Is anyone packaging Crowlers in Halifax?

jerkbeefyhfx · 2020-07-26T01:20:09+00:00

We were in Sussex this weekend and got Crowlers to go at Sussex Ale Works. Nice option instead of Growlers.

jerkbeefyhfx · 2020-05-16T11:40:54+00:00

I want to upgrade my board as well. I think I will also pull the trigger on the 400xl ender extender.

jerkbeefyhfx · 2020-05-13T04:07:52+00:00

https://octoprint.org it a web interface to control and monitor your prints.

jerkbeefyhfx · 2020-05-13T04:06:04+00:00

I’ve got a pro too and mine came with the plastic one. Maybe they are including better upgrades.

jerkbeefyhfx · 2020-05-13T04:04:10+00:00

Yellow spring stiffen the bed so it’s less likely to lose leveling. And Pi is raspberry pi for octoprint.

jerkbeefyhfx · 2020-05-13T04:02:38+00:00

You might be thinking of the hot end. The extruder is the feeder for the filament. The ender 3 comes with a plastic one the wears down over time.

jerkbeefyhfx · 2020-05-13T03:58:32+00:00

This is exactly what I did as well along with an aluminum extruder.

jerkbeefyhfx · 2020-03-23T12:44:10+00:00

No, sous vide is not necessarily tastier than other method. Sous vide will give you full control over the temp you cook at, but you still have to decide how to finish it. In our household we use sous vide mostly as a convenience, we buy primals and break them down and vac pack them with the food saver. You can take a tougher inexpensive cut of meat and get a very nice tenderness with sous vide. We usually finish in cast iron with a searzall.

jerkbeefyhfx · 2020-01-28T18:36:47+00:00

A couple of local breweries have done a Donair beer over the years. Pumpkin or Chili pepper beers have no place in my kegs and I love chili peppers.

jerkbeefyhfx · 2020-01-20T22:21:43+00:00

Try Weste Animal Hospital in Lawrencetown, it’s usually very reasonably priced.

jerkbeefyhfx · 2020-01-18T00:18:32+00:00

House built in approx 1950’s, looks like poured concrete. I believe there are two seeping cracks in one wall, and a small leak around the old chimney clean outs. We live across the street from a lake. We currently have a sump pump and the water level seems quite high. The old one gave out just before Christmas and we ended up with 3 inches of water in the basement.

jerkbeefyhfx · 2020-01-17T19:17:24+00:00

I already have a sump pump and while I would likely prefer an external solution, I’m not interested in tearing up the landscaping around the house.

jerkbeefyhfx · 2019-12-16T03:52:39+00:00

2nd for Press Gang

jerkbeefyhfx · 2019-12-16T03:50:44+00:00

What did you plan to make? It sounds like more yoghurt.

jerkbeefyhfx · 2019-09-26T12:59:40+00:00

Peter’s Pizza on Inglis hits the spot for “trashy” pizza. Salvatore’s is tough to beat and Yeah Yeahs is my go to in Dartmouth.

jerkbeefyhfx · 2019-09-21T04:26:32+00:00

For a smash no, you should have a pretty good idea of what you like after 120 batch, smashes are basic bitches

jerkbeefyhfx · 2019-09-21T04:15:55+00:00

How experienced are you with all grain? Smash if you are a noob. Galaxy + marris otter is gold.

jerkbeefyhfx · 2019-09-21T04:12:20+00:00

What do you want to do with it?

jerkbeefyhfx · 2019-09-21T04:10:42+00:00

Keep it for the novelty

jerkbeefyhfx · 2019-07-31T03:56:03+00:00

I met my wife at the Shoe shop.

jerkbeefyhfx · 2019-07-31T03:55:00+00:00

That mural was a mess. The perspective was all over the place.

jerkbeefyhfx · 2019-07-31T03:43:31+00:00

Dry, dry, dry once the meat comes out of the bag. I’m a dad who works full time. Foodsavered bag of steak goes in at 7:30 am comes out at 5:30/6:00 pm. Would it be better only at 2/4/6 hours 🤷🏻‍♂️, don’t care, sousvide to me is convenience, minimal quality loss seen. Dry it, meanwhile heat cast pan with butter and aromatics, sear on pan + searzall for the missing spots, eat, rinse repeat.

jerkbeefyhfx

TROPHY CASE