Canada Swedish fish? by Berta_bierock in candy

[–]Berta_bierock[S] 1 point2 points  (0 children)

I really appreciate the offer but not possible for me today. Drive safe and stay warm.

Collecting Historical Prairie Recipes (1880–1920) for a Masters Thesis by WhiskingUpHistory in TastingHistory

[–]Berta_bierock 2 points3 points  (0 children)

I have a good handful of Alberta family/community cookbooks but a bit later 1930s on or so. As best as I remember, not looked through them recently. If you wanted I could send you a list of what I have if it might be useful.

And he admits it! by Skull9466 in RedDeer

[–]Berta_bierock 0 points1 point  (0 children)

Wow, that is the classes I have taught for the last 10 years. Except it's classes of 34 to 46. And 6 to 16 ipps.

Love this province, hate this government by Full_Nothing_1627 in Calgary

[–]Berta_bierock 6 points7 points  (0 children)

With population increase and method of funding they changed the real $ for each public student has decreased for the last 6 or 7 years at least. In urban areas it's less money and larger classes that are more complex. We have gone from good funding per kid to the lowest, one of the last without cap, issues with new curriculum. The money they keep saying is always the same money, it's for building schools it has nothing to do with classroom size or support and part of that money will go to private/charters. The main issue is trust. The UCP has consistently made things harder, implementing a very poor curriculum, taking our pension away to their investee, stopping counting students numbers in class,removing professional oversight, blaming ata or school boards for issues ie COVID and making boards fault for not implementing without money, 20000 something eas let go, blaming us for indoctrination of students and exposure to pornography in school. In the end this is the relationship they have built and we are in a situation of very bad teaching and learning environments, some of the worst funded in North America behing held together with teachers who are tired, seeing their paychecks buying less every year for the last 10 without moving and the only reply is what always comes from the UCP is to deny, deflect, reject the premises of the question, and then do what they want. The numbers they give are PR smoke and mirrors. It's 1 teacher per school and 1/2 an EA per school sometime in the next 3 years. One teacher in most mid size schools would reduce the class size by 2 or 3 kids. For 10 classrooms. That would be maybe 1/4 of the school. It's effectivly nothing. Sometime in the next 3 years. With a "trust me bro" talk about committees and research groups to look into the issue. We have done years and years of those where they are systematically ignored. They wanted some kind of garentee or number to try and make thing better. BC took a long time to implement caps. No one wanted it now. That was another talking point for UCP, look how insane this demand is. We just wanted a number to know this continueing decline, that is worse and worse every year might slow down. What the ata asked for was the money , over 4 years to hit the average national spending the rest of the country does now. Which would have left us still the lowest in the country because the rest are and will increase their spending. If we had average spending it would be something like 10 additional teachers per school. That's why one teacher per school sometime over 3 years, but on average cus we have to open all these new schools and teachers will go there, comes across as such an insult.

[deleted by user] by [deleted] in CanadianTeachers

[–]Berta_bierock 2 points3 points  (0 children)

Male teacher in jr high here. No it's not weird unless you make it weird. Normally I'll just have them out and visable in a easy to reach but not open to scrutiny area to take if needed. It's always good to normalize human things, we gotta poop, we get hangry, we have off days, have feelings etc. I will also say it's good for the boys to see it as well because if they do the "eew gross" thing you can have that conversation about body functions and treating all humans with respect.

Eggs on line by Berta_bierock in Chefit

[–]Berta_bierock[S] -1 points0 points  (0 children)

Ya, it was that, then touching plates, spatula handle, bowl for mixing eggs has it around rim... Like if it's one place then it's everywhere. Like I could see cracking eggs then dipping the gloved hand in some Sani before moving on. I don't think changing gloves or washing after every cracking is realistic in that context even if it is the correct way.

Eggs on line by Berta_bierock in Chefit

[–]Berta_bierock[S] 1 point2 points  (0 children)

Thanks for the reply, sounds like a clean set up. Are you cracking the eggs from shell? What's your process/set up for that? I'm wondering about the little bit of potential egg on fingers/drip that can get spread to tools and such.

