Crime Thread
- Thread starter Robin Hood
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In terms of misdemeanors, this is where it pays to be female. I have received plenty of warnings for various things, but never charged for anything.
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none at all... thats the best part... they think they're going to get a favour so they only give you a warning. But then you don't!PerthCrow said:
yeah thats because you work at the local knock shop so the favour is a daily chor to herCat_flying_high said:none at all... thats the best part... they think they're going to get a favour so they only give you a warning. But then you don't!
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Stole a car once and dumped it about a mile away from where we took it, the next day the guy drove past our house in it very slowly. 
- Banned
- #33
jozeph said:Stole a car once and dumped it about a mile away from where we took it, the next day the guy drove past our house in it very slowly.
Well at least that's something!
ive neverr done anything criminal, cept for those petty misdemeanors. oh yeah, wen i was like 14 me and this girl took her dads car for a nice drive, does that count? then we crashed it. accidentaly.
underage sex....is that a crime?
- Banned
- #36
I wasn't aware you could commit a 'Miss Demenour' in Aus
- Banned
- #37
underthebridge said:
Uhhhmmmmmm..........Pass.
i dont think underage sex is..
I was gona dob my mate in for stat. rape once.. as a joke.. but then I realised he wouldn't of taken it too well.. she was 15, he was 17...
I was gona dob my mate in for stat. rape once.. as a joke.. but then I realised he wouldn't of taken it too well.. she was 15, he was 17...
ahhahahah omg can you imagine the look on his face if the cops had of knock on his door and said we're aresting you for rape.... its just a tad harshstormee said:
oh really?Nic said:I've never done anything wrong.
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Were you sued because you stole from the rich and gave to the poor?Robin Hood said:
Really? never littered? never skipped school? never done anything illegal?Nic said:
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bet you nic is really chopper read
keithy.. you'll b right mate.. cmon keithy....nicho_magic said:
- Banned
- #48
<removed>
Upon reflection, my post didnt come across as light-hearted as I intended.. so... in place of this I present..
How to make gravy....
There are some people who just won't eat meat and potatoes without gravy. Others do not eat it because of health issues. This article is not to debate the issue. For those who want to make gravy, here are some tips to make it better, which may help with your Christmas dinner.
You can buy a gravy mix and just add water, or you can make it from scratch. Homemade gravy will always taste better than gravy made from a package. However, if you do want to start with a mix, try using canned bouillon instead of water.
The rich flavor in gravy comes from the fat, which comes out of meat while it is slowly cooking. The best tasting gravy, therefore, starts with the quality of the meat you are cooking.
Gravy can be made from the drippings of beef, chicken, or turkey.
For every cup of gravy, you are going to need approximately
2 Tablespoons of fat,
2 Tablespoons of flour
1 Cup of liquid
There are several ways to make gravy, but here is the easiest, and most fool proof.
After the meat is cooked, remove the needed amount of fat or drippings from the bottom of the pan the meat was cooked in. Run it through a strainer or sieve to remove any particles in the fat. Place this in a pot, which you can put on the stove.
Before you do that, you add the flour to the gravy. When making gravy, you always use equal amounts of fat and flour. This is very important, so always measure carefully. If you use too much flour, you will drown out the taste of the fat, which is where the flavor comes from.
Mix the flour and fat well. Then put them on the stove to cook on low heat. You must stir constantly. You need to cook this long enough that the flour is cooked. The mixture will turn brown and begin to bubble. If you don’t cook the flour long enough, it will have a raw taste, and ruin the flavor of your gravy. The next step, adding the liquid to the fat/flour mixture, is where most people get into trouble. If you just pour the water into the mixture, you may get lumps.
To be safe, bring the water temperature up before combining the two. To do this, put a little of the very hot fat/flour mixture in the water first to bring up the temperature of the water. Stir well to distribute the heat.
Take the pan off the burner, and then add the water, SLOWLY, stirring continually.
After the two are well blended, return to the burner, and bring to a boil for about a minute. Be sure and keep stirring, so that the fat does not separate from the liquid.
The flour is what is going to thicken the liquid mixture. You want to stir and cook until you get the consistency you like.
When you make gravy, you cannot leave the pan unattended. Have your seasonings nearby so you can put them in at the end while you are stirring. Even after you take the pan off the stove, it will still keep cooking for a while and will become thicker.
Continue to stir your gravy right up to the time you put it on the table. This is why the gravy is always done last. It is not hard, but it takes you constant attention.
A few other things to consider:
The more spices you add to the meat before cooking, the more flavorful the fat and the less spices you will need to add for flavoring.
