

I use a shelf-stable egg replacer in my baking, mostly because I hardly ever have eggs on hand. (Bob’s Red Mill is the brand I see, but I’m sure there’s other brands out there)
I guess I’m big on shelf-stable substitutes for stuff that goes bad fast: I also have powdered milk for baking/sauces, and textured vegetable protein to add protein and texture to things I’d usually use ground meat for, where the meat’s flavor would be overpowered by the sauce anyway.
Oh yeah, I get that there’s more than 2 reasons to be upset about AI scraping. I work in the academic library world and the vibe here is
We work with facts and information, and I have no expectation that my collection of facts is something to defend against replication.
On the other hand, I’d be pissed AF if someone stole my research paper on 1800s family drama and reprinted it without attribution, or AI-hallucinated new pseudo-facts that were not in the source materials.
Edit: my situation isn’t that of others and I totally get why artists and authors would be upset about AI bots stealing their work.