this post was submitted on 20 Mar 2025
677 points (97.6% liked)

Ukraine

9731 readers
280 users here now

News and discussion related to Ukraine

Matrix Space

Community Rules

πŸ‡ΊπŸ‡¦ Sympathy for enemy combatants is prohibited.

🌻🀒No content depicting extreme violence or gore.

πŸ’₯Posts containing combat footage should include [Combat] in title

🚷Combat videos containing any footage of a visible human involved must be flagged NSFW

❗ Server Rules

  1. Remember the human! (no harassment, threats, etc.)
  2. No racism or other discrimination
  3. No Nazis, QAnon or similar
  4. No porn
  5. No ads or spam (includes charities)
  6. No content against Finnish law

πŸ’³ Defense Aid πŸ’₯

πŸ’³ Humanitarian Aid βš•οΈβ›‘οΈ

πŸͺ– Volunteer with the International Legionnaires

See also:

[email protected]

!combatvideos@SJW

founded 2 years ago
MODERATORS
[email protected]
[email protected]
[email protected]
[email protected]
677
Have an Eggsellent Day! (discuss.tchncs.de)
submitted 2 weeks ago by [email protected] to c/[email protected]
36 comments fedilink hide all child comments
 

Sauce: https://twitter.com/EuromaidanPR/status/1902320043259560271

you are viewing a single comment's thread
view the rest of the comments
[–] [email protected] 6 points 2 weeks ago (2 children)

How about a cake though? Them shits are delicious and require eggs. At least the good ones.

[–] [email protected] 6 points 2 weeks ago (1 children)

Yeah eggs cook into things well. But just on their own I've always been a hater.

[–] [email protected] 6 points 2 weeks ago (1 children)

Low tolerance for sulfur? How do you feel about Brussels Sprouts?

[–] [email protected] 2 points 2 weeks ago (1 children)

I think it's a little bit the sulphur but more about that rubbery texture. I don't love Brussels sprouts either but if roasted or fried they can be good imo

[–] [email protected] 1 points 2 weeks ago (1 children)

Rubbery texture sounds like it could be solved by different cooking techniques. Small changes to how eggs are cooked can make a lot of different textures.

[–] [email protected] 2 points 2 weeks ago

Everyone always says this. I've tried several ways. I'm revolted by anything recognized as an egg unless it's a well made omelette, meaning the egg is very thin and consistent and the ingredients within are good enough to overcome any eggy-ness

[–] [email protected] 2 points 2 weeks ago (1 children)

You can replace eggs with blood FYI

With a substitution ratio of 65g of blood for one egg (approx. 58g), or 43g of blood for one egg white (approx. 33g)

[–] [email protected] 2 points 2 weeks ago (1 children)

What kinda blood? Cow? Goat? Human? Chicken? Cornish Game Hen (aka. Pigeon)?

[–] [email protected] 2 points 2 weeks ago

I'd guess the protein and fat ratios would be pretty close. not sure it would matter.

but I have not tried making blood cakes. fuck that actually sounds pretty cool.