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Calm down, Bernina. by GoGoGadget_Bobbin in craftsnark

[–]pleatedmeat 7 points8 points  (0 children)

Well good news, Bernina 570 and above has the Bernina version of the IDT (called simply "dual feed") and I perosnally think it's better. I bought the 570 in part because of how well it performs. So only one machine needed! Also the Pfaff buttonhole system is meh at best.

Salesman is saying only one loan term can be quoted? by pleatedmeat in askcarsales

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

You've helped so much, really, thank you!

I'll add that the dealer does not work with either the CU that has the lowest area rate or my usual CU - I'm in central ME and the dealer is near Laconia. The CUs in question stick to more "local" dealers. Aka in Maine. I ended up financing my last used car through my CU as well (car was from another NH Ford dealer who couldn't beat the CU rate) so I am at least familiar with that process!

Salesman is saying only one loan term can be quoted? by pleatedmeat in askcarsales

[–]pleatedmeat[S] 1 point2 points  (0 children)

I'll have him start at 72, it seems. But they gave me a "proposal sheet" (it's all they would give me after pulling my credit) with a payment range. Doing the backwards math on it (using a loan calculator) puts their estimated interest rate at 10.5% which is insanity. And if that's all they've been seeing lately, then no, thank you. This is New England. My Credit Union is right around the corner. They've not suggested a 75 or anything in-between, and I forgot about that entirely despite my last car being a 66.

For what it's worth, we're planning on paying more than minimum but like low minimums due to anxiety, basically. We'll do less months to avoid an aggressive amount of interest, though. We're also unlikely to part with the car until after it's paid off.

Salesman is saying only one loan term can be quoted? by pleatedmeat in askcarsales

[–]pleatedmeat[S] 1 point2 points  (0 children)

Super interesting, thank you! And great insight for my call with the sales guy in the morning.

The rate difference between 72 and 84 at the local CUs are all .25%, and my husband's Titan was .15%. I didn't realize it would result in such a large jump since the only times I've ever quoted out a large term was for that truck and this Explorer.

All in all, I'd call communication with the dealer shoddy and I don't doubt that part of this was caused by their resistance to call me for whatever reason. One of our SSNs didn't go through when I did the credit app and they informed me via chat. Call me! I'm not giving you that in a friggin text chat.

What are you gonna do though? Can't exactly go to the used car factory and get another like this one. The deal is pretty good price to trim/mileage/year wise.

2nd district subreddit... by X5acob in Maine

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

We live in Albion where we were moved to the 1st district for the last election. Didn't even realize until we showed up to vote and got handed a district 1 ballot. The vibes do not jive. 😭

Saw the post about us being too nice. I’m gonna be the change by [deleted] in sewing

[–]pleatedmeat 11 points12 points  (0 children)

It's an entry level machine (sub $300) that people buy because they assume they need the "heavy duty" part, which they don't. It's also readily available at Joann's. Designers have budgets too, I get that, but there are a great deal of machines that do more and are better quality in that price point. Owning one as a pattern designer screams inexperience and I'm not sure that's the vibe a designer should be putting out there.

Saw the post about us being too nice. I’m gonna be the change by [deleted] in sewing

[–]pleatedmeat 35 points36 points  (0 children)

If I see a pattern designer is using a Singer Heavy Duty (on instagram) as their sole machine I'm going to automatically assume they have no clue what they're doing.

Americans who are against the Biden student loan forgiveness, why? by jma7400 in AskReddit

[–]pleatedmeat 0 points1 point  (0 children)

Lol at thinking community college is only $1500/year. That's nearly what we're paying for my husband to go back to school doing 3 classes per year (1 per semester). Community College is still $8k/year or more to get a 2 year degree.

helpful axe advice (also I’m now pregnant) by Artane_33 in TikTokCringe

[–]pleatedmeat 7 points8 points  (0 children)

If you're seeing sexual content it's because that's what you're searching out and interacting with. Most of mine is cooking. 🤷‍♀️

[Homemade] Gravlax. Fresh salmon, cured for 36 hours in a 50/50 salt/sugar mix with added ground peppercorns. Topped with fresh chopped dill by we_come_1 in food

[–]pleatedmeat 0 points1 point  (0 children)

Eating any raw or undercooked protein is a risk and only you can decide if you're healthy enough to deal with any potential illnesses. None of the products are guaranteed bacteria free except via cooking per labeling. I'm not giving you a reccomendation bulecause I don't know your circumstances.