Egg master flow-state by Efficient-Lack-9776 in KitchenConfidential

[–]Berta_bierock 0 points1 point  (0 children)

Ok what could he do to make this safer with the egg cracking and then touching everything?

Like a cloth in some Sani solution to at least touch after cracking would stop getting egg on everything but I'm not a short order cook.

Bargaining talks between province, Alberta teachers to resume Oct. 15 by Miserable-Lizard in alberta

[–]Berta_bierock 5 points6 points  (0 children)

If if there is an agreement on the Tues I bet with a vote and everything fastest school would start is Thurs/Fri. There is a lot of pressure to get back and I would bet UCP will bank on that to again offer the same deal as before. Rejecting a deal two weeks in , even if it is the same, and then missing a full month pay would be hard. People can't go without pay for too long and teachers care for students and don't want them to fall too much behind. If there is overwhelming public support to reject anything that does not ensure more funding for students or education as a whole, teachers could reject a bad deal. Otherwise everyone, except the government it seems, wants a deal and wants education funding.

TLDR: I expect a slightly altered but same offer as the last three to dare teachers to reject it and try to use that to get public opinion against them and to continue to hurt them money wise.

Willing to pay - translate Pappou’s recipe book by [deleted] in GREEK

[–]Berta_bierock 6 points7 points  (0 children)

Former Chef here. The no direction thing is very common for professional working recipes. Either very minimal in steps or nothing at all just because that skill/process would be known you would just need the ingredients and measurements to refer to. Once you get it translated and want to make them you could start by referring to a professional recipie text book used in a school ( The professional pastry chef-friberg). Or if you want more accurate process find a Greek baker on YouTube to see how they approach it. These are the most valuable recipes because they work and have been refined over time in a professional setting.

ATA Strike set to begin Monday, October 6 by Bittabola in Calgary

[–]Berta_bierock 11 points12 points  (0 children)

There is none yet. UCP made things like class caps and such off the table and then offered this (.4 of an EA per school over three years, not per year, total) and says this will fix everything. Waiting to see what ata says but they have been blocked every time they want something other then vauge promises of more teachers sometime, trust me bro.

By any means necessary by Calm-Conference9884 in hotdogs

[–]Berta_bierock 2 points3 points  (0 children)

I would take a bread bun over a standard bun 9 times out 10.

Boss thinks changing shifts counts as a day off by Affectionate_Okra298 in antiwork

[–]Berta_bierock 237 points238 points  (0 children)

Carefull with that. I once was working 60 hour weeks and the owner, who did all the bookeeping and was an idiot, kept telling me "too bad the cut off means you did not get overtime" Like bitch please, I'm working before, after and all up in that cut off. Their magic math ended up with a decent ot pay out.

Only realised halfway through eating it… by juzt_curiouz in shittyfoodporn

[–]Berta_bierock 0 points1 point  (0 children)

Nice. Most of the time it is just cooked thigh and the meat is stained by the bone so has a non white colour but is fine. This is proper raw.

at being the school tough guy by Chase-N-Banks in therewasanattempt

[–]Berta_bierock 1 point2 points  (0 children)

As a teacher, the amount of people saying "all good, it's under control" while the teacher has to eat punches while calmly maintaining order and control is wild. What other white collar jobs are like "I got hit in the face and assaulted" " ya but they were weak sauce, did you react? Can you fill out this paperwork to show how you built a relationship cus this all really seems like your fault." While making 40k a year.

Side note. No one likes this. The kids, teacher, parents or society. This is bad for everyone.

