Ugh that’s awful, good on you for sticking it out

Not doubting you but I’ve literally never had to wait more than 5 mins. Where did you vote?

Historically dumb decision by Eby to call a snap election. What a waste of a majority

Ok… I can’t deal with this level of childishness

Don’t call a snap election in the middle of an economic crisis… not to mention the disruption to all the municipal elections going on. It’s a complete strategic fumble.

I’m a NDP voter he had a majority government and 2 more years to get things done. This is his fault.

This is all Eby’s fault and to some degree he deserves it

Pay off our mortgage, pay my wife’s student loans, give my parents $1M, buy my sister in law a home to live in rent free, save the rest for my baby girl, 50k invested for all my nieces and nephews, and have another baby.

Hahaha Fuck AAron

Yup massive international PE firms now compete in the lower mid market in Canada and retiring owners keep selling to them instead of Canadian entrepreneurs.

Taste the water, it should be salted generously but it should taste good and to answer your previous question you can save it as a spiced seafood stock. Put it in a bisque, or make a seafood pasta with it, or boil your rice in it for some shrimp fried rice.

so the diluting the flavour is a part of the process of cooking. Essentially when you boil the seafood some of the naturaL juices of the seafood will leech out into the water and will be replaced by the water.

you want this to happen. It seasons the food. That’s why you should make sure your water or broth is flavorful. Season it generously with salt, add some old bay, lemon, garlic, onions. Maybe use some beer, chicken broth, orange juice or citrus to flavour the water. Finally let your seafood sit in the hot water for 10 minutes to really allow for absorption.

You can finish your seafood in butter and baste it if you want some colour, but all those steps above will produce a delicious end product.