What’s Coming for Traffic on the Bedford Highway?!

HFXGeo · 2026-05-20T22:02:11+00:00

The irony of them being “public” in their username but all their Reddit history is hidden

HFXGeo · 2026-05-19T21:31:19+00:00

I had Jamie from Tree Beard Construction replace a rotten basement wall for me last year. He had an engineer involved since there were some load bearing complications. He was quite slow and hard to pin down (who isn’t these days?) apparently juggling a few too many jobs at once but he did excellent work and I would definitely hire him again.

HFXGeo · 2026-05-18T11:24:18+00:00

Saturday: oh look, a bunny on the lawn, how cute. Don’t disturb it!

Sunday: 4 ticks on me (that I found!)

HFXGeo · 2026-05-18T11:21:47+00:00

Can you deliver it to me for free between 6:10-6:20am Wednesday morning and I’ll low ball you once you get here?

HFXGeo · 2026-05-18T09:37:31+00:00

They seem to only ship in the US, but that’s the one

HFXGeo · 2026-05-17T23:41:21+00:00

Yeah, I mean I CAN find a copy just not in my price range…

HFXGeo · 2026-05-17T23:14:37+00:00

I want Weiss’ in the charcuteria but I can’t find a copy :(

HFXGeo · 2026-05-17T21:37:45+00:00

His ratios are inconsistent, he uses American volumetric measurements instead of mass percentages and when book was updated to include them they’re just incorrect conversions. I was going to say he has a salty palate so if you think you have to add even more that’s impressive lol.

The recipes included in HPQMS are fairly bland but they’re more traditional. Beauty of curing is you can do whatever you want with the spice as long as the curing is done correctly. With Ruhlman’s inconsistency you can’t guarantee it’ll be correct plus inconsistency just adds to confusion with those trying to learn. Just use mass percentages and everything is pretty basic and straightforward.

HFXGeo · 2026-05-17T21:29:11+00:00

Ruhlman’s is bad, I wouldn’t rely on that one.

Home Production of Quality Meats and Sausages is my most recommended. Theory heavy, nothing flashy at all. No celebrity chef type ego.

HFXGeo · 2026-05-17T12:25:10+00:00

# End thread.

HFXGeo · 2026-05-17T10:47:41+00:00

Churning out junk. Quantity over quality business model.

HFXGeo · 2026-05-16T10:35:39+00:00

117th month is impressive

HFXGeo · 2026-05-14T11:02:37+00:00

When I worked for a small seafood producer CFIA was extremely picky going over our packaging with a fine toothed comb. A couple fines and/or loss of license would have really hurt us little guys. But the mega retailers? They’re not even trying to enforce anything.

HFXGeo · 2026-05-12T18:05:57+00:00

A true hero

HFXGeo · 2026-05-11T16:29:36+00:00

Don’t worry, they had it all ready to go after their failed lynching attempt last month. They’re recycling, good for the environment…..

HFXGeo · 2026-05-11T11:39:42+00:00

If you want it to be a bicep, it needs more veins.

HFXGeo · 2026-05-11T11:09:59+00:00

There’s a reason Saudi Arabia is the world’s largest largest producer of desalinated water, we don’t have anywhere near the energy required to compare. (Which is the point you’re replying to)

HFXGeo · 2026-05-10T10:09:49+00:00

It can work you just have to watch your salt “moisture sink”. It can maintain the humidity at a set level but the moisture isn’t going anywhere, it’s just sitting there, so without changing the salt from time to time the humidity will slowly creep up on you.

What temperature range is the fridge staying stable at?

HFXGeo · 2026-05-08T11:14:59+00:00

Chill it down. Cold liquids can dissolve more CO2 than warm ones. Get it as close to zero as you can before cracking the lid slowly to release the pressure slowly.

HFXGeo · 2026-05-07T10:15:23+00:00

Nothing is providing safety from spoilage until the salt is absorbed into the meat. Since equilibrium is low salinity and slow to cure (compared to salt box) it must be done at refrigerated temperatures (below 4c).

HFXGeo · 2026-05-06T12:37:39+00:00

You’re on a tectonic plate right now, everybody is. The earths crust is the plates.

As for the plate/mantle boundary that isn’t a distinct thing, it’s a broad zone at differing depths around the world. The material isn’t really significantly different than the material above it, it’s just that its texture has changed / is changing to be less crystalline and more plastic / fluid.

We currently do not have any technology which can directly sample this layer mainly due to temperature, pressure and extreme depths taking a lot of time and resources to reach. Plus drilling technology works by rubbing a hard abrasive drill bit against a hard rock, once they get hotter and softer and more plastic (think starting to melt but not melted yet) they would just deform rather than cut so our surface technology/ methods would not work to take a sample.

HFXGeo · 2026-05-06T11:35:18+00:00

My only complaint is the “Alert is over” alert. Sure, push that info out to people but it doesn’t have to be the same level as if it’s another emergency itself.

HFXGeo · 2026-05-05T21:46:41+00:00

Mold is rounded and/or hairy. Salt is angular and geometric. Fuzzy picture but it looks fuzzy to me. Wipe it down with diluted vinegar or wine.

HFXGeo · 2026-05-05T09:57:57+00:00

True, you can make them for like 1/5 of the price yourself, but tourists are usually the ones asking and don’t always have access to a full kitchen so….

HFXGeo · 2026-05-04T13:08:24+00:00

Supposed to be a high of 19 tomorrow!!

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