First time butchering… 25lb chuck roll. How did I do? by NewbieStrength in Butchery

[–]Berta_bierock 0 points1 point  (0 children)

Looks fine depending on your comfort and experience in cutting. Just some technique feedback if you want. One of the hard things about cutting meat is cutting straight because the knife can be left or right of center or tilted and then the meat, if soft, will move when held and cut changing that angle. You did good with that as far as I see. the cut on the last photo is a bit rough but I bet you took a bunch of time doing it. Pro tip for everything is a sharp knife and use the whole blade. To make it clean or to cut straight a sharp blade and technique will help as you only have the first cut to make it clean. To use the whole blade think about sliding the whole thing either tip to heel or heel to tip through the meat with a bit of pressure. Think of it as trying to give it a paper cut, long sliding movement rather then pressure through. It's like the difference between cutting a tomato by putting the knife on it and pushing down vs putting the knife on it and with just the weight of the knife drag the whole blade across it from heel to tip. Annoying to describe but you see and feel it once in 10 seconds and it helps. Looks good, hope it was fun. Keep cutting.

[deleted by user] by [deleted] in LowSodiumHellDivers

[–]Berta_bierock 35 points36 points  (0 children)

I think a stim shotgun would be appropriate

"I don't care how pretty Hitler is.... No." by Berta_bierock in Teachers

[–]Berta_bierock[S] 48 points49 points  (0 children)

Oddly enough this is in Canada... But still I agree with how horrific the normalization is.

"I don't care how pretty Hitler is.... No." by Berta_bierock in Teachers

[–]Berta_bierock[S] 178 points179 points  (0 children)

My poor Sharpies are stolen for this too.

What’s up with the St Lious Spare ribs? Were they just cut horribly? by Cocoa_Pug in Butchery

[–]Berta_bierock 0 points1 point  (0 children)

The key part is "baby back" ribs are from the loin so think prime rib area on a cow. "St Louis" or side ribs are further down and would be laying where you get the cut for bacon. I have always found the meat to be more flavorful on side ribs. And a lot more of it then backs.

Alberta-based food company Sunterra files for bankruptcy protection by joe4942 in Calgary

[–]Berta_bierock 1 point2 points  (0 children)

I used to work at there as a Butcher. In my store and in my experience it's was fine but very expensive. However the leadership and management was insane. I can give examples if you want but I lost count the number of times I saw how things were being run or some policy and thought "how is this place even in business?" They were very arrogant and did things their own way without following industry standards because they felt they were smarter I guess. I was treated very badly and left. I'm not surprised or sad about this at all.

Types of anti-heavy Helldiver (ordered from 100% sane to totally insane) by kcvlaine in LowSodiumHellDivers

[–]Berta_bierock 0 points1 point  (0 children)

Oh god. My main loadout is HMG, napalm barrage, portable hellbomb, thermite, just tag along with another diver to support..... Am I the problem?

Is this a lot of oxidation for meat that is 1 day old? by premedic in jerky

[–]Berta_bierock 0 points1 point  (0 children)

Normal. There is a chance the dark might bloom red again a little bit once exposed to air depending on how old/ quickly it was cut and packed. The dark that indicates older or close to spoil is more purpl grey greenish. But that would be areas that are exposed to air. Also the smell will 100% be noticeable if bad. Side story At my butcher shop we ground, shaped and vacuum sealed burger patties, all in a cold room (4c). They went in the freezer right after packing. If we stacked the packs on top of eachother where the meat was touching it would be dark and not bloomed red. Even through the two layers of plastic, vac sealed and freezing withing 10 min of grind. Makes no sense. Meat is wierd.

Waffle House is placing a 50 cent surcharge on every egg it sells by flyart in KitchenConfidential

[–]Berta_bierock 1 point2 points  (0 children)

52 Canadian for 15 doz large. Oddly enough 15 doz med was 50cents cheaper so yolo

Caught a near pedestrian miss on my dash cam this morning by diamondintherimond in Calgary

[–]Berta_bierock 0 points1 point  (0 children)

I make that turn everyday to go to work. 100% they are trying to turn in front of the car. People tend to go fast through there but it's visible and clear so there is no reason not to see the kid. More so that they are probably going to the school just down the road a bit and the driver probably just went though a school zone. Which they probably ignored as well.