https://navigatorsharp.itch.io/steponit

Lego racers brought back by fans. Worth a look.

IDK but is in the form of a haiku.

It’s an earring that’s lost its stone. Looks like the kind used for mall piercing places.

Stovo-Korg

That looks a lot more like a chickadee.

Sounds like Total Annihilation.

Yeah because it still has the oils it will go rancid if you don’t store it properly. I keep it in the freezer and it’s lasts a long time. If you leave it out though it only lasts a few months in my experience. So definitely better to keep it frozen until use. As you said I just keep tvp in the cupboard in a sealed container and it’s fine.

Yeah they’re just physically processed soybeans from what I can tell. Cooked to break down the lectins (mmmm poisonous until cooked) then mashed, extruded, and dried. So it’s got a more complex nutritional profile with a less stable shelf life and different texture.

They do talk about it briefly in their faq

https://www.butlerfoods.com/frequently-asked-questions.html

TVP is a defatted soy protein isolate and soy curls are whole soybeans that have been processed physically into a sort of a spongey matrix so they have that shape. So they are full soybean with fats and fiber in tact afaik. Very similar in use to TVP just with a different nutritional makeup I believe.

I don’t believe soy curds are the same as soy curls. AFAIK soy curds are essentially tofu so even the dried ones are dried tofu. Soy curls haven’t gone thru the same processing I believe and contain only soybean.

I haven’t had as good of luck with soy curls doing this method… but it is my go to method for TVP as it really shortcuts the browning process for things like tacos. 👌

Yes and no. It is part of a brand name… but there is no generic version of the product that I am aware of. It’s similar to TVP but not the same. (Ironically TVP is the same despite what rule 2 implies on this site. It’s trademarked by Archer Daniel Midland company).

So I would say if the concern is the rules here, there isn’t a generic 1:1 analog.

A go to for me is mix together better than bouillon veggie broth, some neutral oil, a couple tablespoons of nutritional yeast, some ground thyme and a little grown black or white pepper with some hot water in something microwavable like a large pyrex measuring cup. Basically you’re just trying to have enough well mixed broth to cover the soy curls. I usually mix it all with a whisk then if it isn’t hot enough microwave it for a minute. Then add the soy curls and let them soak for a few. If it seems like it’s getting too cold I will put the whole thing back in the microwave for 30 seconds to warm it back up. You’re aiming for just starting to absorb but not too soft.

I then squeeze them repeatedly IN the broth. The idea is to try to soak some of the oil and broth flavoring back inside the soy curls. The oil gives it a much more pleasant mouth feel once cooked. Once you’ve done this a few times I will give them a LIGHT squeeze and transfer to another bowl. The idea is to get most of the liquid out but have some of the broth and oil still remain. Just takes practice to get the texture you like. Then you have a couple choices where to go.

I reserve the rest of the soaking liquid, add other spices like smoked paprika and garlic to taste and some corn starch. This basically makes the base of a sauce. If you’re going for bbq you can add some tomato paste, red wine vinegar, and brown sugar. If you’re going for chinese or japanese flavors you can instead add some soy sauce, brown sugar, and mirrin. If you want a more western european flavors you can just leave it as is to make it be just chik’n flavor. You can add more nutritional yeast if you want it more cheesy.

Option 1. cook as normal. pan on medium with some oil, add the curls and cook until browned. You can now add some of the soaking liquid (little at a time so you don’t over soften the curls). The liquid will thicken from the starch and you have the base for whatever meal you’re doing… or store these in the fridge and use them as needed like on salads or whatever.

Option 2. toss with seasoned flour and deep fry. This will basically have the texture of chicken strips or pork strips, if you are familiar. Regardless… it will be crispy on the outside and have a pleasant chew on the inside. Honestly I like to just do this and then have some white or brown rice, put them on top and drizzle with some thicker asian sauce like teriyaki or something. While the deep / pan frying takes more effort… you can make them ahead of time in a batch and keep them in them in the fridge for a bit. Won’t stay as crispy but still nice. Deep fried on rice with sauce… and all you would need for a heartier meal would be a side veggie like steamed broccoli or something.

All of these are also really good options for wraps. Get some large flour tortillas (those flavored oversized ones that are like tomato or basil or garlic and herb are perfect for this). Put some kind of sauce in the middle of the tortilla, put a generous row of these, some veggies of choice (I like shredded romaine, chickpeas, tomatoes, and black olives… but use whatever you like). Then wrap it up, cut it diagonally to be fancy and away you go.

Another good use is make as above (either way you like) and then thicken some enchilada sauce with masa … I am lazy so I get canned red enchilada sauce and masa and cook it in a pot on the stove until it’s as thick as I want (1 like 10-12oz can and like… 3-4 tbsp masa is around where I do it because I want it not to be runny). Then make “street tacos” with it. Warm two corn tortillas and stack them slightly overlapping and put some of the sauce and soy curls in the middle. Dress with whatever you like on tacos… shredded lettuce, cheeze, cheez sauce (I make cashew cream using nutritional yeast, garlic, BTB, red wine vinegar, pepper, and paprika… you can add some jalepeno if you want nacho flavor), tomato, black olive, chopped cilantro… etc.

I recommend buying the larger bulk bags of soy curls if you can (butler sells them in like 12lb bags). It’s way more cost effective. The major caveat is that they do not last in a cabinet because they still have some fats and they will go rancid if not used. So you have to store them in the freezer. They will last forever in the freezer but take up space so gotta plan around it and have space for them.

I know a Sega Dreamcast when I see one. :)

No it’s a stand alone executable app.

👋 bye bye Lloyd. Weird to think of these fixtures that seem monolithic and permanent vanishing.

Hard to say. There are a ton of rom hacks and games that feature mm so who knows. Best to get it earlier than later I guess. 🍋️

You can remap any button on the switch 2 in the settings. Game chat is just the default setting.

That’s been a feature on ITAD for ages… I forget how bare bones Steam is…

They’ve had some controversy ever since they were bought by IGN. Stuff like keys being removed if you don’t redeem them quickly and expiring keys in general. There were a few other things that I can’t think of at the moment but you could deep dive if you’re curious.

I was mostly prefacing it because some people don’t want to support them but they are legit keys and it will be a better deal.