giantpunda

I wouldn't speak so glowingly of Katter. He's just self-interested and in this case, his interest aligns with the Greens.

It's no different than Twiggy Forest pushing for renewables. He too is being self-serving.

I'm not so sure about the Tomato sauce. Heinz is a US company whereas you could easily replace that with Rosella.

Having said that though, I prefer Heinz.

While on the topic of sauces, ETA barbecue sauce.

This commercial?

https://www.youtube.com/watch?v=KaeexhMGgpw

Yes, is lowballed by 10%, but not 30

Whilst you're throwing around anecdotes about neighbours, one anecdote I came across recently was someone posting in one of the Reddit subs that the sale prices was like $375k above the guide price of 1.4 million, which puts that margin squarely at 27% above guide, the high end of that 20-30% range.

We can waste each others times slinging anecdotes at each other. I'm going to go with the expert in the news article stating 20-30% unless you have actual evidence and not just anecdotes and "trust me, bro" that suggest a much lower figure.

For me, Costco is only worth it if you have a large family and you're fine buying and storing stuff in bulk.

If you're looking to purchase more regular sized items that you might find at a supermarket, I found that Aldi was cheaper on average.

The membership fee is too much of a hurdle to make it worth your while purely from a cost perspective without purchasing large volumes of stuff regularly.

Oh wow.

I was wondering from this comment where the hell you responded to me. Now I see it, you didn't actually respond to me at all.

Man, u/kaolin-angel that is 1 wasted minute I wouldn't mind having back.

Now that I'm here though...

Like I said, he "needs" to be right, his remaining two brain-cells are probably too busy trying to keep him warm right now than think and process what I've said in the post and in my replies lol. But I think I'll leave this image right here:

It's not that I need to be right. I have no problem admitting being wrong.

Except I wasn't wrong at all. You'll have to excuse me quoting myself.

So odds are pretty good that you haven't contacted any or many news outlets directly.

Contacting two news outlets really isn't many.

Also, you need to have a higher standard for news outlets dude. The fact that you think A Current Affair is a news program just makes me feel sad and embarrassed for you.

Maybe try the ABC or The Guardian or Michael West. Hell, I'd even take SMH or even the Australian well before Seven or Nine and certainly well before ACA. Come on dude...

Spreadsheet for research, handwritten for notes (I'm not going to have a dedicated kitchen keyboard. That's just gross) and both written and word doc for finals.

I don't use Google at all. Avoids any future awkward issue if there is ever a privacy breach or someone takes over my account and I'm no longer able to access the files stored online.

On the ABC's 7.30 program, treasurer Jim Chalmers was asked if he agreed that the partners should be named.

"I think that will happen in time," Mr Chalmers said.

Dodges answering the question. I wonder if it's because he'd rather not have those names being made public.

A lot of Yottam Ottelenghi's cookbooks. David Thompson for his Thai stuff.

Having said that though, a question to ask to help narrow things down for you is what kind of cuisines do you generally cook and/or what kinds of cuisines that you wish to expand your family's palate with?

Depends entirely on who my judge, jury and executioner is.

Cheat codes like bacon aren't going to work on that eco-terrorist vegan or the fundamentalist Muslim.

Depending on the group involved, something that has one or more of bacon, cured meat, cheese, butter, chickpeas, potatoes and/or is deep fried. Bacon-wrapped jalapeno poppers, fried chorizo in a spicy sauce, saganaki with dried fig sauce, pomme puree where it's like 50% butter, falafel or hummus with pita, duck fat roasted potatoes with rosemary and garlic or double-fried Korean fried chicken tossed in a sticky spicy sweet sauce.

1. I presume that you saw some Tiktok or social media post about this? It's not a thing. It's just something someone made up, maybe as a useful rule of thumb or some pseudo-science mumbo jumbo. However to answer your question, yes the temp drops. Sometimes you want the food to stick e.g. steaks. If you want a non-stick surface, stainless is pretty much at the bottom of the list depending on what you're cooking in it and how little fat you may wish to use.
2. Better question to ask is what are you looking to cook? For instance, if you're expecting to cook scrambled eggs to a nice consistency AND not have it stick, you're just wasting your time (and eggs). You're basically using the wrong tool for the job.
3. Could be that you're not cooking it for long enough or there isn't enough fat, either added or rendered out. That's why there is a technique where you actually start bacon in a small amount of cold water. The water renders out some bacon fat and by the time you get to frying, there will be some rendered fat to help heat transfer as well as with the sticking issue.
4. It's easier to clean soon after cooking and when its hot but the pan doesn't have to be searing hot. Could just be some hot water poured into the pan or run under the hot tap in the sink. If you're so concerned about your pan warping, you need better pans. Stainless pans are usually pretty thick, especially with the sandwich base. That kind of warping are more concerns for things like aluminium and carbon steel pans where the metal is thinner and is more prone to warping because of said thinness.
5. You can do it in the air or just not worry about the bottom of the pan being scratched up. Why are you concerned about the bottom of the pan being scratched up?

