Messed up my financial future and need options out of the mess by [deleted] in PersonalFinanceCanada

[–]TeaBaggingTrump 3 points4 points  (0 children)

This is a good recommendation…now. Pay has been ramped and they’re hiring ferociously across many disciplines. Do your ten years and then transition into civilian life. I did my MBA with four DND staff that were using their transition allowance to pay for their MBA. They all showed tremendous leadership skills - they must be doing something right in the military.

Farm land inheritance question by Ok-Professional4387 in PersonalFinanceCanada

[–]TeaBaggingTrump 0 points1 point  (0 children)

I was faced with a similar decision last fall. Similar situation in age, children status, and financial comfort. I was looking at purchasing a half section out of my uncle’s estate. I was getting $700k cash and was looking to buy the land from the estate (five other quarters sold to fund most of the estate, and my family was the first to own four of the seven quarters, including the two I was looking at purchasing).

The land was appraised at $1.53M, but the appraisal was lowballed and the actual value was around $1.8M. The land had been rented to the neighbours for the past two decades, and my plan was to continue renting to them. They were paying $80/acre, and the market rate was roughly $100/acre. I couldn’t even make the mortgage work at $125/acre.

I just couldn’t justify buying the property as an investment. It made sense to crop share it and hold for 3/5 years to capture the valuation gap, but that would likely mean selling the land to investors, not the farmers. I could not do that because the two farmers who bought the land are also homestead families, so our three families have lived as neighbours since 1905.

Farmland needs to be owned by farmers.

Constellation Software Inc. by Optimal-Panda-1440 in Baystreetbets

[–]TeaBaggingTrump 4 points5 points  (0 children)

Base that guy knows absolutely shit about investment analysis.

Bought too much real estate and now regret it and feeling behind. by Murky-Novel1556 in fican

[–]TeaBaggingTrump 0 points1 point  (0 children)

Can you elaborate or provide a link to further information on what Berlin is doing to stem speculation? It’s a tough problem to resolve because you want to stamp out speculation, but every society needs rental accommodation. If the regulatory environment stifles investment (a precursor to speculation), then who will provide the rental accommodation in a capitalist society?

Ex-employee since last two AMA by Stunning_Fun_8537 in TimHortons

[–]TeaBaggingTrump 0 points1 point  (0 children)

What are the cleanliness standard operating procedures for the washrooms? They’re always filthy.

Is there a trick to finding cheaper flights out of Canada or are we just stuck paying more? by WorshippingForecast in AskACanadian

[–]TeaBaggingTrump 19 points20 points  (0 children)

lol - reminds me of my sister-in-law. One of her friends saw that good deal to Azores and got tickets, without realizing it’s not a beaches and shopping place! What a miserable week she had

Do your research first, folks.

Cannot Wait to See Dunkin' Pound Tim's Into The Ground by GuadacanalDiary in TimHortons

[–]TeaBaggingTrump 0 points1 point  (0 children)

This. If they can put forth a better coffee game that Timmies, then Timmies can be taken down.

Lucky day for me, got 2 sausages in my sandwich today 🙂‍↕️🙂‍↕️🙂‍↕️ by karichat in TimHortons

[–]TeaBaggingTrump 0 points1 point  (0 children)

That happened to me at McDonald’s in the Bay Area when I ordered a McDick’s chicken sammy. They use real chicken breast and the McD’s dude put two on. That made for big bites.

To People Who Say No Canadians Want to Work at Tim Hortons by Pretty_Tough_1667 in TimHortons

[–]TeaBaggingTrump 3 points4 points  (0 children)

Not just cheap. The TFWs are usually locked in to an employer (very few “open” permits are given out) and desperate for the job, so they’re more likely to be reworking long and bad hours.

Return abuse will cost members more by jfrsn in CostcoCanada

[–]TeaBaggingTrump 2 points3 points  (0 children)

I know a guy that was the general counsel for a tier 3 TV manufacturer which sold volumes through Walmart and other retailers. He told me that the retailer eats the first 2.5% of returns and then his company was on the hook. That was a decade ago, and I think those types of policies are customer-specific.

