I cannot recommend enough just getting a big ol bag of vital wheat gluten for this reason.

I use essentially this recipe to replace everything I would normally use hamburger, sausage, etc. for. It’s so quick and easy! Simply replacing the seasonings/ketchup with various other seasonings/sauces as if they were the marinade (ie a hamburger uses paprika, beef bouillon, poultry seasoning, onion/garlic and worcestershire) allows for endless variation and different kinds of “meats”.

If making patties, meatballs, etc., let the dough rest ~15min. then get it a little damp before forming and cooking.

Adding in a bit of normal cooking flour, chickpea flour, malt, etc. allows for adjusting the texture as desired.

Very quick and easy to whip up, no more ammonia smell, perfectly marinated flavor every time, and consistent texture with absolutely no gristle.

Have you?!?! IEEE 754 defines NaN, but also both a positive and negative zero (+0, -0) in addition to infinities such that x/+0 = ∞, x/-0 = -∞ and the single edge case ±0/±0 = NaN

The answer would still not be 0 as 0 is clearly still well defined within that system. NaN, undefined, etc. would be acceptable answers though. Otherwise you define:

for x > y, y - x = 0

Which defines that x = y

Resulting in the conditional x > y no longer being true

Also x/0 isn’t NaN. It’s just poorly defined and so in computing will often return “NaN” because what the answer is depends on the numbering system used and accidentally switching/conflating numbering systems is a very easy way to create a mathmatical fallacy like the one above.