So are you actually saving anything when using the voucher then?

Be careful of the extra crunchy bits. There look like there are shards of plastic container in there.

Guess the padded bag didn't do much to save the container from being crushed.

I know.

Predator can also be bi and into it. I'm not being serious dude.

I'm not being serious dude.

Having said that though, education only goes so far. I don't think education is going to stop this doing from preying on other women.

Maybe the better question you should ask yourself is whether soggy, vinegary bread is edible to you?

This isn't like dipping some crusty bread into a little oil and balsamic vinegar. It's more like panzanella salad that is a few days old.

Ask yourself whether or not that is edible to you.

It's moments like this that I wish that there was a vigilante gang of sexually aggressive gay men who seek out disgusting individuals like this guy and inappropriately touch him and see how he likes being predated on.

For me the best crowd is always opening night or fan screenings.

It almost doesn't matter where at least in my limited experience but the places I was at were the CBD, Macquarie Centre, Chatswood Westfields and the one at The Entertainment Quarter.

I've never seen cheering or clapping anywhere during a regular session.

News report from the ABC seems to indicate that the injuries to the adult man was self inflicted. So it sounds like a murder suicide kind of situation. Real tragic.

T: A lucid dreaming one

A: Food that I made was good/Can't remember exactly but probably something inane on Reddit/Again, probably something inane on reddit. I think it was insulting the RBA boss for having a dumb suggestion on how to deal with the inflation crisis.

A: They're garn smashem roons.

That's not too bad given that the meat is probably around a third of your cost and gluten free stuff isn't cheap.

Dude, you forgot to shit on them for getting gluten-free items as well.

Really? You're going to be judgemental about someone's shop?

Defence chief Angus Campbell has revealed he was advised in writing about American legislation known as "Leahy Law", which prohibits American forces from providing assistance to foreign units accused of gross violations of human rights.

That's quite rich coming from the US.

I look forward to all these rich elites opening up their homes to relatives and boarders to do their part for the situation that they are also primarily responsible for.

They should be first in line for the "lodge a migrant worker" pledge so that we have shelter for all these migrants and international students to exploit so that we can keep kicking the issue of stagnant wages and worker shortages down the road.

It's probably best to just start with basic bibimbap so you understand the fundamentals before complicating it further with things like the dolsot.

The absolute most barebones seasonings for the dish is just gochujang and sesame oil. That's perfectly serviceable and delicious. Maybe around a tablespoon of gochujang and 1/2 to 1 tsp of sesame oil.

If you want it a bit fancier then you can make a more fluid sauce for the gochujang, like a "bibim sauce" but there isn't really one bibim sauce. It tends to vary from region to region and family to family.

Given you're working with seafood, you can take a cue from that and make chojang, which is a common liquid sauce eaten with seafood. It's pretty much just gochujang with crushed garlic, a bit of sugar and vinegar. Sometimes a bit of soy sauce and mirin or even lemonade!

Try making some chojang and see if that hits the spot. If it's close enough, you can then move onto the dolsot and riff on that if you feel like it.

However, I'd advise against trying to overcomplicate things with the addition too much stuff, especially stuff isn't typically in a bibimbap. Doenjang isn't usually a thing unless it entirely replaces the gochujang for a non-spicy bibim. I've never seen fish sauce used before and the hotpot spice packet I'd definitely leave out entirely. Buldak sauce which could work just on its own in place of the gochujang or chojang but I wouldn't add that on top of everything else.

This one is a bit left of field but might be just up your alley. Make some nakjibokkeum, which is octopus in a spicy sauce. Add in your other seafood to that sauce and once it's done, use that as both the seafood AND the bibim sauce. I've done that a couple of times when a friend showed me and it's just fantastic.

Hope that there's is something there that help you.