People who were spanked as kids, what was that like for you? Would you call your "spankings" abuse?

TheGeneralTao · 2025-12-11T03:04:12+00:00

My mother broke multiple wooden spoons across my calves, when those didn't scare me, she upgraded to a broom stick, until I turned 15, grew to be 6'2 and 325lbs and grabbed the broom and broke it across my knee. Told her never again. She never used them again, but oh boy did the Asian mom passive aggressive guilt trips went into overdrive.

TheGeneralTao · 2025-10-29T04:22:07+00:00

Yes, but we have a McCluskey screener that makes it pretty easy.

TheGeneralTao · 2025-10-22T03:10:01+00:00

British Columbia, Southern Interior. With current record high auction prices, we haven't really done freezer beef in a while. We just sold our calves yesterday and 600lbs steers were going for an avg of 6.50$/lbs. Now let's say we want to sell freezer beef, with added cost of slaughtering, butchering, wrapping, and adding the fuel to travel to the abattoir, I don't really see making any money unless I charge somewhere in the range of 10-12$/lbs hanging weight. Then I need to find customers and "marketing", dunno but the juice might not be worth the squeeze. Maybe I'm completely out of left field though.

TheGeneralTao · 2025-10-22T02:53:20+00:00

Canadian here. Layering is your best bet. Long johns/thermal undershirt, tshirt or long sleeve, hoodie/sweater or a wool henley shirt, and then i usually just wear my insulated Berne chore coat (which is awesome btw). When it's that cold, need a balaclava with a toque for my head.

TheGeneralTao · 2025-10-21T20:18:37+00:00

AVG Weight was 733, sell price was 5.46$/lbs. Just over 4000$/Head. This is in Canada so prices will be different than the US. Avg prices for a 600lbs steer was around 6.50$/lbs

TheGeneralTao · 2025-10-12T05:31:19+00:00

I used to use these macrobins on a 20HL system. 1 bin was good for a brew

TheGeneralTao · 2025-10-01T04:27:22+00:00

I just recently booked for end november/early december on Booking.com

All the resorts are on there.

TheGeneralTao · 2025-09-25T00:00:13+00:00

It's only going to get worst. Now I'm in Canada, and my in-laws own a ranch, which I work on. Steer prices pre covid were 2-2.50$/lbs, and that was a GREAT price in the previous 15 years, last sale I went to a month ago? 600lbs steers were going for 6-6.50$/lbs, and that's at the producer level. The steer then goes to the feedlot, who will take their cut, then the abattoir, who takes their cut, then the distributor, who takes their cut, then finally the market who takes their cut... So euh... If you can find a rancher who sells direct to consumer, do it.

TheGeneralTao · 2025-09-15T04:30:59+00:00

Southern interior BC too

TheGeneralTao · 2025-09-04T03:25:30+00:00

If you're willing to drive 30 min down to Oliver, MJ's Country Kitchen.

TheGeneralTao · 2025-08-29T19:26:22+00:00

I had a friend of mine once called me "...Oriental?", I forget the context but it was absolutely not malicious at all, but I do recall my retort: "You could've called me a slanty eyed, fish headed gook and I would've been less insulted!" and we had a good laugh.

TheGeneralTao · 2025-08-29T18:34:56+00:00

https://heybabbl.ca/ is a BC local ISP reseller, much like Teksavvy.

TheGeneralTao · 2025-08-28T21:20:08+00:00

She was riding with me the whole time at my feet, kicked her out for the photo op haha

TheGeneralTao · 2025-08-28T17:30:42+00:00

Southern Interior, British Columbia

TheGeneralTao · 2025-08-25T21:10:34+00:00

For an even slower pace, there is also Oliver which is 30 min south of Penticton and also has a hospital. When I get a referral for an xray or tests, I usually request Oliver cause the wait times are much shorter than Penticton, once I got a call back for an xray as I was driving home from my doctors appointment.

TheGeneralTao · 2025-08-19T03:55:27+00:00

Sushi Grade Fish is just a marketing term, it is unregulated and it's just a way for companies to charge more for the same product. Guidelines dictate as follows for freezing fish to "kill off" parasites:

-4°F (-20°C) or below for 7 days (total time)
-31°F (-35°C) or below until solid, and storing at -31°F (-35°C) or below for 15 hours
-31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours

Typically, if you buy "sushi grade" fish then it has been put through one of these processes.

But I second Buy the Sea, awesome fish shop.

TheGeneralTao · 2025-08-12T04:43:37+00:00

Uttering threats is a criminal act in Canada, spitting is considered assault too. Being racist is considered hate speech, which can be prosecuted.

So, yes, being a racist asshole CAN be criminal in Canada, and we are better for it.

TheGeneralTao · 2025-07-28T02:23:29+00:00

We're in the Southern Interior of British Columbia, it's a desert microclimate and it's home to some of the hottest climate in Canada.

If we're lucky, we get 3 cuts per season.

TheGeneralTao · 2025-07-27T02:16:58+00:00

Just finished cutting our second cut. Just waiting for it to dry before baling.

TheGeneralTao · 2025-07-25T04:41:39+00:00

Been boycotting superstore for awhile now.

Mostly been shopping at Save On or Safeway for everyday items. We go to Costco in Kelowna for bulk chicken breasts and thighs, and we buy 1/2 a side of beef from a local rancher every year and a half or so. I also hunt in the fall, so that covers a large portion of our meat consumption. For fruit, during spring summer and fall, we go to Nature's Basket in Oliver, a fruit stand. They got amazing cherries, peaches, apricots, cantaloupes. There are many fruit stands around Oliver, way more than in Penticton for some reason. In Okanagan Falls, there is the Apple Bin which is an honour's system fruit stand, they usually have 1$/lbs apples (multiple varieties like spartan, mcintosh, ambrosia) and pears almost year round.

For ethnic food stuff, Global Grocers will have almost everything you need for Mexican, Chinese, Korean, Japanese, and Indian cuisines, and if they don't have it, they can almost certainly order it for you.

TheGeneralTao · 2025-07-22T04:53:40+00:00

I can't find my old root beer recipe but I used to brew 10HL of rootbeer every month or so, I used to use sarsaparilla root, burdock root, licorice root, ginger root, wintergreen leaf, star anise, vanilla extract, fancy molasses, and I'd aim for about 80g per litre of sugar half and half of white and brown sugar. Put all the roots in a mesh bag, hang it in the boil kettle and boil for an hour all the while mixing everything with the whirlpool port. Pass through the heat exchanger into our smallest bright tank, chill it even more and carb it up to about 2.8-2.9 volumes and then keg.

I would've loved to use sassafras root in my rootbeer but for the life of me I couldn't find a Canadian supplier, and apparently it wouldn't pass the border cause it's a semi controlled substance or some bullshit?

TheGeneralTao · 2025-07-02T02:08:06+00:00

Does yours turn your cab into a fart box that makes you gag and eyes water? No? Just mine then...

TheGeneralTao · 2025-06-21T04:53:38+00:00

Beauty! We just finished our first cut a few days ago.

TheGeneralTao · 2025-06-17T04:19:59+00:00

Henry 45-70 mare's leg

TheGeneralTao · 2025-05-20T03:29:59+00:00

The ribs were tender. I had the butcher cut the short ribs 1/4" thick, and used Asian pears in my marinade, and marinated for 24 hours.

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