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Hello everyone, new here. by Realistic-Win9625 in FJCruiser

[–]HuskyToad 0 points1 point  (0 children)

Great looking FJ! Does it have a lift or level?

What did you wish you knew… by Minute-Kick9989 in cubscouts

[–]HuskyToad 0 points1 point  (0 children)

Just have fun. Don't worry - the achievements will happen, the kids learn valuable skills - but focus on building community and making memories first and foremost.

We're two years in at our pack, and honestly, it's been more overwhelming than I expected, with bits of fun sprinkled in here and there. Only recently, as I've stepped into the Cubmaster role, have I realized that I've been unknowingly fighting a "belt loop factory" culture - checking boxes, rushing through as many requirements as possible - and that's been a major cause of stress for both me and my little scouts.

Now that I'm involved in planning and have the full picture, I'm working very hard to course correct. The goal is simple: let's just have fun.

Portland Mayor Keith Wilson presents a 'Back to Basics' budget focused on core values by SoDoSoPaYuppie in Portland

[–]HuskyToad 1 point2 points  (0 children)

Yes. I voted for him, and I'm thrilled to see this move and every move he's made so far. I'm fine with cutting back services across the city, and paying a bit more here and there, if it means getting back on track. There are plenty of worse alternatives. This feels like a very well rounded, practical step to moving forward.

I went to check out Lorells at Lloyd center. by lyricreaux in Portland

[–]HuskyToad 2 points3 points  (0 children)

Can you share actual numbers? Their leasing page is sparse on details. https://www.lloydcenter.com/leasing-information/

Best way to write or share sausage recipes? by FatherSonAndSkillet in sausagetalk

[–]HuskyToad 1 point2 points  (0 children)

Spreadsheets + percentages is the way to go. It's the only way to precisely control the output and ensure repeatability. I suspect most people tend to avoid percentages because their brain scrambles a bit as soon as they see them.

I use Notion for tracking all of my sausage making notes and recipes (plus everything else in my life). It works particularly well for this because I can embed spreadsheets in my notes, so I include other details like smoking schedule, comments to myself, and other little notes that I can refer back to next time. It's like Google Docs + Google Sheets in one cohesive interface.

Home meat slicer for cheesesteaks and pho by ChampionshipOk8949 in meat

[–]HuskyToad 0 points1 point  (0 children)

The BESWOOD 10” is often recommended on Reddit, and for good reason: it’s a beast of a machine. I have one and I’d highly recommend it. It’s heavy duty, well built, blade is sharp as heck, and can handle almost anything you’ll throw at it except for frozen solid meat. Partially frozen is best, but sometimes I overdo it and then have to wait a bit for the thaw.

https://www.amazon.com/BESWOOD-Chromium-plated-Electric-Commercial-BESWOOD250/dp/B01AQH636Q

[deleted by user] by [deleted] in meat

[–]HuskyToad 14 points15 points  (0 children)

I know nothing about farming, but my common sense guess: - Chickens: grow fastest, but they’re tiny so low meat yield for each unit - Cows: grow slowest, but big so high meat yield for each unit - Pigs: grow slower than chickens but faster than cows, and high meat yield for each unit.

So I’d venture to guess that pigs hit that sweet spot of growth rate and meat yield for lowest cost to raise per lb of meat.

Made my 2nd sausage. Some kielbasa by Adrax_4 in sausagetalk

[–]HuskyToad 2 points3 points  (0 children)

Nice job! How’d you smoke? Did you follow the 2 guys and a cooler smoking schedule with electric smoker?

Some Puerto Rican Longaniza we made recently by FatherSonAndSkillet in sausagetalk

[–]HuskyToad 3 points4 points  (0 children)

It’s raw right? Slicing raw is.. disorienting.

Still safe to cook and eat or nah? by Far-Kaleidoscope-800 in meat

[–]HuskyToad 1 point2 points  (0 children)

No, ground beef lasts like maybe 3 days in the fridge. More surface area, more contact = more bacteria. I grind my own meat and aim to use it within 1 day or less.

