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Australian Members - Page 1623

post #24331 of 33232
1/13/13 at 9:41pm
Quote:
Originally Posted by The Ernesto View Post

Bit of light reading there, PoP.

Chatterly's looks well thumbed.

Can confirm, she was well thumbed.
Edited by Prince of Paisley - 1/14/13 at 8:45pm
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post #24332 of 33232
1/13/13 at 10:38pm

So just received the Thomas Lyte briefcase... really, really nice - well worth the money I think. The shoulder strap uses an interesting attachment method - it's basically a leather strap with two holes which a couple metal studs slot into, and you strap it onto the d-rings as if you would a belt. Quite a nice 'rustic' touch.

 

(full res: http://i.imgur.com/BCST9.jpg)

 

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post #24333 of 33232
1/13/13 at 10:44pm
Quote:
Originally Posted by Nicholas D C View Post

Few things arrived in the mail in the last week:

Looking forward to changing out the crappy stock strap on my Timex Easy Reader for one of these. Now if only the Germans would hurry up with their postage and get the Junghans Max Bill to me... the suspense is killin' me!
Do post! They are all so darn smexiful!
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post #24334 of 33232
1/14/13 at 1:00am
Meth Labs cause bush fires? What is happening to our country?

http://www.smh.com.au/nsw/bushfire-caused-by-father-and-son-torching-meth-labs-20130114-2cofk.html
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post #24335 of 33232
1/14/13 at 1:43am
Quote:
Originally Posted by Smudge View Post


Ate at Chin Chin on Saturday night. Many thanks for the tip off. It was a big success all round and thanks for the warning about neck issues. Managed to score a table in the corner bar overlooking the kitchen with great view of restaurant and enabled us to talk to the very talented Exec Chef (Benjamin Cooper), lovely bloke. Very, very highly recommend their Baramundi (spell check wants to change that last word to "Barmaid" biggrin.gif). Awesome service and food was sensational.

Ended up having brunch at Hardware Street Societé (?), highly recommend their baked eggs... Thinking about canning the idea of moving back to UK and moving to Melbourne instead but we reckon we'd be enormous if I lived in a city with such great food, everywhere!

Good to hear Smudge, glad you enjoyed it.  Sitting at the food prep tables are great I think.  Learned some good tips and like you say, you can see and watch everyone who comes in.  Will try the 'Barmaid' next time Im there.

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post #24336 of 33232
1/14/13 at 1:46am
Quote:
Originally Posted by meister View Post

Meth Labs cause bush fires? What is happening to our country?

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post #24337 of 33232
1/14/13 at 1:47am
Quote:
Originally Posted by Prince of Paisley View Post

What are all these gizmos you mob are talking about? RX1, APS-C?.. Sounds like alphabet soup to me...

Here's a photo of my soul stealer:



All hail Ned Ludd!

Ahh I see we a Dostoyevsky fan.  Just finished 'Notes from the Underground', a publication that included 'The Double'.  Started Crime and Punishment over the weekend...geesh what a read.

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post #24338 of 33232
1/14/13 at 1:59am
Quote:
Originally Posted by Nicholas D C View Post

So just received the Thomas Lyte briefcase... really, really nice - well worth the money I think. The shoulder strap uses an interesting attachment method - it's basically a leather strap with two holes which a couple metal studs slot into, and you strap it onto the d-rings as if you would a belt. Quite a nice 'rustic' touch.

(full res: http://i.imgur.com/BCST9.jpg)



What's with all the eggs
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post #24339 of 33232
1/14/13 at 2:08am
Quote:
Originally Posted by tobiasj View Post


What's with all the eggs

 

lookaround.gif

Scrambled eggs - breakfast of champions!

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post #24340 of 33232
1/14/13 at 2:15am
Quote:
Originally Posted by Nicholas D C View Post

lookaround.gif


Scrambled eggs - breakfast of champions!

You ever cook them using the method Heston Blumenthal showed off? Slowly, over a pot of simmering water. Turns out lovely.
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post #24341 of 33232
1/14/13 at 2:24am
Quote:
Originally Posted by tobiasj View Post

What's with all the eggs

Ha! I was thinking the same thing!
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post #24342 of 33232
1/14/13 at 2:47am
Quote:
Originally Posted by thebrownman View Post


You ever cook them using the method Heston Blumenthal showed off? Slowly, over a pot of simmering water. Turns out lovely.

 

Nope, but I'm definitely going to look this method up now. Might have to try this out in the next few days... nod[1].gif

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post #24343 of 33232
1/14/13 at 3:01am
Quote:
Originally Posted by Nicholas D C View Post

 

Nope, but I'm definitely going to look this method up now. Might have to try this out in the next few days... nod%5B1%5D.gif

You wont regret it NDC, I had several take aways on cooking eggs, such a simple thing...apparently - Heston had several great tips. I think its still online if you search.  Tried the poached over the weekend, fabulous. 

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post #24344 of 33232
1/14/13 at 3:02am
Quote:
Originally Posted by Journeyman View Post


Ha! I was thinking the same thing!

 

+1, Thought l better not say anything or everyone will think l'm a wierdo biggrin.gif

 

Perhaps NDC you could whip a tortia? All you need is a bag of spuds, paprika, garlic, chorizo................... and Sangria

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post #24345 of 33232
1/14/13 at 3:05am

Or if your a sweet tooth use the yoke with cream, vanilla pod, lemon rind and make creme brulee? Use the discarded whites and make meringue. I'm sure a SF meet will be around the corner and the boys will be hungry.....

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