Schifty and Question's cooking thread

 
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Laurie Daley
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PostPosted: September 30, 2009, 10:53 pm
Schifty wrote:
dubby wrote:Yep, credit where credit is due they do run a tight ship.

Be interesting to see how they go with recruitement sans Peter O'Sullivan


Tight ship :?:

12 successive years of News Limited bail outs :?:

I'll admit I am envious of their equally long run of Salary Cap breaches..

New Stadium will be good, but they will probably be 3rd in terms of tenants that bring in the most revenue to the place.


3rd?? My spies are telling me that mens lawn bowls is currently being negotiated with the stadiums management.
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Laurie Daley
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PostPosted: September 30, 2009, 11:01 pm
Lawn bowls is awesome Q. In fact I challenge you to a match.

Only rules are there has to be a drink after each end, I think I can outlast you.
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Laurie Daley
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PostPosted: September 30, 2009, 11:15 pm
muffty bowls Rocks!!! I will show you how to bowl with the bias the correct way.
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Laurie Daley
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PostPosted: September 30, 2009, 11:18 pm
Question wrote:muffty bowls Rocks!!! I will show you how to bowl with the bias the correct way.



Pft, who needs to use bias..

It's all about the Flipper Q ;)

p.s. Know any recipes for a good pizza sauce?

The Canned tomatos simmered over the stove with Salt, Pepper, Basil and Oregano is good, but need something with more punch IMO.
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Laurie Daley
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PostPosted: September 30, 2009, 11:21 pm
Schifty wrote:
Question wrote:muffty bowls Rocks!!! I will show you how to bowl with the bias the correct way.



Pft, who needs to use bias..

It's all about the Flipper Q ;)

p.s. Know any recipes for a good pizza sauce?

The Canned tomatos simmered over the stove with Salt, Pepper, Basil and Oregano is good, but need something with more punch IMO.


Mate,you could try some chilli flakes.


Ps. in doing so you are deviating from tradition.
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Laurie Daley
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PostPosted: September 30, 2009, 11:26 pm
Chilli Flakes :hmmm

I like your thinking.. I've tried the Cayenne pepper, but chilli flakes is a different flavour..

As far as toppings go, I thin you can be adventerous as you like. But I still like the simple Pepperoni and Cheese.. Needs to be good dried pepperoni though, some of the stuff out there these days taste like plastic.
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Laurie Daley
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PostPosted: September 30, 2009, 11:33 pm
Schifty wrote:Chilli Flakes :hmmm

I like your thinking.. I've tried the Cayenne pepper, but chilli flakes is a different flavour..

As far as toppings go, I thin you can be adventerous as you like. But I still like the simple Pepperoni and Cheese.. Needs to be good dried pepperoni though, some of the stuff out there these days taste like plastic.


A good Dehli and i am not talking about the one you find in westfields,you need to hit haberfield or leichhardt.

Mate if you ever are in mexico,Hit the vic markets they have a section with about 50 dehlis,Meat hanging everywhere and the cheeses,OMG the cheeses.
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Laurie Daley
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PostPosted: September 30, 2009, 11:41 pm
The stuffed olives are to die for.
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PostPosted: October 1, 2009, 8:30 am
:?
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Gary Belcher
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PostPosted: October 1, 2009, 9:20 am
The Storm won't be third in crowds at the new stadium :lol: Once the ethnic rivalries come back due to having two Melbourne teams and more and more A-League teams fall over and expose what a joke the competition is, the Storm will get more through the gates than the two soccer teams combined. Even with the A-League going to 42 rounds or whatever stupid number of games they want :lol:

And Rugby League's only been in that city since 1998... how long's soccerball been there? :thumbsup
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Laurie Daley
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PostPosted: October 1, 2009, 3:44 pm
I am doing Rabbit on the weekend,Slow baked,MMMmm.
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Laurie Daley
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PostPosted: October 1, 2009, 4:20 pm
Can i interest you in the art of slow Baked rabbit 69?
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Mal Meninga
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PostPosted: October 1, 2009, 4:23 pm
Question wrote:Can i interest you in the art of slow Baked rabbit 69?


now that would be of interest
ive had a lot of different meats before, goat and rabbit are not two of them, i'd be keen to have a crack though. :woot:
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greeneyed wrote:Sheens was brought in to build the Cowboys and Tigers. He did both, bringing one a premiership, despite the many injury ridden years of his key playmaker.

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Laurie Daley
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PostPosted: October 1, 2009, 4:27 pm
Raider_69 wrote:
Question wrote:Can i interest you in the art of slow Baked rabbit 69?


now that would be of interest
ive had a lot of different meats before, goat and rabbit are not two of them, i'd be keen to have a crack though. :woot:


Chandeloris(smithfield) does an amazing goat dish.
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Laurie Daley
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PostPosted: October 1, 2009, 8:20 pm
Chilli flakes were a winner Q, only a few needed to give a great subtle flavour to the pizza sauce.

Made some Calzone's for dinner tonight. Brilliant meal.

Cheese, onion, green capsicum, bacon, Pepperoni inside it along with the pizza sauce.

Fry the bacon, onion and capsicum off first to get rid of the liquid and then let it cool.

Secret with the dough IMO is to mix the sugar and salt with the yeast and water when you whisk it up.

p.s. nazi moderation splitting threads :thumbsdown :thumbsdown
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Laurie Daley
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PostPosted: October 2, 2009, 7:19 am
Schifty wrote:Chilli flakes were a winner Q, only a few needed to give a great subtle flavour to the pizza sauce.

Made some Calzone's for dinner tonight. Brilliant meal.

