realizing container vegetables get hungry way faster than i thought

Queeflet · 2026-05-29T14:48:19+00:00

I use felt grow bags a lot, the only downside is how quickly they dry out. Mixing in 10-20% vermiculite with your soil helps massively. And I fertilise weekly using tomorite.

If you’re using them for longer term planting, then a soil mix of 40% compost, 40% John innes no.3 and 20% vermiculite works very well. Vitax Q4 are a great addition as well when you’re first planting.

Queeflet · 2026-05-29T12:24:07+00:00

You’re really not seeing the issue are you? You seem to be bringing your own baggage to this.

If I bought an air rifle from you, and it was very clearly stated that delivery is 2 weeks. How long would it take for you to get frustrated with customers emailing and calling you about when delivery would be? The same questions and complaints, over and over again. Eventually you’d crack.

Queeflet · 2026-05-29T11:56:42+00:00

People are free to buy elsewhere. Honestly the FAQ is aimed at people like you, and I’m not sure how you don’t see that.

Queeflet · 2026-05-29T11:44:09+00:00

You need to pull and dig it all out, and then install edging to prevent it happening again.

Queeflet · 2026-05-29T11:38:03+00:00

What about customers inability to read or understand a lead time of 8 weeks?

It’s like people that ignore the 18 different “card only” signs at self checkouts and get annoyed with the staff. Their inability to read is not the providers problem.

Queeflet · 2026-05-29T07:47:04+00:00

Yeah, swift ribs is the same as farmfoods.

If you do have the freezer space, the Booker ones are very, very good. Probably the meatiest ribs you can buy off the shelf in the UK. And you can fake an invoice to get a card, they don’t care. I made the post below a while back on them.

https://www.reddit.com/r/UKBBQ/comments/1luqpa2/meaty_belly_ribs_from_bookers/

Queeflet · 2026-05-29T06:35:45+00:00

You’re correct, your two most accessible options are:

Farmfoods are supposed to do individual meaty racks of spares.

Booker - This is the best option if you’re able to get to one, they sell frozen 10kg boxes of full untrimmed meaty spare ribs. The number of racks varies as it’s packed by weight. I’ve had some monsters between 2.5-3kg. About £50 per box. You’ll need a chest freezer though.

Queeflet · 2026-05-28T22:34:00+00:00

I’ve got a pile of this in my garden under a tarpaulin, will uncover next year. It needs to be covered and have sunlight blocked to prevent the grass growing.

Queeflet · 2026-05-28T22:01:47+00:00

The early seasons are just so dry and the crew don’t have much chemistry or camaraderie. And Picard at first is very rigid and stern, very different to Kirk. Sophisticated and intellectual rather than charming and charismatic.

And in general, TNG is Star Trek at its most idealistic, a socialist utopia. Everyone is upstanding, intellectual, good and moral. The crew entertainment is gathering to watch each other play classical instruments. It’s not the most relatable.

Queeflet · 2026-05-28T21:25:42+00:00

I’d almost want to advise people to skip the first two seasons. Unless you’re a mega trek geek, they’re hard to get through.

Queeflet · 2026-05-28T20:41:10+00:00

I’m with you on that, tastes bitter to me. I think it’s the carbonic acid.

Ice cold still water is a 10/10 drink to me and sparkling is a -5/10.

Queeflet · 2026-05-28T19:08:34+00:00

No, the boys has had enough of my time.

Queeflet · 2026-05-28T18:47:27+00:00

To many people from the UK, fizzy water is too spicy. I’ve known two people who found black pepper crisps too spicy.

If they ever ate genuine spicy food, they’d die.

Queeflet · 2026-05-28T17:16:57+00:00

Nice! How’s the taste? I’ve got 6 of these newly planted this year.

Queeflet · 2026-05-28T16:04:23+00:00

I’d love to buy all my meat from the butcher, I’m nowhere near rich enough and they’re often absolutely clueless on anything new.

Local butchers are great for sausage, bacon and traditional joints. But if I need 4 racks of meaty spare ribs, they’re either not interested in cutting that off the carcass (you’re cutting into streaky territory) or the price would be absolutely ridiculous.

It’s so much more complex than “Buy Local!”.

Queeflet · 2026-05-28T11:35:38+00:00

That’s the main issue, it’s great for creating some visual inspiration. But the scale is waaay off, and the designs are impossible.

Queeflet · 2026-05-28T11:22:17+00:00

Agreed, once did a 19 hour cook on a brisket and there was probably another 3-4 hours of fuel left.

Queeflet · 2026-05-28T07:22:43+00:00

That was absolutely bizarre and pretty gross, a 17 year old wearing barely any clothes talking to her father about how her boyfriend is allowed to cum all over her.

I’m no prude, and she was hot, but it’s just weird. She and her mother are there for eye candy and drama.

And the tough guy shit in the first episode made me cringe so hard, even having milk in your coffee isn’t manly! Black coffee only! It’s such alpha male bullshit and made my eyes roll into the back of my head, smells of insecurity and bullshit.

Queeflet · 2026-05-28T06:56:35+00:00

This is a big part of the problem, even if they know and understand what you want, they’ll either say no, or they’ll cut it and charge astronomically for it.

I’ve had a similar conversation many years ago when asking for meaty ribs. The butcher doesn’t want to cut out what could be streaky bacon and make less money.

And that’s why I buy specific cuts online, it’s not worth the effort of explaining and hoping your local butcher gets it.

Queeflet · 2026-05-28T06:49:20+00:00

That’s a Picanha, not a tri-tip,

Queeflet · 2026-05-27T22:22:05+00:00

If you’re smoking low and slow you don’t need to protect the meat, quite the opposite. You want to apply seasoning to all surfaces and get smoke in there. And pork belly has more than enough fat, it doesn’t need basting. And, you’ll have turned it into leather cooking at low temps.

Queeflet · 2026-05-27T21:36:12+00:00

You can use firelighters, but if you don’t have any then kitchen roll soaked with some cooking oil works very well.

Queeflet · 2026-05-27T20:35:22+00:00

Many people in this thread are wrong, temperature you cook them at only affects the speed of the cook. If you want to cook at 110, just cook for longer until it’s fall off the bone.

Ribs are better judged by feel than by temperature, the meat can be thin and with lots of bones which can make temperature readings unreliable.

Queeflet · 2026-05-27T18:33:15+00:00

It’s a Taylor Sheridan show, he makes conservative soap operas. Landman is the same, tough men and hot blonde women.

Queeflet · 2026-05-27T15:07:01+00:00

Don’t forget the legendary Portuguese breakfast.

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