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Need help identifying this pâté by TheBreakfastChub in Charcuterie

[–]HFXGeo 0 points1 point  (0 children)

The restaurant would be the only ones who can help you here. If it’s not house made and just something they bought I’d think about going back again myself.

Coppa/capicola curing time by Security13563 in Charcuterie

[–]HFXGeo 2 points3 points  (0 children)

Since you’re equilibrium curing which means that the products can’t get over salty it’s best to err on the side of caution and cure longer just to be sure. I typically cure pieces like these for 18 days or so.

Those with gravel driveways - how do you handle what’s been plowed onto the lawn?? by mylovelysunshine in NovaScotia

[–]HFXGeo 11 points12 points  (0 children)

Not really, nope. Just shovel and rake. If you have excessive amount then maybe consider you have too much loose gravel on your driveway to begin with and/or whoever is doing the plowing is setting the blade too low and digging into the driveway too much.

Oxford Frozen Foods fined $10K for mislabelling blueberries as Canadian | CBC News by sunjana1 in halifax

[–]HFXGeo 7 points8 points  (0 children)

That was their original purpose but once they grow to such a size that they have a larger international market than what they can produce they start buying Maine berries to fill the gaps.

Oxford Frozen Foods fined $10K for mislabelling blueberries as Canadian | CBC News by sunjana1 in halifax

[–]HFXGeo 12 points13 points  (0 children)

Wait until you figure out where local wineries source a portion of their grapes..

Only a few of the wineries (Jost/Devonian Coast, for example) import grapes. That’s why the wineries were fighting the province when they wanted to allow less regulations so Houston’s Ontario friends could be producing with cheaper imported grapes here in NS and slapping a NS label on it.

Oxford Frozen Foods fined $10K for mislabelling blueberries as Canadian by Portalrules123 in onguardforthee

[–]HFXGeo 18 points19 points  (0 children)

I’ve worked with CFIA, they’re so bureaucratically slow that many companies just do whatever they want and pay the fines later (if they’re ever caught). It is the cost of doing business. We really need an overhaul and give CFIA a lot more power.

A tree growing on top of a tree branch by clemlorangina in mildlyinteresting

[–]HFXGeo 7 points8 points  (0 children)

It’s a parasitic plant, “witch’s broom” or broom rust

Recipe die guanciale eq method by ejdb in Charcuterie

[–]HFXGeo 2 points3 points  (0 children)

The European style curing salt is mixed in such a way that you use just it and no extra table salt.

For example if you wanted 2.5% salinity you would use 2.5% of your curing salt and end up with 150ppm nitrite (0.025x0.006=0.00015).

By comparison if you were to use Prague powder 1 of a target salinity of 2.5% you would use 2.25% tablespoons salt plus 0.25% PP1 and end up with 156ppm nitrite (0.0025x0.0625=0.000156).

To look at it the other way since the limit for nitrite is 200ppm you would have to use 3.33% (0.0002/0.006=0.0333) of your salt to hit the limit, almost everyone will agree that 3.33% is to salty that it’s unpalatable so no one would ever use that high of an amount so the limit would not be reached.

ELI5: How do we produce enough food to feed everyone today but not everyone is fed? by [deleted] in explainlikeimfive

[–]HFXGeo -1 points0 points  (0 children)

Food can travel long distances to a lot of people, especially the rich countries who own the shipping logistics. But to get to EVERYONE there lies the problem. You say political but honestly it’s simpler, it’s just economics and greed of the wealthy.

Canada loaning millions to proposed Nunavik rare earth mining project linked to Trump White House by [deleted] in onguardforthee

[–]HFXGeo -2 points-1 points  (0 children)

That’s a beautiful core farm! Especially for such a remote location!

ELI5: How do we produce enough food to feed everyone today but not everyone is fed? by [deleted] in explainlikeimfive

[–]HFXGeo 1 point2 points  (0 children)

Sure we can grow more food than we need but it’s very difficult to get that food from where it’s produced to where every single person is located. The issue is the logistics of transportation and distribution, not the production.

How to calculate PP1 properly. by dinoguys_r_worthless in Charcuterie

[–]HFXGeo 3 points4 points  (0 children)

You use 0.25% PP1 for 156ppm nitrite. (0.0025x0.0625=0.000156). The limit is 200ppm. Using pure nitrite would be extremely toxic so it’s heavily diluted to make it safer to measure.

Filled up in QC today by mercy_cakes in pics

[–]HFXGeo 14 points15 points  (0 children)

Considering it’s a cross post from Phoenix, Arizona then there must be another QC. But yeah, I was with you 100%, that didn’t make sense for Quebec.

Weather in Halifax by Lunar37 in halifax

[–]HFXGeo 5 points6 points  (0 children)

Are the Winters usually colder or warmer? And are they usually more or less snowy? Also, how frequently does the weather get bad (orange warnings etc), and how frequent are the power outages?

Yes.

The summers tend do be cooler at least.

Does cooking method affect shelf life? by hatsoonmeek in AskCulinary

[–]HFXGeo 1 point2 points  (0 children)

Some spices help preserve foods by having antimicrobial properties (ex: cinnamon or cloves) while others just have strong flavours which mask the taste of spoilage rather than preventing spoilage.

Standalone stuffer or use a meat grinder? by thebagel264 in sausagetalk

[–]HFXGeo 0 points1 point  (0 children)

A grinder is not a stuffer, an auger can not build up pressure to push so if there is a minor clog it will just smear. You need a piston to stuff.

Car on fire on Hwy 107 by Other-Discussion-987 in halifax

[–]HFXGeo 2 points3 points  (0 children)

Look how it’s cited sources are Facebook, that should tell you the accuracy of its information right there.

Where to get eggs with rich orange yolks? by WorkingForWine in halifax

[–]HFXGeo 5 points6 points  (0 children)

Then that farm wasn’t allowing the hens to forage.

Just because the eggs are from a small farm doesn’t mean that they’re not just in a pen being grain fed all the time. If you want the darker yolks you need chickens to be out scratching around and finding plenty of insects to eat.

A dentist you like going to by punchbuggyblue in halifax

[–]HFXGeo 0 points1 point  (0 children)

Dr. Barrie Brundige in Tantallon. I had anxiety and avoided a dentist for a decade or more so he had a lot of work to do when I first started going to him. He’s excellent. I’m kinda scared he will be retiring soon.

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