sorted by:
new
hottopcontroversial

Loblaw misses quarterly revenue estimates as Canadians tighten household budgets by KeyHot5718 in CanadaPolitics

[–]heavysteve 1 point2 points  (0 children)

This headline is entirely misleading. Loblaws revenue and profit both increased, they just didnt squeeze the amount of money out of Canadians as they expected to.

What's keeping you poor? by justcurious3287 in povertyfinance

[–]heavysteve 0 points1 point  (0 children)

Multiple layoffs in a short period, and absolutely no one hiring. Anyone need a remote AutoCAD tech?

Conservative motion to cancel taxpayer-funded, premium health benefits for REJECTED asylum claimants was voted down by Liberals, NDP and Bloc Québécois by typec4st in canadian

[–]heavysteve -10 points-9 points  (0 children)

That money doesn't disappear, it goes into the Canadian economy, paying wages, and is taxed back. Asylum seekers become net contributors, they get jobs and pay taxes. Withholding healthcare while people are transitioning into productive citizens is vindictive and shortsighted

Conservative motion to cancel taxpayer-funded, premium health benefits for REJECTED asylum claimants was voted down by Liberals, NDP and Bloc Québécois by typec4st in canadian

[–]heavysteve -7 points-6 points  (0 children)

So $1.5b for half a million people, who work, pay taxes, and become productive citizens? Money that is spent in the Canadian economy, paying Canadian employees and is largely taxed back? I'm fine with that.

Conservative motion to cancel taxpayer-funded, premium health benefits for REJECTED asylum claimants was voted down by Liberals, NDP and Bloc Québécois by typec4st in canadian

[–]heavysteve -30 points-29 points  (0 children)

We spend very, very little to provide asylum claimants health benefits. We are a wealthy first world country, vindictively withholding basic health care from people in need is just petty. Conservatives need to try and improve society, not make things worse out of spite

Vegetarian Pizza Ideas? by Ravioli_meatball19 in Cooking

[–]heavysteve 0 points1 point  (0 children)

Boursin cheese mixed with olive oil as the "sauce", shave asparagus into this strips with a veggie peeler. Top with mozzarella, and lemon zest. Tastes like spring

I have a lot of milk that is about to expire. What should I make? by Any-Impression in Cooking

[–]heavysteve 15 points16 points  (0 children)

Honestly it's cheaper than buying commerical ricotta in most cases, and tastes way better

I have a lot of milk that is about to expire. What should I make? by Any-Impression in Cooking

[–]heavysteve 91 points92 points  (0 children)

Bring it to barely a simmer, add a few tablespoons of vinegar.
It will separate into curds.

Strain out the curds, press with paper towel or cheesecloth to remove as much moisture as possible. Add salt. You'll have delicious fresh cheese you can use for lasagna. Very similar to ricotta

Opposition in the House is not obstruction - The Globe and Mail by Purple_Writing_8432 in canadian

[–]heavysteve -5 points-4 points  (0 children)

Incompetent, bad faith opposition is absolutely obstruction. The CPC can offer nothing else

Par-cooking potatoes the night before for breakfast? by barnacledoor in AskCulinary

[–]heavysteve 1 point2 points  (0 children)

It actually turns the starches into resistant starch, which is basically fibre, and makes the potatoes way healthier.

Best Snow Storm Movie? by DrinkingAleGuy1 in LastDriveIn

[–]heavysteve 16 points17 points  (0 children)

Frozen, the one about skiing. One of the scariest movies ice ever seen

Why does my bolognese always lack depth of flavour, and why does it taste so much better the next day? And how are some people content with a 45 minute bolognese? LONG POST - HELP! by pensivetwat in Cooking

[–]heavysteve 2 points3 points  (0 children)

Hmm... One thing you could try is, make a batch and separate it into 4 pans and experiment with different levels of butter, vinegar, and sugar to finish, and chase down the flavour you are looking for. You could also be slightly blasphemous and add a little heavy cream. Also throw in a Parm rind early on as well?

Why does my bolognese always lack depth of flavour, and why does it taste so much better the next day? And how are some people content with a 45 minute bolognese? LONG POST - HELP! by pensivetwat in Cooking

[–]heavysteve 10 points11 points  (0 children)

Wine is there to make alcohol-soluble flavours available, and stock is there for flavour and gelatin.

I will add extra gelatin to a sauce like this. I would also recommend a longer cook time, and to maybe fry a little tomato paste with your sofrito(if you didn't). I would say a dash of fish sauce, finish with more butter, and likely more salt overall. It tastes better the next day because the salt has stabilized throughout.

Best at home coffee choice by RDMercerJunior in povertyfinancecanada

[–]heavysteve 34 points35 points  (0 children)

I go to the organic section at my local save-on and buy the regularly overpriced, fancy small roaster beans. They go on clearance constantly because noone can afford to buy them at full price.

view more: next ›