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GENERAL THREAD FOR JUNE 2012.


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#5001 Ren-dog

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Posted 28 June 2012 - 09:29 AM


Don't brag about doing stupid shit on the roads.

WHAT THE Posted Image! WE HAVE GONE THROUGH THIS! ITS ON A PROPERTY!

AFL is gay.

NEEDS MOAR PEANUT BUTTER


#5002 skillionaire

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Posted 28 June 2012 - 09:31 AM

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AFL is gay.


Yes, everything you can't do is homosexual. Gotchya.

#5003 Adam

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Posted 28 June 2012 - 09:35 AM

Nik, going to try roast Rack of lamb tomorrow night.

Suggestions? Tips?

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#5004 skillionaire

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Posted 28 June 2012 - 09:36 AM

Lower temp on Lamb and a very quick seal, what cut is it?

#5005 Morgan

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Posted 28 June 2012 - 09:43 AM

Enrolling in a TAFE course this afternoon. Keen to finally get into something which I can make a career out of!

My back hurts from Go-Karting! Worth it :)

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#5006 Adam

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Posted 28 June 2012 - 09:48 AM

Lower temp on Lamb and a very quick seal, what cut is it?



Ummm its like a whole bunch of bones sticking out of the meat in a line.. Rack of lamb is what rachs mum calls it.

I bought an oven thermometer so I can keep a closer eye on the oven temp now too. Theres about a 15 degree difference!

Enrolling in a TAFE course this afternoon. Keen to finally get into something which I can make a career out of!

My back hurts from Go-Karting! Worth it :)



Awesome news Morgan!

I have a massive lump on my back and above my ass. Need moar fat.

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#5007 Morgan

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Posted 28 June 2012 - 09:51 AM

I have a massive lump on my back and above my ass. Need moar fat.


Love handles?

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#5008 skillionaire

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Posted 28 June 2012 - 09:57 AM

Hahaha, derrr.. Rack.

My favourite way to do a rack is with a nut/mustard crust - usually macadamia. I think I use a taste.com recipe.

#5009 Adam

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Posted 28 June 2012 - 09:58 AM

where can I buy them from?

I had an unbeliveable amount of fun last night :) I really enjoyed just sliding around the track haha.



Dylans missus matched my time! Considering she was going to pack it in after the first race... thats pretty awesome!

Hahaha, derrr.. Rack.

My favourite way to do a rack is with a nut/mustard crust - usually macadamia. I think I use a taste.com recipe.



What about cooking times? Just follow the recipie?

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#5010 Morgan

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Posted 28 June 2012 - 09:59 AM

I had an unbeliveable amount of fun last night :) I really enjoyed just sliding around the track haha.


Was good with a smaller crowd there. Last two times we've been there was two groups.

My favourite way to do a rack


My favourite way to do a rack


My favourite way to do a rack


My favourite way to do a rack


My favourite way to do a rack


My favourite way to do a rack


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#5011 Adam

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Posted 28 June 2012 - 10:02 AM

Closest I could find http://www.taste.com...y mustard crust

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#5012 Adam

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Posted 28 June 2012 - 10:11 AM


Was good with a smaller crowd there. Last two times we've been there was two groups.



Definitely good to have the whole thing to ourselves! Maybe it's quieter in winter.

I'll be sticking my GoPro to the fuel tank next time! Only noticed it at the start of the last heat!

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#5013 Morgan

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Posted 28 June 2012 - 10:15 AM

Hahaha this is funny

http://www.smh.com.a...0628-213gs.html

Especially this line:

The loudest known grunt came from Sharapova, who was recorded at 105 decibels - equivalent to standing 3ft from a chainsaw - in 2009.


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#5014 skillionaire

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Posted 28 June 2012 - 10:19 AM

I can't remember if you said you have a hot oven, or a cold oven?

How do you like your lamb cooked? The cooking time/weight is pretty good to use mate. The thing with a rack is, you really want to nail it - you don't want to cut into it to 'check' if it's done, it'll dry out so quickly.

#5015 ams

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Posted 28 June 2012 - 10:19 AM

Were chainsaws louder in 2009?

Ugh i could ramble on for forking days about this stuff.


#5016 Morgan

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Posted 28 June 2012 - 10:20 AM

That's what I was wondering!

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#5017 ams

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Posted 28 June 2012 - 10:26 AM

Wowsers, pics from Colorado Springs...which, in case you didn't know - is mostly on fire right meow.


Posted Image

Posted Image

And this one is just crazy.... (not 'shopped)

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Ugh i could ramble on for forking days about this stuff.


#5018 Adam

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Posted 28 June 2012 - 10:26 AM

I can't remember if you said you have a hot oven, or a cold oven?

How do you like your lamb cooked? The cooking time/weight is pretty good to use mate. The thing with a rack is, you really want to nail it - you don't want to cut into it to 'check' if it's done, it'll dry out so quickly.


It's about 15 degrees colder than the temp on the dial thing

I like my lamb medium rare, but not fussed if it's a bit over.

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#5019 Morgan

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Posted 28 June 2012 - 10:28 AM

32,000 evacuated.

Scary stuff

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#5020 Adam

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Posted 28 June 2012 - 10:28 AM

Posted Image


couldve taken the pic straight.

Mental pics though! Looks unreal!

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