit or miss on the quality of the reader, but it’s free, so you can’t complain.
Also, obviously, the humble local library and libby. (P.s., if you can get a few cards to different library systems, it’s really easy to get books).
Ah, I wonder if it was new enough to not be dead simple, but not new enough to not have any documentation or spare parts?
I didn’t even know what a zipper foot is, but it turns out I have one, lol. That shows what I know.
What was your hand-me-down? I’m working with a 1950s machine, and it seems to work great for me, but i have to admit I haven’t used a machine built in the past 20 years, so idk what I’m missing.
Most modern sewing machines have capability to do so much more than you probably really need.
Personally, all I really need is a machine that can do straight stitches with adjustable stitch length and reversing. I have a 1950s machine that does that, and it was free to me, and there’s attachments for zigzagging if I want.
If you are just patching and altering clothes, that’s probably all you need, too.
I’m the other way around. Anything I buy i want to run off 18650 (or similar) cells, and i don’t like anything that requires disposable batteries.
This is something I keep getting close to buying, but it seems like all the reputable brands i know are very expensive.
Then there’s “6-letter, All-Caps”-brands selling for like 1/6th the price and they are app controlled which is bad to me, and I’m suspicious of those brands, anyway.
Good stainless cookware can be stupid cheap, too. If you don’t care about fancy tri-ply, you can get a perfectly usable pan from a restaurant supply store for $20.
I have a Leatherman Tool, as in, when they only had one model, and it was called the Tool. I dread the day when I inevitably lose it somehow.
Agreed. People might balk at the cost of some tools, but generally, if you are doing a project that’s within your comfort zone, you might only need 1 or 2 more tools.
Oftentimes, tools will pay for themselves in 1 job when compared to the cost of hiring someone. An example job I was thinking of is installing crown molding. It looks like based on a rough estimate of the measurements of a normal house, materials might $1000 for cheap wood. You could get a nailer and miter saw for less than $500. Compare that to an online calculator that estimates $4,000-$6000 to pay someone to do it.
Renting tools is occasionally the way to go, but renting for a week often costs more than just buying the tool. A rental tool might be a better brand, but unless you are using it every day, you don’t need that level of durability.
I have a similar setup (keezer), and i really want to start kegging a wider variety of drinks, but I’m not going to make a whole 5 gallon batch of tepache. Putting 1 gallon of liquid into a 5 gallon keg isn’t ideal cause you either have a lot of oxygen in the headspace, or have to waste a lot of co2 purging.
Unfortunately, 1 gallon kegs are way more expensive than 5 gallon kegs.
I’ve never been someone who can eat the same thing multiple days in a row, so i can’t do the “standard” approach of making proportioned meals. I also can’t just eat food I’ve heated back up in the microwave for every meal.
In a perfect week, I’ll make some bread, some rice, a soup/stew, a sauce of some sort, etc. I also make a lot of yogurt and ricotta-type cheese (from milk, not whey), because milk is heavily subsidized where I live.
I basically just try to have different things I can combine in different orders, and typically I’m leaving some part of the process to still be done each night (roasting veggies, boiling pasta, stir frying something, etc).
Roads.
https://www.fhwa.dot.gov/policy/23cpr/appendixa.cfm
Roads have an unbelievable cost when you really start to put the numbers together. A lane mile of a new interstate on rolling terrain costs 6.2 million in 2025 $. Keep in mind that is only a lane mile, so for 2 lanes in each direction, it’s $25 million per mile. Multiply that by the 49k miles of interstate, and you have a (super rough) estimate cost of 1.2 trillion to construct it today. Even resurfacing those roads is ~1/10 the cost, which is still a lot of money.
Ignoring interstates and looking at really run of the mill arterial is still staggering.
Picking a random square farming county, McPherson county, KS is an easy example. It is 30 miles by 30 miles, with a paved arterial every mile (ignoring towns). Thats 3600 lane miles. At $3.6 million per lane mile, that’s ~$13 billion to costruct the roads in a county with a population of 30,000, or $432,000 per person.
From what i understand “cottage cheese” is a cheese made from milk treated with rennet, lightly strained, and mixed with a little bit of cream. I’m sure there’s regional variation in the terminology and process.
From like 2 minutes of searching online, I seems like what people call “dry cottage cheese” is basically just what I described. Heat milk, acidify it, and strain. Typically what I do is strain it with a cloth until it’s fairly dry, then I’ll mix back in some of the whey until I get the texture I like.
The fancier version involves fermentation with bacterial cultures to create the necessary acid, but that’s not something you are going to do with a half jug of milk you want to just use up before it goes bad.