Cheese, onion, green capsicum, bacon, Pepperoni inside it along with the pizza sauce.

Fry the bacon, onion and capsicum off first to get rid of the liquid and then let it cool.

Secret with the dough IMO is to mix the sugar and salt with the yeast and water when you whisk it up.

p.s. nazi moderation splitting threads :thumbsdown :thumbsdown


I see you have been brushing up on your culinary skillz.

Some Excellent suggestions there.
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David Furner
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PostPosted: October 2, 2009, 9:30 am
Masterchef schfity, What is the secret to a cripsy batter for fish?
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Laurie Daley
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PostPosted: October 2, 2009, 11:10 am
Beer and baking powder infused with a touch of Vicks works a treat.Sorry for butting in.
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David Furner
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PostPosted: October 2, 2009, 12:16 pm
Not a problem Question, I reckon you should give a recipe of the day aswell as part of this thread. i'm thinking a dessert would be good
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Laurie Daley
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PostPosted: October 2, 2009, 1:00 pm
I have absolutely NOTHING when it comes to dessert's VR,Macro has done some amazing things with sponges and cream,or so he says.

I normally do a little something special on the weekends if i can stay of the cans long enough and it would be a pleasure to present my Dish of the week.
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David Furner
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PostPosted: October 2, 2009, 1:07 pm
Yeah Questions dish of the week is a great idea, the kitchens of the the GH will be busy everyweek
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Laurie Daley
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PostPosted: October 2, 2009, 4:33 pm
Beer, baking flour and make sure the water is ice cold. Pinch a curry powder can also add a nice kick and a bit of colour to it.

As for deserts, like Q I have nothing :lol:
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Mal Meninga
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PostPosted: October 2, 2009, 4:49 pm
I find myself wanting to have a sitdown meal with Q now :lol:
it'd be like a meal with Krammer
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greeneyed wrote:Sheens was brought in to build the Cowboys and Tigers. He did both, bringing one a premiership, despite the many injury ridden years of his key playmaker.

^^^
:lol: !
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Gary Belcher
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PostPosted: October 2, 2009, 4:49 pm
Schifty wrote:As for deserts, like Q I have nothing :lol:


Why not try a spotted dick?
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Laurie Daley
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PostPosted: October 2, 2009, 4:54 pm
Raider_69 wrote:I find myself wanting to have a sitdown meal with Q now :lol:
it'd be like a meal with Krammer


IMO a Q dinner would have beer as 3/4 courses.
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Laurie Daley
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PostPosted: October 2, 2009, 6:25 pm
Schifty wrote:
Raider_69 wrote:I find myself wanting to have a sitdown meal with Q now :lol:
it'd be like a meal with Krammer


IMO a Q dinner would have beer as 3/4 courses.


The beer is consumed (quite rapidly i might add) during the preparation of the meal ONLY,I have a leaning towards slow cooked meats ,Once I was that hammered by the time the Meal was done I had to yell for the lovely bride to help me up the steps.


I have been known to not spoil a good drink with food though.
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Laurie Daley
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PostPosted: October 2, 2009, 6:27 pm
:o GCR, I love the AV ,Effing sensational. :roflmao
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Laurie Daley
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PostPosted: October 2, 2009, 6:37 pm
RED ALERT...I am Not cooking the Rabbit this weekend as we have been invited to a cocktail party,apparently there is a grand final on Eels Vs Censored.

I may drop a few marinated baby back ribs on the Gas BBQ on saturday night and get the lovely to prepare one her exotic salads

Nothing special.
Last edited by Question on October 2, 2009, 7:33 pm, edited 1 time in total.
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Laurie Daley
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PostPosted: October 2, 2009, 6:44 pm
FMD,am i just sitting here with 5 empty cans of New talking to myself or what?.
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Mal Meninga
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PostPosted: October 2, 2009, 7:49 pm
Question wrote:RED ALERT...I am Not cooking the Rabbit this weekend as we have been invited to a cocktail party,apparently there is a grand final on Eels Vs Censored.

I may drop a few marinated baby back ribs on the Gas BBQ on saturday night and get the lovely to prepare one her exotic salads

Nothing special.


Shame about the rabbit, but BBQ baby back ribs are nothing to be sneezed at. :thumbsup
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greeneyed wrote:Sheens was brought in to build the Cowboys and Tigers. He did both, bringing one a premiership, despite the many injury ridden years of his key playmaker.

^^^
:lol: !
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Don Furner
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PostPosted: October 2, 2009, 7:50 pm
Question wrote:FMD,am i just sitting here with 5 empty cans of New talking to myself or what?.


Thought you went for that spotted dick desert with NZ and Schifty
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Laurie Daley
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PostPosted: October 3, 2009, 12:57 pm
Baby back ribs are now in hand,2pm kickoff.
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Laurie Daley
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PostPosted: October 3, 2009, 1:32 pm
Question wrote:Baby back ribs are now in hand,2pm kickoff.


Great idea with the food :cool:

I'm out of to make some lunch as well.

Will also report back with a new recipe in the cooking thread tonight,.
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Laurie Daley
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PostPosted: October 16, 2009, 3:49 pm
De- boned and flattened leg of lamb tonight, splash some Extra virgin olive oil smash some garlic cloves and rosemary up and throw it all over with some sea salt and throw that biatch straight into the Weber.

Entree will be a Sixer of Tooheys old this week plus 6-8 bungers.
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Laurie Daley
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PostPosted: October 19, 2009, 11:45 am
Hey Q, Fast Ed on Better homes did a spag bol almost identical to yours, you him or what :shock:
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