Here are some of the ingredients to add with the meat to make a rich, tasty gravy:
Onions
Celery
Garlic
Tomatoes
Bay Leaves
Salt
Pepper
If you want to make your gravy thicker, increase the amount of fat and flour that you put into each Cup of liquid. Very thick gravy has as much as 3 Tablespoons of each. Thin gravy only one.
If you don’t have enough fat, you can add some melted butter or margarine.
For a rich, flavorful gravy, avoid using plain water as your liquid. Use bouillon or soup stock.
If you are making gravy for poultry, you can add some milk or cream, but be careful that you don’t burn it.
If your gravy still comes out with lumps try beating it harder with a wire whisk, blender or Cuisinart. If lumps remain, run the gravy through a colander or strainer. Reheat over low heat, stirring constantly. Sauces are what differentiate a good cook from a great cook.
Upon reflection, my post didnt come across as light-hearted as I intended.. so... in place of this I present..
How to make gravy....
There are some people who just won't eat meat and potatoes without gravy. Others do not eat it because of health issues. This article is not to debate the issue. For those who want to make gravy, here are some tips to make it better, which may help with your Christmas dinner.
You can buy a gravy mix and just add water, or you can make it from scratch. Homemade gravy will always taste better than gravy made from a package. However, if you do want to start with a mix, try using canned bouillon instead of water.
The rich flavor in gravy comes from the fat, which comes out of meat while it is slowly cooking. The best tasting gravy, therefore, starts with the quality of the meat you are cooking.
Gravy can be made from the drippings of beef, chicken, or turkey.
For every cup of gravy, you are going to need approximately
2 Tablespoons of fat,
2 Tablespoons of flour
1 Cup of liquid
There are several ways to make gravy, but here is the easiest, and most fool proof.
After the meat is cooked, remove the needed amount of fat or drippings from the bottom of the pan the meat was cooked in. Run it through a strainer or sieve to remove any particles in the fat. Place this in a pot, which you can put on the stove.
Before you do that, you add the flour to the gravy. When making gravy, you always use equal amounts of fat and flour. This is very important, so always measure carefully. If you use too much flour, you will drown out the taste of the fat, which is where the flavor comes from.
Mix the flour and fat well. Then put them on the stove to cook on low heat. You must stir constantly. You need to cook this long enough that the flour is cooked. The mixture will turn brown and begin to bubble. If you don’t cook the flour long enough, it will have a raw taste, and ruin the flavor of your gravy. The next step, adding the liquid to the fat/flour mixture, is where most people get into trouble. If you just pour the water into the mixture, you may get lumps.
To be safe, bring the water temperature up before combining the two. To do this, put a little of the very hot fat/flour mixture in the water first to bring up the temperature of the water. Stir well to distribute the heat.
Take the pan off the burner, and then add the water, SLOWLY, stirring continually.
After the two are well blended, return to the burner, and bring to a boil for about a minute. Be sure and keep stirring, so that the fat does not separate from the liquid.
The flour is what is going to thicken the liquid mixture. You want to stir and cook until you get the consistency you like.
When you make gravy, you cannot leave the pan unattended. Have your seasonings nearby so you can put them in at the end while you are stirring. Even after you take the pan off the stove, it will still keep cooking for a while and will become thicker.
Continue to stir your gravy right up to the time you put it on the table. This is why the gravy is always done last. It is not hard, but it takes you constant attention.
A few other things to consider:
The more spices you add to the meat before cooking, the more flavorful the fat and the less spices you will need to add for flavoring.
Here are some of the ingredients to add with the meat to make a rich, tasty gravy:
Onions
Celery
Garlic
Tomatoes
Bay Leaves
Salt
Pepper
If you want to make your gravy thicker, increase the amount of fat and flour that you put into each Cup of liquid. Very thick gravy has as much as 3 Tablespoons of each. Thin gravy only one.
If you don’t have enough fat, you can add some melted butter or margarine.
For a rich, flavorful gravy, avoid using plain water as your liquid. Use bouillon or soup stock.
If you are making gravy for poultry, you can add some milk or cream, but be careful that you don’t burn it.
If your gravy still comes out with lumps try beating it harder with a wire whisk, blender or Cuisinart. If lumps remain, run the gravy through a colander or strainer. Reheat over low heat, stirring constantly. Sauces are what differentiate a good cook from a great cook.
suuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuureNic said:Nope. Never lied, either.
its official nic = chopper reidNic said:Nope. Never lied, either.