Shitposter while I tend to two babies. Maybe when I have my life back, I’ll help us get a few more niche communities back?

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Joined 3 年前
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Cake day: 2023年7月8日

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  • That’s only true if the sample is capped, like they stop sampling at X number of submissions. Given the automated nature of their hardware survey, I’m not sure why they’d do that. I’ve gotten that survey several times, so it’s probably a huge, uncapped sample or I’m very lucky(?). You’re right that if it’s capped, though, it’d be no different from percentages.

    As for the fraction not consenting, attrition should be roughly the same month to month (although the attrition certainly is non-random by OS and region). In other words, it biases a snapshot, but you wouldn’t expect those biases to change over time unless there’s a reason like politics changing over the year.



  • They only seem to ask at small places like TJa and they don’t seem to every change anything so I’ve never had to answer no.

    But I do think I overheard someone say no and was actually told how a product wasn’t in stock currently and that they’ll get more on Wednesday (iirc?). It was weirdly helpful, which broke my cynical brain.







  • taiyang@lemmy.worldtoLemmy Shitpost@lemmy.world•Ah, Beans
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    9 天前

    I can’t think of any that mimic the process of tofu, given it requires coagulation. The closest is cheese, specifically paneer. Maybe imitations, like with gelatin, but not in the same way as tofu.

    So why not? I’m not sure, as you can make a paste from chickpeas (hummus), beans, or lentils. But you kind of need to make a milk out of it, coagulate that liquid, mold and press the mixture. Do those mixtures create milky liquid if cooked? Do they react to chemicals to coagulate into a curd?

    Given I never see bean or lentil milk, I think that’s the bottleneck. Nor almond or oat milk tofu, although I bet that’s a safer bet. I think soy just fulfills certain requirements and it’s kind of genius that people even figured out how to make tofu in the first place!