this post was submitted on 25 Jun 2024
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As a starting point, the burning of fossil fuels, and to a lesser extent deforestation and release of methane are responsible for the warming in recent decades: Graph of temperature as observed with significant warming, and simulated without added greenhouse gases and other anthropogentic changes, which shows no significant warming

How much each change to the atmosphere has warmed the world: IPCC AR6 Figure 2 - Thee bar charts: first chart: how much each gas has warmed the world. About 1C of total warming. Second chart: about 1.5C of total warming from well-mixed greenhouse gases, offset by 0.4C of cooling from aerosols and negligible influence from changes to solar output, volcanoes, and internal variability. Third chart: about 1.25C of warming from CO2, 0.5C from methane, and a bunch more in small quantities from other gases. About 0.5C of cooling with large error bars from SO2.

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The climate case for mock meats is clear. But who can afford them? (grist.org)
submitted 4 months ago by [email protected] to c/[email protected]
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[โ€“] [email protected] 6 points 4 months ago (1 children)

I'm a big fan of TVP.
It's really cheap, you can keep it on your shelf for an eternity, and you just cook it for a few minutes, then you can use it where you'd use meat.

So, for example, you can get them in meatball-shape, which I just throw into the water when my noodles are almost done cooking.

It's also quite chewy and if you get it in steak-shape and you sear it like a steak, then the Maillard reaction will make it taste quite a lot like a seared steak. As a long-time vegetarian, I had to gag when I first made it like that, because at least my body was convinced that I was biting into meat.

[โ€“] [email protected] 3 points 4 months ago

Yesssss! It only goes with everything! I like soaking it in broth and then mixixng it in to a mac'n'cheese recipe.