Happy to be part of the intervention. If it comes to it I can hold his arms.
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:D There isn't one.
Wirehunt...my boarding pass might be next year if things go well
R93... I have been marched too the top of Waitangi/Tank Hill in the Army Training Ground many of times,no bloody sauce on top:D
Ebf... I are weaning myself of beer let me keep watties or p38 will be without a job:(
7mm... My firearms are locked away while I slurp back the last bottle of watties before the refill tanker tops it up:D
Wirehunt... fark that spicey shit with chilli:sick:
Rushy...As much as I would like to shake your hand and introduce myself and family but holding arms is a bit gay:)
Hunter 308... if you had watties I wouldn't be typing this.:P
As for the convert VC...watties or beer,well I'm still drinking watties:D
Gadgetman these above people infiltrated your sins......have peace with them brother:thumbsup:
Hes nt the only one in the family,Sean Dundee has it on everything as well lol.
I can highly recommend warming up ya dinner plate in the oven, cooking the steak (I go for blue but rare is acceptable) then putting it on the plate (resting) for about 5 mins. I do this with all steaks. The oven stops it going too cold and ya get 5 mins to muck about with ya veges.
It got explained to me once that the juices go back out to the edges or some such thing but all I can say is get two steaks the same, try one without resting and one with and see if you taste the difference.
Happy eating
You have the power mrs dundee. Use it.
I am an ex-watties addict ( I now eat have greggs if I aint got any home made left) and I used to have sauce on everything till I finally got shown the errors of my ways mum hid the tomato sauce and rationed it out as she saw fit I started again after I left home the current missus' father smacked me over the knuckles with a butter knife for putting sauce on the roast dinner he cooked for us. Now days a carton of greggs sauce lasts two weeks here. Also used to drown stews with lots of Lee and Perrins sauce (and still do when I have it on hand)
L&P is for stews.
I have been known to shake the hand of those that have wronged me before, one to the tune of $25k. Being someone who has not grown up with wild game, and being unreasonably new at this getting it myself, I'm learning. Just between you and me I still think it tastes better well done but it is much more tender on the lighter cooked side. I shall persist with a piping hot pan and see how it turns out, I think the caramelization on the outside will be the key to taste.
In fact mrs dundee here's an idea to get it out of their system.
You take control of the sauce as you know how much they apply, with this control you can also add a shitload of Tabasco sauce at random times. In doing thing they with learn to never trusty sauce again!