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Old 20th November 2012, 12:48 AM   #1381
freax is offline freax  Australia
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Originally Posted by scott wurcer View Post
Glen are you pulling our legs again?
I know not of this glen :P

2 x USA Dr Pepper 355ml cans | eBay

2 x USA Dr Pepper Cherry 355ml cans | eBay

And the cans of Regular that you can buy from Coles are $2.00 a can and are made in the UK.
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Old 22nd November 2012, 08:13 PM   #1382
TheGimp is offline TheGimp  United States
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Well, it's Thanksgiving day here in the USA so I'm cooking for the family (about 12 of us).

So far the deviled eggs are fine, Ice tea is making, Yeast rolls are rising, two turkey breasts are in the oven, but had a bit of trouble.

It seems the aluminum pans (disposable) had holes in them resulting peanut oil and turkey fat dripping on the hot burner in the oven causing mass quantities of smoke and fire.

Good news is all the smoke detectors in the house work.

Bleh!
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Old 23rd November 2012, 02:03 AM   #1383
jcx is offline jcx  United States
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the plan: pan seared 1" thick Ahi tuna Steak, 1 min each side - the pies with scratch butter crust have taken 3 hrs so far, 2nd finally in oven...


but a fruit fly from the organic bananas just took a dive in my Guinness nitro can draught - looks like its just stuck in head

Last edited by jcx; 23rd November 2012 at 02:09 AM.
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Old 25th November 2012, 06:19 PM   #1384
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Does anyone have a failsafe formula for beautiful fluffy steamed buns?
I had the most incredible truffled steamed bun (no filling) at Benu in SF.
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Old 25th November 2012, 09:32 PM   #1385
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As with bapao, I steam bao/pao on a piece of baking paper, works every time.

Thing with steaming is to be familiar with the steamer pot inside out, i've been using the exact same model for like 35 years, currently on the third issue.

Without a filling, it's nicer to make it a wound layer bun, as Benu does. Also looks tastier.
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Old 26th November 2012, 02:50 PM   #1386
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Quote:
Originally Posted by jacco vermeulen View Post
As with bapao, I steam bao/pao on a piece of baking paper, works every time.

Thing with steaming is to be familiar with the steamer pot inside out, i've been using the exact same model for like 35 years, currently on the third issue.

Without a filling, it's nicer to make it a wound layer bun, as Benu does. Also looks tastier.
Thanks, my daughter's pictures did not come out. I realized you must have found a pic (it was on Flickr). For a second I thought you might have eaten there $$$$$ (or maybe you snuck over and did). I can experiment to my hearts content without the truffles.
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Old 28th November 2012, 06:30 AM   #1387
freax is offline freax  Australia
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Eating raw tasmanian pink salmon for lunch/dinner:

Nothing flash here folks, this is finger food, healthiest thing you can do for yourself too is eat this stuff daily.
Click the image to open in full size.
Click the image to open in full size.
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Old 28th November 2012, 01:51 PM   #1388
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I don't normally consider smoked to be raw as in sashimi. Do they have sea urchins in Tasmania?
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Old 28th November 2012, 02:04 PM   #1389
freax is offline freax  Australia
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I don't normally consider smoked to be raw as in sashimi. Do they have sea urchins in Tasmania?
not on the menu, tho I don't live in Tas I'm in NSW, a few thousand km's north of tas.
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Old 28th November 2012, 02:23 PM   #1390
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I eat most of my salmon raw, soft smoked, lox or gravlax. If I do 'cook' it, it has to be in approx 3x3 cm strips and done very fast on a super heated grill. I grew up hating the stuff as my mother, like many did, stuffed lemons and onions in the belly, wrapped in it foil and baked it far too long.

Atlantic Salmon is my favourite even though I live on the Pacific coast.
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