Textured vegetable protein, aka textured soy protein, soya chunks, maybe a couple other names. It's basically the part of the soy left over after they extract the oil out of it. It takes on the flavor of whatever you put in it. When it's dry it has a shelf life of a couple years or so. And it's hella cheap, a pound of it is under 4 bucks around where I live.

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  • Our obsession with sports has always kind of flummoxed me. Don't get me wrong, I love sports. Baseball, hockey, and basketball are in my Midwestern blood. But freaking out over the competitive sanctity of high school basketball or college swimming is just... like, dude. Maybe these things mean too much if that much is on the line. It is only a game, y u have to be mad?

    Of course it's not about the sports, it was never about the sports, its about finding a scapegoat that doesn't have the political power to fight back. Innocent people who just want to exist. But ah, no, we need penis detectors and hormone checks and we need to invade the privacy of children to... save the children from... other... children

    I know I'm not exactly steelmanning the transphobes here but do you think it ever occurs to any of them how fucking stupid they sound

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  • [–] 3 points 7 hours ago (1 child)

    We feel similarly about this topic. You might look into donating to one of their unions. I donated to SAG for a long time in lieu of paying for Netflix et al. The money doesn't go directly to artists but it does help keep their posture strong in negotiations and strikes. Of course I'm piss broke now, but it felt nice to contribute materially while it lasted.

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  • [–] 6 points 18 hours ago* (last edited 8 hours ago) (4 children)

    I want to chime in and say that while my meal prep won't win any blue ribbons, rice plus TVP is my MVP. It's cheap because it's a diversion of defatted soy flour, which is otherwise used as animal feed (so demand won't drive prices up long term, the price actually goes down if it gets more popular). TVP is 50% protein by weight, and its digestibility is remarkably similar to beef.

    I use it in a ~1:2 ratio with rice by dry weight. Actually here's my recipe:


    • 2.5c (460g) white rice, dry
    • 3c (280g) TVP, dry
    • 2 cans of any kind of bean, preferably low sodium
    • 2.5 tsp beef base, again preferably low sodium
    • 2 packets of taco seasoning (you guessed it, preferably low sodium)
    • 1.3L of water total
    1. Start the rice
    2. Rehydrate TVP by mixing 1:1 with boiling water, beef base, and taco seasoning in heatproof bowl. Stir thoroughly and let it sit until the rice is done.
    3. Combine with drained beans
    4. Portion and freeze for up to 90 days.
    5. Reheat from frozen in a microwave for 3min or on auto with a little water.
    6. Mix in 1 tbsp of butter or oil. if you do not do this it will taste like shit, this is the only fat in the entire recipe

    Buying in bulk at Winco, the total cost per batch is $6.29 here in the PNW. Divvy it up into 9 portions and that's $0.70/serving.

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