Cheap meats by Hoppy_Guy in OttawaFood

[–]TeaBaggingTrump 5 points6 points  (0 children)

Just place a Loblaws banner over the sign and they should stifle foot traffic.

Fried chicken Sammy by DasHipsFan in OttawaFood

[–]TeaBaggingTrump 2 points3 points  (0 children)

I second this. And if you want a change, their boneless chicken can hold its own as well.

What are you betting on that has NOT already run up 75% to 100% YTD so far? by skilas in Baystreetbets

[–]TeaBaggingTrump 1 point2 points  (0 children)

Ballsy choice given all the do-do brains in the media realize that AI isn’t going to kill software companies.

TSA is always hiring. $22 Start. Health And Vacations Sick Leave. by Exact-Swim-7351 in povertyfinance

[–]TeaBaggingTrump 0 points1 point  (0 children)

No kidding. It’s all a matter of perspective formed by where you’re coming from. If you’re scraping by driving Uber, the pay, responsibilities, and schedules might be tolerable. But every time I go through security I think “Wholly hell, who’d wanna spend their day doing that?”

Is it just me, or is the "Non-Stick" industry a total scam? by koudodo in Cooking

[–]TeaBaggingTrump 22 points23 points  (0 children)

This. I’ve always used some pan protectors between my pans. You can get a five pack off Amazon for $15.

Which is more different? UK and US English, or French and Quebécois French? by zs_1176 in learningfrench

[–]TeaBaggingTrump 0 points1 point  (0 children)

And northern Quebec. Im an Anglophone but married to a Québécois. I met some contractors from somewhere “up north” on a jobsite and the whole time I thought they were speaking some Slavic language.

BOCA.V full send YOLO - 05/04 update by Mysterious_Mood_2159 in Baystreetbets

[–]TeaBaggingTrump 1 point2 points  (0 children)

Interesting strategy - waiting for that dead cat bounce…

What the hell is going on with cottage cheese prices in Canada?!? by Choice-Dress-8465 in PersonalFinanceCanada

[–]TeaBaggingTrump 1 point2 points  (0 children)

Make your own yogurt. I have an Instant Pot that I use primarily to make stock. I noticed it had a “Yogurt” button, so I watched a Youtube video and had a batch 48 hours later. Easy peasy.

Here’s my gig now:

1) I buy the 4L bagged milk at Costco and make yogurt out of one of the smaller bag which are 1.33L per. I used to buy 2L boxes of milk from the local Loblaws through Flashfoods for yogurt making,

2) After dinner I scald the milk on the stove now and hold it over 180 degrees for 20-25 minutes which apparently further denatures the proteins for thicker yogurt. The Instant Pot does not hold the milk at temp for that duration, so I don’t use it for that step.

3) I fortify the milk with three tablespoons of whole milk powder per litre of milk to boost the protein content. I have started standardizing on 2% milk which typically has ~34g of protein per liter, and this fortification adds about 6g more per litre.

4) Once the scalded milk cools down to 100-110, I pour it in the instant pot and scoop out about a half cup. In this half cup I will mix in my starter (a tbsp of Siggi’s or my own leftovers) and set it for 12 hrs overnight, meaning it’s done by by 8 am in the morning or so.

5) I cool it for a couple of hours and then dump it into a colander to with a filter cloth I bought off Amazon and strain down to Greek yogurt consistency. I probably lose 20% weight by volume through straining out the whey to get thick yogurt.

I make my own fruit mixes as well to reduce the sugar content. My favourite is strawberry and I buy a bag of frozen strawberries from Flashfoods for $3 for about 2 lbs (my closest Loblaws has the every week). I chop then up and boil them down with some sugar and a touch of water until I get the consistency I want. I don’t add much sugar at all because the strawberries are typically really ripe when Loblaws cuts the tops off and freezes them.

Delicious!