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Thread: I can see.......... Stars !

  1. #5481
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    Originally posted by Pedro_The_Swift
    sick of carrying the bloody things,,,,
    product evaluation is still fun though---- :wink:
    I cant eat shellfish, so i will never know what all the hype is about, i predict however you will get sick of them soon. [img]style_emoticons/<#EMO_DIR#>/laugh.gif[/img]
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  2. #5482
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    Originally posted by Ace

    I cant eat shellfish, so i will never know what all the hype is about, i predict however you will get sick of them soon. [img]style_emoticons/<#EMO_DIR#>/laugh.gif[/img]
    Course you can Ace - you just aren't doing it right...

    the secret is to crack the shell open before trying to eat them :!: [img]style_emoticons/<#EMO_DIR#>/laugh.gif[/img]
    It's not broken. It's "Carbon Neutral".


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  3. #5483
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    Hey Ace, I'll give you a tip


    Only ever eat the soft white stuff in the middle :roll:

  4. #5484
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    <span style="color:blue">seafood is for for cats........


    nothing beats a nice big thick juicy slice of cow on the barbie.....

    medium rare with some nice french mustard or whole grain mustard.....






    im getting hungry again.......</span>

  5. #5485
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    [quote=DEFENDERZOOK]<span style="color:blue">seafood is for for cats........


    nothing beats a nice big thick juicy slice of cow on the barbie.....

    medium rare with some nice french mustard or whole grain mustard.....






    im getting hungry again.......</span>

    Yep, nothin beats a good sirloin. I have never even tasted lobster, not taking the risk. Matt
    <a href=https://the4wdzone.com.au/wp-content/uploads/logo.png target=_blank>https://the4wdzone.com.au/wp-content/uploads/logo.png</a>
    The 4wd Zone/Opposite Lock Bathurst
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    http://www.the4wdzone.com.au/
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  6. #5486
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    [quote=Ace]
    Quote Originally Posted by DEFENDERZOOK
    <span style="color:blue">seafood is for for cats........


    nothing beats a nice big thick juicy slice of cow on the barbie.....

    medium rare with some nice french mustard or whole grain mustard.....






    im getting hungry again.......</span>

    Yep, nothin beats a good sirloin. I have never even tasted lobster, not taking the risk. Matt
    Pleb
    Series 11A ex Air Force
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  7. #5487
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    [quote=DiscoTDI]
    Quote Originally Posted by Ace
    Quote Originally Posted by DEFENDERZOOK
    <span style="color:blue">seafood is for for cats........


    nothing beats a nice big thick juicy slice of cow on the barbie.....

    medium rare with some nice french mustard or whole grain mustard.....






    im getting hungry again.......</span>

    Yep, nothin beats a good sirloin. I have never even tasted lobster, not taking the risk. Matt
    Pleb
    You can call me soft, but i like my airways open. [img]style_emoticons/<#EMO_DIR#>/laugh.gif[/img]
    <a href=https://the4wdzone.com.au/wp-content/uploads/logo.png target=_blank>https://the4wdzone.com.au/wp-content/uploads/logo.png</a>
    The 4wd Zone/Opposite Lock Bathurst
    263 Stewart Street, Bathurst, NSW
    http://www.the4wdzone.com.au/
    Discounts for AULRO members, just shoot me a PM before you purchase.

  8. #5488
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    Mmmm cow. Slap it on the side and send it on in I'll wrestle it to the plate
    No wonder some people can't watch me eat.

  9. #5489
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    Originally posted by George130
    Mmmm cow. Slap it on the side and send it on in I'll wrestle it to the plate
    No wonder some people can't watch me eat.



    <span style="color:blue">maybe thats why you never get invited out for dinner.....?</span>

  10. #5490
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    Originally posted by George130
    Mmmm cow. Slap it on the side and send it on in I'll wrestle it to the plate
    No wonder some people can't watch me eat.
    Recipe:

    1. Get BBQ plate VERY hot over a fire (and I mean red or even white hot).
    2. Get a very thick piece of lightly marbled steak (a thin one will dry out) and slap it on bbq plate.
    3. Wait about 3 seconds and turn over.
    4. Another 3 seconds then make sure sides are sealed, if not, do them as well.
    5. Remove from bbq and place on a plate and cover. Allow to rest for at least one minute, preferably 2 or 3.

    The result will be something with a nice crunchy outside, but when cut into there is very juicy and tender meat which is barely cooked - just warmed through.

    I like to hit it with some freshly ground pepper. [img]style_emoticons/<#EMO_DIR#>/biggrin.gif[/img]


    The secret is not to use completely lean beef - need some fat in it to keep it moist.

    ANd no matter what your taste in meat (from rare to well done) alkways use a nice thick bit as it gives you more control over the cooking - a cheap thin bit will go from raw to charcoal remarkably quickly.


    Hey maybe we should start a recipes thread in the parking lot.
    It's not broken. It's "Carbon Neutral".


    gone


    1993 Defender 110 ute "Doris"
    1994 Range Rover Vogue LSE "The Luxo-Barge"
    1994 Defender 130 HCPU "Rolly"
    1996 Discovery 1

    current

    1995 Defender 130 HCPU and Suzuki GSX1400


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