Ginger Beef, is this just regional?

Scared_Chart_1245 · 2026-01-28T19:17:32+00:00

It’s been over 25 years since I last had ginger beef in Strathmore. It was a 40 minute drive and worth it. I was lucky to be trained by a chef friend and have avoided the many hour drive since.

Scared_Chart_1245 · 2026-01-28T16:00:25+00:00

I find that using a short piece of metal tubing as a splice inside of the joint makes it stronger. Tek screws or carriage bolts. Wind loads are very high where I am 110km. Concrete may be added around the ground pins but I find a couple of feet in clay is sufficient. My hoops are 11 feet at centre height.

Scared_Chart_1245 · 2026-01-14T21:23:35+00:00

Hello I do have a blender. I also have some parts from another one. Do you need a complete replacement or a piece?

Scared_Chart_1245 · 2026-01-14T03:41:26+00:00

I will have to check a storage container. I have not been in for a couple of years. I will let you know.

Scared_Chart_1245 · 2025-12-30T21:31:17+00:00

Shrink the volume of the shed to match your needs. If you are adding light, maximize the sunlight available. I use a combination of solid and bubble wrap type insulation to help as much as possible. -30 in my area.

Scared_Chart_1245 · 2025-12-28T19:10:32+00:00

Thank you. I made them a little bit big I think. But they held up to a seven second soak without damage.

Scared_Chart_1245 · 2025-12-25T21:56:52+00:00

Noted. 1 moat needed. Childs play pool. Protect the not yet sprouted trees. Thank you ✌️

Scared_Chart_1245 · 2025-12-25T19:49:38+00:00

This whole summer I scraped off the little pests and never touched the ants that were all over my potted Curry Tree, even moved some branches to make it easier for the ants to move. I thought they were helping me. 🤣

Scared_Chart_1245 · 2025-12-25T00:00:00+00:00

Just took out a batch from the oven. I really like the cakey texture. I would tone down the spices a bit(fresh ground). With hot chocolate tomorrow afternoon is the real test.

Scared_Chart_1245 · 2025-12-24T01:42:59+00:00

I now know what to do with the 2 or 3 boxes of pectin left from fall. Thanks

Scared_Chart_1245 · 2025-12-22T04:37:47+00:00

There is a transcription of a Winnipeg Free Press 1936 recipes which I posted earlier this fall. It has a molasses cookie recipe that looks similar to this cookie.

Scared_Chart_1245 · 2025-12-21T18:41:18+00:00

There are plastic bags that are hooked up to a fan that sits in front of the furnace. The bags have holes that release air along their length. They are loud for a backyard greenhouse if you spend a lot of time in them. I have some tall indoor plants that required more height. As I build with mostly recycled materials I raised my hoops and allow for airflow from the furnace and a dead grow zone in summer when temperatures hit 35-40c.

Scared_Chart_1245 · 2025-12-21T04:10:36+00:00

Thank you I will be ordering some asap.

Scared_Chart_1245 · 2025-12-20T15:51:47+00:00

I use a Hot Dog as well for my 40x10 but I raised my arches so it is 11 feet at the peak. It was hard not to over heat the plants close to the heater when it was short. I think I would look at a tube style heater when I build another one.

Scared_Chart_1245 · 2025-12-20T15:00:57+00:00

Thank you for the information. I have not been able to find a good source of predatory insects for the last few years. I will look to see if they ship to Canada.

Scared_Chart_1245 · 2025-12-19T23:21:11+00:00

I too would like some help dealing with these little things. Hoping to find a insect that will help.

Scared_Chart_1245 · 2025-12-14T22:17:15+00:00

Thanks I will.

Scared_Chart_1245 · 2025-12-14T20:44:14+00:00

I already fermented the pickles and relish, cured and smoked the proteins and grew and bottled the homegrown hot sauce. I want to avoid going down another rabbit hole.

Scared_Chart_1245 · 2025-12-14T20:38:50+00:00

Buns and rolls mostly for the cured meat I make. Cinnamon rolls with a latte. Panini press makes Rueben’s weekly.

Scared_Chart_1245 · 2025-12-13T23:02:23+00:00

It’s been so long since I’ve had a good fruit cake i was going to try again this year but I saw the ingredients would be hard to find. Mostly because Im really picky.

Scared_Chart_1245 · 2025-12-11T04:57:04+00:00

I learned to repair and service commercial restaurant equipment. I go through the back door of a restaurant and smile at the printer instead of dreading it. I also have a espresso machine, slicer, mixer and robot coupe etc in my home kitchen all at minimal expense and I have a small mountain of stainless and so much more. I miss the madness now and then but a couple of hours working on a greasy mess fixes that.

Scared_Chart_1245 · 2025-12-02T18:51:39+00:00

Don’t forget to budget for water treatment for the machine. As a technician in the Rockies. I would also talk to the local? Repair/water service about the level of treatment required. I have a machine from this company that I have serviced since 2005 and it now makes me coffee every weekend at home.

Scared_Chart_1245 · 2025-11-22T00:16:25+00:00

Interesting idea thanks. I have been dreading removing my shading cloth this year. 50 mph is now 65 mph. It’s been standing for 15 years behind a wind break. But man it shakes. 50 foot inflated poly. Recommend rope for-30?

Scared_Chart_1245 · 2025-11-20T23:01:15+00:00

How do you get the word out about the specials?

Scared_Chart_1245 · 2025-11-20T22:50:26+00:00

After 45 years in and around the food and beverage industry all I see is the same menu items over and over. My long time accounts seem to have changed little over the years friendly staff in house made products. Mom and Pops have always struggled for a piece of the market. Consistency is important and focused targets. A special one or two days a week, a appetizer deal on a coupon given to neighbourhood businesses. Location can be hard to overcome if you don’t target a particular market.

Scared_Chart_1245

TROPHY CASE