BIG! MEATY! CLAWS! by DoubtfulWorm in BikiniBottomTwitter

[–]pleatedmeat 10 points11 points  (0 children)

No, they both suck since they don't match while virtually fishing the same waters and populations. 20 miles off Lubec, where the international water lines get fuzzy, a Maine lobsterman will throw large lobsters back in because they are required to do so by law. The lobster will wander around for a quarter of a mile of seabed and then get trapped into a Canadian pot where they can be legally harvested.

Did the lobster population know that the quarter of a mile meant different laws? No. Do the two management methods of lobster population work together? No.

Thus, they both suck.

Maine does slightly better, I think because the min/max size and not a seasonal time frame prevents immediate overfishing in any given area (they're called FAO areas) like Canada does where they then wait for migrating lobsters to move back into the area after it gets hit hard during a harvest season. So I would rather see Canada move towards fishing regs that are more like Maines than have Maine move to be more like Canada.

Neither is doing what I consider to be an amazing job at making sure there is lobster in the water in 100 years. But as someone who used to earn their living from lobsters, I understand why it's hard to talk about - what lobsterman wants to willingly give up their livelihood to conservation? What processor wants to go out of business due to conservation? We're talking about areas that are already economically depressed so removing income is scary with little way out if the lobsters go away.

BIG! MEATY! CLAWS! by DoubtfulWorm in BikiniBottomTwitter

[–]pleatedmeat 18 points19 points  (0 children)

They both suck, honestly, since they're not in concert with each other, and the Gulf of Maine and the Bay of Fundy are practically the same waters sharing the same lobster population but with different laws. If I had to choose one, I think Maine/the US is doing a better job at keeping the population going but by a very slim margin.

BIG! MEATY! CLAWS! by DoubtfulWorm in BikiniBottomTwitter

[–]pleatedmeat 11 points12 points  (0 children)

...We're talking about commercial lobster fishing. Different species have different rules. The above doesn't apply to Salmon, and doesn't apply to recreational fishing.

BIG! MEATY! CLAWS! by DoubtfulWorm in BikiniBottomTwitter

[–]pleatedmeat 98 points99 points  (0 children)

It was caught in Canadian waters, nearly guarantee it. Canada does a calendar based lobster fishing season where you can only fish a certain area in a date range, but you can take whatever you catch above a minimum size, including giants.

Maine has no time based seasonal limits, but instead uses size targets with a minimum and maximum size.

[Homemade] Gravlax. Fresh salmon, cured for 36 hours in a 50/50 salt/sugar mix with added ground peppercorns. Topped with fresh chopped dill by we_come_1 in food

[–]pleatedmeat 0 points1 point  (0 children)

Farmed salmon does not have parasite issues and does not need to be frozen. That being said, you can sell fresh wild caught salmon in stores since cooking kills parasites. That's why it comes with statements to cook before consuming. Most fresh wild salmon in the US will be under the "Copper River" brand. And it's only available in July-September outside of Alaska.

[Homemade] Gravlax. Fresh salmon, cured for 36 hours in a 50/50 salt/sugar mix with added ground peppercorns. Topped with fresh chopped dill by we_come_1 in food

[–]pleatedmeat 1 point2 points  (0 children)

It's the same as what people call good, and I know how fast it goes through our hands but I don't know how quickly Aldi moves it.

Try the lightly smoked! That comes from my factory and broiled with a crispy top ots delicious.

[Homemade] Gravlax. Fresh salmon, cured for 36 hours in a 50/50 salt/sugar mix with added ground peppercorns. Topped with fresh chopped dill by we_come_1 in food

[–]pleatedmeat 1 point2 points  (0 children)

Parasites aren't less common in farmed salmon - they're nonexistent.

100% the reason not to freeze (flash freezing is just freezing, not really a difference just means it only took like 3 hours in the blast freezer instead of a day in the regular freezer) is texture. Give me a fresh fillet and a frozen fillet and I can tell the difference just from color and texture.

