17hornet

Over here (Australia) we have no where near the numbers of sick that you have, but they are trying to get more Nurses and Doctors already, I reckon we are not being told the whole truth as to what they expect to happen. I have calculated that we are around 200,000 undiagnosed, we will see in the next few weeks. Good luck over there guys, #staythef--k@home We are practising it as much as possible.

I have not been on for nearly a year or so. Here in Australia the Federal Govt has jumped on board to assist with $$, but the younger people are not taking it seriously yet, and the Govt are keeping schools open, seems like individual families are Self Isolating, thats why there has been some mental shopping going on. My kids are home, I am at home, but the Missus is still working - Pharmacist. She has no PPE (personal protection equipment) or instruction to use it from the Govt or Employer, Health Dept says it is not required, but she is in close contact to all the sick people.

Christmas is coming. Decorations are out. I might not have any money, but at least they are stout !! ?? Have a Merry Christmas, bless you all. These are not mine, but I will make some soon, pic is from a member on another forum I belong to, typical Australian's

So FINALLY I have something to say about the kids 2018 Vintage Wine " Toe Jam and ALL " FEB 2018 The Cellar Master ( Nonno ) has advised me that the wine has been filtered once and decanted into a second 20+Litre glass damigiana wine bottle to continue to ferment, AND is now ready to be bottled. We need to prepare some bottles and filter the wine again as we fill them. I will print up some appropriate labels and some fake International Gold Wine Judging Medals. ? After a good solid tasting........ ? , if it is any good, maybe I can auction

Going to check with the Father in-law how that wine is going, the kids need to see it and even taste it, to know where their hard work has gone. BACK SOON.

Skins can still be sold but it is more for those that want a trophy skin as a discussion point but in recent years there has been a slight movement in skin buying for European markets, nothing big like the 80's - I remember that as I was just getting into hunting then, being a city boy. ?

Maybe the amount claimed is the max that the Thai "local law" allows ? In the US it could be 100's of millions of $.

Hi girls and guys, Back to talk about PASTA. This is our family recipe/method, the way we usually eat it. The homemade Tagliatelle is a flat ribbon like pasta about 12mm wide, it is cooked for 5min if fresh and about 10min if it is dried. With a light tomato based sauce cooked with different bones in it like chicken or pork, the meat is not used with this pasta but generally eaten separately as its own meal or used in stuffed capsicums or another dish like crumbed stuffed olives balls (they look like crumbed testicles, but taste so good....) Egg based, flour, no salt,

Hi Micky, Nearly a year down the line and I have more info for you about the pigs head process with the family. The head is boiled really well in just water and a little salt, it is boiled for a long time and you make sure that all the meat is cooked through, I cheated and cut out some cheek, snout and jaw muscle - excellent!! The main reason to boil it is to remove fat and soften the skin. All the bits are removed from the bone of head and pretty much used in a sausage called Cotechino which can be eaten direct or used in pasta sauce. Cooked sausage fill sometimes it is cooke

Yep you got it in perfect order, thats how to check if anything is playing possum - works for the Mrs ! (when I'm pretending to be asleep ?) Sharing a chuckle is good for the soul, I'm really glad you have a good sense of humour and enjoyed the joke enough to let me know ? Thank you. LOL, mate I love to share this and I have Threads up relating to the pork smallgoods, tomato sauce, wine, cooking in a Weber BBQ, pizza and pasta. I intend to expand on all of these threads with more detail, I think you can look them up if you are interested. There is a big intere

Well, not everything that comes out of the river is to be killed here, native fish (Australian origin) are protected by size or species, sometimes both. Some are fully protected, even though they are supposed to be extinct, yes EXTINCT. I have caught an "extinct" fish and reported it, only to be told where they are thriving in habitat, they dont tell the public that the fish are not extinct otherwise the fish will be hunted down for capture and blackmarket sales. Invasive imported species are classified as pest fish and that is why we have to kill them, and there are some HUGE exampl

You guys and Carp fishing, your going to hate this..... Over here you pull out as many as you can, even when not targeting them ! Then you kill every one of them as the 'fine' for NOT doing that, is huge per fish. Or even killing them and putting them back in the water attracts the same 'fine'. My daughter and I did a fish session and pulled around 30+ carp out in 30min. and binned them all, it was like a feeding frenzy, they were everywhere.

Buying a butcher shop pig, they are quite lean as they are grown for the meat yield at a young age, ultimately little fat. But as we do, you can also collect fat from your cooking, bacon, pork, lamb, beef, you collect it and when you have a reasonable amount you heat it and filter it like I did. I would collect poultry fats seperate. These fats are great for cooking and add great flavour, withstand very high temps and easy to filter again if particles are in it. Position to do this? Well.... farm kill and home processing, its more about season and 2 days of space until the work

A continuation forward of - 'Bringing Home the Bacon' Having killed the pig and turned it into many yummy food items consisting of - sausages and cured meats, BBQ treats of steaks, ribs, liver, salami, pasta additives, and even boiled pigs cheek and snout (I scoffed some while cooking it up - so.... good!) Trotters for later dishes and some other bits I still dont know. This time the fat was going to be thrown out, in history where there was no refrigeration, many foods were kept under lard in a cool area like a cellar. Some foods were kep

Some of the BBQ pics. The best part of the day, fresh pork steak, liver, ribs a plenty etc etc We always cook up some of the sausage mix to taste and see if anything needs to be added, EACH lot of minced meat is cooked and tasted, once its in the skin, its too late. Soak a bit of lard grease into the bread - Yumo.. My favourite, the liver with bay leaf.... I was salivating, and swear I blissed out at the first bite. Pizza bread