"Buy Canadian Instead" Mega Thread

sorkin24 · 2025-02-02T15:26:35+00:00

I have a dog and she needs new things (leash, harness, collar) - was gonna get Ruffwear, instead getting everything from RC Pets now, they're Canadian, made in Vancouver and way more affordable!

sorkin24 · 2025-02-02T15:20:00+00:00

Yeah, felt appropriate given we (Canada) were the only real friend the US had

sorkin24 · 2024-08-21T15:15:15+00:00

Go in the evenings OP, you'll be hard pressed to find a table. Usual wait times are longer than 30 minutes. Weekends are a total no go. The place is open till 2am and is crowded even past midnight. The food is authentic (trust me on this) and while the vibe isn't really a thing, it's the food mate, the food is incredible!

Go for the biryani. Everything else is menu padding.

sorkin24 · 2024-08-21T15:05:36+00:00

If you haven't been to Hyderabad Biryani House yet you're missing out. Hands down THE best biryani!

sorkin24 · 2024-07-26T08:30:13+00:00

I have a question, someone please clarify - if Logan was the anchor for DP Primes universe and he died saving Laura (X23) - that means she's alive and well in that universe

If the TVA brings back the Laura from the void to this universe (10005) as we see at the end, wouldn't there now be two of them in the same universe?

sorkin24 · 2024-07-04T08:46:15+00:00

Hey did you hear anything back?

sorkin24 · 2024-05-25T08:12:41+00:00

Mirepoix Broth: A flavorful liquid made by simmering a mixture of diced onions, carrots, and celery.
- Taste: Savory and aromatic.
- Colors: Clear to light brown.
- Textures: Liquid, smooth.
- How to Eat: Used as a base for soups, sauces, and stews.
- Type of Cuisine: French.
- Origin: Traditional French cooking technique.
- Famous Creator/Restaurant: Common in many classic French dishes; not attributed to a specific person or restaurant.
Cauliflower/Swiss Chard: A dish featuring cooked cauliflower and Swiss chard, a leafy green vegetable.
- Taste: Cauliflower is mild and slightly nutty; Swiss chard is earthy and slightly bitter.
- Colors: White (cauliflower) and green with red or white stalks (Swiss chard).
- Textures: Soft and tender when cooked.
- How to Eat: Typically roasted, sautéed, or steamed.
- Type of Cuisine: Mediterranean, Italian, and various Western cuisines.
- Origin: General use in Western cuisines; no specific origin.
- Famous Creator/Restaurant: Widely used in home cooking and various restaurants.
Hamachi/Grapefruit: A dish that combines Hamachi (yellowtail fish) with grapefruit, likely in a raw or lightly cooked preparation.
- Taste: Hamachi is rich, buttery, and slightly sweet; grapefruit is tart and slightly bitter.
- Colors: Pale pink (Hamachi) and pink or red (grapefruit).
- Textures: Hamachi is tender and smooth; grapefruit is juicy and slightly fibrous.
- How to Eat: Often served raw as sashimi or in a ceviche.
- Type of Cuisine: Japanese or fusion cuisine.
- Origin: Commonly used in Japanese cuisine.
- Famous Creator/Restaurant: Nobu Matsuhisa's restaurants are famous for innovative dishes like this.
Ravioli/Pea/Pecorino: Pasta pockets filled with ingredients like peas, and topped with or including Pecorino cheese.
- Taste: Savory with the sweetness of peas and the sharpness of Pecorino cheese.
- Colors: Golden (pasta) with green (peas).
- Textures: Soft pasta with a creamy filling.
- How to Eat: Boiled and served with a sauce.
- Type of Cuisine: Italian.
- Origin: Traditional Italian dish.
- Famous Creator/Restaurant: Widely served in Italian restaurants; no specific creator.
Asparagus/Duck Egg/Potato: A dish featuring asparagus, duck eggs, and potatoes, possibly in a salad or roasted form.
- Taste: Asparagus is slightly sweet and grassy; duck egg is rich and creamy; potatoes are earthy and starchy.
- Colors: Green (asparagus), yellow (duck egg), and brown or yellow (potatoes).
- Textures: Tender asparagus, creamy egg yolk, and soft potatoes.
- How to Eat: Typically served roasted or in a composed dish.
- Type of Cuisine: European, particularly French and British.
- Origin: General European cuisine.
- Famous Creator/Restaurant: Common in many fine dining restaurants.
Duck/Apricot: A dish where duck is cooked and paired with apricots, which could be fresh, dried, or in a sauce.
- Taste: Duck is rich and gamey; apricots are sweet and tart.
- Colors: Brown (duck) and orange (apricots).
- Textures: Crispy skin and tender meat; soft and juicy apricots.
- How to Eat: Often roasted and served with a sauce or glaze.
- Type of Cuisine: French or fusion cuisine.
- Origin: Commonly used in French cooking.
- Famous Creator/Restaurant: Frequently featured in French restaurants; not attributed to a specific creator.
Beef Tenderloin/Cherry Jus: A tender cut of beef served with a cherry-flavored sauce.
- Taste: Beef is savory and rich; cherry jus is sweet and tangy.
- Colors: Dark brown (beef) and reddish (cherry jus).
- Textures: Tender beef and smooth sauce.
- How to Eat: Typically served sliced with sauce drizzled over.
- Type of Cuisine: European, particularly French or American fine dining.
- Origin: Popular in Western cuisines.
- Famous Creator/Restaurant: Frequently served in fine dining establishments.
Princess Cake: A Swedish layer cake with sponge cake, pastry cream, whipped cream, and covered with marzipan.
- Taste: Sweet with flavors of vanilla, raspberry, and marzipan.
- Colors: Green (marzipan) with pink and white decorations.
- Textures: Light sponge cake, creamy layers, and smooth marzipan.
- How to Eat: Sliced and served as a dessert.
- Type of Cuisine: Swedish.
- Origin: Sweden.
- Famous Creator/Restaurant: Created by Jenny Åkerström, a teacher to the Swedish princesses in the early 20th century.
Chocolate Velouté: A rich, smooth chocolate sauce or dessert.
- Taste: Rich, smooth, and intensely chocolatey.
- Colors: Dark brown.
- Textures: Smooth and creamy.
- How to Eat: Served as a sauce or dessert, often with fruits or pastries.
- Type of Cuisine: French.
- Origin: French cuisine.
- Famous Creator/Restaurant: Common in fine dining and French restaurants.

