EDIT: I’ve received enough help to get a washing machine now and will have it on Tuesday. Thanks for the suggestions though.
I’m not having much luck with my mutual aid request for a new washing machine. I’m finding it impossible to wash my clothes by hand. I have very little use of my left arm, as well as issues with my hands. I’m finding i just can’t wring the clothes out by hand, which means i can’t get the laundry disinfectant I have to use, out properly. They’re being left itchy and smelly. Does anyone have any good tips on dealing with this?
I feel like even a lot of carnists are alienated enough from their food that they don’t need to chop through bones regularly. Maybe to expose marrow for stock?
When I was on my “factory farming bad, meat needed” arc I did a lot of hunting and “ethical” butchers stuff. Might’ve skewed my idea of what meat eating people eat.
In the west, most people just get cuts from the grocery store or maybe the butcher shop. Some hunters butcher their own stuff, but most around me just take the whole carcass to a butcher to process for them so they don’t have to do the “icky part”.
Murder is ok but I draw the line at dissection 🙄
I’m from aus but am a shut in (well a shut up and leave me alone in the bush) and grew up working on the school farm and studying ag in a family that was very waste nothingy. You’re probably right about most people not even making stock from bones often.
I live in rural Canada, the local Ag store pays $200 per deer, $300 per elk.
Cw: disrespecting hunted animal corpses
They pay this amount because the owner got sick of people just dumping 80-100% of the carcass in the trash or hucking them into a ravine, and this was the number he had to reach to make that stop happening. They butcher the animals and then donate the meat to food banks.
What the fuck. Why would people go hunting not to eat? It’s just expensive and boring camping…
Wait, the answer is toxic masculinity isn’t it.
That or for having a head to taxidermy and mount on their wall. Disgusting.
Ick
Honestly ive found smaller cleavers to be pretty great for the hefty roots. The rutabagas, celeri root, etc., especially when they’re big. Also for garlic cause I just place all the cloves and crush them at once instead of one at a time (yes I know I use “too much” garlic, no I won’t stop, it is the perfect food).
I mean, the caidao will serve this function perfectly. It’s basically just a thinner cleaver that’s better at all tasks other than going through bone.
Ah gotcha. I probably should have looked at a picture of a caidao before speaking 😅
It’s just a very thin knife with an edge ground at a low angle. So you tend to slice rather than chop or hack. Cleavers usually have higher angle bevels and thicker blades so there is more material behind the edge to absord impacts and keep chips short.
Very few vegetables are tough enough that a good slicing knife is the wrong tool.