Binzy_Boi

Hi all!

While I'm unsure how new a community has to be to qualify for posting here, I'm hoping to shamelessly advertise a community I made on Feddit.Online called NC-SA Bops.

NC-SA Bops was made because of my personal values, and a desire to follow those values as closely and regularly as possible. In my eyes, the way the copyright system works is flawed, restricting creativity of artists in building off of existing works, as well as being heavily commercialized, potentially preventing musicians from creating music that's uniquely theirs in favour of creating music that'd be seen as more profitable.

In my explorations of music licensing, I found there to be limited options outside of the Creative Commons. I immediately distanced myself from anything licensed ND (Non-derivative) as I felt that to restrict people's creativity, and while the general ShareAlike license is fine, I also felt that by allowing commercial use of works, the general ShareAlike license does nothing to address the root issue of the copyright system: money.

I found the BY-NC-SA license perfect as it embraces creativity in allowing derivatives while also preventing commercial use not just in the original track, but in derivatives as well. Whether you agree or disagree with my thoughts, I found it annoying that finding tracks specifically licensed BY-NC-SA was a pain, and in creating NC-SA bops, I hope that it helps others find tracks they enjoy under the license with more ease.

Check it out here at https://feddit.online/c/nc_sa_bops

[email protected]

I've recently been trying to go vegan, and have some old recipe books that I got from the thrift shop that I want to try making vegan. Some of the recipes call for gelatin, and I want to try making them vegan by using agar powder instead.

I've tried Walmart, Superstore, Safeway, Sun Rise Health Foods, E-mart, and none of them seem to carry the powder. I found a place that sells agar packaged on it's own, but the packages seem small and costly for the amount of powder I'd likely get if I ground it at home.

Does anybody know where I can find the containers of it? I'm willing to pay a larger amount assuming it'll last a long while.

Thanks in advance!

Hey all.

Sorry if this isn't the place to ask, but this appears to be the community best suited for this kind of question from what I can gather.

I recently bought a breadmaker at the thrift shop for cheap. While I initially was worried that it didn't work as intended when the piece that would turn the kneading paddle didn't move from the start as expected, I found a video for another breadmaker in the same product series, and discovered that it simply takes some time to start the kneading portion as it undergoes a pre-heat step beforehand.

While I've tested and seen that the breadmaker itself works, the one thing preventing me from operating it is the fact that it lacks a kneading paddle. This is the first time I've purchased a breadmaker, and as such, I'm a little lost as to how to get my breadmaker operating as intended with a new paddle. I would order from the manufacturer, though the issue with that is that my model breadmaker is fairly old, with the instructional video for it having been ripped from VHS and dated as being from 2000.

I do not want to throw this thing out. I would much rather get a new paddle as this thing seems to work like a charm 24 years later, and I am trying to be more environmentally conscious by purchasing second-hand goods as well as minimizing the amount that I throw out.

Unsure if it will do anything to help, but the model breadmaker is a Black & Decker All-In-One-Deluxe Automatic Breadmaker, Cat.No. B1640, Type 1. Any and all help is appreciated in advance.

Recently I've been buying a few cookbooks from the thrift shop. Saves money over getting the new ones, saves second-hand goods from being tossed, and does the job I need in finding recipe ideas.

One of the cookbooks I got is a cookbook on pasta sauces. I've been holding off on making pasta until I could portion the servings properly, and I recently just got a portioning tool to help me with that. However, when I wanted to try a recipe from the book, I found surprisingly that the recipes called for fresh tomatoes.

Now, the cookbook is by no means new, seeing how the publication date is 1987. From what I've heard, canned tomatoes are actually preferred over fresh, though I can't recall the reasoning as to why. I was curious about whether culinary knowledge has evolved since the publication of this book where common practice has changed to prefer canned tomatoes over fresh, or if the differences I've heard about are unfounded or incorrect.

On top of that, I was curious about other aspects. Would making pasta sauce with fresh tomatoes (namely Roma tomatoes) be cheaper than using canned? Also, since I'm trying to be more environmentally conscious, would canned tomatoes have a higher carbon footprint than fresh, or would the differences be negligible?

Thanks in advance! I likely won't be able to respond to comments right away, but I do appreciate any and all help.