BG3 is a master class in RPG fwiw.

BG3 never goes much below it’s current sale. It’s slowly going lower, but it’s going to stay that prices for a while because it’s worth the money and it’s in high demand.

Both games are on sale on resellers as well which might get you some better prices:

https://isthereanydeal.com/game/baldurs-gate-3/info/

https://isthereanydeal.com/game/clair-obscur-expedition-33/info/

*on steam.

It’s been cross platform on aelph since forever afaik. https://alephone.lhowon.org/

deleted by creator

Sure :)

Here is an article from University of Illinois extension service with a pretty succinct breakdown and citations: https://extension.illinois.edu/blogs/live-well-eat-well/2024-02-29-kidney-beans-and-slow-cookers

Here is a much more in-depth source from NCBI: https://pmc.ncbi.nlm.nih.gov/articles/PMC8618113/

Here is an excerpt talking about the necessity of high temperatures: https://pubmed.ncbi.nlm.nih.gov/21374488/

The main culprit is kidney beans since they are higher in those lectins. The soaking leeches some out into the water and heating to boiling denatures them. Lectins, afaik, are very nutritionally welcome and promote health benefits once broken down by high heat cooking, they’re just dangerous in their raw state. A lot of things we eat are like that. Casava root is deadly until it’s cooked into tapioca. Cashews are intense bio-irritant toxin until cooked down. Some plants are even dangerous depending on which half you eat… absolutely never eat potato fruit for example.

So as long as you raise the temperature for a small amount of time (it’s recommended you boil kidney beans for 10 minutes, for example) it’s enough to break down those lectins and render them nutritionally valuable. This is why it’s often okay to just toss dry (washed) beans into a pressure cooker since they cook at a temperature above boiling. This is also why canned beans can be eaten directly out of the can, because the canning process is a miniature pressure cooker… they are cooked at high temperatures in the can itself generally.

I couldn’t find a good list of all high phytohemagglutinin foods… I just know the ones to watch out for are dry beans. Kidney beans (any variety) and soy beans are the real big ones and very common in vegetarian and vegan foods in larger quantities, so it’s worth keeping in mind.

All that is to say, absolutely don’t avoid eating these foods when properly cooked. They are very healthy and delicious… just be aware of food safety. :)

It should be noted that many legumes contain possibly dangerous levels of lectins such as phytohaemagglutinin. This is the reason for soak/discard or pre-boil/discard for them. Especially problematic are kidney beans, but others can have some levels remain. So while chickpeas and lentils are generally fine to just toss in and cook, some research should be done with other ones to see if the pre-prep is needed.

Think anything that takes a long time to cook and uses liquid and you’re on the right path. Beans and lentils… stews… that’s the best starting point. Chili is always a go to recipe.

Some good ideas here. https://www.thepioneerwoman.com/food-cooking/meals-menus/g33598365/vegan-slow-cooker-recipes-ideas/

You can also do things like chocolate lava cake. https://thymeandlove.com/vegan-chocolate-lava-cake/#mv-creation-428-jtr

Not a recipe per se, but casserole style stuff works well too. I’ve made a mexican style layered chilaquiles sort of dish many times… just taking enchilada sauce then chips or better yet those unsalted “tostada” rounds, and stuff like sliced onions and black olives. I used to make this with cheese back in the day… IDK how well vegan cheese works. I’d be willing to bet that some cashew cream would actually work really well honestly. But you combine all these in layers and then just cook for a few hours to let it all combine and soak into the tortillas. You can make refritos using the crock really easily too. Soaked and drained (or par cooked) pintos… cook with some salt, garlic / garlic powder, onion / onion powder. Once the beans are cooked take them out and reserve some of the liquid. Add in a 1/2 - 1 tsp of cinnamon and some kind of fat… unflavored coconut oil or vbutter work, but you can even just use a little regular oil (fats just have better texture because they’re firm at room temp). Then blend it all with a stick blender or food processor or mash the hell out of it with a potato masher. You can make this ahead of time, and reheat it later if you want.

It’s possible to make lasagna in the slow cooker using similar method and those “bake in the sauce” no cook lasagna noodles. Don’t have a recipe off the top of my head, but search around and you’ll find one.

If you aren’t used to using one, personally, I would start with beans and stews to get an idea of how it works as a cooking method. Also each unit will be a little different in how it behaves, so you’ll want to find out where the low/high settings land on your specific model for temps. Mostly to see if the low setting is going to actually be low or if it’s going to boil things. Low is meant to be in an 80-90c range so it cooks but doesn’t boil out liquids. So it’s not a bad idea to put some hot tap water (just to jump start because they take forever to heat up) and cover it… then set to low and wander off for 4-5 hours. Come back and measure the temp of the water to see where it’s sitting.

First was technically knoppix because it had a live boot cd function. That didn’t go well. There was some kind of bug where it murdered the bios on my pentium2 and I was unable to recover the system, bricking the computer.

First time I was able to fully install and use was ubuntu warthog… So that’s what… 4.10? I think so.

Awesome, thanks. github is a pain in the butt to navigate, so I must have just missed it. Appreciated.

Has anyone vetted this is actually from the main author and not a scammer posing as him? I see no mention of this on the main website or GitHub.