• 6 Posts
  • 41 Comments
Joined 3 years ago
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Cake day: July 2nd, 2023

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  • Nimrod@lemm.eetoSelfhosted@lemmy.worldHelp me decide?!
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    1 year ago

    I guess so… it’s been a while since I tried it to be honest. I ended up just opting for an additional NUC to use as my media playing PC, but if I could combine that with my “server” NUC, it would give me more a reason to buy new, more powerful hardware 😈


  • Nimrod@lemm.eetoSelfhosted@lemmy.worldHelp me decide?!
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    1 year ago

    Hmmm… I’ll have to try again. I don’t have a windows VM, so I’ve just been trying to pass through my MX Linux VM that I use for watching media. I’m not worried about the GPU, so as long as I can send the desktop to my display via HDMI, I’ll be happy as a clam.


  • Nimrod@lemm.eetoSelfhosted@lemmy.worldHelp me decide?!
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    1 year ago

    Regarding your “desktop” setup. I tried to do this, and have one of my Cams inside proxmox pass the gui out via HDMI to my monitor, and I could not for the life of me get it to work. All the googling at that time said it doesn’t work, but might in the future. Are we in the future?





  • Going to be tough to answer any of these questions with authority, as I do not bake much, and nothing I’ve ever baked has used sour cream. My experience with sour cream substitutes is just slipping it on top of tacos/fajitas/burritos. And for that purpose- it works just fine.

    Regarding using four cream as a thickener for soups- any thickener is going to work. Another poster suggested coconut cream, that works well for me. Adding starch of any kind will also work to thicken soups. If you’re looking for extra protein: blend up some cooked white beans, or silken tofu works really well for this too.

    Now for your question #2: I don’t know if I’ve ever encountered vegan sour cream with oat or almond bases, but I know when comparing oat/soy/almond milk— the soy is the only one with protein and fat content. Oat and almond milk tend to have very little nutrition, and are mostly cloudy water (exaggeration). So I tend to use unsweetened soy for most my cooking. Your mileage may vary.

    Good luck!! And remember that you don’t have to only cook from physical cook books- the internet is LOADED with good vegan recipes. Do some experimenting. Don’t be discouraged when something doesn’t turn out, it takes a while to get the hang of using so many new ingredients!