Who the fuck is concerned about sugar in carrots, of all things?
Rabbits really can’t eat carrots all of the time because the high sugar content can lead to metabolic disease. Buggs Bunny steered everyone wrong.
There is a difference between eating only carrots as your diet and avoiding carrots in your meal because of their carbs content.
I said nothing about only eating carrots. They’re supposed to be an occasional treat, not a regular food source.
The whole rabbits and carrots thing literally started with Bugs Bunny… and the reason why he munches on a carrot was originally a reference to a 1934 Clark Gable film where Clark’s character is cracking wise and munching on a huge carrot. Audiences loved it. The animators wanted that to be a reference. But it stuck as a trait for Bugs.
Thank you for posting these, I didn’t know I needed this in my life but here we are.
I’ve got a few more saved, but then I’ve got to go back on the hunt again. Hopefully it gets big enough that some others can post here too.
Gasoline is smelly and expensive so I put water in the tank and now my engine won’t start so there must be something wrong with the car but I can’t figure out what the problem is. Is there a recall for this issue?
The smelly is actually what makes the car go. Try using sauerkraut juice instead of water!
That only works in Albuquerque, and at Dick’s Automotive
You are making cake, but feel like the carrots have too much sugar?
Just replace the sugar with salt and you’re golden
Did this ass make carrot cake but sub kale??
When a well-meaning boomer tries to accomodate my veganism.
I once had an uncle bring me a bunch of bananas. He had been sent to the grocery store to buy food for dinner for everyone, and I was a vegetarian, so…
Is this where we argue about whether you can substitute applesauce for eggs in baking.
(No)
Yes if you’re not a coward concerned with things like “taste” “texture” and “the sheer chemical reality of baking”
Just to expand on this and hopefully prevent people from baking with applesauce, I stopped baking for a long time after I went vegan because of eggs. I used to bake a lot and quite well, but I couldn’t figure out what to do.
Aquafaba, flaxseed, or lupin(lupine? I’m not sure what’s said more commonly, but I just learned that they’re bluebonnets) work fine for baking.
Chick pea flour, mung beans, or silken tofu with Kala Namak salt work well for scrambled eggs/omelettey things.
Applesauce and banana, unlike all of the things I listed, have very little protein, so the strongest binder is pectin, which is just not enough most of the time.
Edit: I forgot to mention that baking soda is your friend when baking for anything fluffy, because you either have to whip the egg substitutes (each mixed with water) before using them or get your leavening elsewhere. Sometimes you need to do both. I’ve never tried whipping flax seeds though, I don’t know if you’d have to mill them before you add water or if that would ruin the effect and you’re just supposed to whip the seeds up with the liquid
Did an AI write that?
You would think, but I have seen this a lot lately where the comments are saying this recipe sucks because I substituted some bizarre ingredient for a main ingredient.
