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Joined 3 years ago
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Cake day: 8 October 2023

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  • The recipe is different for the store brand. I did this stuff in the dairy industry for a while. Its not production cycles in dairy, it’s vats. So store brand orders a few vats of product, with way lay less actual milk or doesnt specify as high a minimum quality milk products. More dyes and filler during finishing and no aging. All store brands are essentially flavored and colored mozzarella. They are lower quality.

    I still buy them though. Mozzarella is good enough for most recipes.

    For other products it’s similar. Lower tolerances on inputs and outputs to reduce cost. Still probably 80% as good as name brand.










  • pahlimur@lemmy.worldtome_irl@lemmy.worldme_irl
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    2 months ago

    Mine was the look under the siding and find shitloads of water damage. Don’t tell the county how many studs I replaced.

    Add that to the horrible repairs done prior and I’ve been working constantly to get it to “not giving a shit” levels of OK. Sucks a bit, but I love our home now. Landscaping isn’t done yet though.


  • pahlimur@lemmy.worldtome_irl@lemmy.worldme_irl
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    2 months ago

    I’ll add to this a bit. I know so many people who want to buy a fixer upper to save money. We went that route, and while my mortgage is sort of low, the repair costs are insane. I did all the work myself, and we spent over $100k in 5 years. Houses are expensive to own if you care about them.