
General Thread 01 for 2013
#5141
Posted 21 January 2013 - 07:20 PM
!!!
#5142
Posted 21 January 2013 - 07:40 PM
http://www.perthnow....u-1226558256192
It's all I have heard about all bloody day on ABC radio.
#5143
Posted 21 January 2013 - 07:42 PM
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!
#5144
Posted 21 January 2013 - 07:45 PM
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
Posted 21 January 2013 - 08:03 PM

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?

#5146
Posted 21 January 2013 - 08:06 PM
Either way, you said you undercooked the lamb? What time/temp did you go by?
#5147
Posted 21 January 2013 - 08:13 PM
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!
#5148
Posted 21 January 2013 - 08:17 PM
Wtf?
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 B42 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.
If I told you I was a compulsive liar, would you believe me?
#5149
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
Posted 21 January 2013 - 08:20 PM
SOME PEOPLE HAVE SERIOUS BRAIN DEADNESS.

#5151
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
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

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!
#5153
Posted 21 January 2013 - 08:29 PM
#5154
Posted 21 January 2013 - 08:33 PM
Is that a red SH?

#5155
Posted 21 January 2013 - 08:38 PM
Will be a while before I do another one, It's a special meal because of $$

#5156
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?
If I told you I was a compulsive liar, would you believe me?
#5157
Posted 21 January 2013 - 08:39 PM
3.0R syndicate!
What makes you think that?
Oh nothing

#5158
Posted 21 January 2013 - 08:39 PM
#5159
Posted 21 January 2013 - 08:50 PM
#5160
Posted 21 January 2013 - 09:09 PM
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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