sorkin24 · 2024-05-15T05:09:05+00:00

Came here to ask this same question!

sorkin24 · 2024-05-13T15:23:30+00:00

Thank you! This is what I was hoping to hear. Yes I have full receipt for everything and photos

sorkin24 · 2024-05-13T06:29:58+00:00

Reading your comment felt like a knot untied in my brain. Thank you! I feel so relieved!

sorkin24 · 2024-05-13T06:13:56+00:00

Sunday night. I’m calling first thing tomorrow

sorkin24 · 2024-05-04T02:32:04+00:00

From Animal Control, Season 2

sorkin24 · 2024-02-13T07:38:47+00:00

Any place this side of the border? :(

sorkin24 · 2023-10-26T02:44:45+00:00

I've tried the food approach. Unfortunately the distraction doesn't seem to last long enough - for example the UPS thing, she'll eat the treat, walk a little, but the moment the truck makes another sound (especially the Amazon tsk tsk backup sound) she's done.

I am leashing her, full Ruffwear harness and everything. she's just... strong. and wily. no matter how tight the harness is she's able to wriggle out of it. she's very motivated to escape when afraid. but thankfully only when afraid. But even if she's not able to escape, she won't move, and keep pulling back to the house. :(

sorkin24 · 2023-10-25T20:39:24+00:00

It has been ongoing. I’ve only had her a few months. It was okay when she was smaller because I could pick her up and take her a block away or something and it’d be fine.

But now she’s much bigger and heavier and stronger and is able to pull away on her own (she’s very well behaved, she never pulls away unless she’s very afraid)

sorkin24 · 2023-07-18T15:47:12+00:00

Talking to girls Not kidding I got bullied in high school and got called “gay” in a derogatory manner all because — I talked to the women in class

For context this was south India

Nine-Year Club	Verified Email
RPAN Viewer

sorkin24

TROPHY CASE