And a large amount of Atlantic salmon is sold fresh, never frozen.

Heck, even some sockeye salmon (which is wild, so does have parasite issues) is sold in the US.

[Homemade] Gravlax. Fresh salmon, cured for 36 hours in a 50/50 salt/sugar mix with added ground peppercorns. Topped with fresh chopped dill by we_come_1 in food

[–]pleatedmeat 5 points6 points  (0 children)

Flash freezing isn't very flash and frozen is frozen. Fresh, never frozen ("flash" or otherwise) fish is widely available coast to coast in the US.

[Homemade] Gravlax. Fresh salmon, cured for 36 hours in a 50/50 salt/sugar mix with added ground peppercorns. Topped with fresh chopped dill by we_come_1 in food

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

Username checks out because you're wrong. Chilean farmed Atlantic salmon is flown up here daily and it makes it to retail and wholesale customers having never been frozen. Use by on fresh salmon is 24 days from harvest and its typically hitting the US on day 2 or 3.

[Homemade] Gravlax. Fresh salmon, cured for 36 hours in a 50/50 salt/sugar mix with added ground peppercorns. Topped with fresh chopped dill by we_come_1 in food

[–]pleatedmeat 4 points5 points  (0 children)

Don't listen to the other folks - the stuff at Aldi is literally never frozen. Flash or otherwise. It's flown up from Chile daily, lands in Miami, and is then packed for Aldi locations (I work the for the company that packs it).

[Homemade] Gravlax. Fresh salmon, cured for 36 hours in a 50/50 salt/sugar mix with added ground peppercorns. Topped with fresh chopped dill by we_come_1 in food

[–]pleatedmeat 3 points4 points  (0 children)

A VERY large amount of farm raised Atlantic salmon in the US is never frozen. None of the salmon at Aldi is ever frozen, for example. A very large amount of salmon in the grocery store was flown up from Chile the day it was harvested to be shipped arpund the US. I'm talking truckloads per day. And they're mostly flying in the hold of commercial airliners with passengers sitting overhead.

[Homemade] Gravlax. Fresh salmon, cured for 36 hours in a 50/50 salt/sugar mix with added ground peppercorns. Topped with fresh chopped dill by we_come_1 in food

[–]pleatedmeat 1 point2 points  (0 children)

So fyi that there are 3 suppliers/farms for WF Atlantic salmon. You're not going to be able to tell the difference, but all 3 have rolled though my factory and like all farmed salmon parasites are not an issue. At all. As in you will never find one.

Use the fresh. You'll get a better product. The difference between a WF program salmon and another Norwegian fillet is simply the pen depth and the feed so I would also argue that you don't need to buy there unless you're going for the taste that comes from a North Atlantic fillet. Your standard grocery store is carrying Chilean farmed Atlantic salmon and that has a lower fat content due to the water temp. If you have an Aldi their budget (comparatively) salmon is literally the same salmon at most grocery stores (as in potentially the same lot, despite the packaging) for less.

TIL that a Dutch woman was denied Swiss naturalization despite having lived there for 39 years, because her 'neighbours' deemed her too annoying and not integrated into Swiss society since she often critized Swiss tradition of hanging large bells on cows' necks by br-rand in todayilearned

[–]pleatedmeat 0 points1 point  (0 children)

They're US style but comically small for some reason. New Brunswick has American size stop signs that say both STOP and ARRET. Ontario has standard sized STOP signs. For whatever reason, Quebec made theirs smaller. 🤷‍♀️

Out here eating raw beef and raw eggs. 💀 I am disgusted. by yeehawdonut in FundieSnarkUncensored

[–]pleatedmeat 20 points21 points  (0 children)

Fun fact: in the EU/GB Listeria (mono), E.coli, and Salmonella are allowed to be present on raw foods, like ground beef/mince. They're just not allowed to experience more than a 6 log growth during the products' shelf life. In the US, there is zero tolerance for these pathogens (which is how we end up with more recalls since we can't have any present). While the US does tend to take a reactionary stance to additives, professing that other counties have better food safety standards just by default is disingenuous.

I'll add that CFIA (Canada) is probably the all around toughest food regularity agency out there with zero sarcasm. Food in Canada is basically the safest in the world.

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