I thought this was c/vegancirclejerk for a second after reading that reply 😂

Dang, there’s a couple of Asian grocery stores near me, but I’ve never thought to look for mock duck. Usually I’m just loading up on gochujang.

For seitan, I am pretty much stuck making loaves of the deli meat style “ham” or “Turkey” although I find they both taste about the same. The recipe I based them on is from 86 meats(or something like that), and it uses extra form tofu as the moisture. I’ve tried with just VWG and water/broth, but I never liked the texture when I do that. I’m really wanting to try using beans/lentils instead of tofu, but I’ve been risk adverse now that I’ve got a recipe I like.

In my pre-vegan life I was pretty into making pizza, so I obsessed over hydration levels, proofing time, baking temp, and all those other minor details of making good bread. I see seitan as bread-adjacent, so I think there’s a lot of overlap in cooking bread and seitan. My plan in the coming year is to start tweaking the hydration level, and switching up the additives to see if I can’t find a method that really resonates.

I also think there’s some room for exploring the cook method. Lots of recipes say “simmer DO NOT BOIL”, so you know they’re looking for a specific temp. I’m wondering if it would be easier to achieve with a Sous vide? But other recipes swear by the steam method. Steam is going to be WAY hotter than simmering, so that’s a huge difference in method right away. I tend to favor the oven bake to get a nicer looking “crust”. But I bake at 350F, which is hotter than steam? But less intense heat transfer. I also ALWAYS temp the loaf before taking it out. 190f internal temp (just like a good loaf of bread). The shape and size of the loaf really can mess with your cook time, so I’ve found it best to just temp it with a “meat” thermometer.

Anyway, shame there’s not a c/seitan community on Lemmy yet. I don’t have enough content to run such a place, but I’d be happy to contribute to the discussion.

What do you use for the fake duck meat?

I’ve gotten pretty obsessed with making good seitan, but there’s just so many variables. I’m mostly a texture person, and I find that the place where lots of vegan recipes fail is in the texture department. So that’s where my passion for vegan cooking leads me.

Thanks man, I’ll pencil in a spot this weekend to give it another go. I’ll hit you up next week if I can’t figure it out. Thanks a lot. I love lemmy for this.

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 😈

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.

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?