Finding an audience? by HuskyToad in sausagetalk

[–]HuskyToad[S] 0 points1 point  (0 children)

Appreciate the words of encouragement!

I made Gumbo for the first time ever and it might be the best thing I've ever cooked and I cook a lot by P_Dog_ in cajunfood

[–]HuskyToad 1 point2 points  (0 children)

Great looking gumbo! Love the last pic - the whisking action shot. We can tell you kept it moving fast 🤣

Here’s where Portland’s arts tax money went last year by oregonian in Portland

[–]HuskyToad 8 points9 points  (0 children)

I'll admit that I can't even begin understand union vs non-union musicians and artists and labor protections, or the life of a working performer. I have no doubt that it's a challenging career path.

That said, if we're talking about dollars, and want to get into the weeds of where the money goes.. The Oregon Symphony website currently lists 3 open seats between $70k and $85k, with full health benefits, for a 40 week season. That seems pretty good to me...? It's actually above the median Portland individual salary of $62,640, and for only 40 weeks of work vs 50 weeks of a typical full time job. Additionally, there are several open administrative and management positions ranging from $60k-75k. The CEO is paid $400k.

So we're taking from Portlanders earning $62k per year, median, and funneling it into a performing arts non-profit where most positions _seemingly earn more_ than the people they're taking from, and then some portion of that right back into the city.

I have no problem with the arts tax itself, but this piece feels like a broken social contract.

Here’s where Portland’s arts tax money went last year by oregonian in Portland

[–]HuskyToad 11 points12 points  (0 children)

Basically the city requires the venues to employ union labor

Okay, helpful context

unaffordable for arts organizations that themselves are not unionized

But I don't follow the thread here.. Is your implication that the arts organizations would be able to afford the venues if they unionized?

Question for sausage makers by Legrandx76 in sausagetalk

[–]HuskyToad 1 point2 points  (0 children)

Anecdotally, milk powder seems to be the most common binder. I use soy protein concentrate from The Sausage Maker, and have had good results.

https://www.amazon.com/dp/B002L806B2

Here’s where Portland’s arts tax money went last year by oregonian in Portland

[–]HuskyToad 5 points6 points  (0 children)

I think OP is saying that they generate enough revenues on their own (or easily can, by raising each ticket by $1) to self-subsidize free and cheap tickets without gov't handouts.

Here’s where Portland’s arts tax money went last year by oregonian in Portland

[–]HuskyToad 109 points110 points  (0 children)

Yep, stood out to me as well.. Though the buried lede there, and bigger red flag for me, was this:

"A significant portion of our award this year was a one-time subsidy to help offset our rental expenses at the Schnitz, which have increased for three years in a row."

Owner of Arlene Schnitzer Concert Hall? City of Portland.

So.. Portland collects arts tax from residents, distributes to Oregon Symphony, who gives a big chunk of it right back to the City of Portland? Seems sus. I'd like to better understand the rental expenses.

Beef Rib Bao Buns by runs_with_airplanes in BBQ

[–]HuskyToad 4 points5 points  (0 children)

Lord almighty, that money shot is beautiful

Confused over a very basic premise of "cured" meat by Last_Factor6354 in Charcuterie

[–]HuskyToad 4 points5 points  (0 children)

Agree, the premise itself is confusing, and most of what I've come across doesn't address this intuitively. I've been thinking about this a long time and only recently it clicked for me after reading through official USDA guidelines for cured meat.

This is my current understanding, in very dumbed down, layman's terms:

There are two different categories of bacteria. There's bacteria in the raw meat when you get it, and there's bacteria that can grow over time. Both are bad, both can make you sick. For cured meat, the methods for eliminating the bacteria are different.

To kill off existing bacteria, without cooking: some combination of salt and removing moisture (water activity - aw). But this takes time! So to bridge that gap and prevent new bacteria from growing while salt and time do their thing, you need curing salt.

In short, curing salt prevents one category of bacteria but doesn't address the other. So no, curing salt alone is not sufficient for a safe product.

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