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General Thread 01 for 2013


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#5141 skillionaire

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Posted 21 January 2013 - 07:20 PM




!!!

#5142 skillionaire

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Posted 21 January 2013 - 07:40 PM

Is this getting play over there?

http://www.perthnow....u-1226558256192

It's all I have heard about all bloody day on ABC radio.

#5143 Adam

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Posted 21 January 2013 - 07:42 PM

Yes she is.

Damn she had good legs lol

Is this getting play over there?

http://www.perthnow....u-1226558256192

It's all I have heard about all bloody day on ABC radio.


Haven't heard any news. So I dunno!


Did you see my lamb rack the other day? Was pretty chuffed with it!

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#5144 skillionaire

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Posted 21 January 2013 - 07:45 PM

I was talking to one of my mates about it, and he agreed that having remand and convicted's housed together is just dumb. Especially over a long hot summer. He spent a fair bit of time at Banksia, and thought the roof thing was pretty funny considering it happens every few weeks - someone or two, will jump up there.

Did you see my lamb rack the other day? Was pretty chuffed with it!


I did, but when I'm on my phone it's a pain in the arse to reply.

#5145 Adam

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Posted 21 January 2013 - 08:03 PM

Geez. Make an effort next time! :P

I'm getting braver with combining flavours! And was good with my fresh grown herbs!

I didn't read all the story sorry. But seems like someone did t think something through? :)

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#5146 skillionaire

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Posted 21 January 2013 - 08:06 PM

From what I can tell, they got up on the roof, then managed to breach the roof and get other people out of their cells. A seventeen year old wielding a piece of glass wrapped up in a blanket would not be funny.

Either way, you said you undercooked the lamb? What time/temp did you go by?

#5147 Adam

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Posted 21 January 2013 - 08:13 PM

Farout. could have turned out pretty bad!

I cooked it for 25mins @ 200 degrees (fan forced) probably only needed another 5 mins at most.

I got the time from the recipie I based the baste stuff on, and I think I added 5 mins because of our oven. Ive got a thermometer in there now, but still seems to take a bit longer usually!

Going to grab a meat thermometer next time I hit the shops!

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#5148 RX25SE

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Posted 21 January 2013 - 08:17 PM

Wtf?

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Subaru motor? 650hp @ 12500rpm. Titanitum valves, 5 valves per cylinder. 3.5L Flat 12.


Looks like a 3.0R Spec B enjin.



But slower..





Surely it's just a case of bolting 3 B4 2 3.0R Spec B engines together.








What's everyone's plans for Aus day?


Picking up 3.0R Spec B

*Hopefully it's ready*






Imagine having a dog this big


Mastiff FTW

The 3.0R Spec B of the dog world.

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#5149 skillionaire

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Posted 21 January 2013 - 08:19 PM

Farout. could have turned out pretty bad!

I cooked it for 25mins @ 200 degrees (fan forced) probably only needed another 5 mins at most.

I got the time from the recipie I based the baste stuff on, and I think I added 5 mins because of our oven. Ive got a thermometer in there now, but still seems to take a bit longer usually!

Going to grab a meat thermometer next time I hit the shops!


If you sear it for a touch longer before it goes in, then employ the weapon of patience, you can do the lamb at 160 for more like 35/40 minutes + 10 minutes rest.

@200 did you cover it with alfoil?

#5150 Adam

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Posted 21 January 2013 - 08:20 PM

Bit excited, Jase?




SOME PEOPLE HAVE SERIOUS BRAIN DEADNESS.

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#5151 skillionaire

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Posted 21 January 2013 - 08:20 PM


Looks like a 3.0R Spec B enjin.


Apart from the Spec B bit, we will be engine bros.

#5152 Adam

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Posted 21 January 2013 - 08:22 PM


If you sear it for a touch longer before it goes in, then employ the weapon of patience, you can do the lamb at 160 for more like 35/40 minutes + 10 minutes rest.

@200 did you cover it with alfoil?


I didn't sear it at all, Because I didn't want to disturb the herby mustardy bit, and I thought it would burn.

I remember the last time I tried your patience trick, and 2 hours later, It still wasn't cooked :P

And nah, I didn't cover it. But the meat was awesome, Just needed to pop it back in the oven after resting it, Unfortunately!

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#5153 skillionaire

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Posted 21 January 2013 - 08:29 PM

You should definitely sear it off. And if you're up at 200deg, definitely cover it.

#5154 skillionaire

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Posted 21 January 2013 - 08:33 PM

If you cover it, you'll cook her a lot quicker.

Is that a red SH?

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#5155 Adam

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Posted 21 January 2013 - 08:38 PM

THANKS FOR THE TIPS, BRO!!!!


Will be a while before I do another one, It's a special meal because of $$ ;)

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#5156 RX25SE

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Posted 21 January 2013 - 08:38 PM


Apart from the Spec B bit, we will be engine bros.


3.0R syndicate!

Bit excited, Jase?


What makes you think that?

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#5157 Adam

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Posted 21 January 2013 - 08:39 PM


3.0R syndicate!



What makes you think that?


Oh nothing :)

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#5158 skillionaire

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Posted 21 January 2013 - 08:39 PM

Three point oh, ARRRRRRRR. We have pirate scoobs.

#5159 Adam

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Posted 21 January 2013 - 08:50 PM

Poiraite!

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#5160 ams

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Posted 21 January 2013 - 09:09 PM

Butt pirates

Farkin. Gotta get up and do some work at 4:30 morrow morning, early!!!!!


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





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