Universal Love Random Chat II – brought to you by Harvest Snaps

[Bluelegs]

It's ****ed isn't it. Amount of hours I've wasted of my life looking for my keys.
My keyholder has heaps of keys on it, never mine though.

Ended up buying a bluetooth tracker for my keys and wallet. Now I just need to stop leaving the stove on every day.

Best idea I've heard was a guy I used to work with put RFID tags on all his keys wallet phone etc then had a scanner handy to find everything.

 

[jhong]

Any one else seen Flat Peaches at the supermarket ? They look like someone sat on them.

 

[Elmer_Hauser]

Sorry to intrude your board folks, Guy Rigoni is currently on Channel 9's Tipping Point for those interested

 

[Crimson Azure]

Sad news about Hunter and Selwood.

Two blokes who got to have a career doing what most of us would have loved to do even just once got to the point that living was not the preferred option.

Feel for the family who likely did all they could. Had a friend who was intent on ending things and it’s almost impossible to stop when they’ve set their mind on it.

Anyway, this is got a bit dark so lifeline and all.

 

[Crimson Azure]

Dripping, I rate it.

Made my own last week rendering down some beef fat in the smoker. Going to use it to cook up my steak tonight. It's got a posh name of tallow now for some reason. Thinks it's a US thing.

00Stinger you done anything like this in the smoker?

 

[00Stinger]

Dripping, I rate it.

Made my own last week rendering down some beef fat in the smoker. Going to use it to cook up my steak tonight. It's got a posh name of tallow now for some reason. Thinks it's a US thing.

00Stinger you done anything like this in the smoker?

using the drippings as an oil to cook steak in?

No I have not, interested to hear how it goes

 

[A11dAtP0w3R]

These guys are amazing, so many other great covers on their channel.

 

[Crimson Azure]

using the drippings as an oil to cook steak in?

No I have not, interested to hear how it goes

Ended up cooking the steak on the BBQ.

It's just like the old fashion drippings our parents used to use before saturated fats became evil. Still remember mum used to save the fat from a roast beef or lamb to use on the next one. Old man says they used to eat it on bread/toast as a snack when he was a kid.

 

[00Stinger]

Ended up cooking the steak on the BBQ.

It's just like the old fashion drippings our parents used to use before saturated fats became evil. Still remember mum used to save the fat from a roast beef or lamb to use on the next one. Old man says they used to eat it on bread/toast as a snack when he was a kid.

Nice one

I bought two 600 gram dry aged rib eyes to cook up tonight

Ad a side of spinach, pine nut & bacon salad and it will be happy times!!

 

[Crimson Azure]

Nice one

I bought two 600 gram dry aged rib eyes to cook up tonight

Ad a side of spinach, pine nut & bacon salad and it will be happy times!!

Sounds awesome. Pics of a well cooked steak are always appreciated.

 

[Proper Gander]

Ended up cooking the steak on the BBQ.

It's just like the old fashion drippings our parents used to use before saturated fats became evil. Still remember mum used to save the fat from a roast beef or lamb to use on the next one. Old man says they used to eat it on bread/toast as a snack when he was a kid.

It’s great stuff. The flavour matches the steak itself and it has a very high smoke point so I don’t set off alarms cooking steak indoors.

Growing up when I did, the fat, cholesterol and salt police were in full force.

The trick with any of these things is moderation. I cook from scratch mostly because I enjoy it. I saw a food doco once that shows the comparative salt/suger/fat content between dozens of meals made from scratch versus using supermarket packaged or jarred “quick” products and the difference is astonishing. Suger and salt in particular. Even regular products that seem pretty innocuous like a jar of Dolmios pasta or pizza sauce uses heaps of salt then balances to remove the very salty flavour with heaps of sugar - which act as a preservative. If you just make all those things yourself it tastes better and you really needn’t watch your salt consumption.

I buy tallow from the posh organic butcher but I should just make it myself. Don’t like wasting food.

 

[Jordie_tackles]

Crimson Azure 00Stinger

What ratio of Salt Pepper Garlic do you run with for Brisket?

Attempting my first in a looong time this weekend and google AI said 4 parts salt to 2 garlic 1 Pepper which I quickly realised was wrong (I believe).

It is closer to 1 salt 1 pepper and 1 or 1/2 garlic?

Cheers

 

[Crimson Azure]

Crimson Azure 00Stinger

What ratio of Salt Pepper Garlic do you run with for Brisket?

Attempting my first in a looong time this weekend and google AI said 4 parts salt to 2 garlic 1 Pepper which I quickly realised was wrong (I believe).

It is closer to 1 salt 1 pepper and 1 or 1/2 garlic?

Cheers

My rub recipe:
100g or 9 tablespoons of cracked pepper- ground fine/medium
Garlic - 15g
Smoked paprika - 20g
Onion powder - 10g

That’s my salt free rub. I salt separately so I can control exactly how much salt is applied. I am a generous salter and do it a day out to let it penetrate. Add the rub later.

 

[NorthcoteDee]

I was in a city rooftop bar yesterday afternoon.

In walked Rodney Eade.

I was tempted to ask him how Will Milson was, but I didn't. I thought he may not take too kindly to such a question.

 

[00Stinger]

Crimson Azure 00Stinger

What ratio of Salt Pepper Garlic do you run with for Brisket?

Attempting my first in a looong time this weekend and google AI said 4 parts salt to 2 garlic 1 Pepper which I quickly realised was wrong (I believe).

It is closer to 1 salt 1 pepper and 1 or 1/2 garlic?

Cheers

Just salt and pepper for me

Occasionally I use a little garlic powder but don't think it needs it

I also inject the basket with a litre of beef stock

Sent from my SM-S928B using Tapatalk

 

[Proper Gander]

I was in a city rooftop bar yesterday afternoon.

In walked Rodney Eade.

I was tempted to ask him how Will Milson was, but I didn't. I thought he may not take too kindly to such a question.

Ordinary day to be in a rooftop bar. Hope it was fun.

 

[Crimson Azure]

Jordie_tackles how did it go?

 

[Jordie_tackles]

Jordie_tackles how did it go?

I was happy with the result, took 10 hours. I havnt done a heap of briskets but this was definitely my best one. Didnt wrap it at all as I would have lost the temp on the bbq.

 

[Zim^zuM]

I was happy with the result, took 10 hours. I havnt done a heap of briskets but this was definitely my best one. Didnt wrap it at all as I would have lost the temp on the bbq.

View attachment 2228003

What bbq did you use?

 

[Jordie_tackles]

What bbq did you use?

I have a kamado Joe

 

[Zim^zuM]

I have a kamado Joe

Splashing the big bucks

 

[A11dAtP0w3R]

Posting the original for reference, what its really about is the cover below it. ****ing awesome.

 

[00Stinger]

Posting the original for reference, what its really about is the cover below it. ****ing awesome.

I'm going to see the Prodigy tomorrow night.

Fourt time I think I've seen them now or maybe fifth. Can't quite remember

Sent from my SM-S928B using Tapatalk

 

[jhong]

Flat peaches , even the bloke doing the fruit section didn’t know why .

 

[A11dAtP0w3R]

U2's experimental albums of the 90's (Achtung Baby, Zooropa, Pop) are actually so good even though it seems no one wants to acknowledge their existence most of the time (including u2 themselves) for whatever reason. At the time I dont think I truly appreciated them myself.

3 of my favs from that era:







Dont get me wrong, their classics are still great, love Angel Harlem, New Years Day, Sunday Bloody Sunday, Where the Streets Have No Name etc etc but the experimental era doesnt get enough credit.